Crispy Parmesan Roast Potatoes

Crispy Parmesan Roast Potatoes
For me, side dishes are the fun part of a big dinner like Thanksgiving and this year I am making these crispy parmesan roast potatoes! You know when you are making a grilled cheese sandwich and some cheese oozes out of the sandwich, cooks in the pan and gets all nice and crispy and all sorts of good? You know, the best part of the grilled cheese sandwich! Well that's what these roasted potatoes are all about! Parmesan cheese is sprinkled into a baking pan and topped with the potatoes before roasting and the cheese cooks on the bottom of the baking dish just like on the bottom of the grilled cheese sandwiches pan and it gets golden brown and after letting it cool/set for a few minutes after pulling it out, it gets crispy! These roast potatoes are melt in your mouth soft and tender on the inside and crispy n the outside and just pack with melted cheese flavour! Yum! Step aside French fries, there a new king of potatoes in town!

Crispy Parmesan Roast Potatoes
I added cajun seasoning to the potatoes in these photos!

Crispy Parmesan Roast Potatoes
Serve as a side or with a dipping sauce!

Crispy Parmesan Roast Potatoes

Crispy Parmesan Roast Potatoes

Crispy Parmesan Roast Potatoes
Crispy Parmesan Roast Potatoes

Crispy Parmesan Roast Potatoes

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4

Potatoes roasted with parmesan cheese that get all sort of nice and golden brown, crispy and good! Seriously better than french fries!

  • 1 tablespoon oil
  • 1 cup parmigiano reggiano (parmesan), grated
  • 1 tablespoon oil
  • 1 1/2 pounds small (1 to 1.5 inch diameter) potatoes, cut in half
  • salt and pepper to taste
  1. Brush the oil on the bottom of a baking dish and sprinkle on the parmesan.
  2. Toss the potatoes in the oil, salt and pepper and press into the parmesan with the cut side down.
  3. Roast in a preheated 400F/200C oven until the parmesan is nice and golden brown and the potatoes are tender, about 20-25 minutes, before removing from the oven to let cool for 5 minutes and breaking them apart.

Option: Season the potatoes with your favourite spices or blend instead of just salt and pepper, like cajun seasoning or taco seasoning or Italian seasoning.
Nutrition Facts: Calories 303, Fat 14g (Saturated 5g, Trans 0), Cholesterol 19mg, Sodium 398mg, Carbs 30g (Fiber 3g, Sugars 1g), Protein 13g
Nutrition by: Nutritional facts powered by Edamam


Laura said...

What sauce are you showing with the potatoes?

mugginsNmagoo said...

Yes, what is the sauce?

Anonymous said...

I've been roasting red potatoes like this for years, but I add more flavorful by adding a bit of garlic powder (1/4 tsp or so), AND add Panko breadcrumbs to the parmesan. YUM. No sauce needed.

Unknown said...

Could you post a recipe or what type of sauce you used for your potatoes? Thanks ;)

Kevin Lynch said...

The sauce is 1/4 cup mayonnaise mixed with 1 tablespoon gochujang (a Korean style chili bean paste). Sriracha also works well!

Susan A said...

These look yummy, can't wait to make them! What kind of pan did you use? Looks maybe like a ceramic coated cast iron casserole?

Thanks! Many of your recipes have become favorites in our house!

Kevin Lynch said...

Susan A: Any pan will do. I like the glass/pyrex pans as you can see through the bottom to see when they are perfectly golden brown but ceramic and cast iron also work. Enjoy!

Tina K said...

When I first saw this picture on Instagram, I ate with my eyes first 0_0 It looked so good. I just made this last night, and wow! This was easy and so yummy. I did add some garlic and onion powder, and I cant wait to try other seasonings. Thanks for a great recipe and keep them coming!

Kevin Lynch said...

Tina K: I'm glad you like them!

A Sparkling Journey said...

I love potatoes and I would never say no to them, no matter how they are cooked :D! Lovely recipe and is always great to find new ways of cooking them!

Nicole said...

Never in a million years would I have thought to make gochujang mayo, but that's brilliant! My potatoes are in the oven right now. Thanks Kevin!

Heather said...

Kevin, I've been making your recipes for years. They're fantastic! But I just wanted to chime in the comments and say that I really enjoyed this one. The only change that I made was a pinch of dried rosemary. I'll have to make it again and try the gochujang mayo!

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