The Best Parmesan Roasted Potatoes
When roasted potatoes meet nutty Parmesan only good things can happen.
Servings: 6 People
Ingredients
- 1 ½ pounds baby yellow or red potatoes quartered (or halved if very small, or cut into 1-inch cubes if you are using larger waxy potatoes
- 2 tablespoons olive oil
- 1 teaspoon kosher salt or to taste
- 1 tablespoon minced garlic
- 1 teaspoon chopped fresh oregano leaves or ½ teaspoon dried, optional
- ¼ cup grated Parmesan
Instructions
- Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper or foil, and spray with nonstick cooking spray.
- Place the potatoes on the baking sheet and drizzle with the olive oil. Use your hands to a spoon to toss the potatoes so they are well coated with the oil. Sprinkle with the salt, garlic, oregano, and Parmesan, then use your hands or a spoon to toss and toss until everything is evenly distributed. Spread the potatoes out in a single layer.
- Bake for 25 minutes or so until the potatoes are beautifully browned and crispy, tossing once in the middle of cooking if you remember. Transfer to a serving plate and serve hot.
Notes
You could use Yukon Gold potatoes and cut them into 1-inch pieces, or you could use (as I did ion these photos), small yellow/golden potatoes and cut them in halves or quarters depending on their size—for this recipe I kind of like cutting them a little smaller than I often do for roasted potatoes. The Parmesan-ey crust is really what these are all about, so let’s just go for as much outer surface area as possible, shall we?
Nutrition
Calories: 149.4kcal | Carbohydrates: 20.65g | Protein: 4.01g | Fat: 5.98g | Saturated Fat: 1.4g | Cholesterol: 3.67mg | Sodium: 458.5mg | Potassium: 477.41mg | Fiber: 2.64g | Sugar: 0.95g | Vitamin A: 36.04IU | Vitamin C: 22.76mg | Calcium: 67.55mg | Iron: 1.05mg