Parm Roasted Potatoes
Crispy outsides, smooth as silk insides, these Parm Roasted Potatoes will be your new favorites!
Course Side Dish
Cuisine American
- 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
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.
Slightly drying the potatoes with a paper towel will help the butter mix adhere better to them.
You can certainly turn the potatoes at the half-way mark, if you so desire. However, I find that if you don't turn them you'll get a better crisp on the potato and the cheese. Keyword parmesan, potato, roasted potatoes