How can I make these Crispy Roasted Parmesan Potatoes ahead of time?

You can prepare the potatoes ahead by following the recipe up to the point of baking. Store the prepared potatoes in the fridge and bake them fresh when you're ready to serve. Alternatively, if you have leftovers, store them in the refrigerator and reheat them in the oven to restore the crispy texture.

Can I use a different type of cheese for this recipe?

While parmesan is the key to achieving the crispy crust, you can experiment with other cheeses like romano or pecorino for a different flavor profile. Just make sure the cheese is finely grated for the best results.

What is the best way to store Crispy Roasted Parmesan Potatoes?

Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place the potatoes on a baking sheet, cheese side up, and bake at 400°F (200°C) for 5-7 minutes, or until the crust becomes crispy again.

Can I make these Crispy Roasted Parmesan Potatoes gluten-free?

Yes! This recipe is naturally gluten-free, as it doesn't contain any bread crumbs or wheat-based ingredients. Just be sure to check that the parmesan cheese you're using is gluten-free, as some brands may add gluten-containing additives.

Crispy Roasted Parmesan Potatoes - Easy & Delicious

Description

These Crispy Roasted Parmesan Potatoes are a flavorful and easy-to-make side dish with a golden, crispy parmesan crust and a soft, fluffy interior. Perfect for any meal, these potatoes are sure to impress with their addictive crunch and savory seasoning.

Ingredients

Scale

750g / 1.5 lb baby potatoes, halved
2 tbsp olive oil, plus more for drizzling
1/2 cup / 50g grated parmesan cheese (sand-like type)
1/2 tsp garlic powder
1/2 tsp dried oregano or thyme
1/2 tsp paprika
1/4 tsp salt (optional)
1/2 tsp black pepper
3/4 cup sour cream (optional, for dipping sauce)
1/4 cup finely chopped green onions/scallions (optional, for garnish)

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Instructions

Preheat the oven to 400°F (200°C).
Drizzle olive oil into a 9×13-inch glass baking dish and tilt it to spread evenly across the base.
In a small bowl, mix the grated parmesan, garlic powder, oregano (or thyme), paprika, salt, and black pepper.
Place the halved baby potatoes, cut side down, into the baking dish, pressing them down firmly.
Sprinkle the parmesan mixture evenly over the potatoes.
Optionally, drizzle a little more olive oil over the potatoes and sprinkle with salt for extra flavor.
Bake for 35-40 minutes or until the potatoes are soft on the inside and the parmesan crust is golden and crispy on the outside.
Let the potatoes rest for 5 minutes, then flip them so the cheese side is up on a serving platter.
Serve with dipping sauce (if using) and garnish with green onions or chives for a fresh touch.

Notes

For the crispiest result, use grated parmesan cheese from the refrigerated section (the sand-like texture).
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to restore crispiness.
If you prefer a spicier kick, add cayenne pepper or red chili flakes to the parmesan mixture.
This recipe is naturally gluten-free, but always check the parmesan for any additives.

Nutrition

Serving Size: 1 serving (approximately 153g)
Calories: 219
Sugar: 2g
Sodium: 500mg
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 2g
Protein: 4g
Cholesterol: 10mg