Parmesan Roasted Potatoes

I feel like I could probably create a whole other blog strictly dedicated to all things birthday party and cake batter, but I’ll move on to some side dishes for you.

Sometimes finding a good side dish to go with your meal can be difficult. I’m probably super old school in the fact that I think a dinner plate needs to consist of a main dish, a vegetable, and a starch. One of my favorite starches is a potato.

Parmesan Roasted Potatoes

They are so extremely versatile, that I always make sure to have a big bag on hand.

These Parmesan Roasted Potatoes are so delicious because they taste like crispy little french fry nuggets covered in parmesan cheese.

Parmesan Roasted Potatoes

I used baby gold potatoes, but I have used red potatoes before and they work just as great for this recipe.

Parmesan Roasted Potatoes

I like these little gold potatoes because they’re so small. I cut these guys into quarters, but if you’re using larger potatoes just make sure your wedges are all roughly the same size, this will help to make sure all of your potatoes are cooked evenly.

My favorite thing about this recipe is how easy it is. After you cut all your potatoes place them in a large zip close bag and add a little olive oil. Then shake the bag to coat the potato wedges.

Parmesan Roasted Potatoes

Toss in some breadcrumbs, italian seasoning, a little salt and some grated parmesan cheese.

Shake, shake, shake.

Parmesan Roasted Potatoes

Once the potatoes are evenly coated with the mixture lay them out on a lightly greased baking sheet and they’re ready for the oven.

These tasty little tater wedges come out crispy and perfect every time.

Parmesan Roasted Potatoes

I love the golden brown crunch that these Parmesan Roasted Potatoes get around the outside.

It’s completely irresistible.

{I also love to make these super easy homestyle buttermilk mashed potatoes when I’m in a pinch for a side dish.}

Parmesan Roasted Potatoes

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

Yield: serves 6

Ingredients

  • 1 pound baby gold potatoes, cut into quarters
  • 2 tsp olive oil
  • 1/3 cup bread crumbs
  • 2 tsp italian seasoning
  • 1/2 tsp salt
  • 1/4 cup grated parmesan cheese

Instructions

  1. Preheat oven to 425 degrees F and lightly grease a large baking sheet.
  2. Combine cut potatoes and olive oil in a large zip close bag and shake to evenly coat the potatoes.
  3. Add the remaining ingredients and shake to evenly coat again. Place the potatoes in an even layer on the prepared baking sheet, discard any left over coating.
  4. Bake for 30-35 minutes, stirring the potatoes at least once half way through. The potatoes should be golden brown and crispy on the outside, soft on the inside.
  5. Enjoy!
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Comments

  1. Prep time 5 minutes? I love how quick and easy this looks! Yummy!

  2. I absolutely must try these very soon! I’m totally and completely obsessed with potatoes but covered in cheese?! Even better :)

  3. Roasted potatoes are the best! Love the addition of parmesan!

  4. Yum! Looks delicious!

  5. I could eat those all day long Shawn!

  6. These are perfect little nuggets! We adore roasted potatoes, and often coat them with smoked paprika.

    • Oh ma gawsh! I have been addicted to my smoked paprika lately! I will definitely throw a little in there next time I shake these up! :) Thanks Dara!

  7. We love roasted potatoes and I always use baby gold potatoes. I want to try this recipe next time for a little something different!

  8. Yum! I made these to go with dinner last night and they are delicious!

  9. yummy!!!

  10. That’s a great idea to throw everything into a bag, yet it’s so simple. They do look really crispy, and I love the Parmesan crunch when it’s baked in the oven. Can’t wait to give this a try!

  11. Christel says:

    Found these yesterday, made them today! Awesome. I pared them with homemade meatball sandwiches and used Marinara sauce as the dip (instead of ketchup). Wonderful, keep them coming!

  12. Made these last night Shawn, totally delicious! Loved by all.
    I also made your Avocado dip at the same time… Dipped my ‘tato’s in and mmmm doubly fantastic! It’s a keeper ;)

  13. Made these to go along with steaks tonight. Really easy and really fabulous. The plate was licked clean. Will definitely make again.

    • Thank you Michelle! I’m so glad you and your family enjoyed them! I actually just made these tonight to go along with our dinner too! So good!

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