Roasted Parmesan Herb Potatoes is one of the tastiest roasted potato recipe ever! This Roasted Parmesan Herb Potatoes recipe elevates the humble potato to a whole new level. The fresh herb salsa adds zest and vitality to this perfect side dish. If you like, you can also add your own flavours such as Italian seasoning to the potatoes.
Roasted potatoes taste amazing as they are! But, add some parmesan and a drizzle of garlic and herb salsa and this dish becomes something else altogether.
Potatoes are probably the most popular comfort food on the planet. It would be hard to find any person who does not love potatoes, right? My guess would be that most people like potatoes of some kind or another. I love all kinds of potatoes, whether they’re roasted, mashed or cooked into long, shoestring fries.
They’re budget friendly and are usually inexpensive and easy to find any time of the year. They’re versatile and can be transformed into many different dishes. One of my favourite uses for potatoes is for Gnocchi.
Roasted Parmesan Herb Potatoes
This recipe I share with you today is all about good old-fashioned comfort food. Roasted Parmesan Herb Potatoes are what you can serve your mates watching the cricket or the kids arriving ravished after school. I tend to use these as a side dish to a baked lamb or roast chicken dinner.
The thing with this comfort food is that is is healthy and zesty.
Let me introduce you to the humble oven roasted potato with a twist.
For all the potato lovers out there, this recipe is for you.
What potatoes are best for Roasting?
For this recipe, I use the Kipfler variety of potatoes. The Kipfler potato is a waxy, small finger shaped potato with a light coloured flesh. You could also use other waxy potatoes such as the Fingerling, Désirée, Yukon Golds or red potatoes.
Potatoes generally come in either floury or waxy. Waxy potatoes tend to hold their shape when cooked and this is why I’ve used the Kipfler potatoes in this recipe.
How to roast potatoes
If you’re wanting the best results from roasting potatoes, the key is to make sure that the oven is pre-heated. The potatoes should be placed in the oven once the oven is hot. For this recipe, I pre-heated the oven at 180 degrees for 10 minutes.
While the oven was heating, I prepared the potatoes by washing, cutting and seasoning them. It is really important to dry the potatoes using a clean tea towel. This means the potatoes will crisp up better in the oven.
How long to roast potatoes
Sometimes when I roast potatoes, I prefer to parboil them first. However, because I used these smaller Kipfler potatoes, it wasn’t necessary to parboil them.
The kipfler potatoes were roasted for 20 minutes. Then I removed them from the oven and added the grated parmesan. I then returned them to the oven to roast for an extra 10 minutes. Make sure you spread potatoes on the baking sheet so they cook evenly.
I’ve made this recipe once with Desiree potatoes. I found that they required a little more time to cook. This is because the skin was a littler tougher than the Kipfler potatoes.
If you’re using a hardier, bigger potato like the russet potato, you may need extra time. It could take between 30 – 45 minutes to cook. If you need to, just add the parmesan 10-15 minutes before they are fully cooked.
The best way to check if a potato is cooked is to pierce it with a skewer. If the skewer slides in easily, then it’s cooked. If the potato is too firm, then it needs more time.
I also kept the skin on them for more flavour and texture. While the potatoes were roasting, I then prepared the salsa. Preparing the salsa is very simple. Simply place all the ingredients into a food processor and whizz it up.
I encourage you to try this recipe.
This dish is vegetarian. It’s also gluten, dairy and sugar free which makes it a healthy, delicious side dish for the whole family to enjoy.
What’s you favourite recipe for the humble potato? If you would like to see more potato recipes let me know by leaving your suggestions in the comments section below.
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Ingredients for the potatoes
- 1 kg Kipfler potatoes (fingerling, yukon gold or red potatoes are also suitable)
- 2 tbsp garlic powder
- 2 tbsp finely grated parmesan
- salt and pepper
Ingredients for the salsa
- 2 cups flat leaf parsley
- 1/2 cup olive oil
- 2 tbsp lemon juice
- 2 tbsp lemon zest
- 2 cloves garlic
Cut the washed potatoes in half.
- Cut into quarters if you are using a larger variety of potatoes.
- In a medium bowl toss to coat the potatoes with the garlic powder, salt and pepper.
- Lay out the potatoes on a prepared baking sheet in a single layer.
- Roast in a moderate oven 180C for 20 minutes.
- While the potatoes are cooking begin making the salsa.Place the parsley with stems, olive oil, lemon juice, lemon zest and garlic into a food processor. Whiz for 30 seconds until the mixture is combined.
- After 20 minutes, remove the potatoes from the oven.
- Sprinkle with parmesan cheese. Return to the oven for a further 10 minutes or until the parmesan is bubbly and golden brown.
- Before serving drizzle the salsa over the potatoes and give the potatoes a toss.