Roasted Parmesan Potatoes
Servings 6 servings
Ingredients
- 3 pounds baby potatoes halved, or quartered if large
- 3 tablespoons olive oil
- 3/4 cup grated parmesan cheese freshly grated
- 4 cloves garlic minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley chopped, for garnish
Instructions
- Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper.
- In a large bowl, toss the halved potatoes with olive oil, parmesan cheese, minced garlic, Italian seasoning, garlic powder, smoked paprika, salt, and pepper until evenly coated.
- Spread the potatoes in a single layer on the prepared baking sheet, cut-side down. Make sure they are not crowded — use two sheet pans if needed.
- Roast for 25 minutes. Flip the potatoes and roast for another 10 minutes until golden brown, crispy on the edges, and fork-tender inside.
- Garnish with fresh parsley and extra grated parmesan. Serve immediately while hot and crispy.
Notes
The key to crispy potatoes is placing them cut-side down and not overcrowding the pan. Each potato piece needs space for air to circulate or they will steam instead of roast. Use parchment paper to prevent the parmesan from sticking to the pan.