You will absolutely adore these delicious parmesan potatoes! Because, just look at that crunchy golden crust! These roast potatoes are absolutely to die for. And what’s not to love: cheesy fried potato bits baked in the oven? I’m definitely in!
Make way for some crunchy crisp oven roasted parmesan cheese potatoes then!
Who doesn’t like a good old potato side dish!
I’m a huge fan of potatoes. I grew up in a family where potatoes were on the dinner table every single night. And I didn’t complain because I love potatoes.
My mom would usually prepared plain boiled potatoes.
Classic Potato Side Dishes
Mash from time to time.
And then my all time favorite: fries of course!
So this must be potato side dish number euhm, I’m not sure really. I honesty lost track because I’ve made a bunch of potato side dishes over the years for this blog. These are to die for: cheesy fried potato bits in the oven.
An excellent side for all kinds of (red) meat.
And a creative alternative for Belgian fries.
Easy Oven Baked Parmesan Potatoes
As you may have noticed already, we’re only 2 here.
The hubs and me.
But nevertheless we polished the 4 persons portion below off in just a blink of an eye. And what does that tell you? That is must have been a winner dish then! I served these parmesan cheese potatoes as a side for a juicy steak pizzaiola…
Steak & Red Wine
And what a great match that was for the red meat and tomato sauce! Also take into account the bottle of nice red Italian wine that the hubs chose for this meal. He’s the wine connoisseur here.
Are you looking for another similar side dish with parmesan cheese?
Then also check out a vegetable version of these parmesan potatoes: my oven roasted cauliflower florets with parmesan cheese!
Easy Oven Baked Parmesan Potatoes Recipe
My delicious parmesan potatoes: look at that crunchy golden crust! These are to die for: cheesy fried potato bits baked in the oven.
- 2 1/2 lbs oven potatoes (1,150 kg)
- 3,5 oz parmesan cheese (100 g), grated
- 1 tbsp paprika powder
- 1 tbsp dried herbs
- 4 tbsp olive oil
Bring a large pan of salted water to a boil over high heat. In the meantime scrub the potatoes under cold running tap water. You can peel them if you like, I kept the skins on (makes it extra crunchy, believe me!). Then chop the potatoes into small bite-size little cubes. Once the water is boiling, add the chopped potatoes.
Cook the potatoes for 5 minutes until blanched but still crunchy. Don't overcook them! Then immediately drain the potatoes and refresh them under cold running tap water to stop the cooking process. Let them cool a little. Pour the potatoes on a large baking tray and spread them out evenly. Sprinkle the potatoes with the paprika powder and dried herbs. Season with a good dash of pepper and salt.
Drizzle with the olive oil.
Sprinkle with half of the grated parmesan cheese.
Carefully stir the potatoes then so that they are all coated well with the olive oil, parmesan cheese and seasonings. Place the baking tray in a preheated oven at 400°F (200°C) for 40 minutes until cooked. Stir the potatoes again halfway through cooking time. In the end the potatoes should be a little browned around the edges and nicely crisp. You can place them under a hot grill for a couple of minutes if you want to add some extra crunch. Transfer the parm potatoes to a clean bowl. Sprinkle with the rest of the grated parmesan, a pinch of salt and serve immediately while still hot.