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Introduction
If you love the combination of crispy potatoes and melted cheese, then this Baked Potato Parmigiana will quickly become your new favorite dish. This unique take on the classic eggplant parmigiana features golden-brown, crispy potato slices smothered in marinara sauce and layers of gooey mozzarella cheese. It’s a simple yet irresistible comfort food that works as a hearty main dish or a flavorful side. Best of all, it's baked, not fried, making it a healthier option without sacrificing taste. Let’s dive into the recipe that will satisfy your cravings for Italian-inspired goodness!
Ingredients
4 large russet potatoes, peeled and sliced into 1/4-inch rounds
2 cups marinara sauce (store-bought or homemade)
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
2 large eggs, beaten
1 cup Italian-style breadcrumbs
1 tablespoon olive oil (for drizzling)
Fresh basil (optional, for garnish)
Instructions
Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with cooking spray.
Prepare the Potatoes: Start by peeling the potatoes and slicing them into 1/4-inch thick rounds. You can use a mandoline slicer for uniform slices if you prefer.
Season the Potatoes: In a shallow bowl, mix the flour, garlic powder, oregano, salt, and pepper. In a separate bowl, beat the eggs, and in another bowl, place the breadcrumbs.
Coat the Potatoes: Dip each potato slice first into the flour mixture, then into the egg wash, and finally coat it with breadcrumbs. Arrange the coated potato slices in a single layer on the prepared baking sheet.
Bake the Potatoes: Drizzle a little olive oil over the potatoes and bake them for 25-30 minutes, or until they are golden brown and crispy, flipping them halfway through for even cooking.
Assemble the Parmigiana: Once the potatoes are baked, layer them in a baking dish, slightly overlapping each slice. Spoon a bit of marinara sauce on top of each layer, followed by a generous sprinkle of mozzarella and Parmesan cheese. Repeat until all potatoes are stacked and topped with sauce and cheese.
Final Bake: Bake the entire dish in the oven for another 15-20 minutes, or until the cheese is bubbling and golden brown.
Garnish and Serve: Remove from the oven and garnish with fresh basil leaves before serving.
Serving and Storage Tips
Serving: Serve your Baked Potato Parmigiana hot out of the oven as a main dish or alongside a crisp salad. It pairs wonderfully with garlic bread or pasta for a hearty Italian-inspired meal.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the leftovers in the oven at 350°F (175°C) for 10-15 minutes or until warmed through. You can also reheat individual servings in the microwave.
Variations
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