Hey preppers! These Crispy Roasted Parmesan Potatoes are epic! Make them for your next meal prep or really any gathering… you’ll be a rockstar. These baby potatoes are the perfect mix of crispy, tasty, and oh-so-satisfying – ideal for spicing up your workweek dinners.
What Ingredients Do You Need for Parmesan Crusted Potatoes
Grab some baby Dutch yellow potatoes, Parmesan cheese, a pinch of garlic, and your favorite herbs. That’s it! This dish is all about making something extraordinary with everyday ingredients. The transformation is simple but kind of awesome at the same time.
We are using parsley here, but chives, rosemary, oregano or tarragon would be delicious with these potatoes.
How to Make Parmesan Crusted Potatoes
Slice those potatoes in half, toss them with the cheese and seasonings, and bake until they’re golden and crispy. These babies are fuss-free and fabulous!
If you don’t have these baby yellow potatoes, use Yukon gold potatoes and cut them into the right size. You want potatoes that can be cooked cut side down; this means they ought to be cut in half.
How to Serve Parmesan Crusted Potatoes
These Parmesan wonders are the perfect sidekick to whatever you’ve got cooking. Whether it’s a simple grilled chicken or just a salad, these potatoes are here to make your meal memorable. And hey, who said you can’t enjoy them on their own? They’re that good! We should never need a reason to eat potatoes.
How to Store and Reheat Potatoes
These will keep in the fridge for 4 to 5 days in an airtight container. Reheat them in the microwave or, for guaranteed crispy experience, in a hot cast iron pan or skillet with a little bit of olive oil. Those potatoes will crisp right up all over again. Eat them with a fried egg or with other roasted veggies. So good!
Check out these other potato recipes!
Scrambled Egg and Sweet Potato Meal Prep
Au Gratin Potatoes Recipe with Butternut Squash
Parmesan Crusted Potatoes
Ingredients
- 1 lb. baby Dutch Yellow potatoes halved
- 1 ½ Tbsp. olive oil
- 1 tsp. garlic powder
- ½ tsp. dried oregano
- ½ tsp. fine sea salt
- ¼ tsp. black pepper
- ¼ cup unsalted butter melted
- 2 oz. grated Parmesan cheese about ½ cup coarsely grated
- sliced green onions or chopped parsley optional, for garnish
Instructions
- Preheat oven to 425 degrees.
- Score the cut side of the potatoes 2 to 3 times vertically and horizontally. Toss the potatoes with the olive oil, garlic powder, oregano, sea salt and black pepper.
- In a large baking dish, stir together the melted butter and Parmesan cheese until it forms a paste. Use a spatula to spread the paste in an even layer on the bottom of the pan.
- Add the potatoes to the pan, cut side down, in a single later. Potatoes should touch but not overlap.
- Bake potatoes for 30 to 35 minutes, or until golden brown and bubbling. Watch them closely at the end so they don’t burn.
- Allow potatoes to rest in pan for at least 10 to 15 minutes. They will crisp up as they begin to cool. Break the potatoes apart and serve topped with sliced green onions or chopped parsley.
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