Description
These Parmesan Herb Roasted Potatoes are a crispy and flavorful side dish made with baby potatoes, aromatic herbs, and melted Parmesan cheese. Tender on the inside and golden-brown on the outside, they pair perfectly with any meal.
Ingredients
Scale
- 2 pounds baby potatoes (or small Yukon Gold potatoes)
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 425°F (220°C).
- Rinse the baby potatoes under cold water to remove any dirt. Pat them dry. If using larger Yukon Gold potatoes, cut them into quarters or halves.
- For extra tenderness, parboil the potatoes in salted water for about 10 minutes until fork-tender. Drain and let cool slightly.
- In a large mixing bowl, combine olive oil, garlic powder, onion powder, oregano, thyme, rosemary, salt, and black pepper. Whisk until well combined.
- Add the potatoes to the bowl and toss gently until evenly coated with the seasoning mixture.
- Line a baking sheet with parchment paper or grease it lightly. Spread the seasoned potatoes in a single layer.
- Roast the potatoes for 25-30 minutes, tossing halfway through for even browning.
- After 25-30 minutes, sprinkle the grated Parmesan cheese over the potatoes and roast for an additional 5-10 minutes until the cheese is melted and golden.
- The potatoes should be crispy outside and tender inside.
- Let the potatoes cool for a couple of minutes, then transfer to a serving dish and garnish with chopped parsley.
- Serve warm as a side dish to your favorite main course.
Notes
- Choose baby potatoes or Yukon Golds for the best texture.
- Tossing the potatoes halfway through roasting is essential for achieving a crispy texture.
- Feel free to experiment with different herbs or add red pepper flakes for a spicy kick.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes