Description
Crispy Roasted Red Potatoes are a flavorful side dish featuring tender potato quarters roasted to golden perfection with a mix of garlic, herbs, and Parmigiano cheese. This easy oven-roasted recipe delivers a crispy outside and soft inside, enhanced with aromatic spices and optional chives for a fresh finish.
Ingredients
Scale
Potatoes
- 2 1/2 pounds red potatoes, cleaned, not peeled, and cut into quarters
Seasonings & Oil
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon dried basil
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon dried thyme leaves
Toppings & Garnish
- 2 tablespoons fresh grated Parmigiano
- 2 tablespoons dried chives (optional for serving)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking and ensure easy cleanup.
- Prepare Potatoes: In a large mixing bowl, toss the quartered red potatoes with olive oil, garlic powder, salt, onion powder, dried basil, ground black pepper, and dried thyme until all pieces are evenly coated with the seasoning mixture.
- Arrange on Baking Sheet: Spread the seasoned potatoes out in a single layer on the prepared baking sheet. Ensuring they are not crowded helps them roast evenly and become crispy.
- Roast Potatoes: Place the baking sheet in the preheated oven and roast the potatoes for 30 to 40 minutes. Halfway through the roasting time, turn the potatoes using a spatula or tongs to promote even browning and crispiness on all sides.
- Add Cheese: Once the potatoes are golden brown and crispy on the outside, remove them from the oven. Immediately sprinkle the fresh grated Parmigiano cheese over the hot potatoes, allowing it to melt slightly and enhance the flavor.
- Garnish and Serve: Optionally, sprinkle dried chives over the potatoes for a fresh burst of flavor and a pop of color. Serve warm as a delicious side dish to your favorite main courses.
Notes
- For extra crispiness, ensure the potatoes are dry before tossing with oil and spices.
- You can substitute Parmigiano cheese with other hard cheeses like Pecorino Romano if desired.
- Fresh chives can be used instead of dried for a more vibrant flavor.
- If you prefer a lower sodium option, reduce the salt or use a salt substitute.
- Cooking time may vary slightly depending on potato size and oven accuracy, so check for doneness by piercing with a fork.
