Welcome to my kitchen! Today, I’ll show you how to make these irresistible crispy crunchy Parmesan potatoes. This simple yet impressive recipe features roasted potatoes coated with savory Parmesan, garlic, and herbs, making the perfect side dish for any meal.
As a busy mom, I love recipes that are quick to prepare but still taste gourmet. These Parmesan potatoes are a winner! The secret? Roast the potatoes cut-side down for ultra-crispy edges, then coat them in a delicious Parmesan mix that bakes into a cheesy, golden crust.
These potatoes elevate any meal with their crispy exterior and fluffy interior—fancy fries, as we call them! Here are some common questions about preparing this dish:
Can I prep the potatoes ahead of time?
Yes! You can prep raw potatoes up to 8 hours in advance. After cutting and seasoning, store them in an airtight container in the fridge. Let them sit at room temperature for 30 minutes before roasting.
What kind of Parmesan should I use?
For the best results, grate fresh Parmesan yourself. Pre-grated cheese often contains additives that prevent it from melting and browning properly. Freshly grated Parmesan offers superior flavor and texture.
Can I double this recipe?
Absolutely! You can easily double or triple this recipe. Use multiple baking sheets to avoid overcrowding. Rotate the pans midway and extend the roasting time if needed to achieve perfect crispiness.
How do I make my potatoes extra crispy?
Cut the potatoes into smaller pieces to maximize crispiness. Avoid overcrowding the baking sheet, and if needed, turn the oven up to 450°F for an additional 5-10 minutes of roasting. Watch closely to prevent burning.
What pairs well with Parmesan potatoes?
These Parmesan potatoes are versatile and pair wonderfully with meatloaf, chicken, fish, or chops. For a complete sheet pan meal, roast chicken thighs or sausages alongside the potatoes. They also make a fantastic appetizer topped with sour cream and scallions.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients:
- 2 pounds small Yukon Gold potatoes, halved or quartered (about 2 cups diced)
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1 teaspoon garlic powder
- 3 tablespoons olive oil
- 1/3 cup freshly grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
Instructions:
- Preheat oven to 425°F. Line a large baking sheet with parchment paper.
- In a large bowl, toss the potatoes with olive oil, garlic powder, oregano, basil, thyme, salt, and pepper until well coated.
- Spread the potatoes in a single layer on the prepared baking sheet.
- Roast for 15 minutes, then remove from the oven and flip the potatoes. Sprinkle freshly grated Parmesan cheese evenly over the potatoes, gently tossing to coat.
- Return the pan to the oven and roast for an additional 15 minutes, or until the potatoes are golden brown and crispy on the outside.
- Transfer to a serving dish and serve immediately for the best texture. Enjoy!
Cooking Tips:
- Opt for small to medium-sized potatoes for the crispiest results.
- Cut larger potatoes into even pieces to ensure they cook evenly.
- Use freshly grated Parmesan for superior flavor and melting.
- Flip the potatoes halfway through roasting for even browning.
- For extra crispy potatoes, roast an additional few minutes before serving.
