With the success of the roastedParmesan potatoesfor dinner recently, I wondered at the other recipes I’ve read that coated the entire pieces before baking. The potatoes I made were good and all, but the crispy goodness was on just one side. I’d seen pictures where all sides were coated with cheesy, garlic goodness. I decided to try them the other night with our dinner.My P.S. said “can’t you just figure out a recipe on your own?” when I told him I was looking for a recipe for roasted potatoes. He was hungry and wanted to eat soon. I gambled on his confidence in me to do it right and started shaking seasonings into my food processor.
I’d already scrubbed up several Yukon gold potatoes, dried them with paper toweling and cut them into bite-sized pieces. I put the potatoes into a bowl and added 2 tablespoons of extra virgin olive oil. I stirred them until they were all coated in oil.
My Parmesan was fairly coarsely shredded so I put it into my food processor as I had for the previous roasted potatoes recipe. Then I sprinkled in my seasonings, guessing and kind of following the previous recipe. I pulsed the food processor until the Parmesan was smaller bits and it was well blended with the seasonings.
I poured the Parm mixture into the potatoes and used a spoon to stir until they were all coated. I used the spoon again to scoop the potatoes out onto my foil covered baking sheet and sprinkled the last of the Parm crumbs that remained in the bowl onto the potato pieces. I slid the sheet pan into the preheated oven and set the timer for 20 minutes.
Ooops! I should have coated the foil with a good layer of spray. My potatoes stuck and didn’t want to be turned after 20 minutes. Poo. I pried many of them off and turned them and gave up on the rest. They’d be fine.
After 10 more minutes the potatoes were fork tender and browned. They smelled gloriously of garlic and cheese. Again I had to use a metal spatula to pry them off the foil and serve them with our dinner. I also served up sour cream for dipping.
Note: I forgot to spray my foil and the potatoes stuck to it very well! We pried a lot of them off to turn them in 20 minutes then gave up. My advice: grease foil well in some way!
Roasted Parmesan Potatoes
Roasted potatoes coated in cheese and herbs.
- 2# potatoes; scrubbed, dried and cut into pieces
- 2 tablespoons extra virgin olive oil
- 1/2 cup Parmesan; finely grated or process to make it finer
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 1/2 teaspoon basil
- 1/2 teaspoon oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- dash of red pepper
Preheat oven to 450°F. Cover a sheet pan with foil. Spray or grease foil well.
In a bowl add the potatoes and the extra virgin olive oil. Stir or toss to coat.
Add seasonings and finely shredded Parmesan to a bowl and stir well. Add to potatoes and stir to coat.
Spread potatoes onto the foil covered pan. Sprinkle with any remaining seasoning crumbs.
Bake in oven for 20 minutes. Turn potatoes.
Bake potatoes for 10 more minutes or until fork tender.
Serve with sour cream.
Tip: I used a food processor to shred my Parmesan into smaller crumbs. I added the seasonings to the bowl so they blended with the Parm as it shredded. If you have finely grated Parmesan you can skip this step and simply stir together the cheese and seasonings.