Golden, crispy, and coated in Parmesan, these roasted potatoes turn a simple side into the best part of the meal.
As far as starchy sides go, potatoes are pretty hard to beat. They’re hearty, satisfying, and a little more nutritious than pasta or white rice. But when you coat them in olive oil, Parmesan, and a few other delicious seasonings, they get elevated to even higher heights. They’re crispy on the outside and soft and creamy inside, with a salty edge that makes it hard to stop at just one helping.
The layer of Parmesan cheese bakes into a gorgeous golden crust, creating an irresistible combination of crunch and richness that pairs beautifully with just about anything. These potatoes are easy enough to make for a weeknight dinner, but they taste good enough to dress up for company.
I like to serve them with a simple steak or roast chicken, though they hold their own as an appetizer with a little sour cream for dipping. They look fancy despite their simplicity, and the flavor payoff is huge. Once you’ve had potatoes roasted this way, the plain ones just don’t cut it anymore.
Picking the right potato
There’s a huge assortment of potatoes at the grocery store, but stick with new potatoes (or baby potatoes) for this recipe. Baby potatoes are the right balance of creamy and firm that works beautifully for something like this. They’re slightly waxy, rather than starchy, so they have a naturally velvety texture. In the oven, their skin crisps up nicely while the interior stays tender and buttery. They also hold their shape well, so you get more surface area to adhere to the crispy Parmesan layer.
How do I store leftovers?
Store your leftover potatoes in an airtight container in the fridge for up to 3 days. To bring back the crisp texture, reheat them in a hot oven or air fryer instead of the microwave. For best flavor and crunch, though, these are at their best the day they’re made.
Serving suggestions
These potatoes are great as a snack, an appetizer, or a side dish to accompany your meat and veggies. They go particularly well with Chicken Scallopini, Panko-Crusted Salmon, or a simple Sirloin Steak with compound butter. For your veggie side, try Sautéed Asparagus, Honey-Glazed Carrots, or Air-Fryer Zucchini.
Crispy Parmesan-Crusted Potatoes
Ingredients
- 2 tablespoons olive oil plus more, for drizzling
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano or thyme
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1.5 pounds baby potatoes halved
- 1/4 cup green onions finely chopped, plus more for garnish
- 3/4 cup sour cream or substitute with plain yogurt
Instructions
- Preheat your oven to 400°F. While it's warming up, drizzle olive oil over a 9×13-inch baking dish, tilting the dish to coat the bottom evenly.
- Combine the grated Parmesan, garlic powder, oregano or thyme, paprika, salt, and black pepper in a bowl.
- Sprinkle the Parmesan mixture evenly into the oiled baking dish, covering the bottom to form an even layer. Don't touch it after sprinkling.
- Place the halved potatoes cut-side down onto the Parmesan bed, pressing them down slightly to ensure they're well-coated. Optional: Spray or brush the tops of the potatoes with a bit more olive oil.
- Roast for about 35-40 minutes. The potatoes are done when they are fork-tender and the Parmesan is crispy.
- Once out of the oven, let the potatoes rest in the dish for about 5 minutes. Garnish with chopped green onions and serve with sour cream for dipping.
what is the sour cream used for ?
For dipping the potatoes! I have made it clearer in the recipe instructions, sorry if it was confusing.