These golden, crispy potatoes get their incredible flavor from just olive oil, Parmesan cheese, and fresh herbs, creating the perfect side dish for any meal.
Recipe Details
Ingredients
- 900g small baby potatoes, halved
- 60ml extra virgin olive oil
- 100g Parmesan cheese, freshly grated
- 30ml fresh rosemary, chopped
Instructions
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Preheat oven to 220°C (425°F). Line a large baking sheet with parchment paper.
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Place halved 900g small baby potatoes in a large bowl and drizzle with 60ml extra virgin olive oil. Toss until all potatoes are well coated.
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Arrange potatoes cut-side down on the prepared baking sheet in a single layer, ensuring they don't overlap.
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Roast for 25 minutes without moving them, allowing the cut sides to become golden and crispy.
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Remove from oven and sprinkle 100g Parmesan cheese and 30ml fresh rosemary evenly over the potatoes.
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Return to oven for 12-15 minutes until cheese is melted and golden, and potatoes are fork-tender.
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Season with salt and pepper to taste and serve immediately while hot and crispy.
Tips
Potato Prep: Don't skip drying the potatoes after washing - moisture prevents crispiness.
Single Layer: Overcrowding the pan creates steam and prevents proper browning. Use two pans if needed.
Cut-Side Down: Placing cut-side down creates maximum surface contact for the crispiest results.
Cheese Quality: Freshly grated Parmesan melts better and has superior flavor compared to pre-grated.
Herb Alternatives: Try thyme, oregano, or sage instead of rosemary for different flavor profiles.
Make-Ahead: These can be partially roasted (through step 4) earlier in the day and finished when ready to serve.