Roasted Potatoes with Parmesan - Easy Dinner Side Inspired by The Little Potato Company
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Yield: 6 servings
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.
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Ingredients
- 1.5 lbs little gold potatoes halved
- ¼ cup olive oil
- ¼ cup finely-grated Parmesan cheese ("sand" consistency)
- 1 teaspoon minced garlic
- 1 teaspoon Italian seasonings
- 1 teaspoon parsley
- ½ teaspoon thyme
- ½ teaspoon seasoned salt optional
- salt and pepper to taste
- dipping sauce of choice honey mustard, ketchup, etc.
Instructions
- 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 step: Place all potatoes cut/flat side down on the prepared cookie sheet.
- Bake for 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 them 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.
Notes
Click here for my Homemade Honey Mustard Recipe.
Did you make this recipe?Mention @wondersofcooking or tag #wondersofcooking!