These Crispy Roasted Parmesan Potatoes are absolutely fantastic! Whether you’re preparing them for a Sunday Roast or sharing them with friends at a gathering, they undeniably steal the show with their irresistibly crispy, golden parmesan crust.
THESE CRISPY ROASTED PARMESAN POTATOES ARE EPIC!
A mere glance at these Crispy Roasted Parmesan Potatoes is enough to confirm their irresistible allure, and you’ll find yourself vying to ensure you secure your portion. Take a moment to appreciate them: tender on the inside, enveloped in a golden, crispy parmesan coating on the outside, brimming with remarkable flavor, not just from the parmesan but also from a hint of seasoning.
QUICK AND EASY TO MAKE
Isn’t it wonderfully convenient that something as delightful as these potatoes can be prepared with such minimal fuss? All you need to do is drizzle oil in a baking dish, sprinkle with parmesan and basic seasonings, arrange halved baby potatoes on top, and bake.
For added ease, I opt for store-bought parmesan, the granulated variety found in the refrigerator section, which is crafted from real parmesan (please note that I can’t vouch for the results if you choose to use the grated parmesan found in the aisles). Freshly grated parmesan, finely grated, can also be used, but you’ll find more details on the quantity required in the recipe notes. The “sandy” parmesan I use for this recipe is finely grated and made with real parmesan; you can find it in the refrigerator section.
HOW TO SERVE THESE PARMESAN POTATOES
The most apparent way to enjoy these is as a side dish.
However, they could also be a fantastic choice for serving as finger food at a gathering! Honestly, I hadn’t considered this until I had already taken what I believed was the final photo and began indulging in them, one by one.
I paused, with the 4th, 5th, and 6th potato halfway to my mouth, thinking, “I should capture a photo showcasing these as delectable nibbles.”
As you can see in the picture below, that 6th potato never quite made it into the frame!