Crispy Parmesan Roast Potatoes for the Perfect Side Dish

Crispy Parmesan Roast Potatoes are a delightful side dish, offering a satisfying crunch and flavor that complements many meals.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Potatoes

2 pounds Russet or red potatoes Cut into 1-2 inch chunks

For the Seasoning

1 cup Parmesan cheese Grated
3 cloves fresh garlic Minced
1/4 cup olive oil Can substitute with vegetable oil
1 teaspoon herbs e.g., rosemary, thyme, or paprika
to taste salt
to taste pepper

For Serving

1/4 cup fresh parsley or chives Chopped (optional)

Equipment

Baking Sheet
Pot
Colander
mixing bowl

Method

Step-by-Step Instructions for Parmesan Roast Potatoes

Wash and peel (optional) the potatoes, then cut them into even-sized chunks, about 1 to 2 inches. Parboil in boiling salted water for 5-10 minutes until slightly tender. Drain and let cool.
Ensure the potatoes are completely dried. In a mixing bowl, combine dried potatoes with olive oil, grated Parmesan, minced garlic, herbs, salt, and pepper. Toss to coat evenly.
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper. Arrange potatoes in a single layer and roast for about 30 minutes, turning halfway through, until golden brown and crispy.
Remove from oven and sprinkle with chopped parsley or chives before serving. Enjoy!

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 10mgSodium: 400mgPotassium: 700mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 150mgIron: 1.5mg

Notes

For best results, choose starchy potatoes like Russet or Yukon Gold. Always dry the potatoes thoroughly after parboiling for maximum crispiness.

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