These Crispy Parmesan Roasted Potatoes are magic. The combination of crispy edges and fluffy interiors, all coated in a savory blend of Parmesan cheese, garlic, and herbs, creates a mouthwatering experience that will have everyone coming back for seconds.
We especially like to serve these alongside this peach-glazed pork tenderloin, but they go with just about any main dish and they’ll easily become your favorite side dish.
You can easily customize the seasoning to suit your taste, whether you prefer a touch of heat with red pepper flakes or a burst of freshness with herbs like rosemary or thyme. Plus, they are prepared on just one baking sheet, so cleanup is a breeze.
Helpful Tips
- Choose the right potatoes: Opt for waxy potatoes like Yukon Gold or red potatoes for a creamy texture, or starchy potatoes like Russets for extra crispiness.
- Preheat your baking sheet: For an extra crispy finish, place your baking sheet in the oven while it preheats. This helps the potatoes start cooking as soon as they hit the pan.
- Don’t skimp on olive oil: Generously coat the potatoes in olive oil to ensure they roast evenly and develop that desirable golden-brown color.
- High-quality Parmesan: It will make a difference what type of Parmesan cheese you use. There’s really only one gold standard – a certified Italian Parmigiano-Reggiano. Shred it with a fine shredder to get light and fluffy cheese.
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Crispy Parmesan Roasted Potatoes
Ingredients
- 1 pound (454 g) baby potatoes Yukon Gold or red potatoes work well
- 2 tablespoons (30 ml) melted butter
- 1/2 teaspoon (1.5 g) garlic powder
- 1/2 teaspoon (1 g) onion powder
- 1/2 teaspoon (1 g) Spanish or smoked paprika
- 1/2 teaspoon (3 g) salt
- 1/4 teaspoon (0.5 g) ground black pepper
- 1/2 cup (50 g) Parmesan cheese finely grated
- Chopped fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Wash the baby potatoes thoroughly and dry them with a kitchen towel. Cut them in half.
- In a large bowl, combine the butter, garlic powder, onion powder, paprika, parsley, salt, and pepper. Add the potatoes to the bowl and toss them until they are evenly coated with the butter and seasoning.
- Dip the cut end of each potato in the grated Parmesan and set it parmesan-side-down on the baking sheet. Make sure they are not overcrowded for maximum crispiness.
- Roast the potatoes for about 30 minutes. They should be golden brown and crispy on the outside. Total time will depend on how large the potatoes were, so cook until they are crispy but tender to squeeze. If you notice the cheese is browning too quickly, turn down the heat.
- Remove the potatoes from the oven and let them cool slightly before serving.
Notes
- Choose waxy potatoes like Yukon Gold or red potatoes for a creamy texture, or starchy potatoes like Russets for extra crispiness.
- For an extra crispy finish, place your baking sheet in the oven while it preheats. This helps the potatoes start cooking as soon as they hit the pan.
- Generously coat the potatoes in olive oil to ensure they roast evenly and develop that desirable golden-brown color.
- It will make a difference what type of Parmesan cheese you use. There’s really only one gold standard – a certified Italian Parmigiano-Reggiano. Shred it with a fine shredder to get light and fluffy cheese.
Nutrition
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Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes and currently has a cookbook in development.
