Roasted Potatoes with Parmesan - Easy Little Potato Company Inspired Side

Roasted Potatoes with Parmesan are so addicting.

Little gold potatoes are tossed with olive oil, parmesan cheese, minced garlic, and a blend of seasonings. Then, baked flat-side down until golden and crispy. These are an easy, weekly go-to side at my house.

These are inspired loosely after the Little Potato Company sides, except that they are baked and crispy.

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What to Serve Parmesan Roasted Potatoes With:

• Chicken, whether baked, grilled, marinated, etc. I always make this side whenever I'm making my simple Grilled Chicken Tenders and Honey Mustard. I make this trio several times a month at my house because it's an easy family favorite. You can use the honey mustard as a dip for both the chicken tenders and the parmesan roasted potatoes.
• Steak.
• Pork chops.
• Ham.

Basically, this side goes well with most main proteins.

What Goes In Parmesan Roasted Potatoes?

• Olive oil. This makes up the base for how the seasonings coat the potatoes, as well as what makes them so crispy later on.
• Super finely grated "sand" Parmesan cheese. It's super important that the Parmesan cheese you use is short and finely grated. You want it to resemble the texture of sand. This is because long-grain shredded cheese will melt and become stringy. You can grate the Parmesan yourself with a fine-sided grater, or buy it in the refrigerated artisan cheese section at your store. You can also use the green can kind of Parmesan cheese from the pantry aisle, but it does contain additives unlike freshly grated.
• Minced garlic. I just use the stuff in the jar for ease of use.
• Italian Seasonings. (A pre-made blend of basil, oregano, rosemary, thyme, and marjoram.)
• Parsley.
• Thyme.
• Seasoned salt (optional).

How to Make:

• Preheat oven to 375 F. Prepare a large cookie sheet by greasing it with a pat of butter or cooking spray.
• Rinse and dry potatoes. Cut in half. If some potatoes are especially small, you can leave them whole. Just note that cutting the potatoes in half gives them a flat surface area, which is what will become crispy in the oven.
• Add halved potatoes to a large mixing bowl.

• Add in all of the remaining ingredients (olive oil, seasonings, garlic, and finely grated parmesan cheese.)

• Stir until potatoes are evenly coated on all sides.
• Important: Place potatoes cut/flat side down on the prepared cookie sheet.
• Bake 30-40 minutes, until tender and golden brown. Note: Stray herbs and Parmesan on the pan may become dark brown or "burnt" as it cooks, this does not necessarily mean that the potatoes are overcooking.

• Once potatoes are tender and golden, remove from the oven.
• Use the back of a spatula to "scrape" or rub the pan, releasing the crispy side of the potatoes. I also like to give the potatoes a little "stir" with the spatula afterward just to make sure they all flipped over.

• Serve as a side dish with ketchup or Honey Mustard

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