These potatoes are a perfect side dish to accompany any meal! They’re tossed in olive oil, grated parmesan, and spices, then roasted until crispy. Sure to be a family favorite!
Everyone loves potatoes, am I right? Kids love ’em, adults love ’em, and they’re usually the first to go at pot-lucks (or the dinner table). Potatoes + parmesan cheese = awesomeness. It’s no wonder my parmesan upside down potatoes and roasted parmesan sweet potatoes are always the most viewed posts on the blog! So, I combined some of the things I absolutely love from those two recipes into one to create these crispy parmesan roasted potatoes.
This recipe is quite simple. You’ll need some spices, olive oil, grated parmesan, and, of course, potatoes. I used baby red potatoes (with the skin on), but yukon gold would be perfect here too. Chop the potatoes in about 1 inch cubes, and do your best to ensure they’re uniform for even cooking. The smaller the pieces, the quicker they’ll cook through and crispen up for you.
Mix all the ingredients together in a big bowl and spread them on parchment paper. I typically cover my baking sheets with foil, but I do not recommend it here. Even if you spray the foil with cooking spray before baking, you will likely have some potatoes stick, which is less than ideal. Parchment paper eliminates that worry and still makes for super easy clean-up like foil does. Trust me–use parchment paper!
Every 10-15 minutes while the potatoes are cooking, give them a quick stir to make sure they’re roasting evenly. This will prevent them from getting crispy on the bottom alone. You’re cooking at a fairly high temperature (425F), so stirring them regularly is important. For me, it took about 35 minutes for my potatoes to cook through and attain that crispy exterior we all love. It was the perfect amount of time to get the rest of the meal together while the potatoes finished up!
When the potatoes are golden brown and crispy, pull them out of the oven and season them with an extra hit of salt, pepper, and parmesan cheese. Yum!
Crispy Parmesan Roasted Potatoes
- 4 cups baby red potatoes, skin on, cut into 1 inch cubes
- 3 tbsp EVOO
- 1/2 tsp garlic salt
- 1/2 tsp sea salt
- 1 tsp freshly cracked pepper
- 1/2 tsp paprika
- 4 tbsp freshly grated parmesan cheese, divided
1). Preheat the oven to 425F. Line a baking pan with parchment paper. Set aside.
2). In a large bowl, combine the chopped potatoes with olive oil, garlic salt, sea salt, pepper, paprika, and only 2 tablespoons of parmesan cheese. Mix well to ensure each potato is evenly coated. Transfer to the prepared baking sheet, moving the potatoes around until they are in one even layer.
3). Bake for 15 minutes. Remove from the oven and mix. Bake for an additional 25-30 minutes, mixing every 10 minutes, until the potatoes are soft in the middle but crispy on the outside. Every oven is different so watch them carefully. Remove from oven and sprinkle the last 2 tablespoons of parmesan cheese on them before serving.
Servings: about 8 servings of 1/2 cup each. Approximate Nutritional Information per Serving: Calories: 114 Carbs: 12g Fat: 6g Protein: 3 Fiber: 1 Points+: 3
Recipe courtesy of Audrey’s Apron.