Roasted Parm & Parsley Potatoes, Millie's

Millie Johnson


The parmesean cheese in these roasted potatoes gives it a delightful cheesy crunch !

★★★★★ 1 vote
10 Min
40 Min


5 large
potatoes, cut into 2 inch chunks
1/4 c
olive oil
1 1/2 Tbsp
parsley flakes
1 Tbsp
chives, dried or fresh
1 tsp
kosher salt
1 1/2 tsp
worcestershire sauce
1/4 tsp
black pepper
1/8 tsp
celery seeds
1/4 tsp
crushed red pepper * optional
1/3 c
fresh grated parmesean cheese


1Pre heat oven to 375 degrees. Spray sheet pan with non-stick spray.
2In small bowl add olive oil then mix in parsley, salt, pepper, celery seed, chives, worchestershire sauce and crushed red pepper. Set aside.
3Peel, rinse, and cut potatoes into 2 inch chuncks
4Pour herbed olive oil mixture over potatoes and coat well.
5Dump onto baking sheet and spread out. Cover with foil. Bake 20 minutes.
6Remove foil, stir then spread back out, then sprinkle parmesean cheese over the top potatoes. It is ok if cheese does not stay on potatoes. The cheese will crisp up. Bake for 15 to 20 minutes or till potatoes are tender.
7Stir then transfer to serving dish. You may need to break up some of the parmesean cheese crispys.

About this Recipe

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: Italian
Dietary Needs: Gluten-Free
Other Tag: Quick & Easy