Crispy cheesy roasted potatoes (Print Version)
# Ingredients:
→ Main Ingredients
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1½ pounds baby potatoes or small Yukon Gold potatoes (halved)
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½ cup grated parmesan cheese
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3 tablespoons olive oil or melted butter
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½ teaspoon garlic powder
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½ teaspoon onion powder
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½ teaspoon paprika
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½ teaspoon salt
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¼ teaspoon black pepper
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1 tablespoon chopped fresh parsley (for garnish)
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Optional: pinch of crushed red pepper flakes for heat
# Instructions:
01 -
Preheat your oven to 400°F (200°C). Line a baking sheet or use a baking dish and lightly grease it with olive oil or non-stick spray.
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In a small bowl, mix together parmesan cheese, garlic powder, onion powder, paprika, salt, and black pepper. Spread the cheese and spice mixture evenly over the bottom of the baking dish or pan to form a crust.
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Wash and dry the potatoes thoroughly. Cut them in half if using baby potatoes or small whole potatoes. Toss the potatoes in a bowl with olive oil or melted butter to coat them well.
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Place the potatoes cut-side down directly on top of the parmesan cheese mixture in the baking dish. Press them down slightly to help the cheese adhere and create that crisp crust during baking.
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Bake in the preheated oven for 30–35 minutes, or until the potatoes are tender and the bottoms are golden brown and crispy. Let them cool for 5 minutes before loosening them gently from the pan using a spatula.
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Transfer the potatoes to a serving platter, crispy side up. Sprinkle with fresh chopped parsley and serve warm as a side dish or appetizer.
# Notes:
01 -
These potatoes develop an incredible crispy parmesan crust on the bottom
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For best results, make sure your potatoes are thoroughly dried before coating with oil
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You can customize the spices based on your preference