Old-World Parmesan Potatoes are a delightful fusion of rustic flavors and modern convenience. This recipe brings together simple ingredients to create a comforting side dish that’s crispy on the outside and tender on the inside. Perfect for family gatherings or weeknight dinners, these potatoes are sure to be a hit!
Russet potatoes are perfect for roasting due to their starchy texture, which helps them become crispy outside and soft inside. Olive oil coats the potatoes, ensuring they roast evenly and develop that beautiful golden color. Parmesan cheese adds a rich, savory depth that complements the earthy notes of the potatoes. Dried rosemary and thyme introduce a fragrant, herbal aroma that elevates the dish. Garlic powder provides a subtle, savory punch without overpowering the other flavors. Salt and black pepper are essential for seasoning, balancing all the flavors beautifully.
These Old-World Parmesan Potatoes shine as a side dish and pair beautifully with roasted chicken, grilled steak, or a hearty vegetable stew. For a lighter option, serve them alongside a crisp green salad. They’re also fantastic with a dollop of sour cream or a simple garlic aioli for dipping.
Start by preheating your oven to 425°F (220°C). This high heat is crucial for achieving that crispy texture we’re aiming for. While the oven warms up, peel your russet potatoes and cut them into 1-inch cubes. This size ensures they cook evenly and quickly.
Next, take a large mixing bowl and toss the cubed potatoes with about 1/4 cup of olive oil. You want each piece to be well-coated — this step is key for that perfect roast. Now, sprinkle in 1 cup of Parmesan cheese, 1 tbsp each of dried rosemary and thyme, 1 tsp of garlic powder, 1 tsp of salt, and 1/2 tsp of black pepper. Mix everything until the potatoes are evenly covered with this flavorful blend.
Spread the seasoned potatoes out in a single layer on a baking sheet. It’s important to give them room to breathe — overcrowding will steam them instead of roasting. Pop them into your preheated oven and let them roast for 25-30 minutes. Remember to give them a turn halfway through to ensure even browning. Once they’re golden brown and crispy, take them out and let them cool for a few minutes before diving in.
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