Crispy Parmesan Potatoes
Parmesan potatoes are delicious and easy to make. The potatoes are cooked on a bed of seasoned grated parmesan, making them crispy and irresistible!
Servings: 4
Ingredients
- 4 russet potatoes cut into wedges
- 3/4 cup grated parmesan
- 1 tsp onion powder
- 1 tsp dried rosemary
- 1 tsp dried oregano
- 4 tbsp olive oil
Instructions
- Preheat the oven to 425 degrees F. Mix the grated parmesan with the onion powder, rosemary and oregano in a bowl.
- Coat the bottom of a baking sheet with olive oil and scatter the parmesan mix over the olive oil so it covers the entire the bottom of the baking sheet.
- Place the potato wedges on the baking sheet and press a bit. Drizzle some olive oil over the potatoes.
- Roast the potatoes in the oven for 45 minutes, until the potatoes are crispy on the outside and tender on the inside. Let them sit for 5 minutes and then scoop them using a fish spatula and transfer to a serving plate, cheese side up.
Video
Notes
- It's best to get a block of parmesan and grate it yourself because it'll have better texture and flavor.
- You can use other spices including paprika and dried basil.
- I usually use russet potatoes for this recipe but you can also use yukon gold or baby potatoes. If using baby potatoes, you only need to cut them in half.
- Roasted parmesan potatoes are best served right out of the oven when they're fresh and warm. However, if you have leftovers, store them in an airtight container and refrigerate for up to 3 days. You can reheat them in the oven or air fryer at 400 degrees for 5 to 10 minutes.
Nutrition
Calories: 374kcal | Carbohydrates: 42g | Protein: 10g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 16mg | Sodium: 340mg | Potassium: 934mg | Fiber: 3g | Sugar: 1g | Vitamin A: 174IU | Vitamin C: 12mg | Calcium: 204mg | Iron: 2mg