Crispy Parmesan Roasted Potatoes are quick and easy to make and are the perfect side dish or appetizer for any holiday or feast.
Baby gold potatoes are roasted to perfection with a garlicky parmesan mixture. When done, the potatoes will be soft and creamy on the inside with an amazingly flaky and crunchy Parmesan coating.
These potatoes are delicious on their own, but they can also be eaten with a variety of dipping sauces, such as sour cream, ketchup, and ranch dressing. It’s also a great accompaniment to roast chicken, grilled fish, hamburgers, and grilled steaks.
You only need a handful of ingredients to make these delicious potatoes.
potato: I like to use unpeeled baby gold or creamer potatoes that are 1 to 2 inches in diameter. Sometimes I also use red potatoes. The taste is the same. The appearance of potatoes varies depending on the color of their skin.
cheese: As the name suggests, this recipe uses finely grated Parmesan cheese. I prefer to use store-bought Parmesan cheese in the refrigerated section, already grated, as it has a finer texture. You can also grate Parmesan cheese yourself. However, be careful using unrefrigerated Parmesan cheese.
seasoning: The seasonings for this recipe are simple: kosher salt, black pepper, and garlic powder.
butter: Roasting the potatoes uncovered in melted unsalted butter gives them a crunchy texture and flavor.
Crispy Parmesan Roasted Potatoes are delicious, easy to make, and the perfect side dish for any occasion. enjoy!
Easy Crispy Parmesan Roasted Potatoes
Serves 4-6 people
material
1 1/2 pounds baby gold or baby red potatoes (peeled and unpeeled)
1/2 cup (2 oz) finely grated Parmesan cheese, divided
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Garlic powder 1/2 teaspoon
1/3 cup melted unsalted butter (divided)
direction
Preheat oven to 425°F.
Cut the potatoes in half lengthwise.
Set aside 1 tablespoon Parmesan cheese. Add the remaining Parmesan cheese to a small bowl. Add salt, pepper, and garlic powder and mix.
Reserve 1 teaspoon of the melted butter. Add remaining melted butter to a 9 x 13-inch baking dish. Tilt the plate to distribute the butter evenly. Sprinkle the Parmesan cheese mixture over the butter.
Place the potatoes cut side down on top of the Parmesan mixture and press to ensure the Parmesan mixture sticks to the cut sides of the potatoes. Brush potatoes with 1 teaspoon melted butter and sprinkle with 1 tablespoon Parmesan cheese.
Bake uncovered in the preheated 425°F oven for 30 to 35 minutes or until the potatoes are crispy and golden on the bottom. Remove from oven. Let stand for 5 minutes before eating.
Serve as an appetizer with sour cream or as a side dish.
Yield: 4 to 6 servings.
recipe tips and tricks
Baby potatoes have thin skin, so there is no need to peel them.
These potatoes are best eaten when first made. However, you can also make it ahead of time and reheat it cheese side up at 400°F for about 5 minutes or until heated through.
If you have any leftovers, let them come to room temperature, then cover and store in the refrigerator. Place remaining potatoes, cheese side up, in a baking pan and heat at 400°F for about 5 minutes or until potatoes are heated through.
It is best to cut potatoes in half, even if they are small. The Parmesan cheese mixture will adhere better to the cut sides of the potatoes than to the skin.
Place the potatoes in the baking dish without cooking them. Oven temperature and oven time are all you need for perfectly cooked potatoes.
Chula King is a blogger PudgeFactor.com.