Try this Parmesan Roasted Potatoes recipe.
- Carbohydrate 4.65294638899666 g
- Cholesterol 1.83333333566935 mg
- Fat 1.50496027877847 g
- Fiber 0.313847222937478 g
- Protein 1.63882083435428 g
- Saturated Fat 0.522679444937019 g
- Serving Size 1 1 Serving (85g)
- Sodium 75.8891111517043 mg
- Sugar 4.33909916605919 g
- Trans Fat 0.116885277831057 g
- Calories 39 calories
Step-by-step
- Preheat oven to 425 degrees F and lightly grease a large baking sheet.
- Combine cut potatoes and olive oil in a large zip close bag and shake to evenly coat the potatoes.
- Add the remaining ingredients and shake to evenly coat again. Place the potatoes in an even layer on the prepared baking sheet.
- Bake for 20 to 25 minutes, stirring the potatoes at least once half way through. The potatoes should be golden brown and crispy on the outside, soft on the inside. Enjoy!
Standard ingredient lists omit the critical physical interactions happening between dairy solids, starches, and hot metal inside the oven cavity. Parmesan cheese contains milk proteins and sugars that burn readily if exposed to sustained heat exceeding 400 degrees Fahrenheit, yet this recipe calls for 425 degrees Fahrenheit. Managing that temperature requires dark metal baking sheets that absorb radiant energy quickly, or light aluminum pans that prevent premature scorching of the bread crumbs before the potato interiors fully soften. Quartering baby red or gold potatoes exposes enough interior starch to bind the olive oil and Italian seasoning without requiring excessive liquid fats. Shaking these components in a plastic bag ensures uniform distribution across irregular potato surfaces, eliminating bare spots where starches might otherwise dehydrate into hard, unpalatable granules instead of forming a cohesive crust. Spacing the potato quarters in a single layer prevents steam accumulation from trapped moisture escaping the flesh, which would otherwise soften the cheese and bread crumb coating. Stirring the pieces at the eleven-minute mark corrects uneven hot spots common in domestic ovens, guaranteeing consistent golden-brown coloration. Historically, combining hard grating cheeses with starchy tubers bridges Mediterranean dairy preservation methods and agricultural root vegetable staples, though modern home cooks rely on mechanical convection or precise oven calibration rather than hearth embers. Adequate air circulation around each potato quarter remains the primary determinant of success, making overcrowded pans the single greatest obstacle to achieving the required exterior crunch.
