These Parmesan Roasted Potatoes are a simple side dish that has taken the classic roast potato to the next level with some garlic, oregano and Parmesan. Plenty of Italian flavour, with a bit of crunch from the Parmesan - perfect with chicken or salmon. We could happily just eat these off the tray.
Why you will love them
- A tasty way to enjoy potatoes - If you love potatoes, but are bored of having them the same way then this recipe is for you. Adding lots of dried herbs and parmesan makes them a bit more exciting.
- Low calorie - This side dish is bursting with flavour, but still low in calories.
- Easy to adapt with different flavours - You can easily adapt the herbs that are used and even give it a spicy twist.
- Only 6 ingredients - Simple to make with no fancy ingredients, and you probably have most of the ingredients already in your kitchen.
- Potatoes - There are so many varieties of potatoes out there, it can be hard to know which ones to use for roast potatoes. We have used baby potatoes and the main thing to go for is waxy over starchy as they hold their shape well when boiled. We always use new potatoes, like Jersey or Cornish, for this reason. Go for potatoes that are all around the same size as they will cook evenly.
- Oil - Use the best quality olive oil you can, as you really will be able to taste the difference.
- Salt and pepper - Generously season.
- Garlic - Use freshly diced. You don't want crushed garlic, as that will burn. You want larger chunks that will roast nicely and become sweet.
- Oregano - This gives it the Italian flavour. You could use a mixed Italian herb blend if you wanted a real burst of Italian flavours.
- Parmesan - Freshly grate it yourself rather than buying pre-grated, as it won't melt as well.
A full ingredients list with measurements is in the recipe card below.
Parmesan roasted potatoes - Step by step
One: Add the potatoes to a pan of boiling water and simmer for 10 minutes and drain.
Two: Mix together the salt, pepper, garlic and oregano.
Three: Put the oil in a baking dish and put in a preheated oven at 190°C/375°F/Gas 5 for 10 minutes to heat the oil.
Four: Add the potatoes to the hot oil.
Five: Add the garlic and herb blend, mix well and put in the oven and cook for 25 minutes.
Six: Take out of the oven and sprinkle the Parmesan over the potatoes and return to the oven for 5 minutes.
What are Italian Parmesan Potatoes?
The combination of garlic and oregano in these potatoes just screams Italy. The Parmesan makes them nice and crispy, but you could make them even crispier by adding some breadcrumbs.
Change the flavours up a bit by using a mixture of herbs. You could use oregano, rosemary and thyme to keep it Italian, but have a nice mix. These are crispy roasted potatoes, that are bursting with Italian flavours.
Health benefits of potatoes
White potatoes have so many nutrients in them, they really shouldn't get a bad reputation. They are low in fat, sodium and cholesterol, they have nearly half of your daily vitamin C and they are a great source of potassium - even more than a banana.
They are full of fibre and magnesium, and they are filling too. On top of this, they are also suitable for almost any diet, from vegan to gluten free. I am not sure what more you could want!
These go with pretty much any kind of chicken or fish. Here are some of our favourite recipes to serve with these Parmesan Potatoes:
If if want loads of vegetables on the side, then we have got you covered. From our Slow Cooker Green Beans, Easy Cauliflower Cheese or Mustard and Honey Roasted Parsnips to Slow Cooker Red Cabbage, Garlic and Parsley Roasted Carrots or Balsamic Roasted Brussel Sprouts.
You know how you add some cheese to tortilla chips and salsa and melt to make nachos? Well, we wondered what would happen if we did that with cheese on potatoes. Turns out it is amazing and takes roast potatoes to the next level. You could use cheddar or even a vegan/vegetarian alternative, but we used Parmesan to keep to traditionally Italian.
Store: Leftover roasted parmesan potatoes can be kept in an air tight container in the fridge for up to 3 days.
Freeze: To freeze, put the cooked and cooled potatoes on a baking sheet and freeze overnight (flash freezing). You can then put them in a freezer bag or Tupperware and freeze for up to 3 months.
Defrost: Defrost overnight in the fridge.
Reheat: You can reheat these in a frying pan with a little oil.
Frequently asked questions
Parmesan can very easily burn in the oven and it will taste bitter. You need to make sure that parmesan is not in the oven for too long, which is why we only put it in 5 minutes before the potatoes have finished cooking. This is enough time for the parmesan to melt.
Yes, as long as you make sure that there is no cross contamination, then these can be gluten free.
Yes, you can par boil the potatoes in advance and then keep them in an air tight container in the fridge until you are ready to cook them.
No, you don't have to and if you want to make this recipe a bit easier, then you can just roast them. It will take about 15 minutes longer though.
No, don't peel them! Not only is there lots of goodness in the skin, but keeping the skin on helps them to get nice and crispy. This is what makes it the perfect lazy recipe too.
We would happily eat them straight out of the fridge as a snack. However, we love chopping them up and adding them to a frittata.
More potato recipes
Italian Parmesan Roasted Potatoes
- 600 g (1.25 lb) New potatoes - halved
- 2 tablespoon Olive oil
- 1 pinch Sea salt and black pepper
- 3 Garlic clove - crushed
- 2 tablespoon Dried oregano
- 20 g (0.25 cups) Parmesan - grated
- Preheat your oven to 190°C/170°C(fan)/375°F/Gas 5.
- Add 600 g New potatoes to a pan of boiling water and simmer for 10 minutes and drain.
- Mix together 1 pinch Sea salt and black pepper, 3 Garlic clove and 2 tablespoon Dried oregano.
- Put 2 tablespoon Olive oil in a baking dish and put into the oven for 10 minutes to heat the oil.
- Add the potatoes to the hot oil.
- Add the garlic and herb blend, mix well and put in the oven and cook for 25 minutes.
- Take out of the oven and sprinkle 20 g Parmesan over the potatoes and return to the oven for 5 minutes.
- Always heat the oil in the oven first. This means that when you add the potatoes, they start crisping up straight away.
- Change things up a bit and use a mixture of Italian herbs like oregano, rosemary and thyme.
- Keep these potatoes vegan by using a vegan Parmesan alternative that melts well.
- Feel free to use much more garlic. The more the better!
- If making these potatoes ahead of time, make them up until the last step and then add the Parmesan just before reheating.
- Make sure that the potatoes have lots of room on the baking tray. If the tray is too full and the potatoes are too close together, then they will steam rather than roast. If you don't have a tray big enough for all the potatoes, then use two trays.
- Use a heavy base roasting tin, to help the potatoes get extra crispy.
- Halve larger new potatoes, as the smaller the potatoes, the crispier they will be. That's the general rule anyway.
- For extra flavour, you can drizzle these with butter before they go in the oven.
- The nutritional information for this recipe won't be accurate, and will be an overestimate. This is because they don't absorb all of the oil that has been added to the pan.
- Make sure you toss the potatoes halfway through to ensure even crispiness.
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.