Parmesan Roasted Potatoes
Parmesan Roasted Potatoes bake into crispy, golden rounds with a savory parmesan and herb crust. Delicious on their own or as an easy side!
Servings: 4 servings
Calories: 253kcal
Ingredients
- 1 ½ pounds Yukon gold potatoes
- 2 tablespoons olive oil
- 2 ounces grated parmesan cheese
- 2 teaspoons SPG
- ⅛ teaspoon chili powder optional
- 1 tablespoon finely chopped parsley optional
Instructions
- Preheat your oven to 400°F and line a large baking sheet with parchment paper.
- Combine the grated parmesan, SPG, and chili powder in a small bowl and set aside.
- Cut the baby potatoes into 1-inch slices. Add them to a large bowl and coat them with olive oil.
- (Optional) For even more flavor, pan-sear the potatoes for 2–3 minutes per side in a little oil over high heat before roasting.
- Transfer potatoes back to the large bowl and toss with the parmesan mixture to coat evenly, or arrange them directly on the baking sheet in a single layer and sprinkle the parmesan mixture over the top of the potatoes. Flip and coat the other side so both sides get covered.
- Roast for 10 minutes, then flip the potatoes with a thin metal spatula and roast another 10 minutes, until golden brown and crisp and a fork comes easily from the center of a potato when pierced. Make sure you go by a test other than just timing. Nothing worse than underdone roasted potatoes!
- Sprinkle with fresh herbs and serve hot.
Notes
- Make-Ahead Instructions: Roast the potatoes, let them cool, and store them in an airtight container. Reheat at 400°F for 10–15 minutes to re-crisp.
- Storage Instructions: Store for up to 3–4 days in the fridge. Perfect for meal prep or tossing into salads and grain bowls later in the week.
Nutrition
Serving: 1serving | Calories: 253kcal | Carbohydrates: 32g | Protein: 8g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 12mg | Sodium: 259mg | Potassium: 743mg | Fiber: 4g | Sugar: 1g | Vitamin A: 145IU | Vitamin C: 34mg | Calcium: 146mg | Iron: 1mg
