Crispy Parmesan roast potatoes

    (338)
    45 min

    Your crispy roast potato dreams are answered with this recipe! Potatoes are coated with a light Parmesan cheese mixture and roasted till golden with an irresistible crunch.


    148 people made this

    Ingredients
    Serves: 6 

    • cooking spray
    • 1 teaspoon vegetable oil
    • 900g red potatoes, halved
    • 1 tablespoon vegetable oil
    • 2 tablespoons freshly grated Parmesan cheese
    • 1/2 teaspoon salt
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon paprika
    • 1/4 teaspoon ground black pepper
    • 4 tablespoons soured cream, to serve (optional)

    Method
    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat oven to 200 C / Gas 6. Spray a large baking tray with cooking spray; pour in 1 teaspoon vegetable oil to coat the bottom.
    2. Place the potatoes cut-side down on sheets of kitchen paper to remove excess moisture (this helps them get crisp in the oven). Place potatoes in a bowl and drizzle with 1 tablespoon vegetable oil; toss well.
    3. Mix Parmesan cheese, salt, garlic powder, paprika, and black pepper together in a bowl. Sprinkle over the potatoes; toss to coat. Arrange potatoes, cut-side down, onto the prepared baking tray.
    4. Roast potatoes in the preheated oven for 15 to 20 minutes. Turn over and return to the oven until golden and crispy, about 15 to 20 more minutes. Serve with soured cream, if desired.

    Tip

    This recipe calls for red potatoes, but you can use almost any potato. Red potatoes are normally quite small, so if your potatoes are larger, simply cut them in thirds or quarters.

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    Reviews & ratings
    Average global rating:
    (338)

    Reviews in English (236)

    Cannot-eat-food
    1

    I sliced the potatoes too thin, so they were very dark and crunchie. The mix was great, I used Manchego instead of Parmesan as that is asheep/goat cheese.  -  25 Feb 2016

    Klare79
    by
    0

    Turned out very nice, just needed more Parmesan than listed.  -  04 Jan 2017

    by
    363

    I am the submitter of this recipe and I’m delighted that you are enjoying it. I wanted to point out that AR changed my recipe when they published it. You will definitely need more than one teaspoon of oil to coat your pan otherwise your potatoes will likely stick. First spray your pan with non-stick cooking spray and then pour in enough oil to coat the pan. When I make these I make half of this recipe in a 10" cast iron skillet. Even though I don't measure, I'd say I use about one tablespoon of oil to coat my pan. I hope this helps.  -  12 Aug 2013  (Review from Allrecipes US | Canada)

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