Crispy Parmesan Roasted Potatoes

Crispy on the outside and soft in the center, these potatoes are buttery, cheesy, herby, and completely addictive.

Course Appetizer, Side Dish

Cuisine American

Diet Gluten Free, Vegetarian

Keyword buttery potatoes, crispy potatoes, potatoes with parmesan cheese, roasted potatoes

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 128kcal

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

Place the butter in a 13x9-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.