Ruth’s Chris Parmesan-Crusted Roasted Potatoes

Instructions:

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
2. Bring a pot of salted water to a boil. Add potatoes and parboil for 8 to 10 minutes until just fork-tender.
3. Drain potatoes well and let them steam dry for a few minutes.
4. In a large bowl, toss potatoes with olive oil, salt, pepper, garlic powder, and dried parsley.
5. Arrange potatoes cut-side down on the prepared baking sheet.
6. Brush the cut sides lightly with melted butter.
7. Sprinkle Parmesan cheese generously over the cut sides, pressing gently so it adheres.
8. Roast for 35 to 40 minutes without flipping, until the bottoms are deeply golden, crispy, and crusted with Parmesan.
9. Remove from oven and let rest for 2 minutes.
10. Carefully lift potatoes from the pan to keep the crust intact. Garnish with fresh parsley and serve hot with lemon wedges if desired.

Variations

Use grated Pecorino Romano for a sharper, saltier crust.
Add smoked paprika or cayenne for subtle heat.
Mix fresh thyme or rosemary into the Parmesan for an herb-forward version.
Swap butter for garlic butter to deepen flavor.

Tips

Do not overcrowd the baking sheet; space is key for crispiness.
Always use freshly grated Parmesan, not pre-shredded, for the best crust.
Resist flipping the potatoes while roasting—the crust forms best undisturbed.
Serve immediately while the Parmesan crust is hot and crisp.