why make this recipe
Crispy Parmesan Roasted Potatoes are a fantastic side dish that is easy to make and loved by everyone. They are perfect for family dinners, barbecues, or any gathering. The combination of crispy edges and cheesy flavor makes them irresistible. Plus, you don’t need many ingredients to create this delicious dish!
how to make Crispy Parmesan Roasted Potatoes
Ingredients:
- 1 pound baby potatoes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Directions:
- Preheat the oven to 400°F (200°C).
- Wash and halve the baby potatoes.
- In a large bowl, toss the potatoes with olive oil, garlic powder, onion powder, salt, and pepper until evenly coated.
- Spread the potatoes on a baking sheet in a single layer.
- Roast for about 20-25 minutes, turning halfway through, until golden brown and crispy.
- Remove from the oven, sprinkle with Parmesan cheese, and return to the oven for an additional 5-10 minutes until the cheese is melted and bubbly.
- Garnish with fresh parsley if desired, and serve hot.
how to serve Crispy Parmesan Roasted Potatoes
These Crispy Parmesan Roasted Potatoes are best served hot and crispy. You can serve them as a side dish with grilled chicken, steak, or fish. They also pair well with a fresh salad for a lighter meal. Feel free to add a squeeze of lemon juice on top for an extra zing!
how to store Crispy Parmesan Roasted Potatoes
If you have leftovers, store the Crispy Parmesan Roasted Potatoes in an airtight container in the refrigerator. They can last for up to 3 days. When you’re ready to eat them again, reheat in the oven to bring back their crispiness.
tips to make Crispy Parmesan Roasted Potatoes
- Make sure to cut the potatoes into even sizes for uniform cooking.
- Don’t overcrowd the baking sheet; give the potatoes space to get crispy.
- Experiment with different seasonings like paprika or Italian herbs for added flavor.
variation
For a different twist, you can add cooked bacon bits or fresh herbs like rosemary or thyme before roasting. This will enhance the flavor and add a nice touch!
FAQs
Can I use larger potatoes instead of baby potatoes?
Yes, you can use larger potatoes. Just cut them into smaller pieces to ensure they cook evenly.
Can I make these potatoes ahead of time?
You can prep the potatoes and toss them with the seasonings ahead of time. However, it’s best to roast them right before serving to keep them crispy.
What can I use instead of Parmesan cheese?
If you don’t have Parmesan, you can use grated Pecorino Romano or a dairy-free cheese alternative for a similar taste.
Crispy Parmesan Roasted Potatoes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Crispy Parmesan Roasted Potatoes are a delicious and easy side dish loved by everyone, perfect for any gathering.
Ingredients
- 1 pound baby potatoes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and halve the baby potatoes.
- In a large bowl, toss the potatoes with olive oil, garlic powder, onion powder, salt, and pepper until evenly coated.
- Spread the potatoes on a baking sheet in a single layer.
- Roast for about 20-25 minutes, turning halfway through, until golden brown and crispy.
- Remove from the oven, sprinkle with Parmesan cheese, and return to the oven for an additional 5-10 minutes until the cheese is melted and bubbly.
- Garnish with fresh parsley if desired, and serve hot.
Notes
Cut potatoes into even sizes for uniform cooking; avoid overcrowding the baking sheet for maximum crispiness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg
