Description
Crispy Roasted Parmesan Potatoes are golden and crunchy on the outside, tender inside, and bursting with garlic, herbs, and savory Parmesan flavor—perfect as a side dish for any meal.
Ingredients
Units
Scale
- 1.5 lbs baby potatoes or Yukon Gold potatoes, halved
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp dried Italian herbs (or a mix of rosemary, thyme, and oregano)
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/2 cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Wash and cut potatoes in halves or quarters. Soak in cold water for 30 minutes if desired. Drain and dry thoroughly.
- In a large bowl, toss potatoes with olive oil, garlic powder, onion powder, Italian herbs, salt, and pepper. Add Parmesan and toss to coat evenly.
- Arrange potatoes cut-side down in a single layer on the baking sheet without overcrowding.
- Roast for 25–30 minutes, flipping halfway, until golden and crispy.
- Sprinkle with fresh parsley and additional Parmesan before serving.
Notes
- Soak potatoes in cold water before roasting to remove excess starch and improve crispiness.
- Preheat the baking sheet in the oven for an extra crispy crust.
- Use fresh grated Parmesan for best flavor and browning.
- Reheat leftovers in the oven or air fryer—avoid microwaving.
- Try Pecorino Romano for a sharper cheese option.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 220
- Sugar: 1g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 3.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 8mg