Parmesan Roasted Potatoes

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.

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.

These roasted potatoes are seriously amazing. You fill a pan with a bed of grated Parmesan cheese. Then you add red potatoes (cut-side-down) and onions. The cheese sticks to the potatoes at the edge of the pan and gets crunchy. In the middle of the pan, the cheese stays a bit gooey. Crunchy cheesy gooey potatoes and sweet onions. Hard to get better than that!

The Best Roasted Potato Recipe Ever: Parmesan Red Potatoes with Vidalia Onions. Try it instead of hashbrowns for brunch. By @cookthestory

I sometimes make these potatoes as an alternative to hashbrowns for brunch because they go into the oven and I don’t have to get sweaty standing over the stove monitoring them.

I’ll tell you something though. Your pan is going to be a mess and there’s nothing you can do about it. If you put foil on it first, the cheese sticks to the foil and you don’t get to eat it. If you put parchment down, then the cheese doesn’t brown as well.

You’re just going to have to let the pan soak. And then I’d suggest asking one of your lovely guests to do the washing up.

And now, the Best Roasted Potato Recipe I’ve Ever Made:

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Parmesan Roasted Potatoes


  • Author: Allie McDonald
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 8

Description

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

  1. Preheat the oven to 450ºF.
  2. Rub a big metal pan (11″x17″ is ideal) with 1 teaspoon of the olive oil.
  3. In a large bowl combine the potato halves, onion quarters, the remaining 2 tablespoons of olive oil, the salt, and the thyme.
  4. 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.
  5. Sprinkle the Parmesan cheese all over the prepared pan in an even layer of white snow.
  6. Place the potatoes on top of the Parmesan cut side down. Scatter the bits of onion all around.
  7. 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.
  8. Remove the pan from the oven.
  9. 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!
  10. Scatter the chives over top and EAT!

 

This post originally appeared in May of 2013 and has been revised and republished in December of 2018.