Crispy Parmesan Roasted Potatoes are the perfect fall side dish. The technique of turning down the temperature while cooking the potatoes results in golden brown perfectly evenly cooked potatoes. The Parmesan adds extra flavor and more crispness. It’s an easy twist on a classic recipe that makes it even better.
New potatoes are diced up and tossed in a mix of melted butter and olive oil, and seasoned with fresh thyme, salt, pepper, and a generous amount of Parmesan. The active preparation time is just a few minutes, and the steps are so simple that anyone can successfully make this recipe.
These potatoes are the perfect side dish to serve with a fall roast like Shallot and Mushroom Pork Tenderloin, Goat Cheese, Butternut Squash, and Sage Stuffed Pork, or Lemon Garlic Roast Chicken. I served these potatoes with Creamy Mushroom Chicken and they were a wonderful way to complete the meal.
- 1 pound small New Potatoes
- 2 tablespoons Butter
- 1 tablespoon Olive Oil
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
- 1 teaspoon Thyme
- 3 tablespoon Parmesan
- Heat your oven to 350 degrees. Rinse the potatoes and chop them into small even pieces, about 1 inch in size. It's really important that the potatoes are pretty even in size so that they cook evenly.
- Place the diced potatoes in a bowl. Melt the butter in the microwave, and pour it over the potatoes. Add the olive oil, salt, pepper, thyme, and 2 tablespoons of the Parmesan. Toss together.
- Arrange the potatoes in a single layer on a baking sheet. Roast the potatoes for 30 minutes at 350 degrees.
- After 30 minutes, stir the potatoes, add another tablespoon of Parmesan on top, reduce the heat of the oven to 225 and let the potatoes roast for another 45 minutes.
- Serve the potatoes right away.