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Crispy Parmesan Roasted Baby Potatoes
I discovered this recipe when looking for a new way to make our Sunday roast potatoes extra special. That moment when you pull these from the oven and see that golden parmesan crust is pure kitchen magic. Now they're our most requested side dish the perfect blend of crispy exterior and fluffy interior with that amazing buttery parmesan flavor in every bite.
A Side Dish That Steals the Show
What I love about these potatoes is how they turn simple ingredients into something extraordinary. They work beautifully alongside any main dish but honestly sometimes I catch my family sneaking them straight from the pan. The way that butter and cheese create such a perfectly crispy crust while keeping the inside tender makes these absolutely irresistible.
What You'll Need
- Butter: Good quality salted butter makes all the difference.
- Baby Potatoes: Look for ones that are all similar in size.
- Parmesan Cheese: Fresh grated gives the best flavor and crust.
- Seasonings: Our perfect blend of spices makes everything pop.
Let's Make Some Magic
- Prepare the Butter Paste
- Start with melting that butter and creating our flavorful paste.
- Add the Potatoes
- Score them lightly and nestle them into that buttery goodness.
- Roast to Perfection
- Let them turn golden and crispy in the oven.
My Best Potato Tips
Using same sized potatoes ensures they all cook evenly. Give them plenty of space in the pan for maximum crispiness. Those little scores on top make such a difference in flavor. Serve them right away when they're at their crispiest.
Perfect Pairings
These potatoes shine alongside everything from a beautiful salmon fillet to a juicy steak. We love them with some green vegetables on the side for balance. Sometimes I'll whip up a quick ranch dip or garlic aioli for extra indulgence.
Keeping Them Fresh
Any leftovers keep nicely in the fridge for about 3 to 5 days. A quick warm up in the oven brings back that lovely crispiness. I don't recommend freezing them though they're never quite the same after thawing.
Quick Answers
While scoring the potatoes isn't absolutely necessary it really helps that flavor sink in. Leave those skins on they add great texture and nutrients. Baby potatoes work best but you can use regular ones cut into smaller pieces if needed.
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Frequently Asked Questions
- → Why should I score the potatoes?
Scoring creates small cuts that allow the butter and seasonings to penetrate deeper into the potatoes while creating more surface area for crisping.
- → Can I use different types of potatoes?
While baby potatoes work best, you can use regular potatoes cut into similar-sized pieces. Just ensure they're uniform for even cooking.
- → Why put the butter in the pan first?
Melting the butter in the pan creates a flavorful base that combines with the Parmesan to form a crispy crust on the bottom of the potatoes.
- → How do I know when they're done?
The potatoes should be golden brown and crispy on the outside, and tender when pierced with a fork, about 35 minutes.
- → Can I make these ahead?
These are best served fresh and hot from the oven for maximum crispiness. They can be reheated but may lose some crunch.