Parmesan Roasted Potatoes
Tender potatoes roasted on a blanket of Parmesan cheese that melts into a crispy, golden crust, Parmesan Roasted Potatoes are an easy, crave-worthy side!
Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour 5 minutes
Servings: 4 servings
Ingredients
- ¾ pound mini gold potatoes scrubbed and halved
- 1 ½ tablespoons extra-virgin olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- 2 ½ ounces Parmesan cheese freshly grated, a heaping 3/4 cup
- 2 teaspoons truffle oil optional
Instructions
- Place a rack in the center of your oven and preheat to 400°F. In a large bowl, toss the potatoes with the oil, garlic powder, salt, and pepper.
- Grate the cheese directly over an 8x10-inch or similarly sized baking dish, then spread into a single layer.
- Nestle the potatoes tightly beside each other in rows in the baking dish, cut side down, so you have a potato "sheet."
- Bake until the Parmesan is deep golden brown, about 50 to 65 minutes, depending upon your dish and oven.
- Let cool, until the cheese hardens into a delish crispy layer, about 5 minutes. Drizzle the truffle oil over the top (if using). Use a spatula to wiggle them out of the pan. DEVOUR!
Notes
- TO STORE: Refrigerate for up to 3 days.
- TO REHEAT: Let come to room temperature, then rewarm in an air fryer on on a baking sheet in the oven at 375°F.
- I do not recommend freezing this recipe.
- Nutritional information does not include truffle oil
Nutrition
Serving: 1of 4Calories: 117kcalCarbohydrates: 1gProtein: 6gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 12mgSodium: 429mgPotassium: 19mgFiber: 0.03gSugar: 0.1gVitamin A: 139IUVitamin C: 0.003mgCalcium: 210mgIron: 0.2mg
