Oven Roasted Parmesan Potatoes

Oven Roasted Parmesan Potatoes

114
bellepepper 331

"I have tried a lot of good roasted potato recipes, but I keep coming back to this one. I've never found one I like better! These are crispy on the outside, and soft and creamy on the inside."

Ingredients

45 m {{adjustedServings}} servings 162 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 162 kcal
  • 8%
  • Fat:
  • 5.8 g
  • 9%
  • Carbs:
  • 24.9g
  • 8%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 234 mg
  • 9%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan or cast iron skillet with cooking spray; pour in about 1 teaspoon vegetable oil to coat the bottom.
  2. Mix Parmesan cheese, salt, garlic powder, paprika, and black pepper together in a bowl.
  3. Blot the cut-side of potatoes with a paper towel to remove any moisture. Place potatoes in a bowl and drizzle with 1 tablespoon vegetable oil; toss until potatoes are lightly coated. Sprinkle potatoes with Parmesan cheese mixture; toss to coat. Arrange potatoes, cut-side down, onto the prepared baking pan.
  4. Bake in the preheated oven for 15 to 20 minutes. Turn potatoes to cut-side up; continue baking until golden and crispy, about 15 to 20 more minutes. Serve with sour cream.

Footnotes

  • Cook's Note:
  • It is important that you get as much of the Parmesan mixture as possible onto the cut side of the potatoes. As I place the potatoes into the baking pan, I press the cut sides directly onto the Parmesan mixture that sticks to the sides and bottom of the bowl, distributing it as evenly as possible among the potatoes.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

114
  1. 151 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

I am the submitter of this recipe and I’m delighted that you are enjoying it. I wanted to point out that AR changed my recipe when they published it. You will definitely need more than one tea...

Very good. A trick I learned from a friend years ago, if you parboil your potatoes for just a few minutes you will yield a crispier roasted potato.

I was looking for a new recipe for roasted red potatoes and I couldn't be more pleased with this one. I used about a tablespoon of oil to coat the baking pan. I chopped the potatoes (husband's...