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My review
Oven Roasted Parmesan Potatoes
bellepepper
"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."
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Ingredients
45 m servings 162 calsOriginal recipe yields 6 servings
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- 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.
- Mix Parmesan cheese, salt, garlic powder, paprika, and black pepper together in a bowl.
- 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.
- 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.
Nutrition Facts
Per Serving: 162 calories; 5.8 g fat; 24.9 g carbohydrates; 3.9 g protein; 6 mg cholesterol; 234 mg sodium. Full nutrition
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Reviews
Read all reviews 257365 Ratings
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Most helpful positive review
8/12/2013
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
8/23/2013
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...
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8/12/2013
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...
8/5/2013
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.
8/21/2013
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...
8/25/2013
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...
12/16/2013
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...
8/23/2013
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...
10/12/2013
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...
8/25/2013
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...
11/24/2013
These were amazing!! I used white potatoes, sprayed the cookie sheet with cooking spray, put one tablespoon of cooking oil on the cookie sheet, sliced my potatoes (I used 4 potatoes) in quarter...