Parmesan Roasted Red Potatoes

Alright folks, gather ’round the kitchen island because I’ve got the most comforting, crispy, cheesy potatoes to blow your taste buds. Introducing *trumpet fanfare* Parmesan Roasted Red Potatoes! These little gems are the perfect sidekick to practically any meal, and let’s be honest, there’s something about the buttery crunch that pulls me in every time.

Now, why should you give these a spin? Besides your existential duty to potatoes everywhere, they’re easy, flavorful, and you’ll probably have most of this stuff hanging out in your pantry or fridge already. Plus, the smells that waft through the house while they’re roasting—hello, potato euphoria!

Let me tell you, my lovely family has devoured these more times than I can remember. I swear, it’s like magic every time they come out of the oven golden brown and shining with a sprinkle of, well, too much cheese if you’re like me. My husband always jokes that I must have been a potato farmer in another life because I have an uncanny love for spuds, and these potatoes have taken root (pun intended) as a staple in our household menu. Seriously, Sundays wouldn’t be the same without them.

Why You’ll Love This Parmesan Roasted Red Potatoes

1. They’re the unicorn of side dishes — easy, loved by picky eaters, and end up on the “must make again” list.
2. Baby, these are crispy with a capital C, thanks to my BFF Parmesan.
3. Minimal kitchen fiasco, maximum praise from your crowd.

How to Make It

Alright, here we go. First, you’re gonna want to grab your cute red potatoes — wash ’em up until they sparkle and quarter them like you’re the Picasso of spud art. Toss those into a big old bowl and drizzle with olive oil like you’re painting a masterpiece. Now, sprinkle a generous amount of parmesan cheese (if you think it’s too much cheese, add a little more), a lovin’ spoonful of garlic powder, and some salt and pepper that you know is somewhere in your fourth kitchen drawer.

Give it all a good toss… or dance it out while you mix them — no judging here. Once coated, lay them out on a baking sheet (parchment paper is your BFF but also optional). Pop those babies into a hot oven like a proud potato parent and wait as the magic happens. You’ll know they’re done when the tops are golden, browned, and begging to be devoured.

Ingredient Notes

– **Red Potatoes:** Stars of the show! They give that soft buttery interior. Forget to wash them once and you’ll taste the garden.
– **Parmesan Cheese:** The magical ingredient that adds that addictive crispy factor. I keep a stash under my pillow.
– **Garlic Powder:** Essential. Skipping it is like leaving your toothbrush home on vacation.
– **Olive Oil:** Coat those potatoes like your life depends on it. If you use avocado oil, your heart will thank you.

Recipe Steps

1. Preheat oven to 400°F (200°C).
2. Quarter the red potatoes and toss them in a large bowl.
3. Add olive oil, parmesan cheese, garlic powder, salt, and pepper. Mix well.
4. Spread the potatoes onto a parchment-lined baking sheet.
5. Roast for 25-30 minutes until crispy and golden.
6. Serve hot and indulge!

What to Serve It With

These perfect potatoes complement basically anything. Dinner with a roast chicken, a simple steak, or honestly, just a fork and your favorite spot on the couch with a Netflix binge. Let your imagination run wild, or just open your fridge and see what’s around.

Tips & Mistakes

Don’t crowd the baking sheet. They need some elbow room to crisp up nicely, otherwise you’ll end up with a sad, soggy production. And trust me, no one likes sad, soggy potatoes.

Storage Tips

Who are we kidding? Leftovers? But just in case, store them in an airtight container in the fridge. When you reheat, you can pretend they’re breakfast hash browns and eat them with eggs. Cold potatoes for breakfast aren’t a crime if you ask me, but maybe do a quick zap in the microwave if you prefer warmth in the a.m.

Variations and Substitutions

Got no red potatoes? Yukon Golds work too! Only have Italian cheese blend? Parmesan won’t mind sharing. Tried sprinkling a little rosemary or thyme one time when I wanted to feel fancy—it works. Oh, and if you’re out of olive oil, avocado oil does the trick just fine.

Frequently Asked Questions

Parmesan Roasted Red Potatoes

This crispy and flavorful roasted red potato recipe is tossed with Parmesan cheese, garlic, and herbs for an irresistible side dish.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 2 pounds red potatoes
• ▢ 3 tablespoons olive oil
• ▢ 1.5 cups grated Parmesan cheese freshly grated
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon dried Italian herbs or mix of basil, oregano, and thyme
• ▢ 0.5 teaspoon salt
• ▢ 0.25 teaspoon black pepper

Instructions

Preparation Steps

• Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
• Wash and halve the red potatoes, then place them in a large bowl.
• Drizzle olive oil over the potatoes, then add garlic powder, Italian herbs, salt, and pepper. Toss to coat evenly.
• Spread the potatoes evenly on the prepared baking sheet in a single layer.
• Roast in the preheated oven for 30 minutes, then remove and sprinkle grated Parmesan cheese over the potatoes.
• Return to the oven and roast an additional 10 minutes, or until the potatoes are golden and crispy.
• Remove from oven and serve hot as a delicious side dish.

Notes

For extra crispiness, use a convection oven setting if available.