Looking for a swoon-worthy side dish? Crispy on the outside and soft in the center, these tubers are buttery, cheesy, herby and completely addictive. They also require only one pan, less than 10 ingredients, and just about an hour to make. You had me at potato…
According to the chef Robin Miller, Italian seasoning is a good medley of oregano, basil, thyme and rosemary. Add these herbs individually (about 1 teaspoon each) or substitute your favorites from the spice rack. Other options include adding garlic powder, or onion powder instead. Paprika would be a nice addition for folks who put paprika on everything. For a spicy version, add cayenne pepper or your favorite fiery spice blend.
Once your potatoes are halved, use a small, sharp knife to “score” the flesh, which just means to slice vertically and then horizontally, about ⅛-inch into the flesh, making a crosshatch pattern. This simple yet crucial step allows the butter, cheese and herbs to seep into the nooks and crannies, ensuring maximum flavor all the way to the center of the spud.
Since the main flavor of these crispy potatoes is Parmesan, choose a good-quality cheese. That doesn’t mean you need Italian cheese with a pricy label, any grated cheese made with real Parmesan will suffice.
Our only issue had to do with the amount of potatoes. The recipe called for 2 pounds, which would have been way too much for the pan. We found that 1 pound was the perfect quantity to fit our enameled cast iron pan (although we did not cut back on the remaining ingredients). We believe if you use a half-sized rimmed baking sheet, you should fit most of the halved two pound spuds and the other ingredients.
Crispy Parmesan Roasted Potatoes
- ½ cup (1 stick) butter, unsalted
- 1 ½ to 2 lbs. of small red and/or gold potatoes, washed and patted dry, scored
- ½ cup plus 1 Tbsp. of grated Parmesan cheese, divided
- 1 ½ Tbsp. Italian herb seasoning
- ½ tsp. garlic powder
- Salt and freshly ground black pepper
- Olive oil, for brushing the potatoes
- Chopped fresh parsley or chives, optional for serving
- Place butter in a 13×9-inch baking pan. Place the pan in the oven and turn the oven on to 400 F to preheat. When the butter is bubbly, remove the pan and set aside.
- Meanwhile, halve each potato and score the flesh by making a crosshatch pattern about ⅛-inch deep.
- In a small bowl, combine ½ cup Parmesan cheese, Italian seasoning, garlic powder, 1 teaspoon salt and ½ teaspoon black pepper. Mix well and to the pan. Mix with melted butter to form a paste and spread in an even layer on the bottom of the pan.
- Nestle the potatoes cut side down into the cheese and butter mixture. Brush the skins of the potatoes with olive oil, season with salt and black pepper and sprinkle with the remaining tablespoon of Parmesan cheese.
- Place the pan in the oven to bake uncovered for 35 to 40 minutes or until the potatoes are fork tender with a crispy crust.
- Remove potatoes from the pan and allow to cool for 5 to 10 minutes to allow the cheese to set. Top with parsley or chives, if you like, and serve.