DESCRIPTION
The potatoes are roasted on a bed of shredded Parmesan cheese that browns and forms an amazing, cheesy crust on the potato.
Ingredients
Units
Scale
- 3 lbs. of small red potatoes, halved
- 4 medium-sized onions, peeled and quartered
- 3 Tbsp. olive oil (divided)
- 3 cups (about 4 oz.) shredded Parmesan cheese
- 1/2 tsp. coarse salt
- 1 tsp. dried thyme leaves
- 2 Tbsp. roughly chopped chives (optional)
Instructions
- Preheat the oven to 450°F.
- Rub a large non-stick baking sheet with 1 tablespoon of the olive oil.Â
- Sprinkle the Parmesan cheese all over the oiled pan in an even layer.
- In a large bowl combine the potato halves, onion quarters, the remaining 2 tablespoons of olive oil, salt, and thyme.
- Place the potatoes on top of the Parmesan cut side down. Scatter the bits of onion all around.
- Roast in the oven 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, about 35-40 minutes,. If you want all of the potatoes to have a crunchy crust, move some crispy ones from the edge to the middle, and middles ones that haven’t gotten as crunchy to the edge and roast for another 10 minutes.
- Remove the pan from the oven.
- Scatter the chives, if using, over top to serve.
Love this recipe? I’d appreciate it if you could scroll down and add a *5 star rating* to help others know they’ll love it as well!