There’s something comforting about the simple pleasure of perfectly roasted potatoes. For me, roasted potatoes were always a go-to dish when my family gathered around the table on busy weeknights. They remind me of the warmth and laughter that filled the kitchen as we shared stories from our day, with the rich aroma of herbs and garlic lingering in the air. One of the best parts of this Parmesan Herb Crusted Roasted Potatoes recipe is how effortlessly it elevates a basic side dish into something truly special. The combination of creamy Yukon potatoes with a crispy, golden crust flavored by Parmesan and a blend of herbs creates a harmonious balance of flavors and textures that everyone in my family adores.
When preparing this dish, I find that it’s important to use freshly grated Parmesan cheese. It adds a richness and depth that pre-grated varieties often lack. The key to achieving that perfect crust lies in making sure each potato half is generously coated in the buttery herb mixture before it goes into the oven. I also like to experiment with the herbs; sometimes I swap out the thyme for rosemary or add a pinch of red pepper flakes for a bit of heat. These little tweaks allow the recipe to be versatile, accommodating different flavor profiles depending on what’s available in your pantry or what you’re in the mood for.
These Parmesan Herb Crusted Roasted Potatoes pair beautifully with grilled meats, roasted chicken, or even a simple salad, making them an incredibly versatile side dish. They are always a hit at family dinners or as part of a larger spread for gatherings with friends. If you’re looking for an easy yet flavorful way to impress your guests, or just to add a little something special to your weeknight meal, this recipe is a surefire winner. Serve them hot from the oven, and watch as they disappear from the table in no time!
Making Parmesan Herb Crusted Roasted Potatoes
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Ingredients
- 1 cup Parmesan cheese, freshly grated
- 2 pounds baby Yukon potatoes, cut in half
- 4-6 tablespoons melted unsalted butter
- 2 tablespoons olive oil, extra virgin
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon Italian herb blend
Directions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Wash the potatoes thoroughly, rinse them under cold water, and dry with a clean towel.
- In a mixing bowl, combine the melted butter with garlic powder, onion powder, black pepper, smoked paprika, dried thyme, and Italian herbs.
- Dip each potato half into the butter mixture, ensuring the cut side is fully coated, then arrange them cut side down on the prepared baking sheet.
- Pour the remaining butter mixture evenly over the potatoes.
- Roast in the preheated oven for 25-30 minutes until the potatoes are tender and golden brown. Remove from the oven and let them cool for a couple of minutes before serving.
- Transfer to a serving plate and enjoy them while warm.
Storing Suggestions:
Store leftover roasted potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F until warmed through to maintain their crispy texture. Avoid microwaving as it may result in soggy potatoes.
FAQs:
Can I use different types of potatoes for this recipe?
Yes, you can use other small potato varieties such as red potatoes or fingerling potatoes. Just ensure they are similarly sized to baby Yukon potatoes so that they cook evenly.
Is it possible to make this recipe dairy-free?
Absolutely! You can substitute the unsalted butter with a dairy-free butter alternative and use nutritional yeast in place of Parmesan cheese for a dairy-free version.
Can I prepare these potatoes ahead of time?
You can prepare the butter and herb mixture ahead of time and store it in the refrigerator. However, it’s best to coat and bake the potatoes just before serving to keep them crispy.
What’s the best way to reheat leftover roasted potatoes?
To reheat leftover roasted potatoes, place them in an oven preheated to 350°F and bake until they are heated through and crispy. Avoid using the microwave, as it can make the potatoes soggy.
How can I make the potatoes extra crispy?
To achieve extra crispy potatoes, you can increase the oven temperature to 425°F for the last 5 minutes of roasting. Make sure to keep an eye on them to avoid burning.
Can I add fresh herbs instead of dried ones?
Yes, you can substitute dried herbs with fresh herbs like thyme, rosemary, or parsley. However, remember to adjust the quantity as fresh herbs are less concentrated in flavor than dried ones.
Parmesan Herb Crusted Roasted Potatoes
Ingredients
- 2 lbs. baby Yukon potatoes halved
- 4-6 Tbsps unsalted butter melted
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- 1 cup freshly grated Parmesan cheese
- 1 tsp sea salt
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 2 Tbsps extra virgin olive oil
- 1 tsp Italian herbs
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Thoroughly scrub the potatoes, rinse them well, and dry them with a towel.
- In a bowl, mix together the melted butter, garlic powder, onion powder, and other herbs.
- Dip each potato half, cut side down, into the butter mixture, ensuring it’s well coated. Place the coated potatoes on the prepared baking sheet, cut side down.
- Drizzle the remaining butter mixture over the potatoes on the baking sheet.
- Bake for 25-30 minutes, or until the potatoes are soft and cooked through. Once done, remove from the oven and allow them to cool for a couple of minutes before transferring to a serving plate. Serve immediately and enjoy!
