Parmesan Roasted Potatoes
Crispy, cheesy oven-baked potatoes that transform simple spuds into a crowd-pleasing side dish. Parmesan Roasted Potatoes are the perfect combination of comfort and flavor, making them ideal for weeknight meals or holiday spreads.
Ingredients
- 2 pounds baby potatoes (Yukon Gold or red) scrub well and halve for even roasting
- 2 tablespoons extra-virgin olive oil (or avocado oil for a smoke-point boost)
- 1/2 teaspoon kosher salt (Diamond Crystal brand works well—adjust if using table salt)
- 1/4 teaspoon freshly cracked black pepper
- 1/2 teaspoon garlic powder (sub 1 fresh garlic clove, minced, for punchier flavor)
- 1/2 teaspoon dried rosemary (or 1 teaspoon chopped fresh rosemary)
- 1/2 teaspoon dried thyme (optional: mix with fresh parsley at the end)
- 1/2 cup finely grated Parmesan cheese (look for a wedge you can grate yourself—pre-grated packets tend to clump)
- Zest of 1/2 lemon (brightens savory notes—skip if you’re short on time)
Instructions
- Preheat your oven to 425°F (220°C) on the bake setting. Line a rimmed baking sheet with parchment or lightly grease it.
- In a large bowl, stir together olive oil, salt, pepper, garlic powder, rosemary, and thyme. Add halved potatoes and coat each piece evenly.
- Arrange potatoes cut-side down in a single layer on the baking sheet.
- Roast the potatoes in the oven until edges are amber and skin crackles under gentle pressure, flipping once for even browning.
- Sprinkle grated Parmesan cheese and lemon zest over the potatoes, then return to the oven until the cheese turns lightly golden.
- Let the potatoes rest, then transfer to a serving bowl and top with chopped fresh parsley or chives.
Notes
• Even cuts make for even cooking—aim for potato halves no larger than 1½ inches. • High heat is your friend here; lower temps yield tender spuds, but miss out on that crackle. • If cheese melts too fast and browns unevenly, slide the tray to a higher rack for the final minute. • Use freshly grated Parmesan for the best results.
Nutrition
Calories: 250kcal
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