Parmesan Roasted Potatoes

5 from 4 votes

With a simple, one pan, oven-roasted method, these parmesan roasted potatoes are about to become your favorite weeknight side dish. Cover the potatoes for the first half of cooking so they steam through, turning tender and fluffy on the inside before turning golden brown.

Prep Time10

Cook Time40

Total Time50

Course: Side Dish

Keyword: bbq side dish, easy roasted vegetables, easy side dish, easy vegetable side, gluten free, potatoes, side dish, simple side, vegetarian

Servings:

Author: Jess Smith via Inquiring Chef

Cost: $4.00

Equipment

Half Sheet Pan
Mixing Bowl

Ingredients

1 Tablespoon Cooking Oil
1.5 pounds Baby Yukon Gold Potatoes, quartered (sub any baby potatoes)
2 Tablespoons Extra Virgin Olive Oil
1 teaspoon Kosher Salt
1/2 teaspoon Garlic Powder (not garlic salt)
1/4 teaspoon Black Pepper
1/2 cup grated Parmesan Cheese
Chopped Parsley, for topping (optional)

Instructions

Preheat oven to 450°F / 232°C.
Drizzle cooking oil over a rimmed sheet pan, tipping the pan to evenly coat. (If the oil doesn't mostly cover the bottom of the pan after tipping the pan, add enough oil to lightly coat.)
Scatter potatoes over the pan and cover very tightly with foil (you might need two sheets of foil).
Transfer potatoes to the oven and roast, covered, for 15 minutes.
While potatoes start cooking, whisk together olive oil, salt, garlic powder, and black pepper.
Remove potatoes from the oven and (carefully - the pan is piping hot!) remove foil.
Drizzle olive oil mixture over potatoes and use a spatula to toss everything together.
Return potatoes to the oven and roast, flipping with a spatula halfway through cooking, until golden brown and very tender, 15 to 20 minutes (depending on size of potatoes).
Toss potatoes with cheese and return to oven for 2 minutes until cheese is melted.
Top with parsley (if using) and serve.

Notes

Cooking Oil and Extra Virgin Olive Oil - This recipe starts with cooking oil that can hold up to high heat (like avocado, grapeseed, or vegetable oil) and then ends with extra virgin olive oil for flavor. You can absolutely use just one of these oils for both steps of the recipe if you prefer.

Nutrition