This is the best, roasted potato recipe because it’s got browned red potatoes, crunchy Parmesan cheese, melty Parmesan cheese, and sweet sweet roasted Vidalia onions.
- 3 lbs of small red potatoes, halved
- 4 medium-sized Vidalia onions, peeled and quartered
- 2 tbsp + 1 tsp olive oil (divided)
- 1/2 tsp coarse salt
- 1 tsp dried thyme leaves
- 3 cups (about 4 ounces) of finely grated Parmesan cheese
- 2 tbsp roughly chopped chives for garnish (optional)
- Preheat the oven to 450ºF.
- Rub a big metal pan (11″x17″ is ideal) with 1 teaspoon of the olive oil.
- In a large bowl combine the potato halves, onion quarters, the remaining 2 tablespoons of olive oil, the salt, and the thyme.
- If the onions break apart a bit while mixing, that’s perfectly fine. Good, in fact, since more of their edges will end up browned and sugary sweet.
- Sprinkle the Parmesan cheese all over the prepared pan in an even layer of white snow.
- Place the potatoes on top of the Parmesan cut side down. Scatter the bits of onion all around.
- Roast in the oven for 40-50 minutes, until the potatoes are really tender and browning on top, the onions are browning on the edges and the Parmesan cheese at the edges of the pan (and maybe further towards the middle) is crunchy and brown.
- Remove the pan from the oven.
- Use a metal lifter to scrape and get under the crusty Parmesan and lift the potatoes and onions into a serving dish. Some of the potatoes won’t have a hard dark crust but instead, gloopy bits of melted Parmesan stuck to them. That’s good too! Some crunchy cheese, some oozy cheese. I told you this was the best, roasted potato recipe ever!
- Scatter the chives over top and EAT!