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.
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
If you are looking for some other Italian recipes to try, then why not try our Tuna Spaghetti, Courgette Risotto or Slow Cooker Bolognese.
Jump to:
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.
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.
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- 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.
Variations
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.
How to Make Parmesan Roasted Potatoes
Prep: Preheat your oven to 190°C/170°C(fan)/375°F/Gas 5.
- Step 1: Add the potatoes to a pan of boiling water and simmer for 10 minutes and drain.
- Step 2: Mix together the salt, pepper, garlic and oregano.
- Step 3: Put the oil into a baking dish and put into the oven for 10 minutes to heat the oil.
- Step 4: Add the potatoes to the hot oil.
- Step 5: Add the garlic and herb blend, mix well and put in the oven and cook for 25 minutes.
- Step 6: Take out of the oven and sprinkle the Parmesan over the potatoes and return to the oven for 5 minutes.
Serving Suggestions
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.
Storage
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.
Dannii's Top Tips
- 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.
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, 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
If you've tried these Italian potatoes, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Italian Parmesan Roasted Potatoes
Ingredients
- 600 g (1.25 lb) of New potatoes - halved
- 2 tablespoons of Olive oil
- 1 pinch of Fine sea salt and ground black pepper
- 3 Garlic clove - crushed
- 2 tablespoons of Dried oregano
- 20 g (0.25 cups) of Parmesan - grated
Instructions
- Preheat your oven to 190°C/170°C(fan)/375°F/Gas 5.
- Add 600 g of New potatoes to a pan of boiling water and simmer for 10 minutes and drain.
- Mix together 1 pinch of Fine sea salt and ground black pepper, 3 Garlic clove and 2 tablespoons of Dried oregano.
- Put 2 tablespoons of 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 of Parmesan over the potatoes and return to the oven for 5 minutes.
Recipe Tips
- 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.
Nutritional Information
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
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.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Shadi Hasanzadenemati says
My family is going to love this, thank you for the recipe!
Jessie says
Roasted potatoes are a staple in my house and these look amazing!! I am going to try these this week.
Chef Mireille says
This is such a delicious and easy side dish that is great to compliment any dinner. Love the seasonings you used.