Savory Herb and Parmesan Roasted Potatoes

Roasted potatoes are already delicious, but coating them with savory Parmesan cheese and herbs before baking takes them to new heights of flavor. With a crispy cheesy exterior and fluffy interior, these spud slices are sure to become your new favorite side. The combination of umami Parmesan, garlic, and zesty herbs permeates each tender bite. Keep reading for the easy recipe to make these irresistible spuds at home.

Choose Your Potatoes

Medium-starch potatoes that hold their shape when cooked make the best roasted potatoes.

Go for Yukon gold, new potatoes or small red potatoes. Russets can also work if sliced thinly.

Clean and cut potatoes into 1-inch wedges or cubes. Pat very dry before roasting for maximum crunch.

Soak for Crispier Spuds

Soaking raw potato wedges in cold water for 1 hour before roasting helps seasonings adhere better for a crispier exterior.

Coat with Oil and Seasonings

Toss dry potato chunks with olive oil or avocado oil to coat. Then sprinkle generously with seasoning like garlic powder, onion powder, paprika, oregano, thyme and crushed red pepper.

Use at least 1 teaspoon of each spice per 1 pound potatoes. This flavoring will permeate the spuds as they roast.

Be sure to season evenly by tossing potatoes thoroughly in oil and spices.

Shower with Parmesan

For an ultra-savory flavor punch, sprinkle at least 1/2 cup finely grated parmesan cheese over the oiled, seasoned potato wedges.

The Parmesan forms a beautifully golden crust on the spuds as they roast. Freshly grated Parmesan has the best flavor.

If you want to really load them up, toss potatoes right in a bag of shredded Parmesan to coat fully.

Other Cheesy Options

Gruyere, cheddar, Pecorino Romano, or a Mexican blend work great too.

Roast at High Heat

Arrange coated potato wedges in a single layer on a parchment-lined baking sheet. Make sure not to overcrowd.

Roast at 425°F for 35-40 minutes, flipping halfway, until crispy browned outside and fork tender inside. Watch closely to prevent burning.

Finish with Fresh Herbs

Right before serving, garnish potatoes with extra minced parsley, basil, thyme or other fresh herbs.

The finishing herbs provide a final burst of brightness and flavor. Chives are also a great option.

A squeeze of lemon over the crispy spuds right before eating enhances flavors beautifully.

Conclusion

With a combination of savory Parmesan cheese, aromatic herbs and hot oven roasting, these potatoes deliver maximum flavor in each bite. The cheesy, seasoned exterior envelops a fluffy, tender interior for irresistible texture. Packed with nutrition and endless adaptability, herb Parmesan roasted potatoes will fast become a go-to side. Enjoy this easy spud sensation!

FAQs

1. What potato varieties work best?

Go for Yukon gold, new potatoes or red potatoes. Russets can work too.

2. Is frozen Parmesan ok to use?

Yes, but freshly grated is best for flavor. Pre-shredded has anti-caking additives.

3. Can I meal prep these potatoes?

Absolutely! Roast up to 3 days ahead and reheat in oven at 375°F for 10 minutes.

4. What other seasonings could I use?

Rosemary, smoked paprika, cumin or chili powder would all be delicious.

5. Do I need to peel the potatoes first?

Peeling is optional. Scrub potatoes well if leaving the nutrient-rich skins on.