Potatoes are good, but Parm Roasted Potatoes are a GREAT addition to any meal. Super simple to make, these potatoes will make your taste buds sing an aria!
I’m a potato lover. Just about any kind of potato makes my hit parade. I also love Parmesan cheese…the good, fresh grated stuff in particular. What better way to enjoy my two loves than to make Parm Roasted Potatoes.
This particular recipe calls for Yukon Gold potatoes. You certainly can use plain old Russets or nice Baby Reds, but I find that Yukon Golds get a tastier, crispier outside for this particular recipe. As my photo shows, I pair these spuds with one of my meatloaf recipes (here and here). But they really go terrific with just about anything…even as an appetizer with a side of marinara sauce!
Parm Roasted Potatoes
Ingredients
- 1 pound Yukon Gold potatoes quartered (you can peel or leave peels on)
- 1/4 C melted butter
- 1/8 C olive oil
- 1/2 C grated parmesan cheese
- 2 tsp fresh cracked pepper
- cooking spray
Instructions
- Preheat oven to 350°. Spray a large baking sheet with cooking spray.
- In a small bowl, combine melted butter, oil, parmesan and pepper.
- Wash and quarter potatoes. Slightly dry off the potatoes with a paper towel, and place them into large bowl. Pour butter mix over the top, and toss together well, ensuring all potatoes are coated with the mix.
- Place potatoes on baking sheet, cut side down. If there's any remaining mix in the bowl, spoon a bit over the top of each potato.
- Bake for 35-40 minutes. No need to turn them mid-way. Remove from oven and serve immediately.
