My Recipe Box - Parmesan Roasted Potatoes

 April 2026 - Toronto ON

I tried these and John pronounced them a keeper, so here it is!

I really only eyeballed the ingredients for two of us. As I mention below, I improvised with a russet potato.

Ingredients

  

¾ pound mini gold potatoes scrubbed and halved. I sliced 1 large russet potato into 5 pieces

1 ½ tablespoons extra-virgin olive oil

¼ teaspoon garlic powder

onion powder

¼ teaspoon kosher salt

⅛ teaspoon ground black pepper

2 ½ ounces Parmesan cheese freshly grated, a heaping 3/4 cup

2 teaspoons truffle oil optional

Instructions

 

Place a rack in the center of your oven and preheat to 400°F. In a large bowl, toss the potatoes with the oil, garlic powder, salt, and pepper.

Line a baking sheet with parchment paper.

Grate the cheese directly over an 8x10-inch or similarly sized baking dish, then spread into a single layer.

Nestle the potatoes tightly beside each other in rows in the baking dish, cut side down, so you have a potato "sheet."

Bake until the Parmesan is deep golden brown, about 50 to 60 minutes, depending upon your dish and oven.

Let cool, until the cheese hardens into a delish crispy layer, about 5 minutes. Drizzle the truffle oil over the top (if using).