Tender, crisp potatoes coated in crunchy cheese?
There was one specific episode ofEveryday Italianthat played often where Giada made roasted potatoes with cippolini onions.
That was the first roasted potatoes recipe I made all by myself.
Simply Recipes / Mark Beahm
Roasted potatoeshave continued to be a mainstay in my repertoire.
These crispy Parmesan roasted potatoes are what dreams are made of.
Avoid the shelf-stable stuff!
Simply Recipes / Mark Beahm
The baby potatoes should be 1 to 1 1/2 inches across.
If your potatoes are larger, consider quartering them.
Line a rimmed baking sheet with parchment paper.
Simply Recipes / Mark Beahm
Cut each potato in half, adding to the olive oil mixture as you slice to avoid browning.
Toss the potatoes with the oil mixture until coated.
Its okay if the potatoes are close together on the pan.
Simply Recipes / Mark Beahm
Remove the baking sheet from the oven and let the potatoes sit for 5 minutes.
This allows the Parmesan to cool slightly and set into its crispy, snappy texture.
Top with more parsley and serve right away.
Simply Recipes / Mark Beahm
Leftover potatoes can be stored in an airtight container in the refrigerator for up to 4 days.
To reheat, preheat the oven to 375F with a rack set in the middle.
Line a rimmed baking sheet with parchment paper.
Simply Recipes / Mark Beahm
Alternatively, toss them into the air fryer.
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Simply Recipes / Mark Beahm
Simply Recipes / Mark Beahm
Simply Recipes / Mark Beahm
Simply Recipes / Mark Beahm
