Crispy Parmesan potatoes are golden and crispy on the outside while being soft on the inside. These flavorful potatoes make a perfect addition to a Sunday roast or a friend’s potluck. Here is a simple recipe that is sure to impress. It is important to note that using parmesan grated into a very fine, pebbly texture is best. It is also best to use fingerling potatoes an inch to inch and a half across. If your potatoes are larger, cut them into quarters.

Ingredients

– 1.5 pounds of fingerling potatoes or small Yukon gold potatoes

– 2 tablespoons of olive oil

– 1 teaspoon of garlic powder

– 1 teaspoon of onion powder

– 1 teaspoon of dried oregano or Italian seasoning

– Salt and pepper for taste

– ½ cup of grated parmesan cheese

– Fresh parsley or chives for garnish; this is optional

Instructions

Preheat the Oven: Preheat your oven to 425°F (220°C).

Prepare the Potatoes: Wash the potatoes thoroughly and cut them in half (or quarters if they’re larger).

Boil the Potatoes: Bring the potatoes to a boil in a pot of salted water. Cook for about 10-12 minutes until fork-tender but not falling apart. Drain and let them steam dry for a few minutes.

Season the Potatoes: In a large bowl, toss the warm potatoes with olive oil, garlic powder, onion powder, oregano, salt, and pepper until evenly coated.

Add Parmesan: Sprinkle the grated Parmesan cheese over the seasoned potatoes and toss gently to coat.

Roast: Spread the potatoes in a single layer on a baking sheet lined with parchment paper. Roast for about 25-30 minutes, flipping halfway through, until they are golden brown and crispy.

Serve: Remove from the oven, let them cool slightly, and garnish with fresh herbs if desired. Enjoy!