Description
Crispy roasted fingerling potatoes coated with a flavorful blend of smoked paprika, garlic, and Parmesan cheese, garnished with fresh parsley for a delicious side dish.
Ingredients
Scale
Potatoes
- 1 1/2 pounds fingerling potatoes (30 to 34 potatoes)
Seasonings and Oil
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon freshly ground black pepper
Cheese and Herbs
- 2 ounces Parmesan cheese
- 5 to 6 sprigs fresh parsley
Instructions
- Preheat Oven: Arrange a rack in the middle of the oven and heat the oven to 400°F to prepare for roasting the potatoes evenly.
- Prepare Potatoes: Cut the fingerling potatoes in half lengthwise and place them in a roasting pan or rimmed baking sheet. Drizzle with olive oil and sprinkle all the seasonings—kosher salt, smoked paprika, garlic powder, onion powder, and black pepper. Toss the potatoes thoroughly to coat them evenly, then arrange them in a single layer cut-side down.
- First Roast: Roast the potatoes in the oven for about 30 minutes or until the bottoms start turning golden-brown, indicating they are crisping up nicely.
- Grate Cheese and Chop Parsley: While the potatoes roast, finely grate the Parmesan cheese until you have about 1 cup lightly packed, and chop the fresh parsley leaves to yield about 2 tablespoons.
- Flip and Add Cheese: Carefully flip each potato cut-side up using tongs or a thin spatula. Sprinkle the grated Parmesan evenly over the potatoes, allowing some cheese to fall onto the pan, which will crisp up beautifully.
- Second Roast: Return the potatoes to the oven and roast for an additional 10 minutes until the potatoes are fully cooked and the Parmesan cheese is crisp and golden-brown.
- Garnish and Serve: Remove from the oven and sprinkle the finely chopped fresh parsley over the potatoes before serving to add a fresh, vibrant flavor.
Notes
- For extra crispiness, use a baking sheet that allows air circulation around the potatoes.
- You can substitute smoked paprika with regular paprika if preferred, but it will slightly alter the smoky flavor.
- If fresh parsley is unavailable, dried parsley can be used, but add it after roasting to maintain flavor.
- Fingerling potatoes work best for this recipe due to their size and texture; baby potatoes can be a substitute if needed.
- Make sure the potatoes are arranged in a single layer without overlapping to ensure even roasting.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 10 mg
