Recipe by Kristen
"This is a delicious, easy side!"
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1 1/2 pounds
unpeeled potatoes, cut into 1-inch chunks
grated Parmesan cheese
dried thyme leaves
These potatoes are fantastic! Since I was preparing a large meal I got a head start on these early in the day by cutting the potatoes and soaking them in water. This will firstly prevent them from discoloration but will also rid the potatoes of excess starch so they roast up crispy on the outside and tender on the inside. To save my sanity cleaning the baking sheet, I first placed a layer of parchment paper down - cleanup's a snap. The best part of these potatoes was by far the parmesan. The potatoes were evenly coated and melted during roasting to form a crunchy, flavorful crust. My kids loved these! Definitely a keeper. Thanks for the recipe!!
This recipe was just okay for us. I was all excited because as I was mixing the dish up the combination of the parmesan and the thyme smelled wonderful, and it smelled heavenly when I was taking it out of the oven. But the taste simply wasn't as good as the smell unfortunately. The good thing about this recipe was that my two oldest boys ate it pretty good so they seemed to like it. The potatoes just tasted a little bland to me, but maybe changing the grated cheese to shredded and maybe a couple more spices might give it the taste that it was lacking. I might have to try that! Again, this was not a bad dish, just not real exciting to eat. Thanks for the recipe, Kristen!
Excellent side dish! I used red skinned potatoes and added a bit of rosemary to the mix as it pairs well with thyme. I did bake this at 425 and tossed them once during cooking. They took about 45-50 minutes. They came out crispy and delicious - perfect with grilled steak!
Oh my! These were awesome! I eliminated the thyme (just personal preference) and added garlic (another personal preference) The parmesan cheese is what makes them amazing! Thanks for the great recipe!
These are great!! I chopped up one big potato and it was just enough for me and my husband. He actually thought they were something that I had bought. He didn't realize I had made them! I added rosemary just for personal preference. I will make this dish again!
A good and reliable roasted parmesan potato recipe, and there are a million of ‘em. I chose to roast mine at 425 degrees and, because I wanted them super golden brown, didn’t turn them half way through the cooking time as would generally be recommended. Half an hour for teeny, little new potatoes, cut in half, was just right. Also, just as a matter of personal preference, I used fresh rosemary rather than thyme, tho’ any herb or your spice of preference would work.
It was a little salty for my taste but my husband loved them!!! It really reminded me of italian flavor so next time i will add some fresh minced garlic. Excellent recipe and very easy to make!
Very easy to make. The potatoes were incredibly salty though, I definitely wouldn't add as much salt next time!
* Percent Daily Values are based on a 2,000 calorie diet.
Kristen's Parmesan Roasted Potatoes
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 59
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