Popular
Latest From the Show
Rachael's Garlic-Parm Crusted Potato Skins
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Crackly bits of baked parm cheese add an addictive crunch to these potato skins
Ingredients
For the potatoes
- 3 tablespoons extra-virgin olive oil (EVOO)
- 3 tablespoons melted butter
- 3 cloves garlic, crushed
- 1 cup freshly grated Parmigiano-Reggiano cheese (about 2 ounces)
- 1 1/2 pounds fingerling or baby potatoes, halved lengthwise
- Red pepper flakes and finely chopped parsley, to serve
For the balsamic ketchup aioli
- 1/3 cup ketchup
- 3 tablespoons Fabanaise or mayonnaise
- 2 tablespoons aged balsamic or balsamic drizzle
- 1 scant teaspoon granulated garlic
- Salt and pepper
Yield
Serves: 6-8
Preparation
Preheat oven to 400°F.
Heat EVOO in a small pot, add butter and garlic, and swirl a minute or 2. Pour garlic oil and butter into a shallow baking dish or small baking sheet, sprinkle with parm cheese in an even layer, add potatoes cut-side down, and bake 40-45 minutes until just tender. Cool for 5-10 minutes before turning; this will allow the browned parm cheese to adhere to the potatoes.
Combine aioli ingredients in a bowl.
Serve potatoes with balsamic ketchup aioli and garnish with red pepper flakes and parsley.