Description
Crispy and flavorful Parmesan Potatoes roasted to golden perfection with a smoky paprika and garlic seasoning, finished with fresh parsley for a vibrant touch. Perfect as a savory side dish for any meal.
Ingredients
Scale
Potatoes and Seasoning
- 1 1/2 pounds fingerling potatoes (30 to 34 potatoes)
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon freshly ground black pepper
Toppings
- 2 ounces Parmesan cheese (about 1 lightly packed cup, finely grated)
- 5 to 6 sprigs fresh parsley (about 2 tablespoons finely chopped)
Instructions
- Preheat Oven: Arrange a rack in the middle of the oven and heat to 400°F to prepare for roasting the potatoes evenly.
- Prepare Potatoes: Cut the fingerling potatoes in half lengthwise. Place them in a roasting pan or a rimmed baking sheet. Drizzle with olive oil and sprinkle with kosher salt, smoked paprika, garlic powder, onion powder, and black pepper. Toss to coat all potatoes well, then arrange them in a single layer cut-side down.
- First Roast: Roast the potatoes until the bottoms begin to turn golden brown, about 30 minutes. This step ensures a crispy base while the inside starts cooking.
- Prepare Toppings: While the potatoes roast, finely grate the Parmesan cheese and chop the parsley leaves until you have about 2 tablespoons.
- Add Parmesan and Flip: Carefully flip each potato cut-side up using tongs or a thin metal spatula. Sprinkle the grated Parmesan evenly over the tops of the potatoes, allowing some cheese to fall into the pan for extra crispiness.
- Second Roast: Continue roasting for about 10 minutes until the potatoes are fully cooked through and the Parmesan cheese is crisp and golden brown.
- Garnish and Serve: Remove the potatoes from the oven, sprinkle with chopped fresh parsley, and serve warm for a delicious side dish.
Notes
- Use fingerling potatoes for their firm texture and attractive appearance, but small Yukon Gold potatoes can be a good substitute.
- To make this dish gluten-free, ensure the paprika and other seasonings do not contain additives with gluten.
- For extra crispiness, allow potatoes to sit cut-side down on the pan before flipping to form a crust.
- Parmesan can be substituted with Pecorino Romano for a sharper flavor.
- Leftover roasted potatoes can be reheated in a skillet or oven to maintain crispiness.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 10 mg
