Roasted Parmesan Potatoes

Roasted Parmesan Potatoes with a crisp Parmesan crust made with fresh Parmesan Cheese, rosemary, oregano, and basil. A family-friendly recipe that goes great with braised beef, grilled chicken, and roasted pork tenderloin.

Course potato side

Cuisine American

Keyword best roasted red potatoes, crispy roasted red potatoes, how long to roast red potatoes, how to roast red potatoes, oven roasted red potatoes, Parmesan potatoes, potatoes

Prep Time 15

Cook Time 30

Servings servings

Calories 289kcal

Author Beth Pierce

Ingredients

2 lbs small red potatoes cut in half
2 tablespoons olive oil
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon salt
1/4 teaspoon black pepper
2/3 cup finely grated fresh Parmesan
canola oil

Instructions

Preheat the oven to 400 degrees. Dry the potatoes thoroughly with paper towels.
Place the potatoes in a large bowl. Add the oil and stir to coat all the potatoes. Add the basil, rosemary, oregano, garlic powder, onion powder, salt, and black pepper to the bowl and stir to coat the potatoes well. Add the grated Parmesan cheese and toss to coat pressing the cheese against the potatoes.
Coat a large baking sheet heavily with canola or vegetable oil or spray with nonstick spray. Arrange the potatoes flesh side down in a single layer on a cookie sheet pressing any loose Parmesan/spice mixture back onto the flesh side of the potatoes as you scoop them out of the bowl
Bake for 25 minutes. Remove from the oven and carefully flip the potatoes so the flesh side is up. Bake for an additional 5-10 minutes or until golden brown.

Notes

Dry the potatoes well after washing and slicing
These potatoes make an excellent appetizer served with bleu cheese cream sauce or spicy chipotle ketchup.
Buy really good quality Parmesan cheese. It really does make a difference
Place the potatoes fairly close to each other on the cookie sheet because Parmesan has a tendency to melt and you want it to stick to the next potato. When you flip them over you can spread them out a bit for further browning.
Use a well-seasoned baking sheet and spray with a nonstick cooking spray or coat with canola or vegetable oil.
When you flip the potatoes use a thin spatula so you can scoop them up under the Parmesan Cheese.

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