Description
These Crispy Parmesan Potatoes are a delightful side dish that pairs perfectly with any meal. The combination of tender baby potatoes coated in a flavorful olive oil mixture and crispy golden Parmesan cheese will have everyone reaching for seconds.
Ingredients
Units
Scale
For the olive oil mixture:
- 2 tablespoons olive oil
- 3 garlic cloves, finely grated
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne (optional)
- 1 tablespoon finely chopped parsley, plus more for serving (optional)
For the potatoes:
- 1 1/2 pounds (24 ounces) yellow baby/new potatoes, cleaned and patted dry
- 2 ounces grated Parmesan
Instructions
- Preheat the oven: Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper.
- Prepare the olive oil mixture: In a large bowl, combine olive oil, grated garlic, salt, pepper, cayenne, and parsley.
- Prepare the potatoes: Cut each potato in half, toss in the olive oil mixture, then add Parmesan and toss until coated.
- Roast: Arrange potatoes on the baking sheet, cut side down. Roast until fork-tender and golden brown, 25-35 minutes.
- Finish and serve: Let potatoes sit for 5 minutes after roasting. Flip over, transfer to a serving platter, top with parsley, and serve.
Notes
- Leftover potatoes can be stored in the refrigerator for up to 4 days.
- To reheat, use the oven at 375°F or an air fryer until hot and crispy.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 1g
- Sodium: 280mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 7mg
