Easy Roasted Parmesan Potatoes
potatoes
Parmesan Roasted Potatoes are an easy, inexpensive, and flavorful side dish for just about any meal breakfast, lunch, or dinner. Crispy cheesy edges and fluffy insides - one of my favorite potato recipes - pure perfection every time. These tasty Parmesan potatoes taste amazing with just about anything! The perfect side dish for chicken, beef, turkey, seafood, and even veggies. I love them like I love potato wedges for that perfect ratio of crispiness with a soft fluffy middle
Why You are Going to Love These Crispy Parmesan Potatoes Recipe:
- Easy to make - pretty much a no fail recipe
- No need to pre boil potatoes
- Pantry ingredients - simple ingredients is all these potatoes require
- Simple Seasoning - also versatile if you wish to spice them up a bit
- Perfect side to any main - or the perfect thing to snack on
- A recipe everyone will love - I promise you that
Crispy Parmesan Roasted Potatoes Recipe Ingredients:
- Potatoes - Yukon gold potatoes and baby creamer potatoes are my favourite ones to use for this recipe. I’ve made these Parmesan Roasted Potatoes with just about every type of potato available and they’re always great. Russet potatoes will be the least expensive, but they do produce a slightly drier texture potato. Red potatoes, like the ones used in the photographs in this post, have a slightly creamier texture that is absolutely perfect.
- Garlic - I use fresh garlic that is minced but feel free to use garlic powder, you could also add a pinch of onion powder if you wish too
- Parmesan cheese - Finely grated parmesan cheese works best for this recipe
- Spices - along with salt and pepper I like to use a dried hearty earthy dried herbs like oregano thyme, or rosemary or even a blend like Italian seasoning blend - feel free to add a pinch of spice or flavour by adding a pinch of chilli powder or even paprika
How to Make Parmesan potatoes
- Preheat Oven: Preheat oven to 400°F. Line a baking sheet with parchment paper or use a non stick baking pan or sheet pan
- Season Potatoes: Place the baby potatoes on the prepared baking sheet or in a large bowl and drizzle with olive oil and toss well with the seasonings, garlic and Parmesan cheese, until coated on all sides.
- Roast: Transfer the baking sheet to the oven and roast for about 40 minutes or until fork tender and crispy and golden on the outside.
Tips for Roasting baby Potatoes
- Don’t crowd the pan. Use a large sheetpan so the potatoes have plenty of space. You’ll get more color if your potatoes have room to let off moisture instead of steaming on top of each other.
- Arrange the potatoes cut-side down/ or arrange as many as possible This is the secret to getting roasted potatoes with a beautiful brown surface.
- Stick with tough, woody herbs. When selecting fresh herbs for roasted baby potatoes, use herbs like fresh rosemary or thyme since they can stand up to the heat of the oven better than others.
- Don’t flip until the potatoes are browned. You’ll know the potatoes are ready to be flipped when the bottoms are lightly browned and they release easily from the pan with a thin spatula. If they don’t have quite enough color and it feels like they’re sticking to the pan, give them a few more minutes in the oven.I tend to flip them at the halfway point.
Make Ahead and Storage
Can You Cut Potatoes Ahead of Time for Roasting?
If you want to get a head-start, you can cut the potatoes a few hours or up to a day in advance before roasting but and this is big but: To keep them from browning, you’ll want to be sure to place the cut potatoes in a bowl, cover them with cold water, and store in the refrigerator. When you’re ready to get cooking, simply drain, rinse the potatoes, and pat them dry. One great idea about doing this is that soaking the potatoes in water removes some of their excess starch, making for roasted potatoes with an extra-crispy bite.This is especially helpful when you are not using baby potatoes - I tend to think that this step isn’t as essential if all you are doing with baby potatoes is slicing them in half and doesn’t take that long to do - but its an option if you ever wanted to save a little time.
Leftovers
Whenever I make these roasted parmesan baby potatoes at home, there are never any leftovers. If by chance you do have leftovers, transfer them to an airtight container and store in the fridge for 3-4 days. Reheat in microwave, stovetop in a skillet or in the oven.
Freezing
Let cool, then transfer to an airtight container. Your roasted potatoes will last 3 months in the freezer.
Recipe
Ingredients
- 1½ - 2 pounds baby creamers or baby potatoes, (cut in half)
- ½ teaspoon oregano or thyme or rosemary
- 3 garlic cloves, (minced)
- ¾ teaspoon salt (plus more to taste)
- ¼ teaspoon black pepper (plus more to taste)
- 3 tablespoon Extra Virgin Olive Oil ( I don’t recommend more as you want them to be crispy not steam)
- ⅓ cup freshly finely grated Pecorino Romano cheese or Parmesan, (or more to taste) plus more for serving
- Fresh chopped parsley for garnish
Directions
- Preheat the oven to 400°F. Lightly spray a large baking sheet with non-stick cooking spray. Or use a non stick baking sheet
- Toss the potatoes in the baking dish or a large bowl with olive oil, minced garlic, Parmesan cheese and thyme. Season with a sprinkle of salt and pepper. Make sure all potatoes are covered with the Parmesan mixture and in a single layer.
- Transfer potatoes to baking sheet/baking pan if tossing in bowl and bake at 400°F until potatoes are golden brown and look crisp on the outside, about 40-55 minutes, tossing once at the halfway point. (I usually check at the 20 minute mark)
- Remove the potatoes from the oven, toss or sprinkle with parsley and more grated Parmesan if desired.
- Serve warm and enjoy!
Recipe Notes
- Roasting times or baking times will differ according to the size of your potato pieces - I have made these so often and when I use standard baby potatoes cut in half they do not need more than 40 minutes with the oven preheated to temperature (of course all ovens are different and can vary cooking time as well). The larger the pieces the longer they will need to cook and the smaller they are they will need less time.
- Don’t crowd the pan. Use a large sheet-pan so the potatoes have plenty of space. You’ll get more color if your potatoes have room to let off moisture instead of steaming on top of each other.
- Arrange the potatoes cut-side down/ or arrange as many as possible This is the secret to getting roasted potatoes with a beautiful brown surface.
