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

Parmesan Roasted Potatoes: A Crispy and Cheesy Delight

If you’re on the hunt for a side dish that combines simplicity with flavors that pack a punch, look no further than Parmesan Roasted Potatoes. This recipe brings together the earthy goodness of baby red potatoes with the irresistible crunch of Parmesan and breadcrumbs. Perfect for any occasion, this dish is sure to become a staple in your culinary repertoire.

Ingredients

Before diving into the step-by-step guide, let’s take a closer look at the ingredients you’ll need to create this delightful dish:

• 3 tablespoons salted butter, melted (approximately ⅜ of a stick)
• ½ cup Italian-style Panko breadcrumbs: These breadcrumbs add a light and crispy texture.
• ½ cup pre-grated Parmesan cheese: Provides a savory depth of flavor.
• ¼ cup freshly shredded Parmesan cheese: Offers a fresh and aromatic cheese taste.
• 1.5 pounds baby red potatoes, halved lengthwise: These small potatoes roast to perfection.
• Minced fresh parsley (optional, for garnish): Adds a pop of color and freshness.

Instructions

1. Preheat and Prepare:

   • Preheat your oven to 400°F (200°C).
   • Line a large rimmed baking sheet with parchment paper for easy cleanup and even roasting.

2. Butter the Baking Sheet:

   • Pour the melted butter onto the baking sheet.
   • Tilt the sheet gently to ensure the butter coats the entire bottom. This will help the potatoes and crumb mixture adhere better.

3. Mix the Cheesy Breadcrumbs:

   • In a small bowl, whisk together the Panko breadcrumbs, pre-grated Parmesan, and freshly shredded Parmesan cheese until well combined.

4. Create the Crust:

   • Evenly distribute the breadcrumb and cheese mixture over the buttered baking sheet. If needed, gently shake the sheet to ensure an even layer of the mixture.

5. Arrange the Potatoes:

   • Place the halved baby red potatoes cut side down onto the breadcrumb mixture. Press them gently to ensure they adhere to the crumbs.

6. Bake to Perfection:

   • Bake the potatoes in the preheated oven for 18-23 minutes, or until they are fork-tender and the cheese has turned golden brown.

7. Cool and Serve:

   • Remove the pan from the oven and let the potatoes cool for at least 5 minutes.
   • Using a spatula or knife, carefully separate the potatoes from the crust and serve hot. Garnish with fresh minced parsley for an optional touch of flavor and color.

Tips for Success

• Potato Variety: While this recipe calls for baby red potatoes, feel free to use your favorite type of potato. Adjust cooking times as needed.
• Herb Variations: Experiment with different herbs like rosemary or thyme for a unique twist.
• Space Them Out: Ensure that the potatoes have enough space on the baking sheet to get crispy on all sides.

Storage

Leftover Parmesan roasted potatoes can be stored in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them for up to 3 months. Reheat in the oven to maintain their crispiness.

Nutritional Information

Here’s a quick look at the nutritional breakdown, per serving (approximately 0.333 pound):

• Calories: 252 kcal
• Carbohydrates: 30g
• Protein: 8g
• Fat: 11g
• Saturated Fat: 7g
• Cholesterol: 31mg
• Sodium: 369mg
• Fiber: 3g

Note: Nutritional information is an approximation and can vary based on specific ingredients used.

Conclusion

Parmesan Roasted Potatoes are a delightful addition to any meal, offering a perfect blend of texture and taste. Whether you’re serving them alongside a hearty main dish or enjoying them on their own, these potatoes are bound to impress. Happy cooking!

Parmesan Roasted Potatoes

These Parmesan Roasted Potatoes are crispy, cheesy, and full of flavor. Perfect as a side dish or a delicious snack!

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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

  

Potato Mixture

• 45 g salted butter melted
• 120 g Italian-style Panko breadcrumbs
• 120 g pre-grated Parmesan cheese
• 60 g freshly shredded Parmesan cheese
• 680 g baby red potatoes halved lengthwise
• 1 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.
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.