Parmesan Roasted Baby Potatoes
These parmesan roasted baby potatoes are crispy on the outside, fluffy inside, and baked in the oven for an easy side dish that pairs with chicken, beef, pork, or fish.
Servings: 4 servings
Calories: 257kcal
Ingredients
- 3 Tablespoons salted butter melted
- ⅓ cup grated Parmesan cheese
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 1 teaspoon finely chopped fresh rosemary
- ½ teaspoon black pepper
- ⅛ teaspoon cayenne pepper
- 1 pound baby Yukon gold potatoes sliced lengthwise
- Parsley optional garnish
- Assorted dips for serving sour cream, ketchup, aioli
Instructions
- Preheat oven. Place your baking sheet in the oven and preheat it to 400°F. Heating the pan ahead of time helps the potatoes crisp up beautifully.
- Make the Parmesan mixture. In a small bowl, combine the melted 3 Tablespoons salted butter, ⅓ cup grated Parmesan cheese, 1 teaspoon sea salt, 1 teaspoon garlic powder, 1 teaspoon finely chopped fresh rosemary, ½ teaspoon black pepper and ⅛ teaspoon cayenne pepper.Stir until the mixture forms a paste-like consistency.
- Coat the potatoes. Use a butter knife or small offset spatula to smear a little of the Parmesan mixture onto the cut surface of each potato half.
- Place on heated pan. Carefully remove the hot baking sheet from the oven. Line it with parchment paper, then arrange the 1 pound baby Yukon gold potatoes cut side down on the parchment.
- Bake the potatoes. Roast for 25–30 minutes, or until the potatoes are golden brown, the skins are slightly wrinkled, and they can be easily pierced with a fork.
- Garnish and serve. Sprinkle with Parsley if desired, and serve warm with sour cream, ketchup, aioli, or your favorite dipping sauce.
Notes
Cheese type: Use finely grated Parmesan for the best crust — shredded Parmesan doesn’t crisp as evenly.
Prep ahead: Halve the potatoes and mix your seasoning blend up to a day ahead. Store potatoes in water in the fridge to keep them from browning; pat dry before baking.
Reheating: Warm leftovers in an air fryer or 375°F oven for 5–10 minutes to bring the crunch back.
Don’t overcrowd the pan: Overcrowding traps steam and prevents that crispy Parmesan layer from forming. Use two pans if needed.
Nutrition
Serving: 1serving | Calories: 257kcal | Carbohydrates: 31g | Protein: 8g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 424mg | Potassium: 739mg | Fiber: 4g | Sugar: 1g | Vitamin A: 368IU | Vitamin C: 34mg | Calcium: 176mg | Iron: 2mg
