Easy Crispy Parmesan Potatoes Recipe
Experience the joy of sinking your teeth into a potato that’s crisp to perfection on the outside while maintaining its tender fluffiness on the inside. That’s exactly the experience that my Crispy Parmesan Potatoes promise. Infused with a mouthwatering blend of Italian seasoning, garlic powder, and the ultimate star – freshly grated Parmesan cheese, these potatoes are about to become your favorite side dish. But the magic doesn’t stop there. After a roast in the oven, these potatoes are treated to an extra shower of Parmesan, delivering a beautifully golden, cheesy crust that’s irresistible. To finish, a sprinkle of fresh parsley adds a burst of color and freshness. Crispy Parmesan Potatoes, folks, where comfort food meets gourmet with an extra crispy twist.
Small red potatoes – I prefer these little potatoes but you can also use other waxy varieties like Yukon gold. Olive oil – This helps to roast the potatoes, giving them that delightful crispy exterior. You can also use other high-heat oils like avocado oil or canola oil can. Salt – To enhance the flavors of the potatoes, and you can adjust to taste. Black pepper – This adds a slight kick to the potatoes, and again, you can adjust it to personal taste. Garlic powder – This provides a subtle garlic flavor. You can also use fresh minced garlic for a stronger flavor. Italian seasoning – A combination of dried basil, oregano, and thyme can be used if you don’t have Italian seasoning. Parmesan cheese – This provides a savory, umami flavor and crisps up beautifully in the oven. You can also use other cheeses such as Romano or Asiago, but keep in mind that the flavor will change accordingly. Fresh parsley – Used as a garnish, it provides a burst of fresh flavor and color. Feel free to substitute with fresh basil or dill.
Making these crispy potatoes couldn’t be any easier. Let’s get started. First things first, you’re gonna want to get your oven warmed up to 400℉. Next, grab those red potatoes of yours. Give them a good wash and pat dry before halving them. Now cut them in half. Trust me, those smaller halves are going to crisp up just beautifully. Now, take out a big bowl and mix up your seasonings. That’s your olive oil, salt, pepper, garlic powder, and Italian seasoning. Also, add in half of the Parmesan cheese. Toss in the potatoes and give everything a good stir until those potatoes are all coated. Grab a large baking sheet and spread out those potatoes in a single layer. The trick here is to keep them cut-side down – that’s how you get that crispy crunch you’re after. Slide that sheet into your preheated oven and let them roast for about 25-30 minutes. What you’re looking for is a beautiful golden brown color and a nice crispy texture. Once the potatoes are crisped to your liking, pull the sheet out and sprinkle the rest of your Parmesan over them. Pop them back in the oven for just about 5 minutes. This gets the cheese nice and melted, and if you’re lucky, a bit golden too. Lastly, take those golden, crispy potatoes out of the oven and sprinkle some fresh chopped parsley on top. Now you’re ready to serve ’em up and dig in.
Storage
To store these crispy parmesan potatoes, let them cool completely first. Once cooled, transfer them to an airtight container or zip-top bag and pop them in the refrigerator. They’ll stay fresh and tasty for up to 4 days. When you’re ready to enjoy them again, reheat the potatoes in a hot oven or in a skillet over medium heat to get them crispy again. If you’re in a hurry, you can also use the microwave, but the texture won’t be as crispy.
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