There are about a thousand ways to make potatoes, baked, boiled, fried, mashed…the list goes on and on. You may be asking, is there yet another way to make a tater? Is there anything that even comes close to a baked potato smothered in butter and sour cream? Is there a tater that rivals a bowl of creamy mashed potatoes? This simple oven roasting method produces some of the tastier taters you will ever eat. This method produces soft, fluffy-on-the-inside potatoes with a crisp, cheesy bottom that’s utterly delightful. Easy to make and delicious to eat are my top criteria when it comes to a new recipe and this one checks both boxes. You’re gonna love these!
Start by placing potatoes in a large pot of water and bring to a boil over high heat.
Bring water to a boil. Once water boils, cook potatoes for 10 minutes.
Drain potatoes.
Preheat oven to 425℉.
In a small bowl combine 2 tablespoons Parmesan cheese, salt, pepper, red pepper flakes, garlic powder, Paprika, and Italian seasoning.
Stir to combine. Set aside.
Pour melted butter in a baking dish large enough to hold all the potato halves in a single layer.
Sprinkle seasoning mix over the melted butter in the casserole dish.
Cut par-boiled potatoes in half and place them cut side down in the casserole dish.
Baste potato skins with additional melted butter.
Add a sprinkle of Parmesan cheese.
Bake for 25-35 or until potatoes are soft when pierced with a fork and cut side is golden brown.
Just look at those crispy bottoms! The butter and seasonings crisp up while the potatoes are roasting in the oven to create a crispy, cheesy bottom that’s utterly, mouthwateringly, delectable.
These potatoes are one of my top ten favorites! Easy to make and utterly delicious to eat! Serve them up with a side of Ranch dressing for dipping if desired. Because everything is better served with a side of Ranch dressing. Just ask any kid, they will tell you everything is better with Ranch.
Oven Roasted Parmesan Potatoes
Equipment
- 13×9 inch oven safe casserole dish
Ingredients
- 2-3 lbs small red potatoes, cut in half
- ½ stick butter, melted
- 1 tsp Italian seasoning
- 1 tsp Paprika
- 1 tsp garlic powder
- 1 tsp red pepper flakes, optional
- ½ tsp salt
- ½ tsp pepper
- 3 tbsp Parmesan cheese, grated
- 1 tbsp butter, (for bastting) melted
- Ranch dressing, optional
Instructions
- Preheat oven to 425℉.
- Place potatoes in a lage pot of water and bring to a boil. Once water boils, cook potatoes for 10 minutes.
- Drain potatoes.
- In a small bowl combine garlic powder, Italian seasoning, Paprika, red pepper flakes, salt, pepper, and 2 tablespoons Parmesan cheese. Set aside.
- Pour melted butter in a baking dish large enough to hold all the potato halves in a single layer.
- Sprinkle seasoning mix over the melted butter in the casserole dish.
- Cut potatoes in half and place them cut side down in the casserole dish.
- Baste potato skins with additional melted butter, and add a sprinkle of Parmesan cheese.
- Bake for 25-35 minutes or until potatoes are soft when pierced with a fork and the cut sides are golden brown and crisp.
- Serve with a side of Ranch dressing for dipping if desired.
Did You Make This?
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