Description
These extra crispy roasted potatoes are golden on the outside, tender on the inside, and packed with flavor. A simple, crowd-pleasing side dish perfect for any meal.
Ingredients
Scale
- 1.5 pounds baby potatoes, halved or quartered
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup grated parmesan
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Wash and dry potatoes, then cut into halves or quarters.
- In a large bowl, toss potatoes with olive oil, garlic powder, onion powder, paprika, salt, and black pepper until evenly coated.
- Arrange potatoes cut side down on the lined baking sheet in a single layer.
- Roast for 30 minutes, then flip and roast for another 5–10 minutes until golden and crispy.
- Sprinkle grated parmesan over hot potatoes and let it melt slightly.
- Garnish with chopped fresh parsley and serve warm.
Notes
- Dry potatoes thoroughly to maximize crispiness.
- Don’t overcrowd the pan, give each piece space to roast.
- Use parchment paper for easy cleanup and better crisping.
- Add parmesan while potatoes are hot for perfect melting.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1g
- Sodium: 430mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 6mg
Keywords: crispy roasted potatoes, parmesan potatoes, easy side dish, vegetarian potatoes, oven roasted potatoes