Description
Crispy on the outside and creamy on the inside, these Parmesan Roasted Red Potatoes are a flavorful and easy side dish. Coated with olive oil, Parmesan cheese, and a blend of Italian herbs and seasonings, they are roasted to golden perfection in the oven, making them a perfect complement to any meal.
Ingredients
Scale
Potatoes
- 2 pounds red potatoes, washed and cut into 1-inch cubes
Cheese
- 1 cup grated Parmesan cheese
Herbs & Seasonings
- 2 teaspoons dried Italian herbs (oregano, basil, thyme)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
Oil
- ¼ cup olive oil
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it reaches the right temperature for roasting the potatoes evenly and achieving a crispy texture.
- Coat Potatoes: In a large mixing bowl, toss the cubed red potatoes with the olive oil, making sure every piece is well-coated to help with roasting and flavor absorption.
- Add Seasonings: Mix in the grated Parmesan cheese, dried Italian herbs, garlic powder, onion powder, salt, and black pepper thoroughly so the potatoes are evenly seasoned on all sides.
- Prepare Baking Sheet: Spread the seasoned potatoes out in a single layer on a baking sheet lined with parchment paper. This prevents sticking and promotes even roasting.
- Roast Potatoes: Place the baking sheet in the preheated oven and roast for 30-35 minutes, stirring once halfway through to ensure all sides brown evenly and become crispy.
- Cool and Serve: Remove the potatoes from the oven and let them cool for a few minutes before serving to allow flavors to settle and the texture to firm up.
Notes
- Use red potatoes for the best texture; Yukon Gold can be a substitute but may yield a softer result.
- For extra crispiness, avoid overcrowding the baking sheet.
- Fresh herbs can be used in place of dried Italian herbs, adjusting quantities accordingly.
- These potatoes pair well with grilled meats, roasted chicken, or as a hearty vegetarian side.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven to maintain crispiness.
