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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.
Ingredients
- 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)
Instructions
- 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!
Ladies, I’m a true potato lover & this is one of the best recipes I’ve ever tasted! Tried one new trick though & it worked beautifully. Instead of rubbing the baking sheet with olive oil, I used Pam EVOO spray instead. Browned beautifully & got crispy – was delicious – & cleanup was a breeze. Give it a try. Christine, thanks so much for sharing this recipe. My family of 6 all love it. 💜
Rose, I’m so happy you liked it! Thank you for letting me know!! <3
Has anyone tried using the foil that is coated to keep food from sticking? I’m curious to know if that would solve the problem of the mess on the baking tray.
Great idea, Liz. I’m going to look for that foil and give it a try!
USE ALUMINUM FOIL DOPE
Hi Dikk, I actually tested the recipe with aluminum foil. It was a disaster. You see, the cheese not only melts but it starts to brown and crisp up. When that happens, it adheres to the foil. When you try to scoop off the potatoes later, a lot of the cheese is completely stuck to the foil so it doesn’t end up on your plate. And worse, some foil tears and comes to your plate along with the potatoes. I also tested this recipe using parchment paper to line the pan. This was slightly better in that the cheese didn’t stick to it. But it didn’t brown as well and get that nice crunchy Parmesan crust. Hope that makes me seem like less of a dope :). Have a great day! -Christine
OMG…..these were hot-diggidy-danged-dog-delish! didn’t have chives so had to finely minced the green part of a green onion……everyone acted like their lives depended on eating these spuds up, fighting over the “crusties” totally a thumbs-up LIKE ;0)
★★★★★
I am so so so happy that you liked this recipe. It is one of my all-time favorites. Thanks so much for letting me know!
Yowsers! I love those potates!
★★★★★
Everything about these sounds absolutely delicious! I have such a weakness for potatoes. :)
ummm potatoes are my absolutely favorite and a must for any breakfast/brunch! I must give your recipe a try! Thank you again for organizing such a wonderful event!!!
Yummm perfect recipe to use for my Black Gold Farms red potatoes!!!
Exactly! Have you tried the Black Gold Farms potatoes yet? Totally delicious!!!
This is exactly what I need, for I cannot seem to master the usual home fries that tend to grace brunch tables everywhere. Throw it all in the oven and let it be–just my style! Thank you for organizing Brunch Week and doing all the hard work–the rest of us just do what comes naturally–share our food love. <3
Carrie,
You’re welcome. I really enjoyed it and am so very grateful that you contributed such beautiful recipes and for your enthusiastic participation throughout the week. It meant the world to us. Thank you! And glad you like the looks of my potatoes. I am also a throw-it-all-in-the-oven kind of girl. If it’s in the oven, I can focus on other things.
Your BrunchWeekers appreciate you, too! :) And those potatoes look delicious.
Thanks Allison! Loved having you along for the ride. We need to meet up at some point so we can talk all things food and linguistics. So funny to have found someone with whom I have so much in common!
The only word I can think of is yummy.
This BrunchWeeker loves you. You and Terri have pulled of an amazing week long event filled with enticing recipes, amazing giveaways and outstanding women. We all thank you!
These potatoes look fantastic! I can’t wait to try them. And hey, the messier the pan the better the food!
★★★★★