Bake for 35 to 45 minutes, until the bottom is golden brown and crispy and the potatoes are tender when pierced with a fork.
Avoid turning or moving the potatoes during cooking: this ensures that a crust forms.
6. Let cool and unmold
Let the tray cool for 5 to 7 minutes after baking.
Then gently peel off each potato using a spatula to preserve the crust.
7. Garnish and serve
Sprinkle with chopped fresh parsley
Serve immediately with sour cream, aioli, or garlic yogurt dip.
Variations:
Cheesy twist: Add a little shredded mozzarella or cheddar cheese on top during the last 5 minutes.
Spicy version: Use cayenne pepper or chili powder.
Vegan option: Use vegan parmesan or nutritional yeast + oil instead of butter.
Serving suggestions:
Perfect with:
Grilled meats (steak, chicken or fish)
Vegetarian burgers or wraps
Breakfast/brunch dishes like scrambled eggs or omelets
