Parmesan Potatoes
Parmesan potatoes are crispy, golden, and full of flavor. The perfect side dish for busy weeknights or when you’re serving guests.
Servings: 4
Calories: 243kcal
Ingredients
- 1 ½ pounds baby red potatoes or yukon gold potatoes
- ¼ cup olive oil
- 2 cloves garlic minced
- 1 teaspoon kosher salt
- ½ teaspoon coarse black pepper
- 1 tablespoon fresh thyme rosemary or parsley
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment for easy cleanup.
- Cut potatoes into halves or quarters, keeping them bite-sized for even roasting.
- Toss with olive oil, garlic, salt and pepper until every piece is coated.
- Sprinkle with parmesan cheese, tossing to coat well.
- Spread potatoes out in a single layer on the pan so they crisp instead of steam.
- Roast 25-30 minutes, flipping halfway through, until golden brown.
- Remove from oven and use a spatula to remove the potatoes and crispy cheese bits onto a serving platter. Garnish with fresh herbs.
Notes
Store leftover potatoes in an airtight container in the refrigerator for 3-4 days.
Reheat in a skillet coated with olive oil over medium heat, stirring occasionally until heated through.
Nutrition
Calories: 243kcal | Carbohydrates: 28g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 613mg | Potassium: 794mg | Fiber: 3g | Sugar: 2g | Vitamin A: 97IU | Vitamin C: 18mg | Calcium: 28mg | Iron: 2mg
