Description

These Crispy Parmesan Roast Potatoes are golden, cheesy, and irresistibly crunchy on the outside while staying fluffy inside. Tossed with garlic, herbs, and a generous sprinkle of Parmesan, they make the ultimate side dish for any meal—simple, delicious, and totally addictive.

Ingredients

2 pounds baby potatoes, halved
3 tablespoons olive oil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon paprika
3/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup grated Parmesan cheese

2 tablespoons chopped fresh parsley (optional, for garnish)

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Instructions

Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
In a large bowl, toss the halved potatoes with olive oil, garlic powder, onion powder, thyme, rosemary, paprika, salt, and pepper.
Add the grated Parmesan and toss again to coat evenly.
Spread the potatoes cut-side down on the prepared baking sheet in a single layer.
Roast for 25–30 minutes or until golden and crispy on the bottom and tender inside.
For extra crispiness, broil for the last 2–3 minutes, watching closely.
Remove from oven, sprinkle with fresh parsley if using, and serve hot.

Notes

Use freshly grated Parmesan for best texture—it crisps up better than pre-shredded.

Make sure potatoes are cut evenly for even roasting.

Don’t overcrowd the pan—this helps them roast instead of steam.