Crispy Parmesan Roast Potatoes for Irresistible Flavor

Discover these delectable Parmesan Roast Potatoes that combine crispy exteriors and fluffy interiors, perfect for any meal.

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Prep Time 10

Cook Time 30

Cooling Time 5

Total Time 45

Servings: 4 potatoes

Course: Dinner

Cuisine: Vegetarian

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Potatoes

2 pounds potatoes (Yukon gold or russet)
1 teaspoon salt adjust to taste

For the Flavor

1 cup Parmesan cheese, grated or pecorino for a sharper kick
4 cloves garlic, minced use fresh for better flavor
2 tablespoons fresh herbs (rosemary or thyme) or dried if needed

For the Roasting

4 tablespoons olive oil best for flavor
1 teaspoon pepper adjust to taste

Equipment

Baking Sheet
large pot
Mixing Bowl
Parchment paper

Method

Step-by-Step Instructions for Parmesan Roast Potatoes

Preheat your oven to 425°F (220°C).
Wash, peel, and cut the potatoes into 1-2 inch chunks.
Boil potato chunks in salted water for about 10 minutes until tender. Drain and allow to dry.
In a mixing bowl, combine dried potatoes with olive oil, minced garlic, grated Parmesan, and herbs. Season with salt and pepper, mixing well.
Line a baking sheet with parchment and spread the seasoned potatoes in a single layer.
Roast in the oven for 25-30 minutes, flipping halfway, until golden brown.
Allow to cool for a few minutes before serving warm, optionally garnished with parsley or chives.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 35gProtein: 5gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 5mgSodium: 400mgPotassium: 800mgFiber: 4gSugar: 1gVitamin A: 200IUVitamin C: 20mgCalcium: 150mgIron: 1.5mg

Notes

For best results, dry boiled potatoes thoroughly before roasting and avoid overcrowding on the baking sheet for maximum crispiness.

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