Herbed Parmesan Potatoes may well be my favorite potato side dish. The combination of the Italian herbs, along with both Cheddar and Parmesan cheeses really perk up the flavor of bland potatoes. They couldn’t be easier to make. The method results in a crispy, seasoned cut edge. This recipe is easily adaptable to your favorite herbs. Feel free to add or substract the amounts to find your perfect blend.
I’ve used baby red potatoes (also known as new potatoes) which are about 3 inches in diameter. However, you can use standard-sized ones. Simple cut them into approximately 3-inch chunks. I prefer a waxy variety of potato such as Rose Red. Yukon Gold potatoes will also work. I don’t bother peeling them. The skin adds both nutrition and fiber. The choice to peel or not is yours.
Herbed Parmesan Potatoes Recipe
12 small red new potatoes (about 2 pounds)
2 Tablespoons good-quality olive oil
1-1/2 teaspoons dried oregano
3/4 teaspoon dried basil
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
3/4 teaspoon dried rosemary
2 teaspoons kosher salt (not table salt), or to taste
Freshly ground black pepper
1/2 cup shredded Cheddar cheese
1/4 cup fresh grated Parmesan cheese
1 Tablespoon fresh chopped parsley, for garnish
Scrub the potatoes, dry them, and cut each one in half.
Preheat oven to 425 F. Line a shallow jelly roll pan with non-stick foil and coat liberally with butter-flavored vegetable oil spray.
Place red potatoes into a zip-top or plastic bag with the olive oil and toss to completely coat. Place in prepared pan, cut-side down, along with any residual olive oil from the bag.
Measure oregano, basil, garlic powder, onion powder, rosemary, salt, and pepper into a small bowl. Use the back of a soup spoon to mash the herbs against the side of the bowl to break them up and release their oils.
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Sprinkle half of the herb mixture evenly over the potatoes. Place the potatoes in the oven and roast for 20 minutes.
Remove the potatoes from the oven and turn each one so the cut side is now up. Sprinkle with remaining half of the herb seasoning, the Cheddar cheese, and Parmesan. Return to the oven and roast an additional 10 minutes until the potatoes are fork-tender.
Sprinkle with fresh chopped parsley to serve.
Yield: 4 to 6 servings
