Oven Roasted Parmesan Potatoes

Oven Roasted Parmesan Potatoes

117
bellepepper 350

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

45 m servings 162 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 162 kcal
  • 8%
  • Fat:
  • 5.8 g
  • 9%
  • Carbs:
  • 24.9g
  • 8%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 234 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan or cast iron skillet with cooking spray; pour in about 1 teaspoon vegetable oil to coat the bottom.
  2. Mix Parmesan cheese, salt, garlic powder, paprika, and black pepper together in a bowl.
  3. Blot the cut-side of potatoes with a paper towel to remove any moisture. Place potatoes in a bowl and drizzle with 1 tablespoon vegetable oil; toss until potatoes are lightly coated. Sprinkle potatoes with Parmesan cheese mixture; toss to coat. Arrange potatoes, cut-side down, onto the prepared baking pan.
  4. Bake in the preheated oven for 15 to 20 minutes. Turn potatoes to cut-side up; continue baking until golden and crispy, about 15 to 20 more minutes. Serve with sour cream.

Footnotes

  • Cook's Note:
  • It is important that you get as much of the Parmesan mixture as possible onto the cut side of the potatoes. As I place the potatoes into the baking pan, I press the cut sides directly onto the Parmesan mixture that sticks to the sides and bottom of the bowl, distributing it as evenly as possible among the potatoes.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

117
  1. 155 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 tea...

Most helpful critical review

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...

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 tea...

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...

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...

Very good. Recipe calls for 2 tablespoons of Parmesan cheese, but needed significantly more for 2 pounds of potatoes. NOTE: Ensure you coat the bottom of your pan with enough oil to prevent t...

I love this recipe. it works Perfect for us! I made just a few changes to our taste. 1) as per other reviewers I sauteed the onion. 2) I layered the potatoes and sprinkled each layer with salt...

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 do...

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...

Yummy potatoes bellepepper! I had regular white potatoes to use up and they worked fine! Thanks for another keeper!