Parmesan-Crusted Roasted Potatoes (Print)

Golden potatoes with Parmesan and herbs, oven-roasted for crispy texture and vibrant flavor. Perfect for sharing.

# Ingredients:

→ Potatoes

01 - 1.5 lbs baby potatoes or Yukon Gold potatoes, halved
02 - 2 tablespoons olive oil

→ Coating

03 - 2/3 cup freshly grated Parmesan cheese
04 - 2 tablespoons cornstarch or potato starch
05 - 1 teaspoon garlic powder
06 - 1 teaspoon dried Italian herbs
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon sea salt
09 - 1/4 teaspoon black pepper

→ Garnish

10 - 2 tablespoons chopped fresh parsley
11 - Extra Parmesan cheese, for serving (optional)

# Directions:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or lightly grease with nonstick spray.
02 - In a large mixing bowl, combine the halved potatoes with olive oil until each piece is well coated.
03 - In a separate bowl, stir together the Parmesan cheese, cornstarch, garlic powder, Italian herbs, smoked paprika, sea salt, and black pepper.
04 - Add the Parmesan mixture to the oiled potatoes, tossing thoroughly until evenly coated.
05 - Place potatoes cut-side down on the prepared baking sheet, ensuring space between each piece.
06 - Roast in the oven for 30 to 35 minutes until the bottoms are crisp, golden, and the potatoes tender.
07 - Remove from oven, allow to cool for 2 to 3 minutes, then gently loosen potatoes from the baking sheet using a spatula.
08 - Transfer potatoes to a serving platter. Sprinkle with chopped parsley and additional Parmesan if desired. Serve immediately.

# Expert Tips:

01 -
  • Uses simple everyday ingredients found in most kitchens
  • Quick prep time with only fifteen minutes of hands-on work
  • Yields a crispy golden crust without deep-frying
  • Delivers savory cheesy flavor in every bite
  • Naturally gluten-free and vegetarian
02 -
  • High in flavor but low effort thanks to pantry staples
  • Works with both baby and Yukon Gold potatoes
  • Easily adaptable for special diets with certified gluten-free ingredients
03 -
  • Space the potatoes apart on the sheet for maximum crispiness. Do not skip using parchment paper or oil or you could lose that gorgeous golden crust. And remember I learned the hard way always let them cool a couple of minutes so the cheese sets and you can lift them easily.
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