Parmesan Roasted Potatoes
User Reviews
4.9
Parmesan Roasted Potatoes
Description
This recipe starts with cubed Yukon Gold potatoes seasoned with olive oil, smoked paprika, granulated garlic, kosher salt, and freshly ground black pepper. Adding freshly grated Parmesan cheese before baking contributes a rich, savory flavor that crisps beautifully. The potatoes roast in a hot oven at 425°F, with multiple turns during cooking to ensure even roasting and golden color.
The result is potatoes with a crunchy, golden crust and a soft, creamy center. The combination of paprika and garlic powder offers warmth and subtle pungency, balanced by the saltiness and nuttiness of Parmesan. This method yields consistently crispy and flavorful roasted potatoes suitable for many meals.
These potatoes pair well alongside roasted meats, grilled dishes, or simply as a satisfying side. The technique allows scaling to larger batches and can be customized with fresh herbs like thyme or rosemary added before roasting for additional aroma and flavor.
Ingredients
- 4 large potato cut into ½ inch dice, Yukon gold variety
- 3 tablespoons olive oil
- 3 teaspoons paprika
- 2 ½ teaspoons granulated garlic
- 1 teaspoon kosher salt
- ¾ teaspoon black pepper freshly ground
- 4 tablespoons Parmesan Cheese optional, freshly grated
Instructions
- Preheat your oven to 425 degrees.
- Place the cubed potatoes onto a parchment lined baking sheet. Toss with the olive oil, paprika, granulated garlic, kosher salt, and pepper until the seasonings are evenly combined. Add the parmesan if desired.
- Transfer the baking sheet into the oven and bake for 20 minutes. Remove from the oven and toss the potatoes with a pair of tongs. Put the baking dish back into the oven and bake for an additional 20 minutes. Remove the baking sheet and give them a final toss and place them back in the oven and roast until they are golden and crispy, about 10-15 minutes more.
- Remove from oven, dust with extra salt as needed and serve.
Notes
- This method works well for scaling up to larger batches when cooking for a group.
- Yukon Gold potatoes offer a good texture, but Russets can be used if peeled first.
- Adding fresh herbs like thyme or rosemary before roasting enhances the flavor.
- Multiple tosses during roasting ensure even browning and crispiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Calories | 256kcal | 13% |
| Carbohydrates | 33g | 11% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 4mg | 1% |
| Sodium | 682mg | 28% |
| Potassium | 787mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 788IU | 16% |
| Vitamin C | 34mg | 38% |
| Calcium | 72mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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