Oven Roasted Baby Potatoes

Healthy Oven Roasted Baby Potatoes

There’s something truly comforting about a dish of roasted baby potatoes. Growing up, my mother made them so often that the smell of garlic and herbs wafting through our home became a warm embrace for all of us. Whenever we had family gatherings, these potatoes were a staple, lovingly arranged on the table alongside our favorite dishes. I can still see my dad sneaking a few while they were cooling—his way of claiming the best bites before the meal even started!

Now that I have a family of my own, I love recreating that same cozy atmosphere with this Parmesan Roasted Baby Potatoes recipe. It’s simple, delicious, and requires minimal effort, which is perfect for busy weeknights or when guests drop by unexpectedly. The crispy, cheesy topping is so addictive that you’ll find yourself reaching for more even after your plate is empty!

What I adore most about this recipe is how it brings everyone together. As the potatoes roast in the oven, the aroma fills the kitchen, and soon enough, my kids are wandering in, curious about what’s cooking. They love to help out by sprinkling the spices, and it’s a great way to get them involved in the kitchen. Plus, it’s a fantastic side dish that pairs well with just about anything—from grilled meats to a fresh salad.

So, let’s get started on this easy and delightful recipe that’s bound to make your next meal feel special. Trust me; once you try these Parmesan Roasted Baby Potatoes, they’ll become a go-to in your home too!

Preparing Parmesan Roasted Baby Potatoes

Click here to get printable version

Ingredients Required:

  • 1 1/2 lb baby potatoes, halved
  • 2 tablespoons olive oil
  • Olive oil cooking spray
  • 1/3 cup finely grated Parmesan or Pecorino Romano cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme or oregano
  • 1/2 teaspoon smoked paprika
  • Pinch of salt
  • Fresh herbs for garnish (optional)

Directions:

Begin by preheating your oven to 400°F.

In a mixing bowl, combine the grated cheese with garlic powder, thyme, and smoked paprika.

Drizzle olive oil into a 9×13-inch glass baking dish, ensuring it covers the bottom evenly.

Sprinkle the cheese and spice blend over the oiled dish, making sure not to disturb it once placed.

Place the halved potatoes cut side down in the dish, pressing them gently into the cheese mixture.

Lightly spray the tops of the potatoes with olive oil spray and add a touch of salt on top.

Bake in your preheated oven for 35 to 40 minutes until the potatoes are tender and the cheese topping turns golden brown and crispy.

Allow the potatoes to cool for about 5 minutes in the dish before carefully lifting them out with a spatula, ensuring you scoop up the delicious cheesy crust.

Serve warm and enjoy!

Storing Suggestion:

If you have leftovers, store them in an airtight container in the refrigerator for up to three days. Reheat in the oven to restore their crispiness, rather than using the microwave, to keep that delightful cheesy texture.

Cooking Tips:

For an extra layer of flavor, consider adding some chopped fresh herbs like rosemary or parsley into the cheese mixture. You can also experiment with different cheeses, such as cheddar or Gruyère, for a twist on this classic dish.

Serving Suggestions:

These roasted potatoes pair wonderfully with grilled chicken, steak, or a hearty salad. For an elegant touch, sprinkle some fresh parsley or chives on top before serving. They also go great with a side of sour cream or your favorite dipping sauce!

Ingredient Substitutions:

If you don’t have baby potatoes on hand, feel free to use regular potatoes cut into bite-sized pieces. For a dairy-free option, you can use nutritional yeast instead of cheese, and for a different flavor profile, try adding some spicy chili powder.

Seasonal Variations:

In the spring, you can incorporate seasonal vegetables like asparagus or carrots alongside the potatoes for added color and nutrition. In the fall, toss in some pumpkin or sweet potatoes for a seasonal twist that complements the flavors beautifully.

Allergen Information:

This recipe contains dairy from the cheese. If you need to make it dairy-free, opt for vegan cheese or nutritional yeast. Always check labels for gluten-free options if necessary, especially with pre-packaged ingredients.

FAQ:

Can I use different types of cheese?

Absolutely! While Parmesan or Pecorino Romano works best for this recipe, you can experiment with different cheeses like cheddar, mozzarella, or even a spicy pepper jack for a unique flavor twist.

How do I know when the potatoes are done?

The potatoes are done when they are fork-tender and the cheese on top is golden brown and crispy. You can check by poking a potato with a fork; it should easily break apart without resistance.

Can I prepare these potatoes ahead of time?

Yes! You can prep the potatoes and cheese mixture a few hours in advance. Just cover the dish and place it in the refrigerator until you’re ready to bake them. Add a few extra minutes to the baking time if they are cold from the fridge.

What can I serve with these roasted potatoes?

These potatoes are versatile and can be served with a variety of dishes. They pair well with grilled meats, fish, or even as a part of a vegetarian meal alongside a fresh salad or steamed vegetables.

Can I freeze the leftovers?

While it’s possible to freeze the leftovers, the texture may change once reheated. If you do freeze them, make sure they are stored in an airtight container. When ready to eat, thaw in the fridge overnight and reheat in the oven for best results.

What’s the best way to reheat roasted potatoes?

The best way to reheat roasted potatoes is in the oven. Preheat your oven to 375°F, spread the potatoes on a baking sheet, and heat for about 10-15 minutes, until they are warmed through and crispy again.

Healthy Oven Roasted Baby Potatoes

Parmesan Roasted Baby Potatoes

Delight in these Parmesan Roasted Baby Potatoes, perfectly crispy on the outside and tender on the inside. A delicious and easy side dish!
Prep Time 10 minutes
Cook Time 40 minutes
Course Side Dish
Cuisine American
Servings 6

Ingredients
  

  • 1 1/2 lb baby potatoes, cut in half
  • 2 tablespoons olive oil
  • olive oil cooking spray
  • 1/3 cup finely grated parmesan or pecorino romano cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme or oregano
  • 1/2 teaspoon smoked paprika
  • Pinch of salt
  • Fresh herbs for garnish (optional)

Instructions
 

  • Preheat your oven to 400°F.
  • In a small bowl, combine the grated cheese, garlic powder, thyme, and paprika.
  • Pour olive oil into a 9x13-inch glass dish, tilting it to evenly coat the bottom.
  • Evenly sprinkle the cheese and spice mixture across the base of the dish. Make sure not to move or disturb the layer once it's in place.
  • Arrange the halved potatoes, cut side down, pressing them into the cheese mixture.
  • Spray the tops of the potatoes lightly with olive oil spray and sprinkle with a bit of salt.
  • Bake in the preheated oven for 35 to 40 minutes, until the potatoes are tender and the parmesan crust is crispy and golden.
  • Let the potatoes cool in the dish for about 5 minutes before carefully removing them with a spatula, making sure to scoop up the cheesy crust along with them.
  • Enjoy!
Keyword potatoes
Scroll to Top