These roasted Parmesan Potatoes are perfectly crisp on the outside with a melt-in-your-mouth center.
So… you have potatoes in the pantry, but you don’t know what to do with them. We’ve all been there. Fries? The kids always order fries at restaurants, so you try to serve them something a little different at home. Mashed? You’re not feeling like you’re in a “mashed” mood, and certainly not up for the elbow grease it requires.
After much deliberation, you’ve landed on roasted potatoes because you love the crisp exterior, and you’ve always thought of them as being a “classier” breed of spud. But you can’t just serve them plain; so what can you do? The good news is just about anything.
Potatoes are like little blank canvases when it comes to flavor, which means the opportunities here are pretty much endless. But one of my absolute favorite flavor combinations for roasted potatoes is something herby, buttery, and cheesy. These simple Parmesan roasted potatoes have all that in spades.
Are Parmesan Potatoes Healthy?
Potatoes contain complex carbs, fiber, potassium, and vitamin C, along with a number of other nutrients. Roasting is considered one of the healthier methods of cooking potatoes. Butter and cheese should certainly be eaten in moderation, but the fairly modest quantities here are perfectly fine on occasion. The question is, are potatoes suitable for your diet? If you’re on a vegetarian, gluten-free, or Mediterranean diet, you can use this recipe. For a vegan diet, omit the cheese and use olive oil instead of butter. Do the same for a dairy-free diet.
Picking Your Potatoes
You’ve probably noticed the many potato varieties stocked in your grocery store’s produce department. It can be overwhelming trying to figure out what to buy! I like baby potatoes (otherwise known as new potatoes) for this recipe. Their compact, uniform size makes them easy to cook with. But you could try some other varieties, too.
Russet potatoes have a very high starch content and little moisture, so you should attain fluffiness rather easily. Yukon Gold potatoes are a mix of starchy and waxy, with a buttery taste. They indeed take on a golden hue upon being roasted, while their insides seem more creamy than fluffy. Red potatoes and fingerling potatoes are also firm yet creamy, and they hold their shape during cooking. Plus, it can be fun to see some unique colors on your plate!
How To Make Ahead And Store
Let the potatoes cool completely. Store them in an airtight container or wrap them in aluminum foil, then keep them in the fridge for up to 3 days. You can later reheat them in the oven at 400 degrees Fahrenheit or in the microwave (though this will remove what little crispness the potatoes have left). I don’t recommend freezing them; their texture will suffer.
Serving Suggestions
While great on their own, these roasted potatoes would be absolutely delicious served alongside a Sour Cream Dip. And if you have even more potatoes languishing in your pantry, it’s time to try these Lemon-Roasted Potatoes or Mustard-Roasted Potatoes next.
Ingredients
- 1/2 pound baby potatoes
- 2 tablespoons butter melted
- 1/4 teaspoon garlic powder
- 2 tablespoons Parmesan cheese grated
- 1/4 teaspoon dried oregano
- pinch sea salt and black pepper
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Clean the potatoes under running water, cut them in half, and score the potatoes using a small sharp knife.
- In a large bowl, combine the melted butter, garlic powder, Parmesan cheese, and halved potatoes. Season with dried oregano and salt and pepper. Stir to coat the potatoes.
- Spread the potatoes out on a baking pan. Bake in the preheated oven until golden brown and crispy, about 35 minutes.
- Remove the potatoes from the oven and serve.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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