These baby red potatoes are roasted until tender with a crunchy and crispy parmesan crust. Definitely a crowd pleasing appetizer dish that everyone will love.
I’m always on the lookout for more ways to consume potatoes. Here’s the latest: peeled and halved red potatoes tossed with olive oil, parmesan cheese, paprika, garlic powder, and thyme, and then roasted until fork-tender with a crunchy parmesan crust. YUM. They are really simple to make because I toss the potatoes in a ziploc bag in order to season them, which makes cleanup incredibly easy. Then a single roast in the oven (no need to flip them halfway through or any such nonsense) until they are golden brown, and they are DONE.
When I was tossing the potatoes with parmesan cheese and various seasonings prior to baking, they already looked so tasty that I wanted to eat them then and there. I had to forcibly remind myself that I’m not into raw potatoes and that while patience is not my strong suit, it would serve me better to wait. So I found myself licking some of the seasonings that didn’t make it onto the potatoes, and they were delicious.
This recipe is so easy and fail-proof that I only have one thing to point out: use a nonstick surface for baking the potatoes. This can be parchment paper or a reusable option like a silicone baking mat. The potatoes won’t stick to these surfaces and it will make your baking life so much easier.
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