Parmesan Roasted Potatoes
Golden brown and layered with cheesy, smoky, savory flavor, this crispy parmesan potatoes recipe is the perfect side dish for potato lovers!
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Servings: 4 -6 Servings
Calories: 209kcal
Ingredients
- 2 pounds Yukon Gold Potatoes scrubbed well and diced (No need to peel!)
- 3-4 Tablespoons olive oil
- 1 1/2 ounces freshly grated parmesan cheese (1 very packed cup!)
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika or regular paprika, if preferred
- Fresh or dried parsley or freshly cracked black pepper for garnish (optional)
Instructions
- Preheat & Prep. To start, preheat oven temperature to 425 degrees F. Line a large sheet pan with parchment paper and set aside.
- Combine. In a large bowl, combine diced potatoes, grated parmesan cheese, olive oil, salt, garlic powder, and smoked paprika. Stir to combine well, until the potatoes are coated evenly in the cheese, olive oil, and seasonings.
- Spread. Spread the seasoned potatoes out into a single layer onto your parchment-lined baking sheet and shake the pan to make sure the potatoes are in an even layer, with room in-between to allow for good air circulation.
- Roast potatoes in preheated oven for 15 minutes, then stir and roast for another 15 minutes. Stir again, and roast another 10-20 minutes, or until the potatoes are a deep golden brown on the outside, and tender on the inside.
- Serve & Store. Enjoy potatoes warm from the oven. Store leftover potatoes in an airtight container 3-4 days in the fridge.
Notes
- PLEASE USE PARCHMENT! I wouldn't usually use parchment paper for roasting, but in this case, it helps prevent sticking. I've found after batches and batches of tests that even with generous greasing of the pan, the parmesan has a tendency to stick. Save yourself the clean-up, and keep all that parmesan on the potatoes by using parchment paper! (P.S. I don't recommend aluminum foil here, since I found they have a tendency to stick to the foil, too!)
- Dice Evenly. One trick for even roasting is to make sure you're dicing the potatoes into fairly evenly sized pieces. It makes sense, right? If everything is about the same size, it'll cook at about the same rate!
- Use FRESH Parmesan. One last plug here for FRESHLY grated parmesan cheese. The pre-grated stuff is usually coated with anti-caking agents that can make your potatoes chalky, and shelf-stable powdered parmesan cheese won't melt properly. For best results, you really want FRESH parmesan, finely grated. We recommend a microplane zester for this job!
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Nutrition
Serving: 0.66cup (2/3 cup potatoes = 1/6th recipe) | Calories: 209kcal | Carbohydrates: 28g | Protein: 5.3g | Fat: 9.2g | Saturated Fat: 2.1g | Cholesterol: 6.1mg | Sodium: 344.4mg | Potassium: 670.3mg | Fiber: 3.4g | Sugar: 1.3g | Vitamin C: 29.8mg | Calcium: 80mg
Nutrition facts are an estimate only and will vary based on brands and amounts used.
Find it Online:
https://www.onelovelylife.com/parmesan-roasted-potatoes/