parmesan roasted potatoes (gf)
I can’t help it. I’ve been loving roasted potatoes. First, those delicious smoked paprika potatoes, now these yummy, crispy parmesan ones.
Why, yes, the temperatures are still in the triple digits? Why do you ask? Oh…right. Well, these are tasty enough that they’re worth it. Really, really worth it.
Friends, dairy is back in my life. After 14 very long weeks without a single bite of cheese, yogurt, butter, or even breads or crackers that have milk in them, dairy is back! I can say this with reasonable confidence, since after 10 days, Sophie has shown no negative reaction. Hallelujah!
My first taste of Parmigiano Reggiano in three months was a close-your-eyes-it’s-so-good experience. Oh, cheese, how I’ve missed thee!
I digress. Back to the potatoes.
I used regular paprika for these, but if you’d like, you could certainly use smoked paprika if you prefer. I just wanted the cheese flavor to shine through. And it did! As for the potatoes, I used Yukon Golds for this recipe, but red potatoes would be lovely too. Turning them regularly on the baking sheet helped them brown very evenly, and the cheese crisped up nicely as a sort of crust. These were great paired with creamed spinach for a Meatless Monday meal, but they’d certainly be great as a side dish to your favorite meaty main. Enjoy!
Parmesan Roasted Potatoes
Ingredients
- 4 medium potatoes, skins on, scrubbed and diced*
- 2–3 Tbsp olive oil
- 1/2c grated parmesan
- 1 tsp garlic salt
- 1/2 tsp paprika
- salt and pepper to taste
Instructions
- In a large bowl, toss potatoes with olive oil, parmesan, garlic salt, and paprika. Spread potatoes out on a large baking sheet.
- Bake at 425 degrees 30-40 minutes, stirring potatoes every 10-15 minutes for even browning. Sprinkle with salt and pepper to taste and serve warm.
Notes
*The most important thing is to keep the potato pieces about the same size so they cook evenly. I like to slice the potatoes in half lengthwise, then slice each half lengthwise again, then dice. I end up with 16-20 pieces per potato. You can end up with more or fewer, just try to keep the pieces the same size.
Oh yum! Where ever there is potatoes.. I am right there. This looks great!
These were amazing!! The third time I made this I added cauliflower. Also very good. My family gets upset when I don’t make the potatoes like this now 🙂
★★★★★
These are amazing!!! My 6 year old son named them “Home Runs” so that’s what we call them now:) We have made these multiple times and they are perfect for a side dish with everything!!! We’ve used them with chicken, burgers, pork roast, sandwiches, you name it!! This is without a doubt our favorite potato dish of all time:) Thanks for the wonderful recipe!! P.S. the last time I made them my 6 year old said “hmmmm, maybe we should call them Grand Slams now, they are just SO GOOD” hahahahaha!
★★★★★
Misty – Thank you for the fun feedback! I LOVE that nickname! “Home Runs” it is!
Found this recipe in a search for Redskin potatoes. Followed recipe exactly, and results were perfect! Turned potatoes with tongs, halfway during baking. Used Kraft grated parmesean. Delicious flavor. Thanks!
★★★★★
Cindy – I’m SO glad to hear that! So glad you enjoyed them!