Description
These Crispy Parmesan Potatoes are a delightful side dish that combines the creaminess of Parmesan cheese with the crispiness of roasted baby gold potatoes. Perfect for any meal, these potatoes are flavorful and easy to make.
Ingredients
Scale
Potatoes:
- 2 pounds baby gold potatoes, halved
Seasoning:
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
Topping:
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Toss potatoes: In a large mixing bowl, toss the halved potatoes with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper until evenly coated.
- Add Parmesan: Sprinkle the Parmesan cheese evenly onto the lined baking sheet, forming a thin, even layer. Place the potatoes cut-side down on top of the cheese, pressing them gently into the layer.
- Roast: Roast in the oven for 25 to 30 minutes or until the potatoes are tender and the bottoms are golden and crispy.
- Rest and serve: Remove from the oven and let them rest for 5 minutes to allow the Parmesan to firm up. Use a spatula to carefully lift the potatoes off the sheet. Garnish with chopped fresh parsley, if desired, and serve warm.
Notes
- For extra flavor, try adding Italian seasoning or a pinch of cayenne pepper to the seasoning mix.
- Use freshly grated Parmesan for best texture and crispiness.
- These pair well with a garlic aioli or sour cream dip.
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 1 g
- Sodium: 510 mg
- Fat: 17 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 15 mg
