Description
These Healthy Parmesan Roasted Potatoes are a delicious twist on classic roasted potatoes, featuring crispy thin slices coated with garlic, smoked paprika, and a blend of parmesan cheeses. Soaking the potatoes in ice water before roasting helps achieve maximum crispiness, making them a perfect savory side dish or snack that’s both flavorful and wholesome.
Ingredients
Potatoes and Soaking Liquid
- 8 russet potatoes
- 2 cups ice
Seasonings
- 1½ tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp kosher salt
- 1 tsp black pepper
Oils and Cheese
- ½ cup olive oil
- ¼ cup shredded parmesan cheese
- ¼ cup grated parmesan cheese
Fresh Herbs
- 2 tbsp parsley, chopped
- 2 tbsp chives, chopped
Instructions
- Prepare Potatoes: Wash the russet potatoes thoroughly and slice them into thin, even rounds. Place the sliced potatoes in a large bowl.
- Soak Potatoes: Add enough water to the bowl to cover the potatoes completely. Add 2 cups of ice to the water and let the potatoes soak for about 30 minutes. This step removes excess starch and helps the potatoes become crispier when roasted.
- Dry Potatoes: After soaking, drain the water and pat the potatoes dry thoroughly using paper towels. Removing moisture is essential for crisp roasting.
- Preheat Oven: Preheat your oven to 450°F (232°C) to ensure a hot environment for roasting the potatoes evenly and quickly.
- Season Potatoes: Place the dried potatoes inside a large resealable plastic bag. Add garlic powder, smoked paprika, kosher salt, and black pepper. Seal the bag and shake vigorously to evenly coat the potatoes with the spices.
- Add Oil: Pour the olive oil into the bag with the seasoned potatoes, reseal, and shake again to coat all slices uniformly in oil.
- Arrange on Baking Sheets: Remove the potatoes from the bag and spread them out in a single layer on parchment paper–lined baking sheets. Use more than one baking sheet if needed to avoid overcrowding for crisp edges.
- Roast Potatoes: Bake in the preheated oven for 35–40 minutes, or until the potatoes are cooked through and have developed a golden brown, crispy exterior.
- Toss with Cheese and Herbs: Transfer the hot roasted potatoes immediately to a large bowl. Add both the shredded and grated parmesan cheeses along with the chopped parsley and chives. Toss gently to coat the potatoes evenly.
- Serve: Serve the Parmesan roasted potatoes hot, accompanied by ranch dressing or ketchup for dipping.
Notes
- Soaking the potatoes in ice water is key to achieving maximum crispiness by removing excess starch.
- Using both shredded and grated parmesan adds texture and richer cheesy flavor.
- Ensure the potatoes are spread in a single layer on the baking sheet to roast evenly and prevent steaming.
- Russet potatoes are ideal for roasting due to their starchy texture and ability to crisp well.
- For an extra kick, sprinkle a pinch of cayenne pepper along with the paprika.
