Parmesan Roasted Potatoes have become my go-to side dish, and I’m so excited to share this simple Parmesan potato recipe with you! There’s something magical about potatoes transformed into crispy, golden bites with that irresistible cheesy crust. I remember the first time I made them; the aroma of garlic and herbs filled my kitchen, and my family devoured them in minutes. These easy parmesan roasted potatoes are so foolproof, you’ll wonder why you ever bothered with complicated side dishes. Let’s get cooking!
Why You’ll Love This Parmesan Roasted Potatoes
- Incredible flavor: They’re incredibly crispy on the outside and perfectly tender on the inside, with that addictive cheesy, garlicky goodness.
- Quick prep: You can have these ready for the oven in under 15 minutes – perfect for busy weeknights.
- Family favorite: Even picky eaters adore these cheesy roasted potatoes, making them a guaranteed hit at any meal.
- Versatile side: These roasted potatoes with parmesan pair beautifully with almost any main course, from steak to chicken to fish.
- Budget-friendly: Made with simple, pantry-staple ingredients, they’re an affordable way to elevate your meal.
- Healthy-ish: While cheesy, they’re packed with potassium and fiber from the potatoes, a much healthier option than fried sides.
- Impressive results: Despite their simplicity, these roasted potatoes with parmesan look and taste like they came from a fancy restaurant.
Ingredients for Parmesan Roasted Potatoes
Gather these simple ingredients for a truly delicious Parmesan potato recipe. The magic happens with just a few pantry staples, creating what I think are the best parmesan roasted potatoes. These potatoes are incredibly easy to prepare, making them a fantastic choice for any meal.
- 2 pounds baby potatoes, halved – I love using baby potatoes for their tender texture and how they crisp up beautifully.
- 3 tablespoons olive oil – This helps everything roast and get golden.
- 1 teaspoon garlic powder – For that essential savory kick that pairs so well with cheese.
- 1 teaspoon dried Italian herbs – A blend of basil, oregano, and thyme adds a wonderful aroma and flavor, making these garlic parmesan roasted potatoes irresistible.
- 1/2 teaspoon kosher salt – To enhance all the flavors.
- 1/2 teaspoon black pepper – For a touch of warmth.
- 1 cup freshly grated Parmesan cheese – This is key for that cheesy, crispy crust. Make sure it’s freshly grated for the best melt and texture.
- 2 tablespoons chopped fresh parsley – For a bright, fresh finish right before serving.
How to Make Parmesan Roasted Potatoes
Making these crispy parmesan roasted potatoes is a straightforward process that yields incredibly delicious results. You’ll be amazed at how simple it is to achieve that perfect balance of tender potato and crunchy, cheesy exterior.
- Step 1: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper. This prevents sticking and helps create that coveted crispy bottom.
- Step 2: In a large bowl, toss the halved baby potatoes with 3 tablespoons of olive oil. Make sure each potato piece is lightly coated.
- Step 3: Sprinkle in 1 teaspoon of garlic powder, 1 teaspoon of dried Italian herbs, 1/2 teaspoon of kosher salt, and 1/2 teaspoon of black pepper. Toss again until the seasonings are evenly distributed. You should start to smell that wonderful herbaceous aroma!
- Step 4: Sprinkle about half of the 1 cup of grated Parmesan cheese onto the prepared baking sheet in an even layer. This is going to form the delicious crust.
- Step 5: Arrange the seasoned potatoes cut-side down onto the layer of Parmesan cheese. Getting them cut-side down is key to developing those amazing crispy parmesan roasted potatoes.
- Step 6: Sprinkle the remaining Parmesan cheese evenly over the tops of the potatoes. Don’t be shy with the cheese; it’s what makes these so special!
- Step 7: Roast in the preheated oven for 35-40 minutes. You’re looking for the potatoes to be golden brown and wonderfully crispy. The cheese will be melted and slightly browned, creating a delightful crust.
- Step 8: Once they’re perfectly roasted, remove the baking sheet from the oven. Garnish generously with 2 tablespoons of chopped fresh parsley for a pop of color and freshness. Serve your Parmesan seasoned roasted potatoes immediately while they’re hot and irresistibly crunchy.
Pro Tips for the Best Parmesan Roasted Potatoes
I’ve made these potatoes more times than I can count, and these little tricks really elevate them from good to absolutely amazing. Follow these tips for the ultimate Parmesan potato recipe every time.
- Don’t overcrowd the pan! Give your potatoes space to breathe. If they’re too close together, they’ll steam instead of roast, and you won’t get those wonderfully crispy parmesan roasted potatoes.
- Use freshly grated Parmesan. Pre-shredded cheese has anti-caking agents that prevent it from melting and browning properly, which is crucial for that signature crust.
- Pat your potatoes dry. Moisture is the enemy of crispiness, so after washing and halving them, make sure they are thoroughly dried with a paper towel before tossing with oil and seasonings.
- For an extra cheesy crust, try placing the Parmesan cheese directly onto the baking sheet in an even layer before adding the potatoes.
What’s the secret to perfect Parmesan Roasted Potatoes?
The key to achieving the best parmesan roasted potatoes is high heat and giving them space on the baking sheet. Also, using freshly grated Parmesan cheese is non-negotiable for that amazing crispy, cheesy crust we all love. For more on achieving perfect textures in cooking, you can explore resources on food science basics.
Can I make Parmesan Roasted Potatoes ahead of time?
You can definitely prep the potatoes ahead! Halve them and store them in cold water in the refrigerator for up to 24 hours. Just be sure to drain them thoroughly and pat them completely dry before tossing with oil and seasonings, as moisture is the enemy of crispiness. Learn more about effective food preparation techniques.
How do I avoid common mistakes with Parmesan Roasted Potatoes?
The most common pitfalls are overcrowding the pan, which leads to soggy potatoes, and using pre-shredded cheese. Ensure adequate spacing on your baking sheet and always opt for freshly grated Parmesan for the best flavor and texture. Understanding common cooking errors can help you avoid them.
Best Ways to Serve Parmesan Roasted Potatoes
These delightful potatoes are incredibly versatile and make the perfect Parmesan potato side dish for so many meals. I love serving them alongside grilled steak or chicken for a simple yet elegant dinner. They also pair beautifully with roasted salmon or a hearty lentil soup for a vegetarian option. Honestly, they’re so flavorful, you could even serve them as a fun appetizer with a side of garlic aioli for dipping. They’re a guaranteed crowd-pleaser that elevates any meal!
Nutrition Facts for Parmesan Roasted Potatoes
Here’s a breakdown of the nutritional information for one serving of these delicious Parmesan seasoned roasted potatoes. They’re a flavorful addition to any meal, offering a good balance of nutrients. For detailed nutritional breakdowns, consult a nutrition database.
- Calories: 310
- Fat: 13g
- Saturated Fat: 0g
- Protein: 10g
- Carbohydrates: 39g
- Fiber: 0g
- Sugar: 0g
- Sodium: 0mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Parmesan Roasted Potatoes
Even though these Parmesan seasoned roasted potatoes are best enjoyed fresh, I’ve found they store and reheat surprisingly well, making them a fantastic option for meal prep. For the best results when storing your simple parmesan roasted potatoes, make sure they’ve cooled completely. Then, place them in an airtight container and refrigerate. They’ll keep well in the fridge for about 3 to 4 days. If you want to freeze them, it’s best to do so before they get too soft. Let them cool completely, then arrange them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container for up to 2 months. To reheat, place the refrigerated potatoes on a baking sheet at 425°F (220°C) for 8-10 minutes until crispy again. If reheating from frozen, bake at the same temperature for 12-15 minutes. Proper storage is key to maintaining food quality, as discussed in food storage guidelines.
Frequently Asked Questions About Parmesan Roasted Potatoes
What makes these Parmesan Roasted Potatoes so crispy?
The secret to achieving those wonderfully crispy parmesan roasted potatoes lies in a few key techniques. High oven heat (425°F), giving the potatoes ample space on the baking sheet so they roast rather than steam, and using freshly grated Parmesan cheese all contribute to that irresistible crunch. I also find that starting with very dry potatoes is crucial.
Can I use different types of potatoes for this recipe?
Absolutely! While baby potatoes are fantastic for this Parmesan potato recipe, you can certainly use other varieties like red potatoes or fingerling potatoes, cut into similar bite-sized pieces. If you’re using larger potatoes like Russets, just ensure they’re cut into roughly 1-inch cubes for even cooking. The cooking time might vary slightly, so keep an eye on them! For more on potato varieties, check out this guide to different potato types.
How do I make Parmesan Roasted Potatoes without so much cheese?
If you’re looking for a slightly lighter version or want to reduce the cheese, you can certainly use less Parmesan. I’d recommend starting with about half the amount, around 1/2 cup. You can also supplement the flavor with extra herbs or a pinch more garlic powder. Understanding how to make parmesan roasted potatoes means you can adapt them to your taste!
Can I add other vegetables to this recipe?
Yes, you can absolutely add other vegetables! Broccoli florets, bell pepper chunks, or even asparagus spears can be roasted alongside the potatoes. Just be mindful of their cooking times; add heartier vegetables like broccoli a bit earlier, and more delicate ones like asparagus during the last 15-20 minutes of roasting so they don’t overcook.
Variations of Parmesan Roasted Potatoes You Can Try
Once you’ve mastered the basic Parmesan potato recipe, you’ll love experimenting with these delicious variations. They’re a fantastic way to switch things up and explore new flavor profiles for your favorite side dish. I find these twists keep things exciting and delicious!
- Spicy Parmesan Roasted Potatoes: Add a pinch of cayenne pepper or red pepper flakes to the seasoning mix for a little heat. This creates a lovely contrast with the cheesy, savory potatoes.
- Parmesan Herb Roasted Potatoes: Elevate the flavor by adding finely chopped rosemary or thyme along with the Italian herbs. This makes for wonderfully aromatic Parmesan herb roasted potatoes.
- Garlic Lover’s Parmesan Roasted Potatoes: Toss in a few extra cloves of minced fresh garlic with the potatoes in the last 10-15 minutes of roasting for an intense garlic flavor.
- Air Fryer Parmesan Potatoes: For an even quicker and crispier result, try making these in your air fryer! Toss as directed, then air fry at 390°F (200°C) for 15-20 minutes, shaking the basket halfway, until golden and crispy.
Parmesan Roasted Potatoes: 3 Amazing Tips
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Crispy on the outside and tender on the inside, these Parmesan Roasted Potatoes are seasoned with herbs and tossed with freshly grated Parmesan cheese for an irresistible side dish. They are easy to make with simple pantry ingredients and perfect for any occasion.
Ingredients
- 2 pounds baby potatoes, halved
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, toss the halved potatoes with olive oil, garlic powder, Italian herbs, salt, and black pepper until evenly coated.
- Sprinkle half of the grated Parmesan cheese onto the baking sheet in an even layer.
- Arrange potatoes cut-side down on top of the cheese, then sprinkle the remaining Parmesan over the potatoes.
- Roast for 35-40 minutes, or until potatoes are golden brown and crispy.
- Remove from oven, garnish with chopped parsley, and serve immediately.
Notes
- For extra crispiness, you can add 1 tablespoon of cornstarch to the potato mixture.
- If you rinse or soak the potatoes, pat them very dry before seasoning, as moisture is the enemy of crispiness.
- Use finely grated Parmesan cheese for a better crust.
- If you overcrowd the pan, the potatoes will steam rather than roast; ensure each piece has breathing room.
- Skip pre-shredded cheese with anti-caking agents; real Parmigiano Reggiano melts and crisps better.
- Keep potato pieces around 1–1.5 inches in size for even cooking.
- Russet potatoes can be used and may need 3–5 extra minutes to crisp. Sweet potatoes roast faster and may not crisp as much.
- Potatoes can be cut up to 24 hours ahead and stored in cold water; drain and dry thoroughly before seasoning.
- You can par-roast the potatoes for 20 minutes, cool them, then finish roasting 10–15 minutes before serving.
- No need to flip the potatoes; keeping them cut-side down builds the Parmesan crust. Rotate the pan once for even color and broil briefly to finish.
- Leftovers can be stored in an airtight container in the refrigerator for 3–4 days and reheated at 425°F (220°C) for 8–10 minutes or air-fried at 375°F (190°C) for 5–7 minutes.
- For freezing, place cooled potatoes in a single layer to freeze solid, then transfer to a freezer bag for up to 2 months; reheat from frozen at 425°F (220°C) for 12–15 minutes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 310 calories
- Sugar: 0g
- Sodium: 0mg
- Fat: 13g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 0mg
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