Roasted red potatoes have butter and a crusty parmesan coating. The red potatoes get soft with the crispy layer of seasoning and cheese you crunch into.
Roasted with Parmesan Alternative to Fries
My husband and I are frequently looking for variations on our side dishes. We always seem stuck in a rut with the same old side dishes.
I love potato wedges cut, seasoned, and baked. The twist of this recipe, having half or a fourth of a potato sitting in seasoned butter, sounded terrific to try. I had seen recipes that were seasoned with basil and oregano. I wanted to try Italian seasoning and add the onion and garlic powder since we are not substantial oregano fans. Some Italian seasoning has it, but not as much as if you used straight oregano.
We loved this. Next time I make them, I want to use some cajun seasoning instead of Italian seasoning. This dish is versatile enough to change the herbs
This was a refreshing change from the seasoned potato wedges we used to. I still love them and will do a recipe for them soon, but these were quite different. The soft potato and the crispy side made for a great combination. The side that was in the seasoned butter crisped that side. This allowed us to have crispy and soft potatoes all in one.
The soft potatoes with the crunch on the side that bakes in the butter and parmesan make them super delicious.
Simple to Make
This dish is not too involved or has too many unusual ingredients that it can be made quickly and without a particular run to the store. The red potatoes are great because they tend to be small. The tiny ones are best to half and the larger ones to fourth.
The scoring is the one thing that helps the seasoning soak in, and the potatoes get good and done through and through. I make a latticework on the potatoes, allowing the seasoning to soak in and the potatoes to get done quicker.
Ingredients Needed
Red Potatoes: I like red potatoes the best for this, as they are small. You could use Yukon gold as well since they have thin skin. Russet potatoes could be used, but they are a little big to half, so that would be more difficult.
Butter: Salted butter is my go-to. I rarely use unsalted butter. If you do not tend to use butter, you could use your favorite margarine stick.
Onion Powder: I like to use fresh onions, but this needs to be the powder so it can be in the crusty layer that bakes to these potatoes.
Garlic Powder: Same as the onion powder, you want this to incorporate with the crusty goodness that the butter mix makes.
Italian seasoning: I use a store brand of this. I do try to pick one that does not have salt, that way; I can salt to taste without being concerned about how much salt is in the seasoning mix.
Parmesan – I found the ground parmesan used to top spaghetti and pizzas to work the best. Grated would work, but again the almost powder form Parmesan allows the delicious crust to form on the potatoes.
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