Description

These Crispy Parmesan Roasted Potatoes feature tender baby gold potatoes roasted to perfection with garlic, lemon, and fresh herbs. The secret to their irresistible crunch is a base layer of melted butter and store-bought grated Parmesan cheese that crisps up beautifully in the oven. Served with a zesty roasted garlic whipped feta dip, fresh lemon zest, and herbs, these potatoes are a deliciously savory side perfect for any meal.

Ingredients

For the potatoes:

1 ½ pounds baby gold potatoes, halved lengthwise
1 tablespoon salted butter, melted
1 teaspoon garlic powder
½ teaspoon dried oregano
1 teaspoon kosher salt
Lots of freshly ground black pepper

For the pan:

2 tablespoons salted butter, melted
½ cup (2 ounces) pre-grated store-bought Parmesan cheese (from the refrigerated section, do not grate yourself)

For serving:

Roasted garlic whipped feta dip, optional but recommended
1 lemon, zested
1 to 2 tablespoons finely chopped fresh parsley
1 to 2 tablespoons finely chopped fresh dill
Flakey sea salt, for sprinkling (such as Maldon)

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Instructions

Preheat the oven: Set your oven to 400 degrees Fahrenheit to prepare it for roasting the potatoes.
Season the potatoes: In a large bowl, combine the halved baby gold potatoes with 1 tablespoon of melted salted butter, garlic powder, dried oregano, kosher salt, and generous freshly ground black pepper. Toss gently using tongs or hands until the potatoes are evenly coated with the butter and spice mixture.
Prepare the baking dish: Take a 9×13 inch glass or metal baking dish (glass is preferred for best results). Brush the bottom of the pan evenly with 2 tablespoons of melted salted butter using a pastry or silicone brush. Then sprinkle the grated store-bought Parmesan cheese evenly over the butter layer without spreading it, to ensure even browning and crispiness.
Arrange the potatoes: Place the potatoes cut-side down firmly on top of the Parmesan cheese layer in a single layer. Ensure they are packed tightly to maximize crispiness on the cut sides.
Roast the potatoes: Roast in the preheated oven for 35 to 40 minutes, until the potatoes are fork-tender and the Parmesan cheese has turned a beautiful golden brown and crispy.
Serve with garnish: If using, spread about 1 cup of roasted garlic whipped feta dip on a platter. Use a flexible turner to scoop up the roasted potatoes and invert them onto the feta dip. Immediately sprinkle with fresh lemon zest, chopped parsley and dill, and a pinch of flaky sea salt. Serve the remaining feta dip on the side for dipping.
Alternative serving: You can also serve the potatoes immediately with any dipping sauce of your choice if you prefer.

Notes

Always use pre-grated Parmesan cheese from the refrigerated section rather than the grated Parmesan sold in the aisles for best browning and texture.
To make ahead: Prepare the seasoned potatoes and arrange them on the Parmesan layer in the baking dish as directed. Cover tightly with foil and refrigerate until ready to roast.
For extra flavor variations and serving suggestions, consult the full recipe post.