Your crispy roast potato dreams are answered with this recipe! Potatoes are coated with a light Parmesan cheese mixture and roasted until golden with an irresistible crunch.
This recipe calls for red potatoes, but you can use almost any potato. Red potatoes are normally quite small, so if your potatoes are larger, simply cut them in thirds or quarters.
I am the submitter of this recipe and I’m delighted that you are enjoying it. I wanted to point out that AR changed my recipe when they published it. You will definitely need more than one teaspoon of oil to coat your pan otherwise your potatoes will likely stick. First spray your pan with non-stick cooking spray and then pour in enough oil to coat the pan. When I make these I make half of this recipe in a 10" cast iron skillet. Even though I don't measure, I'd say I use about one tablespoon of oil to coat my pan. I hope this helps. - 12 Aug 2013 (Review from Allrecipes USA and Canada)
Very good. A trick I learned from a friend years ago, if you parboil your potatoes for just a few minutes you will yield a crispier roasted potato. - 05 Aug 2013 (Review from Allrecipes USA and Canada)
I was looking for a new recipe for roasted red potatoes and I couldn't be more pleased with this one. I used about a tablespoon of oil to coat the baking pan. I chopped the potatoes (husband's personal preference) and simply mixed with the cheese and spices, and spread onto baking pan. Per the instructions, I roasted for 20 minutes, stirred them and continued roasting for additional 20 minutes. They were absolutely delicious and we all (4) enjoyed them! This was an easy, enjoyable recipe that I will be making again! - 21 Aug 2013 (Review from Allrecipes USA and Canada)