Description
Parmesan Potatoes are crispy, golden roasted baby potatoes coated in a flavorful Parmesan and herb butter paste, perfect as a savory side dish served with ranch dip.
Ingredients
Scale
Potatoes and Butter
- 1 ½ pounds baby potatoes halved
- 6 tablespoons salted butter melted, save 1 tablespoon for brushing on top
Seasonings
- ⅓ cup grated Parmesan cheese
- ½ teaspoon oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For Serving
- Ranch Dip for serving
Instructions
- Preheat Oven and Prepare Butter: Preheat the oven to 425˚F. Using a small sharp knife, score each halved potato slightly to help absorb flavors. Place the butter in a 9 x 13-inch baking dish and set it in the oven for 5 minutes to melt the butter.
- Make Parmesan Herb Paste: Remove the baking dish from the oven. Add the grated Parmesan cheese and all the spices (oregano, garlic powder, onion powder, salt, and black pepper) to the melted butter. Mix well with a spatula until the mixture forms a paste, coating the bottom of the dish.
- Arrange Potatoes: Place the halved potatoes cut side down in the baking dish on top of the Parmesan herb paste. Brush the reserved tablespoon of melted butter over the tops of the potatoes.
- Bake Until Crispy: Bake the potatoes for about 35 minutes or until they are golden brown and crispy on the cut sides.
- Serve: Separate the potatoes with a spatula and serve warm with ranch dip, if desired.
Notes
- Storage: Store leftover potatoes in an airtight container in the refrigerator for up to 4 days.
- Reheating: To reheat, preheat the oven to 350°F. Spread potatoes on a baking sheet and bake for 8-10 minutes until heated through and crispy.
- Alternatively microwave in 30-second intervals until warmed through, though crispiness will be reduced.
- For a dairy-free version, substitute butter with a plant-based alternative and omit Parmesan or use a vegan cheese substitute.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 40 mg
