One of my favorite vegetables has always been the humble potato. I just adore potatoes. In any way shape or form. One of my favorite ways to enjoy them is simply boiled and then tossed together with some butter and herbs.
But then, having said that, I would not turn down any potato when offered to me. I am a potato-holic! A day without a potato in it is a sad day for me!
For quite a few months now I have been keen to try the Parmesan Roasted Potatoes that were going around on TikTok. I am not really one to follow trends, but one they were potatoes and two they looked fabulous.
Today was the day. All my stars were aligned, and I decided to go for it. I found a recipe here on a page called The Salty Side Dish. I adapted it to European measurements and also downsized the recipe to feed only two people.
They actually turned out quite nice, although I am not sure what purpose scoring the cut sides served as they were not really that visible in the finished dish. For the most part the cheese glued the scores together.
But that was okay because, scored surfaces of not, these were pretty darned delicious!
WHAT YOU NEED TO MAKE PARMESAN ROASTED POTATOES (FOR TWO)
It's a pretty simple list really.
- 2 1/2 TBS butter
- 3 TBS grated Parmesan cheese
- 1 tablespoons herb seasoning divided (any brand, I used a garlic and herb seasoning)
- 1/3 teaspoon salt
- 1/8 teaspoon black pepper
- 3/4-pound red potatoes, well washed
- nonstick cooking spray
Full disclosure here, I did not have any red potatoes, so I used baby russet potatoes, which worked beautifully. Each potato was about 3 inches in length and about 2 1/2 inches across, so I ended up with some decent sized potato halves. Not too large, not too small.
I used a Club House garlic seasoning mix. You can use any kind of seasoning mix you like. I thought the garlic would work well. I have also seen them done with a mix of fresh herbs.
I think fresh herbs would be a waste in this and I am not sure that you would get as crisp a result once the moisture starts to leech out of the fresh herbs.
HOW TO MAKE PARMESAN ROASTED POTATOES (FOR TWO)
These were really quite simple to make. Would I bother cross hatching the cut surfaces again? Probably not as it didn't really add anything to the finish.
Preheat the oven to 400*F/200*C/ gas mark 6. Add the butter to an 8-inch square baking pan. Place baking pan into the preheating oven so that the butter can melt. Remove once melted.
Meanwhile, cut the potatoes in half and score each potato.
In a small bowl, combine Parmesan cheese and 3/4 TBS of the herb seasoning, along with the salt and pepper. Mix well.Sprinkle the cheese and seasoning mixture onto the bottom of the pan evenly over top of the melted butter.Place the potatoes, cut side down in the pan, on top of the cheese seasoning mixture.Spray the tops of the potatoes lightly with some cooking spray and sprinkle with remaining herb seasoning.Roast, uncovered, 35 to 40 minutes or until potatoes are tender when pierced with the tip of a knife and are golden brown. Serve hot.
Would I make these again? Absolutely! Would I go to the bother of cross-hatching the cut sides? No, I wouldn't. I don't feel it made any difference whatsoever to the finish and was a wasted exercise.
They were nice and crisp, had a lovely crunchy exterior and beautiful fluffy interior. I am wondering if peeling the potatoes would make them even crisper. I think next time I make them I will totally peel them. Watch this space!
Some other potato recipes in my kitchen that you might enjoy:
CHEESE & BROCCOLI STUFFED JACKET POTATOES - Really really tasty stuffed twice baked potatoes, containing crispy tender bits of broccoli and a tasty strong cheddar. These are a fabulous way of getting in some of your five a day and really tasty way to get your broccoli haters to eat broccoli!PAN FRIED POTATOES - These were always a real favorite when I was growing up. When my mother made these, we were all very happy! Of course, she could never make enough of them! She used to only make them if she had cold leftover boiled potatoes. Nowadays I boil potatoes purposely just so that I can make these! Nothing could be any simpler really. You just slice the potatoes and onions and bang them into a hot pan of butter and oil . . . with some seasoning of course. Crisp, buttery and delicious! Yield: 2Author: Marie Rayner
Parmesan Roasted Potatoes
Prep time: 10 MinCook time: 40 MinTotal time: 50 MinCrisp, buttery and flavor-filled, creamy in the middle. These are a fabulous side dish to just about anything!Ingredients
- 2 1/2 TBS butter
- 3 TBS grated Parmesan cheese
- 1 tablespoons herb seasoning divided (any brand, I used a garlic and herb seasoning)
- 1/3 teaspoon salt
- 1/8 teaspoon black pepper
- 3/4-pound red potatoes, well washed
- nonstick cooking spray
Instructions
- Preheat the oven to 400*F/200*C/ gas mark 6. Add the butter to an 8-inch square baking pan. Place baking pan into the preheating oven so that the butter can melt. Remove once melted.
- Meanwhile, cut the potatoes in half and score each potato.
- In a small bowl, combine Parmesan cheese and 3/4 TBS of the herb seasoning, along with the salt and pepper. Mix well.
- Sprinkle the cheese and seasoning mixture onto the bottom of the pan evenly over top of the melted butter.
- Place the potatoes, cut side down in the pan, on top of the cheese seasoning mixture.
- Spray the tops of the potatoes lightly with some cooking spray and sprinkle with remaining herb seasoning.
- Roast, uncovered, 35 to 40 minutes or until potatoes are tender when pierced with the tip of a knife and are golden brown.
- Serve hot.
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