Parmesan Roasted Potatoes
Golden, crispy, and bursting with cheesy herbs, these oven-baked Parmesan Roasted Potatoes steal the show. A comforting side dish packed with flavor and nutrients!
Ingredients
- 2 pounds baby potatoes scrubbed and halved
- 2 tablespoons extra-virgin olive oil or avocado oil
- 1/2 cup Parmesan cheese finely grated
- 1 teaspoon garlic powder sub fresh minced garlic for more punch
- 1 teaspoon dried rosemary crush between fingers to wake up oils
- 1 teaspoon dried thyme or swap for oregano in a pinch
- 3/4 teaspoon fine sea salt adjust to taste
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Preheat your oven to 425°F (220°C) and prepare a rimmed baking sheet with parchment paper or a thin layer of olive oil for easier cleanup.
- In a large bowl, toss halved potatoes with olive oil, garlic powder, rosemary, thyme, salt, and pepper until fully coated.
- Sprinkle Parmesan cheese over the oiled potatoes and gently stir to ensure even distribution for crispy pockets of flavor.
- Arrange potatoes cut-side down on the baking sheet in a single layer with some space between each piece. Roast for 20 minutes, then flip and bake for an additional 10-12 minutes until golden and crispy.
- Remove from the oven, sprinkle with fresh parsley, and serve immediately for piping-hot, crispy potatoes.
Notes
Make sure to dry the potatoes well after washing to achieve maximum crispiness. Variations include adding smoked paprika, lemon zest, garlic, nutritional yeast, sweet potatoes, or pine nuts for a twist.
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