Crispy Parmesan Potatoes

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Potatoes are one of the most versatile vegetables out there. You can use them in so many different ways and different styles of food – it’s incredible. I think the only thing they can’t really do is be served raw. And that’s just because it’s unpleasant – it won’t do anything to you. This go round I made Crispy Parmesan Potatoes and you are going to love them!

Crispy Parmesan Potatoes

I made these to go with the Mini Bacon Cheddar Meatloaf but you could put them next to you about anything from a baked chicken to a Caesar Salad Burger! The Parmesan does lend it to things that are little more “Italian” but not entirely. My kids love these little roasted potatoes. The red pepper flakes give them just enough zest to notice but not overwhelm. If you are sensitive to spice, you can just omit the flakes, and it will be just fine.

You want to gently smash them about half way – do not crush them all the way to flattened. You will just end up a big mess that doesn’t serve up very well. Also use caution when smashing the potatoes -they will be very hot and the pan will be very hot but you don’t want to let it cool down to much before getting them back into the oven. To demonstrate the process of smashing the potatoes here’s a pic.

Crispy Parmesan Potatoes Prep

For some other side dish ideas, you can check out the Side Dish section of my Cookbook – Homemade on a Weeknight. I also have several Side Dish recipes posted in the blog – Side Dishes.

Now let’s get cookin”!

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Crispy Parmesan Potatoes

A simple side dish to compliment almost any protein.
Course Side Dish
Cuisine American
Keyword cheesy potatoes, potato, potatoes, Side Dish, side dish ideas
Prep Time 5 minutes
Cook Time 35 minutes
Servings 6

Ingredients

  • 2 lb Baby Potatoes
  • 4 tbsp Avocado Oil
  • 1 tsp Garlic Salt
  • 1 tsp Onion Powder
  • 1 tsp Red Pepper Flakes
  • 1 cup Parmesan Cheese shredded
  • 1 tbsp Parsley

Instructions

  • Prepare all of the ingredients. Preheat oven to 425 deg.
  • On a baking sheet add potatoes, oil, garlic salt, onion powder and red pepper flakes. Toss around to coat. Place in oven for 25 minutes.
  • Remove baking sheet from oven and, using a potato masher, gently smash the potatoes just enough to break them open. Sprinkle with cheese and then parsley. Return to oven for 10 additional minutes.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Published by Estelle Forrest

I am a lot of things – wife, mother, daughter, sister, niece, friend, business owner, volunteer, and a home chef. I have lived in the Pacific Northwest for most of my adult life and plan to stay forever – while traveling a lot. I am currently running a General Contracting business with my husband out of our home. Between us we have 6 kids in our blended family, 4 of which live with us full-time. We are a highly active family during the week – sports, bands, dance classes – as well as on the weekend – camping, hiking, car shows, and concerts. We like to go go go, but when it comes to dinnertime, we mostly like to dine-in! I love to create things with my hands and have probably tried almost every craft out there at least once or twice. Cooking is a huge part of my life. No matter what anyone says – you can taste the difference in the food if it was made with love. Some of the simplest meals can be elevated so much when they are cooked with care. Pouring love into the meals I create brings a feeling of fulfillment and satisfaction, not only to me, but to the people I care about.

2 thoughts on “Crispy Parmesan Potatoes

  1. Your Crispy Parmesan Potatoes look delicious! Thanks so much for sharing them with us at Full Plate Thursday, 506 and come back to see us real soon!
    Miz Helen

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