Crispy Parmesan Roasted Potatoes
Crispy on the outside and soft in the center, these potatoes are buttery, cheesy, herby, and completely addictive. They’re also made in one pan, require a handful of ingredients, and ready in under an hour.
This recipe was written for the Arizona Republic.
Whether you need a quick side dish for a busy weeknight, or show-stopping appetizer for a party, this recipe fits the bill. It’s completely foolproof, customizable, and guaranteed to become a staple in your home!
Use small red or gold potatoes! This recipe calls for small, halved potatoes. While it would certainly work with your everyday Idaho, the point of the recipe is that each little potato half is baked upside down, so the flesh soaks up the butter and cheese while the skin gets crispy. Color doesn’t matter – red, gold, white, or a combination – that’s your call. If your potatoes are more oval than round, halve them lengthwise. This guarantees more flesh-to-cheese ratio.
Score the potatoes for maximum flavor. Once your potatoes are halved, use a small, sharp knife to “score” the flesh, which means slice vertically and then horizontally, about 1/8-inch into the flesh, making a crosshatch pattern. This simple yet crucial step allows the butter, cheese, and herbs to seep into the nooks and crannies, ensuring maximum flavor all the way to the center of the spud.
Use good-quality parmesan, but don’t break the bank. Since the main flavor of these crispy potatoes is parmesan, choose a good-quality cheese. That doesn’t mean you need an Italian cheese with a pricy label, any of the grated cheeses made with real parmesan will suffice. Freshly grated parmesan cheese is typically sold in the refrigerated section of your grocery store, next to the other specialty cheeses. I do not recommend the unrefrigerated, shelf-stable, grated parmesan.
Use grated cheese, not shredded. This is key. Choose the sand-like grated parmesan cheese for this recipe because we blend it with the butter and herbs to create a paste. This buttery-cheesy cement clings to the flesh of the potatoes and crisps to perfection.
Add additional herbs if desired. I used Italian seasoning in this recipe because I love the medley of oregano, basil, thyme, and rosemary. You can add those herbs individually (about 1 teaspoon each) and/or substitute your favorites from the spice rack. I also added garlic powder, which is fabulous, but you can add onion powder instead. Paprika would be a nice addition for folks who put paprika on everything (you know who you are), and for a spicy version, add cayenne pepper or your favorite fiery spice blend.
Crispy Parmesan Roasted Potatoes
Ingredients
- 1 stick butter, 1/2 cup, I prefer unsalted but salted works too
- 1/2 cup plus 1 tablespoon grated parmesan cheese, divided
- 1 1/2 tablespoons Italian herb seasoning
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper
- 1 1/2 to 2 pounds small red or gold potatoes, or a combination, washed and patted dry
- Olive oil for brushing the potatoes
- Chopped fresh parsley or chives for serving
Instructions
- Place the butter in a 13×9-inch baking pan. Place the pan in the oven and turn the oven to 400 degrees to preheat. When the butter is bubbly, remove the pan from the oven.
- Meanwhile, halve each potato and score the flesh by making a crosshatch pattern about 1/8-inch deep.
- In a small bowl, combine the 1/2 cup parmesan cheese, Italian seasoning, garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix well. Add the mixture to the pan with the melted butter and mix to form a paste. Spread the mixture out to make an even layer on the bottom of the pan. Nestle the potatoes into the cheese mixture, cut side down.
- Brush the skins of the potatoes with olive oil, season with salt and black pepper, and sprinkle with the remaining tablespoon of parmesan cheese.
- Bake, uncovered, for 35 to 40 minutes, until the potatoes are tender. Cool for 5 to 10 minutes to allow the cheese to set. Top with parsley or chives and serve.