Description
Oven-roasted baby potatoes coated in Parmesan for a crispy, nutty crunch, perfect for weeknight dinners or gatherings.
Ingredients
Scale
- 1.5 pounds baby potatoes (red or gold), halved or quartered if large
- ½ cup (50g) finely grated Parmesan cheese
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 2 tablespoons fresh herbs (chopped parsley or rosemary)
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or lightly grease with olive oil.
- Rinse baby potatoes and pat completely dry. Halve or quarter any larger potatoes.
- In a large mixing bowl, toss potatoes with olive oil, minced garlic, salt, and pepper until evenly coated.
- Sprinkle grated Parmesan and chopped herbs over potatoes and toss gently to coat.
- Arrange potatoes in a single layer on the baking sheet, leaving space between them.
- Bake for 18-20 minutes, then flip each potato using a spatula for even browning.
- Bake for another 18-20 minutes until golden brown and crispy.
- Optional: Broil for 1-2 minutes for extra crispness, watching closely to avoid burning.
- Remove from oven, sprinkle with extra fresh parsley if desired, and serve warm.
Notes
Make sure to dry the potatoes thoroughly for better crisping. You can experiment with different herbs and seasoning for varied flavors.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 10mg