Introduction
Hey there! Today, I want to share with you one of my all-time favorite recipes: Parmesan Roasted Red Potatoes. This dish holds a special place in my heart as it’s a recipe I learned from my grandmother when I was just starting to explore the world of cooking. There’s something truly magical about the crispy exterior of these potatoes combined with the savory Parmesan cheese that always keeps me coming back for more.
Why You’ll Love This
When I’m in the mood for a comforting side dish that’s both easy to make and incredibly delicious, Parmesan Roasted Red Potatoes is my go-to. My family goes crazy for this because it’s the perfect accompaniment to any main course, adding a burst of flavor and texture to every meal. Plus, the aroma that fills the kitchen as these potatoes roast in the oven is simply irresistible!
One thing I love about this recipe is its versatility. I sometimes use different herbs or spices to give it a unique twist, depending on what I have in my pantry. Feel free to experiment and make it your own!
(Quick tip: If you’re in a hurry, you can swap out the Parmesan for another hard cheese like Pecorino or even Cheddar for a slightly different flavor profile.)
And let’s be honest, who doesn’t love a dish that involves minimal prep work and delivers maximum taste? That’s the beauty of these Parmesan Roasted Red Potatoes!
Ingredients
For this recipe, you’ll need:
– 2 pounds of red potatoes, washed and cut into cubes
– 1/4 cup of olive oil
– 1/2 cup of grated Parmesan cheese
– 1 teaspoon of garlic powder
– Salt and pepper to taste
(My grandmother always insisted on using freshly grated Parmesan, but honestly, any version works fine!)
Preheat your oven to 400°F (200°C) and let’s get started!
Directions
1. In a large bowl, toss the red potato cubes with olive oil, garlic powder, salt, and pepper until evenly coated.
2. Spread the potatoes in a single layer on a baking sheet lined with parchment paper.
3. Roast in the preheated oven for about 30-35 minutes, or until the potatoes are golden brown and crispy on the outside.
4. Sprinkle the grated Parmesan cheese over the roasted potatoes and return them to the oven for an additional 5 minutes, allowing the cheese to melt and become slightly crispy.
(This is where I usually sneak a taste to check if they’re perfectly seasoned!)
5. Remove from the oven and serve hot. These Parmesan Roasted Red Potatoes are best enjoyed fresh out of the oven!
Notes
Through trial and error, I’ve found that the key to getting that perfect crispiness on the potatoes is making sure they have enough space on the baking sheet. Overcrowding will result in steamed rather than roasted potatoes.
Feel free to play around with the seasonings and herbs to suit your taste preferences. Sometimes I add a pinch of smoked paprika for a hint of smokiness!
Variations
One experiment I tried was adding a sprinkle of chopped fresh rosemary to the potatoes before roasting. It added a lovely fragrant note, although I found that the rosemary can burn easily, so keep an eye on it!
(On the flip side, a variation that didn’t work out so well for me was using Parmesan that was too finely grated. It ended up melting into a gooey mess rather than forming a crispy crust.)
Equipment
While a good quality baking sheet is essential for achieving that perfect roast, if you don’t have one, you can use a regular oven-safe dish as a workaround. Just make sure it’s large enough to allow the potatoes to crisp up nicely!
Storage Information
Though honestly, in my house, these Parmesan Roasted Red Potatoes never last more than a day! But if you happen to have leftovers, store them in an airtight container in the refrigerator. They can be reheated in the oven to restore their crispiness.
Serving Suggestions
I find that these potatoes pair beautifully with a juicy roast chicken or a simple grilled steak. The cheesy crust adds a delightful contrast to the main dish. Plus, they’re always a hit at potlucks and family gatherings!
Pro Tips
One lesson I’ve learned form mistakes is not to skimp on the olive oil. It’s what gives the potatoes that irresistible crunch, so be generous with it!
Another tip: I once tried rushing the roasting process by cranking up the oven temperature, and let’s just say the results were less than stellar. Slow and steady wins the race when it comes to achieving that perfect golden-brown finish!
FAQ
Q: Can I use other types of potatoes for this recipe?
A: Absolutely! While red potatoes work best for their creamy texture, you can also try Yukon Gold or even sweet potatoes for a different flavor profile.
Q: Is it okay to leave the skin on the potatoes?
A: Definitely! Not only does it add a rustic touch, but the potato skins also contain valuable nutrients and add an extra layer of flavor to the dish.
(And remember, if you accidentally burn the cheese a bit, don’t worry – it happens to the best of us!)
So there you have it, a simple yet incredibly satisfying recipe for Parmesan Roasted Red Potatoes that’s sure to become a staple in your kitchen. Give it a try and let me know how it turns out for you!
Parmesan Roasted Red Potatoes
Crispy red potatoes roasted to golden perfection with savory Parmesan cheese, garlic powder, salt, and pepper, creating a flavorful and aromatic side dish that complements any main course.
Ingredients
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2 pounds red potatoes, washed and cut into cubes
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1/4 cup olive oil
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1/2 cup grated Parmesan cheese
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1 teaspoon garlic powder
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Salt and pepper to taste
Directions
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Preheat oven to 400°F (200°C).
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In a large bowl, toss red potato cubes with olive oil, garlic powder, salt, and pepper until evenly coated.
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Spread the potatoes in a single layer on a baking sheet lined with parchment paper.
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Roast in the preheated oven for about 30-35 minutes, or until golden brown and crispy.
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Sprinkle grated Parmesan cheese over the roasted potatoes and return to the oven for an additional 5 minutes to melt and become slightly crispy.
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Remove from the oven and serve hot.
