Parmesan Potatoes Recipe

Potatoes: The main ingredient, peeled and cut into wedges, they become crispy on the outside and soft inside when baked.

Parmesan cheese: Grated parmesan adds a salty, cheesy crunch that makes these potatoes extra special.

Olive oil: Helps the potatoes crisp up and adds a smooth, rich flavor.

Garlic powder: Gives a mild garlic taste without the hassle of peeling fresh garlic.

Paprika: Adds a subtle smoky flavor and a nice color to the potatoes.

Salt: Enhances all the flavors and balances the dish.

Black pepper: Adds a little bit of heat and depth to the seasoning.

One of the most important steps in this Parmesan Potatoes Recipe is making sure the potatoes are evenly coated with the olive oil and spices before baking. Here’s how you can do it like a pro:

1. Put your peeled and cut potato wedges into a big mixing bowl.
2. Add the olive oil, garlic powder, paprika, salt, and black pepper right on top.
3. Use your hands or a big spoon to gently toss everything together. Lift the potatoes from the bottom and turn them over so every piece gets covered with the oil and spices.
4. Keep tossing until you see a nice, even shine on all the wedges.

Doing this step carefully makes a big difference because the olive oil helps the potatoes get crispy and golden in the oven. The spices stick better too, so every bite is full of flavor. If you don’t coat them well, some pieces might turn out dry or bland.

When I first tried this, I just dumped everything in and stirred a little, but some wedges barely had any oil or seasoning. The result was uneven cooking and less tasty potatoes. Now, I always take a minute to toss them well, and it’s worth it every time. Plus, using your hands feels kind of fun and helps you feel the texture better.

Once your potatoes are coated, spreading them out in a single layer on the baking sheet is easier, and they roast perfectly crispy instead of steaming. This simple step makes the whole recipe smoother and tastier, so don’t skip it!

• potatoes - Substitute with sweet potatoes: Sweet potatoes add a natural sweetness and a different nutritional profile, including more fiber and vitamins.

• grated parmesan cheese - Substitute with grated pecorino romano: Pecorino Romano has a similar texture and a salty, tangy flavor that can mimic parmesan.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for roasting.

• garlic powder - Substitute with onion powder: Onion powder provides a different but complementary flavor profile that can enhance the dish.

• paprika - Substitute with smoked paprika: Smoked paprika adds a depth of flavor and a subtle smokiness that can elevate the dish.

• salt - Substitute with sea salt: Sea salt can offer a slightly different mineral content and a more complex flavor.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used to maintain the peppery notes without overpowering the dish.

• Allow the potatoes to cool completely to room temperature before storing. This helps prevent condensation, which can make them soggy.

• Transfer the cooled potatoes to an airtight container or resealable plastic bag. If using a container, place a paper towel at the bottom to absorb any excess moisture.

• Store the container or bag in the refrigerator. The potatoes will stay fresh for up to 3-4 days.

• To reheat, preheat your oven to 375°F (190°C). Spread the potatoes on a baking sheet and bake for 10-15 minutes, or until heated through and crispy.

• For freezing, place the cooled potatoes on a baking sheet in a single layer. Freeze for about 1-2 hours, or until they are solid. This prevents them from sticking together.

• Once frozen, transfer the potatoes to a resealable freezer bag or airtight container. Label with the date and store in the freezer for up to 2 months.

• To reheat from frozen, preheat your oven to 400°F (200°C). Spread the frozen potatoes on a baking sheet and bake for 20-25 minutes, or until they are heated through and crispy.

• Oven Method: Preheat your oven to 375°F (190°C). Spread the leftover Parmesan Potatoes on a baking sheet in a single layer. Cover them with aluminum foil to prevent them from drying out. Bake for about 10-15 minutes, then remove the foil and bake for an additional 5-10 minutes until they are crispy and heated through.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the Parmesan Potatoes in the air fryer basket in a single layer. Cook for 5-7 minutes, shaking the basket halfway through to ensure even reheating. This method will help maintain their crispy texture.

• Stovetop Method: Heat a non-stick skillet over medium heat and add a small amount of olive oil. Once the oil is hot, add the Parmesan Potatoes in a single layer. Cook for about 5-7 minutes, stirring occasionally, until they are heated through and crispy.

• Microwave Method: Place the Parmesan Potatoes on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Microwave on high for 1-2 minutes, checking and stirring halfway through. Note that this method may not keep them as crispy as other methods.

• Toaster Oven Method: Preheat your toaster oven to 375°F (190°C). Arrange the Parmesan Potatoes on the toaster oven tray in a single layer. Heat for 10-12 minutes, turning them halfway through to ensure even reheating and crispiness.

• Oven: Used to bake the potatoes at the specified temperature until they are golden brown and crispy.

• Mixing bowl: Used to combine the potatoes with olive oil, garlic powder, paprika, salt, and black pepper.

• Baking sheet: Used to spread the potato wedges in a single layer for even baking.

• Spatula: Used to turn the potatoes halfway through the baking process to ensure even cooking.

• Measuring cups: Used to measure the grated parmesan cheese and olive oil accurately.

• Measuring spoons: Used to measure the garlic powder, paprika, salt, and black pepper accurately.

• Knife: Used to peel and cut the potatoes into wedges.

• Cutting board: Used as a surface to peel and cut the potatoes safely.

• Grater: Used to grate the parmesan cheese if it is not pre-grated.

• Tongs: Optional tool to help turn the potatoes halfway through baking.

Prep ingredients ahead: Peel and cut the potatoes in advance and store them in water in the fridge to save time on cooking day.

Use pre-grated cheese: Opt for pre-grated parmesan cheese to skip the grating step.

Line baking sheet: Line your baking sheet with parchment paper for easy cleanup.

Batch cooking: Double the recipe and cook extra potatoes to have leftovers for another meal.

Microwave first: Microwave the potato wedges for a few minutes before baking to reduce oven time.