Baked Crispy Parmesan Red Potatoes
Enjoy crispy, tender baked red potatoes coated in parmesan cheese, garlic, and seasonings. A delightful side dish that’s easy to make!
Add the Parmesan cheese, salt, pepper, garlic powder and paprika to a bowl or plate with sides.
Combine well with your fingers.
Cut the potatoes in half. Place them in a large bowl and toss with enough oil to lightly cover each potato completely.
Add 2 Tbsp of oil to a cast iron skillet or any oven safe pan, spreading the oil to cover the bottom. Place the skillet into a preheated 400º oven for 5 minutes.
Press the cut side of each potato half firmly into the cheese mixture.
Remove the hot skillet from the oven and place potato halves, cut side down, into the hot cast iron skillet or oven safe pan. Sprinkle any of the cheese mixture left over on top.
Bake in the oven for 15-20 minutes or until tender when you stab them with a fork. Time will depend on the size of potatoes.
Carefully remove the skillet from the oven.
Using a spatula place the potatoes, cut side up, on a serving plate then serve.
Baked Crispy Parmesan Red Potatoes
http://www.InDianesKitchen.com
Ingredients
- 2# small red potatoes, rinsed and pat dry
- 2-3 Tbsp olive oil, for the skillet
- 3 Tbsp olive oil for potatoes
- 3 Tbsp grated parmesan cheese
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp garlic powder
- 2 tsp paprika
Directions
- Preheat oven to 400 degrees.
- Add the Parmesan cheese, salt, pepper, garlic powder and paprika to a bowl or plate with sides and mix well.
- Cut the potatoes in half. Place them in a large bowl and toss with enough oil to lightly cover each potato completely.
- Add 2 Tbsp of oil to a cast iron skillet or any oven safe pan, spreading the oil to cover the bottom. Place the skillet into a preheated 400º oven for 5 minutes.
- Press the cut side of each potato half firmly into the cheese mixture.
- Remove the hot skillet from the oven and place potato halves, cut side down, into the hot cast iron skillet or oven safe pan. Sprinkle any of the cheese mixture left over on top.
- Bake in the oven for 15-20 minutes or until tender when you stab them with a fork. Actually time will depend on the size of the potatoes.
- Carefully remove the skillet from the oven.
- Using a spatula place the potatoes, cut side up, on a serving plate then serve.
Share this:
Categories: Cheese, Oil, Potato, Spices/Seasoning
mmmmm
I am going to try my version of these – I was so happy to see that there was not any breading – and they sure look good – I will keep you posted if I make them later this month
I have made these with freshly grated Parmesan cheese but found the Kraft Parmesan in a jar works better because it sticks to the cut side of the potato better. I can’t wait to see what you do with yours!
🙂
Thank you Ned!
I like this combination
Thank you Derrick!
What a tasty way to vamp up roast potatoes like this – or roasties as well sometimes call them here in the UK. 🙂
I love the name “roasties!”
LOL, yeah, it’s a fun name. Very UK thing I think, its what my mum always called roasted potatoes 🙂
Yum!
Thank you Betty!
Heavenly match!
Yes!!!
Yum–and healthy too!
They are so good which ever way we fix them but this one is my husband’s favorite. Thank you Linda!
You had me at, well, every word in the title!
Haha I can eat red potatoes any way I fix them but this is my favorite way.
Yum these read and look very delicious!
They are so tender and yummy! Thank you
Hmm… I’m thinking I could probably get away with doing this with regular potatoes cubed, eh?
I don’t see why not. I use russet potatoes and cut them into 1” cubes, then toss in oil and Dry onion soup mix and they turn out so delicious.
Those look very tasty Diane – my mom would love these. She loved those baby potatoes and sometimes breaded them and fried them, but mostly boiled them or new potatoes and put butter on them.
I have made them boiled, smashed and with Parmesan cheese. I can’t even say one way is my favorite because they are so tender and delicious. Thank you Linda!
You’re making me hungry Diane. I have to eat something so I’ll shut down this computer soon – I never run my laptops longer than six hours without shutting them down to cool off and it is six hours now.
I could eat the entire plate by myself! 😋
You’re not alone! Thanks Ab!
This is a way to serve potatoes that I haven’t heard of before – but I like it … a lot!
We love the small red (or any small potatoes) with this recipe. We love the crispy Parmesan cheese flavor with the potatoes. Thanks!
Thank you so much for reposting!