Yukon golds are the best potato for this recipe because they’re super creamy and buttery even before you add the bread crumb topping.
Makes: 2 Servings Total time: 1¼ hours
|3||3Tbsp. dry bread crumbs|
|3||3Tbsp. grated Parmesan|
|1||1Tbsp. salted butter, melted|
|2||2tsp. minced fresh garlic|
|2||2tsp. chopped fresh thyme|
|2||2tsp. minced lemon zest|
|1||1tsp. chopped fresh rosemary|
|1||1tsp. each kosher salt and black pepper|
|2||2Yukon gold potatoes (6–7 oz. each)|
|2||2Tbsp. salted butter, melted|
Preheat oven to 400°.
Combine bread crumbs, Parmesan, 1 Tbsp. butter, garlic, thyme, zest, rosemary, salt, and pepper.
Slice ⅛-inch off bottoms of potatoes, then thinly slice crosswise nearly all the way through. (Leave ⅛-inch at bottom to hold potatoes together.) Place potatoes in an 8×8-inch baking dish.
Drizzle remaining 2 Tbsp. butter over potatoes and between layers. Press bread crumb mixture on tops of potatoes to adhere.
Cover potatoes with foil; bake until fork-tender, about 1 hour.
Per serving: 392 cal; 21g total fat (13g sat); 57mg chol; 1367mg sodium; 44g carb; 5g fiber; 12g protein