Let me tell you about one of my family’s all-time favorite side dishes: Parmesan Herb Crusted Roasted Potatoes. It’s amazing how something so simple can bring everyone together around the dinner table. I remember the first time I made these for my kids; I was a bit nervous, but oh, the smiles on their faces when they took that first bite were priceless!
Cooking has always been a big part of my life, especially with family. When we sit down to eat together, it feels like we’re connecting, sharing stories, and just enjoying each other’s company. These roasted potatoes have become somewhat of a staple in our home, often making an appearance during family gatherings or on cozy weeknights when I want to elevate a simple meal.
What I love about this recipe is its versatility. You can serve these crispy, flavorful potatoes alongside anything from a juicy roast chicken to a hearty vegetable stir-fry. They are incredibly easy to prepare, taking just an hour from start to finish. With just a handful of ingredients—mostly pantry staples—you’ll have a dish that will impress even the pickiest eaters. So, grab your apron, and let’s dive into this delicious recipe that I promise will become a favorite at your dinner table, too!
How to Make Parmesan Herb Crusted Roasted Potatoes
Ingredients
- 2 lbs Yukon gold potatoes, halved
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 4-6 tablespoons melted unsalted butter
- 1 cup freshly grated Parmesan cheese
Directions
First things first, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to help with cleanup later.
Give the Yukon gold potatoes a thorough wash under cold water and dry them with a towel. Then, cut them in half to prepare them for roasting.
In a mixing bowl, whisk together the melted butter with olive oil, sea salt, black pepper, smoked paprika, Italian seasoning, garlic powder, onion powder, and dried thyme until everything is well mixed.
Now, dip the cut side of each potato half into the buttery concoction, making sure to get a good amount on there. Place the potatoes cut-side down on the baking sheet.
Drizzle any leftover butter-herb mixture over the tops of the potatoes for added flavor.
Slide the baking sheet into your preheated oven and roast for about 25-30 minutes until the potatoes are tender and start to crisp up. After baking, let them cool slightly before serving.
Storing Suggestion
To store any leftover Parmesan Herb Crusted Roasted Potatoes, let them cool completely before transferring to an airtight container. They can be stored in the refrigerator for up to three days. Reheat in the oven or air fryer for the best texture!
Cooking Tips
For added flavor, consider using flavored olive oils, such as garlic or rosemary. If you don’t have fresh Parmesan, feel free to substitute with Pecorino Romano. Just remember, freshly grated cheese melts and sticks better than the pre-shredded variety!
Serving Suggestions
These roasted potatoes pair wonderfully with almost any main dish, but I particularly enjoy serving them with a roasted chicken or grilled veggies. A sprinkle of fresh parsley right before serving adds beautiful color and flavor, and don’t forget to pass around some dipping sauces!
Ingredient Substitutions
If you’re out of Yukon golds, you can switch to red potatoes or even sweet potatoes for a different twist. For a dairy-free option, use a dairy-free butter alternative and vegan cheese to maintain that cheesy flavor.
Seasonal Variations
As seasons change, feel free to mix in seasonal herbs or spices. In the spring, add fresh dill or chives, while in the fall, consider adding pumpkin spice for a fun twist. You can also toss in some sliced seasonal root vegetables alongside the potatoes.
Allergen Information
This recipe contains dairy from the butter and Parmesan cheese. For those with dairy allergies, substitute with a plant-based butter and a dairy-free cheese alternative. Always check labels to ensure no hidden allergens are present.
FAQ
Can I use other types of potatoes for this recipe?
Absolutely! While Yukon golds are my favorite for their creamy texture, you can use red potatoes, russets, or even sweet potatoes. Just keep an eye on the cooking time, as different potatoes may require slight adjustments.
Can these potatoes be prepared ahead of time?
Yes, you can prepare the potatoes and coat them in the herb mixture a few hours in advance. Just store them in the fridge, and when you’re ready, pop them in the oven. This will save you time during busy dinner prep!
What should I do if I don’t have fresh Parmesan?
If fresh Parmesan isn’t available, you can use pre-grated cheese; however, quality may vary, and it might not melt as smoothly. Alternatively, try using Pecorino Romano or any other hard cheese you enjoy that complements the flavors.
How do I make these potatoes spicy?
If you like a little heat, try adding crushed red pepper flakes to the butter mixture or a dash of cayenne pepper. This will give you that extra kick without overwhelming the existing flavors!
Can these potatoes be made in an air fryer?
Yes, they can be! Preheat the air fryer to 400°F and cook for about 20-25 minutes, shaking the basket halfway through to ensure even cooking. They will be crispy and delicious!
How can I make these potatoes healthier?
For a lighter version, you can reduce the amount of butter and use a sprayer for olive oil instead, cutting down on fat without sacrificing flavor. Additionally, consider using a smaller amount of cheese or a low-fat cheese alternative.
Parmesan Herb Crusted Roasted Potatoes
Ingredients
- 2 lbs. Yukon gold potatoes, halved
- 2 tablespoons olive oil, extra virgin
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon Italian herbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 4-6 tablespoons butter, unsalted and melted
- 1 cup parmesan cheese, freshly grated
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Scrub the potatoes under running water and dry them thoroughly.
- In a mixing bowl, combine the melted butter with all the herbs and spices, stirring until well blended.
- Dip the cut side of each potato half into the buttery herb mixture, pressing lightly to coat. Place them cut side down on the baking sheet.
- Drizzle any leftover butter-herb mixture over the potatoes for extra flavor.
- Bake for 25-30 minutes or until tender. Let them cool for a couple of minutes before serving.
