It’s Tuesday, my loves, so you know what that means – another edition of Tasty Tuesday!
Today I am going to share with you the easiest way I know of to make roasted potatoes – and make them extra delicious. This is probably also one of the healthier ways to make a potato side dish because you roast them and use extra virgin olive oil, instead of frying them or using butter. I love potatoes for a side dish with chicken, beef, pork, and seafood (for those who eat it in this house) and am always trying to come up with new ways to make them. Using baby potatoes, like in this recipe, cuts out a lot of cooking prep time and makes for a super easy side dish.
My mama inspired this recipe, so thank you to her for this super yummy-in-your-tummy and efficient way to make a great side dish!
Here’s what you will need:
- bag of baby potatoes (I used red and gold ones)
- freshly grated parmesan cheese — if you don’t want to grate it yourself, spring for the pre-grated kind in the deli section (If you use the green container, the parm won’t stick to the potatoes quite as well)
- extra virgin olive oil
- salt and pepper
- herbs of your choice – I used 1/2 tablespoon of dried oregano and 1 tablespoon of garlic powder
- a baking dish
See!! How easy is this already?! You really have 3 main ingredients – the potatoes, extra virgin olive oil, and parmesan. Then just use whatever seasoning you have in your pantry + salt and pepper.
Here’s how to make them:
Start by preheating your oven to 425 degrees. I know this sounds kind of hot, but that’s the way to roast potatoes and get them cooked through, while also creating a nice crispy edge to them.
While the oven is preheating, it’s time to get your prepwork done. Wash and halve your potatoes, grate (or grab) your parmesan cheese, combine your herbs, and get the olive oil out. Take a baking dish and put a nice thin layer of the olive oil on the bottom, sprinkle your herbs evenly and add desired salt and pepper*, and top with the parmesan cheese. Once you do that, lay the halved potatoes flat side down directly on top of the olive oil/parm/herb mixture. Push them down a bit and make sure they don’t overlap, for even cooking.
*Note – I do not add a ton of salt or pepper – I feel like you can add this as desired at the end. Parmesan is a saltier cheese, so you won’t need as much salt as you may think. And you can always add salt back into a dish, you can never take it out. And an overly salty dish is no bueno!
Bake these in the oven for 30-40 minutes, based on your desired doneness.
When you take them out, they will be more shriveled up – you will want to be sure they are fork tender (so pierce with a fork and make sure it goes all the way through), and it’ll also look like there is excess oil in the pan. These beauties need to sit for 5 or so minutes so that the oil can soak back into them and the parmesan cheese crisps up and sticks to the potatoes.
(Right after they come out of the oven – see the appearance of excess oil.)
(After they sit and rest for about 5 minutes)
The parmesan crisps up and attaches itself to the potatoes. Use a spatula to get under the parmesan so it sticks with the potato.
And that’s it! Super simple and super delicious. Add a side of sour cream and chives or some ranch dip for a little extra flava flav. This dish is very easy to make, but also adds an elegant feel to your meal.
What’s your favorite potato dish? I’d love to hear in the comments below!