"I have tried a lot of good roasted potato recipes, but I keep coming back to this one. I've never found one I like better! These are crispy on the outside, and soft and creamy on the inside." — bellepepper
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vegetable oil, or as needed
freshly grated Parmesan cheese
ground black pepper
red potatoes, halved
vegetable oil, or as needed
I am the submitter of this recipe and I’m delighted that you are enjoying it. I wanted to point out that AR changed my recipe when they published it. You will definitely need more than one teaspoon of oil to coat your pan otherwise your potatoes will likely stick. First spray your pan with non-stick cooking spray and then pour in enough oil to coat the pan. When I make these I make half of this recipe in a 10" cast iron skillet. Even though I don't measure, I'd say I use about one tablespoon of oil to coat my pan. I hope this helps.
I tried these and they were not so good. The cheese burnt before the potatoes were done. If you notice, in the pictures, the potatoes are sliced not just cut in half. Maybe I will try doing them that way.
Very good. A trick I learned from a friend years ago, if you parboil your potatoes for just a few minutes you will yield a crispier roasted potato.
I was looking for a new recipe for roasted red potatoes and I couldn't be more pleased with this one. I used about a tablespoon of oil to coat the baking pan. I chopped the potatoes (husband's personal preference) and simply mixed with the cheese and spices, and spread onto baking pan. Per the instructions, I roasted for 20 minutes, stirred them and continued roasting for additional 20 minutes. They were absolutely delicious and we all (4) enjoyed them! This was an easy, enjoyable recipe that I will be making again!
Loved it Bellepepper. All my daughter's favorites and she is a potato girl. I saw on another recipe (and it works) that if you blast the potatoes at 450 degrees for 20 mintues and then turn down stove to 350 degrees for the next 15 -20 minutes, you get a nice crispy on the outside, tender on the inside, roasted potato. I also spray my pans/oil my pans, dump the pototoes and whatever seasonings in the pan and toss the potatoes around it in it. Potatoes never stick,you never lose any of the seasonings and one less bowl to wash.
Yummy potatoes bellepepper! I had regular white potatoes to use up and they worked fine! Thanks for another keeper!
Everybody loved these delicious potatoes and they are a quick easy recipe. They did turn out just as the recipe stated crispy on the outside, yet creamy on the inside. I used red potatoes and doubled the batch since we had guest for dinner. Perfect side for grilled burgers. Thanks Bellepepper.
This is a 5 star recipe! So easy to prepare! I used regular medium-sized potatoes, baked in the oven for 40 minutes in a cast iron skillet and sprinkled with additional parsley and parmesan cheese when I removed from the oven. Thanks bellepepper for sharing your recipe. I made this recipe for the first time on September 12, 2011 and several times since. So glad AR finally kitchen approved it!
* Percent Daily Values are based on a 2,000 calorie diet.
Oven Roasted Parmesan Potatoes
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 52
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