I ate the most wonderful baby potatoes at Graffiato. They were tiny, cracked, crispy, tossed with parmesan cheese and spiked with lemon. They were one of the best things we ordered that night. Once my hunger for them struck again, I knew that I had to recreate them. Although I deduce Graffiato’s potatoes to be deep fried, this version is baked to make the potatoes a little bit easier to cook and a little bit healthier. These potatoes are a crowd-pleasing, easy, and unique side dish.
To make these crispy, cracked potatoes, start by bringing a pot of salted water to a boil. To the pot, add in some teeny, tiny, baby potatoes. I used new potatoes, but Graffiato used a variety of multi-colored ones, which was nice. While the potatoes simmer, preheat your oven to 450ºF. Let the potatoes cook in the water until they can easily be pierced with a fork.
Drain the potatoes and transfer them to a baking sheet. Using the heel of a fork or any other flat object, press down on each potato until it pops open and looks like PacMan. Toss the potatoes with a generous amount of olive oil, and season them with salt and pepper. Bake the potatoes for approximately 15 minutes, or until they begin to brown and crisp.
When you remove the potatoes from the oven, grate over a generous amount of parmesan cheese. Toss the potatoes so they are evenly coated in the cheese. Just before serving, drizzle the potatoes with lemon juice for a sharp and balanced flavor. These potatoes are delicious hot out of the oven, cold out of the fridge, or reheated, so don’t be afraid to make plenty of them. I can pop them into my mouth one by one and be in heaven!
- Baby potatoes
- Olive oil
- Salt and pepper
- Parmesan cheese
- Lemon- 1