Crispy on the outside, creamy on the inside, you’re going to love these Roasted Idaho Potatoes that are coated in Parmesan cheese! 30 minute recipe from start to end.
Crispy and Creamy Roasted Potatoes
Can potatoes be both crispy and creamy? Um yeah! Because these absolutely are! The outside of the potato are roasted with a olive oil and Parmesan cheese coating, while the inside remains creamy and fork tender.
In less than 30 minutes you’ll have perfectly roasted potatoes that will become one of your new favorite side dishes! Enjoy!
The Best Side Dish
I mean who doesn’t love roasted potatoes? There is so many ways you can serve them:
With a classic meat dish: Homemade Salisbury Steak, Slow Cooker Pot Roast, Crockpot Chicken, Cheesy Meatloaf, Creamy Beef Stroganoff, BBQ Chicken Thighs and Rotisserie Chicken.
Burgers and sandwiches: Oven baked cheeseburgers, Lentil Sloppy Joes, Chicken and Gravy sandwiches, Roasted Vegetable sandwich and Fried Green Tomato sandwich.
With seafood: Oven baked shrimp, Surf and turf and Crispy baked shrimp.
Ingredients
Gather these pantry staples to make yourself some crispy potatoes!
- Idaho potatoes – Idaho and Russet potatoes are great to roast! Looking to use Yukon Gold potatoes? Then try my Oven Roasted Yukon Gold Potatoes.
- olive oil
- grated parmesan cheese
- salt
- garlic powder
- paprika
- black pepper
How to Make Oven Roasted Potatoes
Start by preheating your oven to 400 degrees F. Grab a 9×13 baking pan and give it a light coating of nonstick spray or use parchment paper.
In a large bowl, combine olive oil, Parmesan cheese, salt, garlic powder, paprika, and black pepper.
Add the bite-sized Idaho potato pieces into the bowl, gently tossing the potatoes until they are thoroughly coated, ensuring each piece gets a taste of the deliciousness.
Lay out the coated potatoes on the prepared baking pan, arranging them in a single layer. This helps achieve that coveted crispy texture. Place the pan in the preheated oven and let the magic happen.
During the roasting process, flip the potatoes every 10 minutes to prevent sticking and ensure even browning. This step ensures that every bite is perfectly cooked and bursting with flavor.
After about 23-28 minutes of roasting, test the tenderness of the potatoes using a fork. Once the fork slides in easily, your roasted Idaho potatoes are ready to be served!
Serving Ideas:
While these potatoes are incredibly delicious on their own, consider elevating their taste with some creative serving ideas:
- Classic and Creamy: Serve the roasted potatoes with a dollop of tangy sour cream. The cool and creamy contrast pairs beautifully with the warmth and richness of the potatoes.
- Fresh Herb Infusion: Garnish with chopped fresh herbs like parsley or chives to add a burst of color.
- Zesty Dip: Prepare a zesty dipping sauce by mixing together Greek yogurt, lemon juice, and a pinch of dill. This light and tangy dip perfectly complements the hearty potatoes.
Storing leftovers and reheating
Store leftover potatoes in an airtight container in the refrigerator for 3-4 days.
To reheat you can put them in the microwave until heated (1-2 minutes) or place in the oven at 350 degrees F for about 15 minutes.
Pin for later:
Roasted Idaho Potatoes (with Parmesan cheese!)
PrintIngredients
- 2 pounds Idaho potatoes cut into bite size pieces (no need to peel them)
- 1/4 cup olive oil
- 1/4 cup freshly grated Parmesan cheese
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 400 degrees F. Spray a 9×13 baking sheet with nonstick spray, or place down parchment paper for easy cleanup.
- In a large bowl mix together olive oil, Parmesan cheese, salt, garlic powder, paprika and pepper.
- Add the potatoes, tossing them to coat completely in the mixture.
- Spread potatoes on baking sheet, spreading them out so they are single layer.
- Bake in the oven for 23-28 minutes, or until a fork easily slides into the potatoes. Be sure to flip them every 10 minutes to prevent sticking to the baking pan.
- Remove from oven and serve as you’d like (lots of people love them served with sour cream!).
Leave a Comment