Roasted Parmesan Potatoes Recipe
These roasted Parmesan potatoes get so crispy and crunchy in the oven and are made with butter, grated Parmesan, and simple seasonings.
Servings: 5 servings
Equipment
Ingredients
- 1 ½ pounds baby potatoes halved
- 6 tablespoons salted butter melted, save 1 tablespoon for brushing on top
- ⅓ cup grated Parmesan cheese
- ½ teaspoon oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Ranch Dip for serving
Instructions
- Preheat the oven to 425˚F. Using a small, sharp knife, score the potatoes. Place the butter in a 9x13-inch baking dish and set it in the oven for 5 minutes, until the butter melts.
- Remove the baking dish from the oven and reserve 1 tbsp of melted butter. Add the Parmesan cheese and spices to the remaining butter in the baking dish. Stir until well combined, and they form a paste. Spread with a spatula to coat the bottom of the pan.
- Place the halved potatoes cut-side down in the baking dish. Brush with the reserved melted butter on top. Bake until golden brown and crispy, about 35 minutes.
- Separate the potatoes and serve with ranch dip, if desired.
Video
Notes
- My Top Tip: Don't skip scoring the potatoes. This helps the butter, seasonings, and Parmesan cheese get inside and make the potatoes crispy and flavorful.
- Storage: Store the potatoes in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350ºF until heated through and slightly crispy again, 8–10 minutes. Or, microwave them in 30-second intervals until warmed through. Freezing is not recommended.
Nutrition
Calories: 256kcal | Carbohydrates: 25g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 350mg | Potassium: 599mg | Fiber: 3g | Sugar: 1g | Vitamin A: 484IU | Vitamin C: 27mg | Calcium: 84mg | Iron: 1mg
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