Parmesan Roasted Potatoes
These viral parmesan roasted potatoes are crispy on the outside and creamy on the inside. Crispy, herby, and deliciously tender, they make the best side dish for Thanksgiving (or any gathering) and also make a great appetizer.
Servings: 8 servings
Ingredients
- 1.5 lbs baby potatoes like Yukon Gold or red potatoes, washed and dried
- 6 oz grated parmesan about 3/4 cup
- 1 tablespoon fresh thyme leaves all stems removed
- 3 tablespoons butter
- 1/2 tsp freshly cracked pepper
- 3 tbsp olive oil
- 1 tsp flaky sea salt like Maldon
- 2 tbsp balsamic glaze
Instructions
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper for easy cleanup. Drizzle olive oil, then sprinkle an even layer of Parmesan cheese.
- Sprinkle over the thyme leaves and several grinds of pepper evenly over the cheese surface. Then press the sliced potatoes face-down into the parmesan, spacing them out a 1/2 inch. You can leave more space if you prefer more Parmesan per potato.
- Brush the tops of each potato with melted butter, then bake in the oven for 20-25 minutes. They are done when the potatoes are fork-tender and the cheese is crisp.
- Remove from the oven and drizzle with balsamic glaze and sprinkle with flaky sea salt. Allow them to cool for 5 minutes before breaking apart.
Notes
You can space out the potatoes more or less depending on how much parmesan you want per potato.
If you are preparing this as an appetizer instead of a side dish, here is my favorite bang-bang sauce for dipping:
- 1/2 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sambal olek
- 1 tablespoon sriracha
- 1 teaspoon rice vinegar