Crispy Parmesan Roasted Potatoes
These crispy parmesan roasted potatoes are a delightful side dish that combines the rich flavors of parmesan and garlic with perfectly roasted potatoes.
Equipment
- 1 baking sheet lined with parchment paper
- 1 large bowl
- 1 oven preheated to 425°F
Ingredients
Main Ingredients
- 2 pounds Yukon Gold potatoes cut into wedges
- 1/4 cup olive oil
- 1 cup grated parmesan cheese
- 1 teaspoon garlic powder
- Salt and pepper to taste
Optional Add-Ins
- 1 tablespoon fresh rosemary chopped
- 1 teaspoon smoked paprika
Instructions
Preparation
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Wash and dry the potatoes thoroughly. Cut them into even wedges to ensure even cooking.
Seasoning
- In a large bowl, toss the potato wedges with olive oil, parmesan cheese, garlic powder, salt, and pepper until evenly coated.
Baking
- Spread the seasoned wedges in a single layer on the prepared baking sheet. Bake in the preheated oven for 25 minutes, then flip each wedge and bake for another 25 minutes until golden brown and crispy.
- For extra crispiness, place the wedges under the broiler for 2-3 minutes, watching closely to prevent burning.
Serving
- Transfer the crispy parmesan roasted potatoes to a serving dish and serve hot, garnished with fresh rosemary if desired.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, bake in a preheated oven at 400°F until heated through.
Notes
Pro Tips: Use Yukon Gold potatoes for the best texture. Freshly grated parmesan adds the most flavor.
Ingredient Substitutions: Red potatoes can be used in place of Yukon Gold. Canola oil can substitute olive oil.
How to Serve: Serve hot with your favorite main dishes.
Storage & Freshness: Store in an airtight container for up to 4 days. Reheat in the oven for best results.
Make-Ahead Tips: Prepare the potatoes and season them in advance. Store in the fridge until ready to bake.
Ingredient Substitutions: Red potatoes can be used in place of Yukon Gold. Canola oil can substitute olive oil.
How to Serve: Serve hot with your favorite main dishes.
Storage & Freshness: Store in an airtight container for up to 4 days. Reheat in the oven for best results.
Make-Ahead Tips: Prepare the potatoes and season them in advance. Store in the fridge until ready to bake.