Parmesan Roasted Potatoes are the perfect side dish for any time of the year. This quick and easy potato recipe could be made in the oven or on the BBQ. You could even take the ingredients to camp and cook up the potatoes in some tin foil over a campfire. Roasted potatoes are a staple in any meal and parmesan cheese makes them so much better.
I’m dreaming of backyard BBQ’s with friends and family and I’m lining up my favorite recipes to serve my guests. It could be last minute, I don’t mind. I like to keep my pantry full of classic ingredients for when guests decide to pop over. Now that vegetables are in season, I’m stocking my fridge too. Baby potatoes, corn on the cob, beans, peppers, mushrooms – if I have these items on hand, all I need to add is a meat and I have instant BBQing success! I’ve been feasting on asparagus lately too. I find them rather expensive during the off season.
I keep marinated meats in the freezer that can be defrosted within a few hours notice, and the best beef hamburger patties you will take a bite out of. Keep these hamburgers simple or dress them up with bacon, mozza cheese, mushrooms & onions – once you try them once, you’ll never go back to pre-made frozen hamburgers in a box.
Back to these simply amazing parmesan roasted potatoes. Roasting these potatoes with the parmesan cheese gives them an extra crunch. The garlicy herb mixture is delightful and adds a wonderful flavor to the potatoes. I always have these ingredients on hand. I make my own pre-chopped garlic to keep in the fridge, freeze my parmesan cheese to extend it’s shelf life and dried herbs are part of my pantry inventory. Add baby potatoes and done like dinner!
Do you have a preferred way to top your roasted potatoes? Ok, sure, these Parmesan Roasted Potatoes already have a lot of wonderful flavor built into them, but I like to keep my options open. At the very least, a big scoop of sour cream gets added to the pile of potatoes on my plate. My husband likes to add a bit of butter to his hot potatoes so it gets all melty and stuff. During the summer months, I’ll grab some fresh chives, green onions or dill to chop up and sprinkle over top of the sour cream. You could make your own roasted potato bar at your next BBQ and serve them up with the works!
- 3 lbs baby potatoes, washed, cut in half
- 2 tablespoons olive oil
- 1 tablespoon fresh garlic, minced
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 1/4 cup parmesan cheese, grated
- Preheat your oven to 400 degrees F.
- Wash and cut your baby potatoes. Drizzle the olive oil over your potatoes and add your garlic, spices and Parmesan cheese. Toss your potatoes until well coated.
- Add your potatoes to an oven proof dish. I placed my potatoes cut side down so they get nice and crunchy.
- Back in oven for 25-30 minutes until cooked through.
Inspired by Damn Delicious’ recipe here.
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