Parmesan Crusted Roasted Potatoes

Crispy parmesan crusted roasted potatoes are the perfect side to accompany a roast dinner. Coated in a herb and parmesan mix, they are the best!

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Course: Side Dish

Cuisine: American

Diet: Gluten Free

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Servings: servings

Calories: 390kcal

Peel and chop the potatoes into halves or quarters depending on the size. Place in a large pot of salted water and bring to a boil. Boil for 15 to 20 minutes til fork tender. Drain and set to one side to let cool.
Pre heat the oven to 430F / 220c. Line a baking sheet with foil or parchment with a light spray of oil.
Combine the rest of the ingredients in a large bowl.
One by one, place each piece of potato in the bowl and use your hands to coat it with the mixture. Place onto the prepared baking sheet. Repeat until all of the potatoes are coated.
Roast in the oven for around 40 minutes or until the potatoes are crispy and golden brown.

Start the potatoes to boil in cold water. If you add them to boiling water the outsides will cook quickly and the middles will be raw.
Boil the potatoes in salted water. This will help to add flavor right from the start.
Boil the potatoes til fork tender. A fork should be easily inserted. but take care no to over cook them, they should hold their shape and not fall apart.
Allow the potatoes to cool before coating them. Let them sit for 10 minutes in the sieve so that they are cool enough to handle.
There's no need to flip the potatoes halfway through cooking. If your oven is anything like mine and runs at a different temperature at the back, you may want to turn the tray around halfway through so that they cook evenly.