Parmesan Potatoes Recipe
Parmesan Roasted Potatoes—crispy spuds with a melt-in-your-mouth center sprinkled with rich Parmesan cheese and oregano.
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So… you have potatoes but don’t know what to do with them. We’ve all been there. Fries? The kids always order fries at restaurants so you try to serve them something different at home. Mashed? You’re not feeling in a “mashed” mood. After much deliberation, you’ve landed on roasted potatoes because you love the crisp exterior and you’ve always thought of them as being a “classier” breed of spud. But you can’t just serve them plain. That’s the raison d’etre for this recipe.
You’ve maybe tried my Lemon-Roasted Potatoes or my Mustard-Roasted Potatoes. If you like them, you’ll love the potatoes sprinkled with Parmesan and oregano. They’re potatoes that have come back from a sojourn in northern Italy.
Are Parmesan Potatoes Healthy?
Potatoes contain complex carbs, fiber, potassium, and vitamin C, along with a number of other nutrients. The recipe features many whole ingredients, while roasting is considered one of the healthier methods of doing potatoes. The question is, are potatoes suitable for your diet? If you’re on a vegetarian, gluten-free, keto/low-carb (just use portion control), or Mediterranean diet, you can use this recipe. For a vegan diet, omit the cheese and use olive oil instead of butter. Do the same for a dairy-free diet.
Which Type of Potato Can I Use?
Any potato high in starch will result in nice and fluffy roasties—soft on the inside, crispy on the outside. Here are some varieties I recommend:
Russet Potatoes: Very high starch content and not a lot of moisture, so you should attain fluffiness rather easily.
Yukon Gold Potatoes: Possess a waxy texture with a buttery taste. They do indeed take on a golden complexion upon being roasted while their insides seem more creamy than fluffy.
Red Potatoes: Firm yet creamy. They hold their shape during cooking.
Fingerlings: A favorite for roasted-potato aficionados. They’re waxy, have a creamy interior, and a crispy skin. Plus, they come in different colors!
INGREDIENTS
- 1/2 lb. baby potatoes, halved
- 2 tbsp butter, melted
- 2 tbsp Parmesan cheese, grated
- 1/4 tsp dried oregano
- 1/4 tsp garlic powder
- pinch of sea salt and black pepper
- sour cream dip, for serving
INSTRUCTIONS
Prep
Preheat your oven to 425°F. Clean the potatoes under running water, cut them in half, and score the potatoes using a small sharp knife.
Combine
In a large bowl, combine the melted butter, garlic powder, Parmesan cheese, and halved potatoes.
Season
Season with sea salt, black pepper, and dried oregano. Stir to coat the potatoes.
Bake
Spread the potatoes out on a baking pan. Bake in the preheated oven until golden brown and crispy, about 35 minutes.
Remove
Remove the potatoes from the oven and serve with a sour cream dip.
DEVOUR!
Tips & Tricks to Making Perfect Parmesan Potatoes
- Parboil the potatoes (i.e., boil them for a couple of minutes before baking) to ensure consistent texture and crispy outsides.
- Cut any large potatoes so that each piece is about the same size. This will result in evenly cooked potatoes.
- Dry your potatoes after parboiling or cleaning. The excess water can hinder the crispiness.
- Don’t be afraid to use lots of melted butter. It’s the butter that makes the coating stick to the potatoes.
- Sprinkle any leftover Parmesan over your potatoes just before serving for that added cheesy taste.
FAQs
Scoring entails slicing a grid into the potato. So, cut it once lengthwise then several times across. Don’t cut clean through, though. Scoring decreases cooking time, increases surface area (so there are more crispy edges), and makes it easier to load with toppings. Plus, it looks cool.
Yes, though fresh Parmesan tastes better. That’s a fact.
Paprika, rosemary, thyme, parsley, chopped chives, red pepper flakes, cayenne, and/or lemon zest should all work with your potatoes.
No, although doing so ensures browning on all sides.
Try broiling them for a few minutes at the end of cooking. Keep an eye on them to prevent them from burning.
Similar Roasted-Potato Recipes
Garlic Roasted Potatoes: Infused with lovely garlic, thyme, and parsley.
Air-Fryer Roasted Potatoes: Put your air fryer to good use to roast potatoes for convenience and health.
Roasted Sweet Potatoes: A slightly sweeter and creamier variation served with tahini maple.
Breakfast Potatoes: Breakfast and brunch aren’t breakfast and brunch without these taters.
How To Prep And Store Parmesan Roasted Potatoes
Let the potatoes cool completely. Store them in an airtight container or wrap them in aluminum foil then keep them in the fridge for up to 3 days. You can later reheat them in the oven at 400°F, on the stove, or in the microwave (though this last method will remove what little crispness the potatoes have left). I don’t recommend freezing them; their texture will suffer.
Parmesan Potatoes Recipe
Ingredients
- 1/2 lb. baby potatoes halved
- 2 tbsp butter melted
- 2 tbsp Parmesan cheese grated
- 1/4 tsp dried oregano
- 1/4 tsp garlic powder
- pinch of sea salt and black pepper
- sour cream dip for serving
Instructions
- Preheat your oven to 425°F. Clean the potatoes under running water, cut them in half, and score the potatoes using a small sharp knife.
- In a large bowl, combine the melted butter, garlic powder, Parmesan cheese, and halved potatoes. Season with sea salt, black pepper, and dried oregano. Stir to coat the potatoes.
- Spread the potatoes out on a baking pan. Bake in the preheated oven until golden brown and crispy, about 35 minutes.
- Remove the potatoes from the oven and serve with a sour cream dip.
Notes
- Parboil the potatoes (i.e., boil them for a couple of minutes before baking) to ensure consistent texture and crispy outsides.
- Cut any large potatoes so that each piece is about the same size. This will result in evenly cooked potatoes.
- Dry your potatoes after parboiling or cleaning. The excess water can hinder the crispiness.
Nutrition
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