Description
Deliciously crispy Parmesan Herb Roasted Potatoes featuring baby potatoes coated in olive oil, garlic, and a blend of herbs, then baked to golden perfection with a savory Parmesan cheese crust. Perfect as a flavorful side dish for any meal.
Ingredients
Scale
Potatoes
- 2 pounds baby potatoes, washed and halved
Seasoning Mix
- 1/4 cup olive oil
- 2 teaspoons garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Topping
- 1 cup grated Parmesan cheese
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the perfect temperature for roasting the potatoes.
- Prepare Potatoes: Wash the baby potatoes thoroughly and cut them in half to ensure even cooking and crispiness.
- Make Seasoning Mix: In a large bowl, combine olive oil, garlic powder, dried thyme, dried rosemary, salt, and pepper to create a flavorful coating.
- Coat Potatoes: Add the halved potatoes to the bowl and toss them well until all pieces are evenly coated with the seasoning mixture.
- Arrange on Baking Sheet: Spread the coated potatoes evenly on a baking sheet in a single layer to promote even roasting.
- Add Parmesan Cheese: Sprinkle the grated Parmesan cheese evenly over the potatoes to create a delicious crust as they bake.
- Bake: Place the baking sheet in the oven and roast the potatoes for 25-30 minutes or until they turn golden brown and crispy on the outside.
- Serve: Remove the potatoes from the oven and serve them warm as a savory, crispy side dish.
Notes
- Use baby potatoes for best texture and roasting results.
- Adjust the amount of Parmesan cheese to your preference for cheesiness.
- For extra crispiness, spread the potatoes evenly without overcrowding the baking sheet.
- You can substitute dried herbs with fresh herbs, but add them halfway through baking to prevent burning.
- Leftover potatoes can be reheated in a hot oven or air fryer for added crispiness.
