Parmesan Roasted Potatoes
Golden and crispy on the outside with tender, fluffy centers, these parmesan roasted potatoes are tossed with garlic, herbs, butter, and plenty of parmesan cheese for the ultimate cheesy potato side dish.
Servings: 8 servings
Calories: 221kcal
Ingredients
- 3 pounds red baby potatoes - halved
- 2 tablespoons olive oil
- 8 cloves garlic - minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried rosemary
- 4 tablespoon butter - melted
- ½ cup Parmesan cheese - finely grated
- Salt and black pepper - to taste
- Fresh parsley - chopped (optional garnish)
- fresh lemon juice - to finish, optional
Instructions
- Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper or foil and lightly coat with oil or nonstick spray.
- Rinse and scrub the potatoes, then dry them thoroughly. Cut each potato in half (or into quarters if larger) so all pieces roast evenly.
- In a small bowl, stir together the olive oil, garlic, and dried herbs. Toss the potatoes in this mixture until evenly coated, then sprinkle with a pinch of salt and pepper.
- Pour the melted butter over the potatoes and add the parmesan cheese. Mix well to cover the potatoes on all sides.
- Spread the potatoes cut-side down in a single layer on the prepared baking sheet.
- Roast for 30 to 45 minutes, flipping once halfway through, until the potatoes are golden brown and crispy.
- Season with additional salt and pepper, sprinkle with fresh parsley, and finish with a squeeze of lemon juice if desired. Serve immediately.
Notes
- Potatoes: Red baby potatoes work best, but Yukon golds or fingerlings are also excellent choices.
- Cheese: Use freshly grated parmesan for best results; pre-grated shelf-stable parmesan won t crisp as well.
- Extra Crispiness: Arrange the potatoes cut-side down and don't overcrowd the baking sheet.
- Storage: Store leftovers in the fridge for up to 4 days. Reheat in the oven or air fryer to restore crispiness.
- Freezing: Not recommended, as the potatoes tend to thaw soft and mealy. If you must freeze, reheat directly from frozen in a hot oven.
Nutrition
Calories: 221kcal | Carbohydrates: 28g | Protein: 5g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 164mg | Potassium: 793mg | Fiber: 3g | Sugar: 2g | Vitamin A: 195IU | Vitamin C: 17mg | Calcium: 101mg | Iron: 1.7mg
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