From THE moment I saw these Parmesan Herb Roasted Potatoes by The Fountain Avenue Kitchen I knew. I knew we would become very close. These potatoes and I. The Parmesan cheese creates a crispy coating on the tender well seasoned potatoes. Heavenly really.
We made them 4 days in a row. Small batches of course, but nonetheless, we couldn’t get enough of them. If we hadn’t run out of my new bff Wild Mushroom & Sage Olive Oil I’m pretty certain we’d be on day 10 in a row by now.
Because I don’t follow recipes well, we may have taken a few detours off the original recipe. For starters I missed the part about sprinkling the Parmesan cheese into the baking pan before placing the ‘baking‘ potatoes cut-side down in the pan. I am Libby with Lemony Thyme and I promise I can cook :) So here’s how our version goes.
We used ‘petite‘ potatoes (tiny Idaho or Yukon Gold both worked well…remember we ate these 4 days straight), sliced in half. We coated them with a generous amount of Wild Mushroom & Sage Olive Oil (or you can use your favorite EVOO). Then we tossed in a couple handfuls of fresh herbs. For us that meant the ones that came back from last year….Rosemary, Thyme, and their sister Sage.
Into that we grated fresh Parmesan cheese (as I write I talk to myself…and in my head I just sounded like Sandra Lee….’IN. to THAT. we grated’…sorry, moving on). Salt & pepper…everything squinched up in a Ziploc bag then poured out onto a baking pan. I also missed the part about cut-side down. So I cooked mine about 20 minutes then flipped them over and cooked them another 15 minutes. At this point both sides were feeling the Parmesan crusty love….I’m pretty sure that’s winning.
Recipe Note: My mom & dad in-law gave me a wonderful birthday gift certificate to Gabby’s Olive Branch. A new shop in town that sells an amazing assortment of Premium Olive Oils, Balsamic Vinegars, and other foodie delights. Not only is their store one big tasting bar where they walk you through and suggest dozens of flavor combinations and pairings (providing samples along the way), but they are passionate about their products. Not all olive oil is created equal. Tony and Kathy share their knowledge and enthusiasm for the Truth in Olive Oil and it’s many health benefits. We are so fortunate to have this gem right in our back yard. If you’re looking for a fabulous gift for you or a friend, give them a call or visit their website to learn more.
- 1 lb. petite Idaho or baby Yukon gold potatoes, sliced in half
- ⅓ cup grated Parmesan cheese
- ¼ cup EVOO, better yet Wild Mushroom & Sage Olive Oil
- 1-2 handfuls fresh herbs (such as rosemary, sage, and thyme)
- salt & pepper
- Preheat oven to 375 degrees.
- In a large zipper top bag or mixing bowl, toss potato halves with olive oil, Parmesan cheese, herb sprigs, salt & pepper.
- Pour onto a shallow rimmed baking sheet in a single layer.
- Bake for 20 minutes, then using a spatula turn potatoes over and bake another 15 minutes.
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Hi Libby,
Thank you so much for making my Parmesan Crusted Potato recipe! We love them with the little potatoes–perfect poppers for an appetizer or side dish–and I bet your wild mushroom and sage olive oil was delicious on them. It has been a few weeks since we have eaten them here, and seeing your pictures with all the fresh herbs is reminding me to put potatoes on my market list! So glad you enjoyed!!
Ann
Thank you for coming by Ann. We’re making them again tonight to have with ribs. Going to try Tuscan Herb Olive Oil this time. Thank you again for the wonderful recipe inspiration. It’s a real gem. Libby