Can I make these potatoes ahead of time for a party?

While they're best served fresh from the oven, you can prep everything in advance. Cut the potatoes, mix the cheese mixture, and store separately. When ready to cook, melt the butter, assemble, and bake. For optimal texture, I wouldn't recommend baking more than 30 minutes before serving.

My potatoes stuck to the pan. What went wrong?

The parchment paper is crucial for preventing sticking. If you skipped it or the cheese mixture wasn't evenly distributed, sticking can occur. Also, make sure you're allowing the potatoes to cool slightly before attempting to remove them – this helps the crust set and release from the paper.

Can I use different cheeses for this recipe?

Absolutely! While Parmesan creates that perfect crispy crust, you can experiment with Romano, Asiago, or even a bit of sharp cheddar mixed in. Just be aware that cheeses with higher moisture content may create a different texture in the crust.

Do I really need both types of Parmesan cheese?

The combination creates the ideal texture and flavor, but in a pinch, you can use all of one type. Pre-grated alone will give you a finer crust, while all freshly grated will create a more substantial, cheesier crust. Both are delicious, just different!

Parmesan Roasted Potatoes Recipe

Description

These Parmesan Roasted Potatoes are irresistibly crispy, buttery, and full of cheesy goodness! Baby red potatoes are baked with a golden Parmesan crust, making them the perfect appetizer, snack, or side dish. A crowd-pleaser that’s easy to make and pairs wonderfully with dips, sour cream, or fresh parsley garnish.

Ingredients

Units Scale

Potatoes and Crust

1.5 pounds baby red potatoes, halved lengthwise (1 bag)
3 tablespoons salted butter, melted (3/8 stick)
1/2 cup Italian-style Panko breadcrumbs
1/2 cup pre-grated Parmesan cheese
1/4 cup freshly shredded Parmesan cheese

Garnish (Optional)

Minced fresh parsley

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Instructions

Preheat the Oven:
Preheat your oven to 400°F. Line a large rimmed baking sheet with parchment paper to prevent sticking. This step ensures easy cleanup and perfect potato crust.
Prepare the Butter Coating:
Pour the melted butter into the prepared baking sheet. Gently tilt the baking sheet in all directions to evenly coat its surface with the butter. This will create the base layer for your Parmesan crust.
Mix the Crust Ingredients:
In a small mixing bowl, whisk together the Panko breadcrumbs, grated Parmesan, and freshly shredded Parmesan cheese. Combine thoroughly to ensure even distribution of flavors and texture.
Spread Crust Mixture:
Sprinkle the breadcrumb and Parmesan mixture evenly over the buttered baking sheet. Gently shake the baking sheet to distribute the mixture evenly but avoid spreading it out manually to maintain its texture.
Arrange the Potatoes:
Place the halved baby red potatoes cut side down onto the crumb mixture, pressing them gently into it. This step helps the potatoes adhere to the buttery crust.
Bake the Potatoes:
Place the baking sheet in the preheated oven and bake for 18-23 minutes. Check by piercing the potatoes with a fork; they should be tender and the cheese will turn golden brown.
Cool and Serve:
Remove the baking sheet from the oven and allow the potatoes to cool for at least 5 minutes. Gently cut between the potatoes with a spatula or knife, ensuring the crust remains intact. Serve hot, optionally garnished with fresh, minced parsley, along with dips or sour cream.

Notes

For a deeper flavor, consider adding minced garlic to the butter before coating the pan.
You can substitute baby red potatoes with baby gold potatoes for a slightly sweeter taste.
Leftovers can be refrigerated for up to 3 days and reheated in an oven or air fryer to restore crispiness.
Ensure the parchment paper is completely flat to avoid uneven crust formation.

Nutrition

Serving Size: ~8-10 potato halves
Calories: 250
Sugar: 2g
Sodium: 300mg
Fat: 13g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 2g
Protein: 7g
Cholesterol: 30mg