Potatoes seasoned with herbs & parmesan cheese, and roasted till golden crisp. These Parmesan Roasted Potatoes are the perfect side-dish for any occasion.
Boil Potatoes: Wash and dry potatoes and add them to the pot. Add water, close the lid and pressure cook them for 5 minutes using the 'Steam' or 'Pressure Cook' mode. Manually release pressure, then transfer the potatoes to a mixing bowl and discard the water.
Season potatoes: Cut the potatoes in half, or quarter them based on their size. Add olive oil and seasoning and toss well. Now add the parmesan cheese and toss. (By adding the cheese later, we ensure that the potatoes get seasoned evenly before the cheese sticks to them.)
Crisp potatoes: Turn on Saute on medium heat. When it displays hot, add the seasoned potatoes, face side down. Try not to overlap them as we want a crisp exterior on all of them. Cook the potatoes, till they form a nice golden crust. This may take around 5-8 minutes. You may have to monitor the potatoes as the cheese can burn really fast.
Oven Roasted Parmesan Potatoes
Season potatoes: Cut the potatoes in half, or quarter them based on their size. Add olive oil and seasoning and toss well. Now add the parmesan cheese and toss well.
Roast Potatoes: Preheat the oven to 400°F. Line a baking sheet with aluminum foil (for easy clean-up). Place the potatoes in a single layer, face side down. Place the baking sheet on the lowermost rack of the oven and bake for about 20-25 minutes, or until the cheese forms a light golden crust.
Air Fryer Parmesan Potatoes
Season potatoes and air fry: Cut the potatoes in half, or quarter them based on their size. Add olive oil and seasoning and toss well. Place them cut side down in the fryer basket in a single layer. Cook at 400°F for 10 minutes.
Coat with parmesan: Transfer them back into a mixing bowl. Add a tablespoon of olive oil and grated parmesan cheese, and mix well to coat the potatoes.
Air fry to crisp: Spread them evenly in the fryer basket. Cook at 400°F for 10 minutes or until crisp on the outside and cooked through.
Garnish
Garnish with melted butter and chopped chives. Cool 5 minutes before serving. Enjoy!
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Notes
Different sizes of potatoes: In this recipe, I use baby gold potatoes, about 1.5 inches in diameter. The same recipe will work for baby red potatoes of the same size. If using regular size gold or red potatoes, cut them into approximately 1-inch cubes.
Even cooking: To ensure even cooking, cut the potatoes about the same size.
Parmesan cheese: You can use store-ready grated parmesan cheese or grate a block yourself. I've tried both kinds and the recipe turns out delicious both ways.
Finishing with butter: This step is totally optional, but one that takes this dish to the Roasted Potatoes Hall of Fame! I highly recommend it.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.