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Roasted potatoes are a wonderful side dish. When done right, they are divine. Slightly crispy, fluffy on the inside, and full of flavor. Roasted potatoes that are poorly done are the worst. They're overcooked and mushy or they're undercooked and hard as a rock. They lack flavor and they lack texture. You won't get any of that with this recipe. It all starts with the right potato. The ideal potato for roasting, in my opinion, is the yellow flesh variety. When roasted, it's fluffy and creamy on the inside and slightly crispy on the outside. It's pure potato flavor, making an awesome canvas for the herbs and parmesan. Look no further than this recipe for roasted herb and parmesan potatoes if you finally want delicious and perfectly cooked potatoes.

Roasted Herb and Parmesan Potatoes by Faye's Food

INGREDIENTS FOR ROASTED HERB AND PARMESAN POTATOES:

Baby yellow flesh potatoes - a great roasting potato that will act as a canvas for our flavors and get golden and crispy
Herbs: fresh rosemary, chives, Italian flat-leaf parsley - for fresh herbal flavor
Seasoning: paprika, dried Italian seasoning, salt, pepper - goes well with the potatoes
Parmesan - adds a bit of tang and nuttiness
Olive oil - helps in roasting our potatoes and achieving a golden color

How to Make My Roasted Herb and Parmesan Potatoes:

Start by washing your potatoes with soap and water. Make sure to thoroughly wash off the soap before proceeding. Leaving the skin on, begin to cut the potatoes in half lengthwise and then cut those halves in thirds until you have very large pieces of potatoes. Place them into a clean bowl. Take a clean paper towel and dry off any residual water on the potatoes or in the bowl.

Drizzle olive oil onto the potatoes. Chop rosemary finely and add to the potatoes. Season the potatoes with salt, freshly ground black pepper, paprika, dried Italian seasoning. Use a big spoon to mix thoroughly until everything is combined.

Pour everything in the bowl onto your prepared baking sheet lined with a silicone mat. Use a large spoon to help spread out the potatoes into a single layer. Grate some parmesan over the top of the potatoes.

Bake at 425°F for 25-35 minutes. About halfway through, I use my big spoon to lightly stir the potatoes while they're still in the oven, making sure they're still in a single layer. Continue roasting until they're cooked through and golden brown. Mine were perfect at 30 minutes, but all ovens are different.

Remove the pan from the oven and immediately season the potatoes with more salt and pepper (Taste and see if it's needed. Mine needed a bit more seasoning.) and grate more parmesan over the top. Also, sprinkle chopped fresh herbs onto the potatoes. Use a spoon to mix everything while the potatoes are still in the pan. Move to a serving bowl and enjoy warm!

SOME GREAT POTATO RECIPES:

Roasted Herb and Parmesan Potatoes

fharajli

Perfectly cooked and seasoned roasted potatoes.

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Prep Time 10

Cook Time 30

Total Time 40

Course Sides

Servings 2 Cups

Ingredients

10 baby yellow flesh potatoes
2 sprigs fresh rosemary chopped
¼ teaspoon paprika
1 teaspoon dried Italian seasoning
salt to taste
freshly ground black pepper to taste
2 tablespoons parmesan grated
¼ cup olive oil

Fresh Herb Mix:

½ tablespoon chives chopped
½ tablespoon Italian flat-leaf parsley chopped
1 sprig rosemary chopped

Instructions

Start by washing your potatoes with soap and water. Make sure to thoroughly wash off the soap before proceeding. Leaving the skin on, begin to cut the potatoes in half lengthwise and then cut those halves in thirds until you have large dices of potatoes. Place them into a clean bowl. Take a clean paper towel and dry off an residual water on the potatoes.
Drizzle olive oil onto the potatoes. Chop rosemary finely and add to the potatoes. Season the potatoes with salt, freshly ground black pepper, paprika, dried Italian seasoning. Use a big spoon to mix thoroughly until everything is combined.
Pour everything in the bowl onto your prepared baking sheet lined with a silicone mat. Use a large spoon to help spread out the potatoes into a single layer. Grate some parmesan over the top of the potatoes.
Bake at 425°F for 25-35 minutes. About halfway through, I use my big spoon to lightly stir the potatoes while they're still in the oven, making sure they're still in a single layer. Continue roasting until they're cooked through and golden brown. Mine were perfect at 30 minutes, but all ovens are different.
Remove the pan from the oven and immediately season the potatoes with more salt and pepper (Taste and see if it's needed. Mine needed a bit more seasoning.) and grate more parmesan over the top. Also, sprinkle chopped fresh herbs mix onto the potatoes. Use a spoon to mix everything while the potatoes are still on the pan. Move to a serving bowl and enjoy warm!