Red Potato Parmesan Recipe
Enjoy the crispy goodness of this baked Red Potato Parmesan recipe! This potato recipe is a crowd-pleaser and makes the perfect side dish for any occasion.
Servings: 4 servings
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Ingredients
- 1.5 pounds small red potatoes cut in half
- ⅓ cup fresh Parmesan cheese finely shredded
- ¼ extra virgin olive oil
- ½ cup fresh parsley finely diced
- ¼ cup fresh chives finely diced
- 1 tsp coarse salt
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Instructions
- Preheat the oven to 400 degrees F.
- Line a large baking sheet with parchment paper.
- Cut each of the potatoes in half. Set aside.
- Dice the fresh herbs.
- In a large mixing bowl combine potatoes, oil, cheese herbs and salt.
- Toss the potatoes in the parmesan mixture until each one is evenly covered.
- Place the coated potatoes in a single layer on the prepared baking sheet.
- Roast potatoes for 25-30 minutes or until golden brown and fork tender.
Notes
- Use a large sheet pan to ensure even cooking and avoid overcrowding. Give each potato its personal space for maximum crispiness.
- Preheat your baking sheet in the oven for a few minutes before adding the potatoes for extra crispiness on the cut-side of each potato.
- Pat the potatoes dry with a paper towel after washing to help the parmesan mixture stick better.
- Rotate the baking sheet halfway through cooking to ensure the crispy parmesan potatoes brown evenly.
- Double up the recipe and freeze the coated potatoes in a plastic bag to roast later.
- Store leftover potatoes in an airtight container in the fridge for up to one week. Reheat in the oven or air fryer.
Nutrition
Serving: 1serving | Calories: 197kcal | Carbohydrates: 35g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 7mg | Sodium: 755mg | Fiber: 3g | Sugar: 3g