Crispy Parmesan Garlic Yuzu Potatoes


Nik Sharma

Hey Friends, I’m a multi-award-winning and best-selling cookbook author and photographer.

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Crispy Parmesan Garlic Yuzu Potatoes

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The classic dish of crispy parmesan potatoes is one of my favorites to serve at Thanksgiving but truth be told, I make it any fall or winter dinner. It’s a crowd-pleaser and the splash of yuzu gives the potatoes a wonderful citrusy aroma. These are best eaten as soon as they’re cooked.

  • Yield: 4 to 6


2 Tbsp unsalted butter, cubed

2 Tbsp extra-virgin olive oil

1 ½ lb/910 g new potatoes, sliced in half lengthwise

Fine sea salt

4 garlic cloves, grated

½ tsp ground black pepper

¼ cup/8g grated parmesan

3 Tbsp chopped chives

2 Tbsp yuzu or lemon juice


  1. Melt the butter in a 12 in/30.5 cm stainless-steel or cast-iron skillet over medium-low heat. Once the butter stops crackling (the water has completely evaporated), the milk solids should be light golden brown, add the olive oil. If you add the oil before the water evaporates, the water will start to spurt in the hot oil. Add the potatoes and ¼ tsp fine sea salt, cover the skillet with a lid and shake the pan well to coat the potatoes. Increase the heat to medium and cook the potatoes, shaking the skillet occasionally, until the potatoes are tender enough to be pierced with a fork or knife and golden brown and crisp, 12 to 15 minutes. If the potatoes are undercooked or start to burn add 2 Tbsp of water and continue to cook until the flesh is tender.
  2. Add the garlic and pepper and cook for 1 minute, until fragrant, shaking the potatoes in the skillet to coat well.
  3. Remove from the heat, add the parmesan, chives, and yuzu, and shake to coat well. Taste and season with fine sea salt if needed. Transfer to a bowl and serve immediately (because just like French fries, cold crispy potatoes are just not nice).


  • These are best eaten within an hour after cooking because they will lose crispness over time.
  • The sugar and proteins in the butter melt and turn reddish-brown giving a hint of caramel flavor to these potatoes.
  • By cooking the potatoes covered, the potatoes cook in the water released from their cells and that helps create a creamy interior and eventually a beautiful crispy coat.
  • Yuzu gives the potatoes its characteristic refreshing and floral lemony scent but if you can’t find yuzu (search in the International Aisle or Asian markets), a Meyer or Eureka Lemon will also work. If using a lemon, use 1 tsp of the zest to build up the fragrance.
  • Be careful not to oversalt during cooking as the cheese carries salt too.

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