In this article, we will explore a delicious and easy-to-prepare recipe.

Parmesan Roasted Potatoes: The Perfect Side Dish

If you’re searching for a side dish that’s both simple and indulgent, look no further than Parmesan Roasted Potatoes. This recipe combines the creamy texture of baby red potatoes with the savory crunch of Parmesan cheese and Italian-style Panko breadcrumbs. It’s a dish that’s sure to impress at any meal, yet easy enough for a weeknight dinner.

Ingredients

To begin, gather the following ingredients:

• 3 tablespoons salted butter, melted (about ⅜ stick)
• ½ cup Italian-style Panko breadcrumbs
• ½ cup pre-grated Parmesan cheese
• ¼ cup freshly shredded Parmesan cheese
• 1.5 pounds baby red potatoes, halved lengthwise (roughly one bag)
• Minced fresh parsley for garnish (optional)

Equipment Needed

• Large rimmed baking sheet
• Parchment paper
• Small mixing bowl

Instructions

Step 1: Preheat the Oven

Start by preheating your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper. This will prevent sticking and make cleanup easier.

Step 2: Prepare the Buttered Baking Sheet

Pour the melted butter onto the baking sheet. Gently tilt the sheet to ensure the butter evenly coats the entire bottom.

Step 3: Mix the Cheese and Breadcrumbs

In a small bowl, combine the Italian-style Panko breadcrumbs, pre-grated Parmesan, and freshly shredded Parmesan cheese. Mix until well combined.

Step 4: Spread the Cheese Mixture

Sprinkle the cheese and breadcrumb mixture evenly over the buttered baking sheet. If needed, gently shake the sheet to distribute the mixture without spreading it out manually.

Step 5: Arrange the Potatoes

Place the halved baby red potatoes cut-side down onto the cheese mixture. Press them gently to ensure they adhere well to the crumb coating.

Step 6: Bake

Bake the potatoes in the preheated oven for 18-23 minutes. You’ll know they’re done when a fork easily pierces through the potatoes and the cheese is golden brown.

Step 7: Cool and Serve

Once baked, remove the pan from the oven and allow the potatoes to cool for at least 5 minutes. Carefully cut between the potatoes with a spatula or knife, then remove them from the pan, keeping the cheesy crust intact.

Serve hot, optionally garnished with minced fresh parsley. Pair with your favorite dips or a dollop of sour cream for an extra touch.

Becky’s Tips

• Potato Variations: This recipe is versatile. Feel free to experiment with different types of potatoes such as Yukon Gold or fingerlings.
• Herb Alternatives: Switch up the herbs for a different flavor profile. Rosemary, thyme, or oregano can add a delightful twist.
• Spacing: Ensure there’s ample space between the potatoes on the sheet to achieve an even, crispy texture.

Storage

Store leftover Parmesan roasted potatoes in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them for up to 3 months.

Nutritional Information

Each serving (approximately 0.333 pounds) contains:

• Calories: 252 kcal
• Carbohydrates: 30g
• Protein: 8g
• Fat: 11g (Saturated Fat: 7g)
• Cholesterol: 31mg
• Sodium: 369mg
• Potassium: 614mg
• Fiber: 3g
• Calcium: 162mg
• Iron: 1mg

Note: Nutritional information is an approximation and can vary based on ingredient brands and preparation.

Conclusion

Parmesan Roasted Potatoes are a harmonious blend of flavor and texture, making them an ideal accompaniment to any meal. Whether you’re hosting a dinner party or enjoying a quiet family meal, this dish is sure to be a hit. Enjoy the crispy, cheesy goodness and the smiles it brings to your table!

Parmesan Roasted Potatoes

These crispy Parmesan roasted potatoes are the perfect side dish for any meal. Deliciously seasoned and easy to make, they will quickly become a family favorite.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 23 minutes mins

Cooling Time 5 minutes mins

Total Time 33 minutes mins

Servings: 4 servings

Course: Side Dish

Cuisine: American

Calories: 252

Ingredients Equipment Method Notes

Ingredients

  

Potatoes

• 3 tbsp salted butter melted (⅜ stick)
• 120 g Italian-style Panko breadcrumbs
• 50 g pre-grated Parmesan cheese
• 25 g freshly shredded Parmesan cheese
• 680 g baby red potatoes halved lengthwise
• 10 g minced fresh parsley optional, for garnish

Equipment

• Baking Sheet

Method

 

1. Preheat oven to 400°F and line a large rimmed baking sheet with parchment paper.
2. Pour the melted butter into the baking sheet and gently tilt the sheet so that the butter coats the whole bottom.
3. In a small bowl, whisk the breadcrumbs, grated Parmesan, and fresh Parmesan together until combined.
4. Sprinkle the mixture evenly all over the butter in the baking sheet. If necessary you can gently shake the baking sheet to evenly distribute the crumb mixture but don’t try to spread it out.
5. Place the potatoes, cut side down, on top of the crumbs on the baking sheet, pressing them gently into the mixture.
6. Bake for 18-23 minutes or until the potatoes can be pierced all the way through with a fork and the cheese is golden brown.
7. Remove the pan from the oven and allow the potatoes to cool for at least 5 minutes.
8. Gently cut between the potatoes with a spatula or knife and then remove the potatoes from the pan, with the crust on them.
9. Serve hot garnished with fresh, minced parsley, optional and dips or sour cream, optional.

Notes

This recipe works with just about any potato, so feel free to use your favorites. You can switch up the herbs for a different flavor. Be sure to give the potatoes plenty of space on the sheet pans so they can get evenly crispy.