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!
I added cajun seasoning to the potatoes in these photos!
Serve as a side or with a dipping sauce!
Crispy Parmesan Roast Potatoes
Potatoes roasted with parmesan cheese that get all sort of nice and golden brown, crispy and good! Seriously better than french fries!
ingredients
- 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
directions
- Brush the oil on the bottom of a baking dish and sprinkle on the parmesan.
- Toss the potatoes in the oil, salt and pepper and press into the parmesan with the cut side down.
- 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.
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Laura says
October 4, 2017 at 9:16 pmWhat sauce are you showing with the potatoes?
mugginsNmagoo says
October 5, 2017 at 1:24 amYes, what is the sauce?
Anonymous says
October 5, 2017 at 4:53 amI'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 says
October 5, 2017 at 10:18 amCould you post a recipe or what type of sauce you used for your potatoes? Thanks 😉
kevin says
October 6, 2017 at 5:01 pmThe sauce is 1/4 cup mayonnaise mixed with 1 tablespoon gochujang (a Korean style chili bean paste). Sriracha also works well!
Susan A says
October 7, 2017 at 4:56 pmThese 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 says
October 10, 2017 at 5:18 pmSusan 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 says
October 17, 2017 at 3:55 pmWhen 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 says
October 19, 2017 at 7:49 pmTina K: I'm glad you like them!
A Sparkling Journey says
October 21, 2017 at 11:02 pmI 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!
https://asparklingjourney.com/
Nicole says
October 31, 2017 at 12:13 amNever 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 says
November 14, 2017 at 1:07 amKevin, 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!
Karen Sternat says
August 31, 2018 at 11:18 amHow much cajun seasoning would you use?
kevin says
September 1, 2018 at 11:19 amA half a teaspoon is good! Enjoy!
Alli says
November 10, 2018 at 11:28 pmHi Kevin,
If I’m doing a paleo/keto diet right now, do you think these would turn out well if I swapped on chunks of turnips for the potatoes…? I’ve never eaten turnips, or turnips with parmesan, and I was wondering if you thought it might work….Or if you have another low carb potato substitute I can use to make this. It sounds so Dee-lish!! 🙂
Thx
kevin says
November 11, 2018 at 10:56 amI have not tried turnips but I think that they should work; I love using cauliflower in place of potatoes!
Ella Arey says
November 11, 2018 at 7:58 amWhat brand is the red and white dish you used please? Link to the pan?
kevin says
November 12, 2018 at 9:29 amThe brand is Apple Tree
Denise says
November 14, 2018 at 10:00 pmthis was a HUGE hit with my family! love your recipes!
Joan says
January 12, 2019 at 6:50 pmYou are missing one of the best, most delicious vegetables in the world! TURNIPS!!! (the white ones with the purple top). It’s a staple in my home! Consistency: vegetable stew or ratatouille.
Whipped butter (or olive oil) in a large pan; CHOP/Slice (all organic) 1/2 or 1 eggplant; 4 to 5 zucchini;
1/2 cauliflower (into florets); 3 -4 peeled turnips; halve brussell sprouts. Mix and cover. Cook on Medium-Low heat until soft; checking on flavor, softness, intermittent stirring. I eat the dish for a meal or a side dish. Can make scrambled eggs then add the vegetables to warm; or add the warm vegetables on top of a salad and favorite salad dressing (mine is ricotta cheese, balsamic vinaigrette, fresh lime, pinch of sea salt). Can sprinkle the cooked vegetables with parmesan cheese or melt jack cheese atop. Also for a crunchy, great snack, slice a turnip and put on a plate; lightly sprinkle salt (if desired) and it makes it’s own water. Enjoy!