Parmesan Roasted Red Potatoes Recipe
These Roasted Red Potatoes with Parmesan are a simple, classic side dish that the whole family will love. They’ve got a crispy Parmesan crust, flavored with garlic, onion and Italian seasoning, and perfectly tender insides.
Servings: 8 people
Calories: 161kcal
Ingredients
- 3 pounds red potatoes (washed and quartered)
- 6 tablespoons avocado oil divided
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 2/3 cup Parmesan cheese (grated)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 425 degrees F.
- Place potatoes in a large bowl or a ziplock bag and drizzle them in 3 tablespoons of avocado oil. Toss the potatoes until evenly coated, then add the garlic powder, onion powder, Italian seasoning, Parmesan cheese, salt, and pepper. Toss again until the potatoes are evenly coated.
- Coat a baking sheet with another 3 tablespoons of avocado oil, spreading it evenly. Remove potatoes from the bowl or ziplock bag onto the baking sheet, squeezing out as much of the seasoning from the inside of the bag as possible. Place the potatoes on an even layer on the baking sheet.
- Bake in your preheated oven for about 20 minutes, or until the edges of the potatoes begin to brown. Using a spatula, turn the potatoes and cook for another 15-20 minutes so the other side can brown.
- Once the potatoes are golden brown, remove from the oven and season with additional salt and pepper to taste. Serve immediately and enjoy!
Video
Notes
- For the avocado oil, you can substitute olive oil.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- To Reheat, either warm in a microwave or transfer to a preheated 350 degree oven for about 10 minutes until warm.
Nutrition
Calories: 161kcal | Carbohydrates: 19g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 300mg | Potassium: 528mg | Fiber: 2g | Sugar: 2g | Vitamin A: 73IU | Vitamin C: 10mg | Calcium: 114mg | Iron: 1mg