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Parmesan Roasted Potatoes

Parmesan Roasted Potatoes: 3 Amazing Tips

  • Author: Ennas Lopez
  • 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

Scale
  • 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

  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a large bowl, toss the halved potatoes with olive oil, garlic powder, Italian herbs, salt, and black pepper until evenly coated.
  3. Sprinkle half of the grated Parmesan cheese onto the baking sheet in an even layer.
  4. Arrange potatoes cut-side down on top of the cheese, then sprinkle the remaining Parmesan over the potatoes.
  5. Roast for 35-40 minutes, or until potatoes are golden brown and crispy.
  6. 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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Find it online: https://kalirecipes.com/parmesan-roasted-potatoes/

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