The Best Roasted Red Potatoes | Easy & Flavorful

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: none

Nutritional yeast provides a cheesy flavor with fewer calories.

Get a pot (cast iron preferred) and fill it about a quarter of the way with water.

Add 1 cup of beef stock to the water.

Add 1 teaspoon of baking soda to the water.

Bring the water and beef stock mixture to a boil.

Preheat the oven to 425°F (or 400°F for convection oven).

Cut red bliss potatoes into quarters (wedges).

Season the potatoes in a stainless steel bowl with salt and black pepper.

Melt 1/2 stick of unsalted butter and mix with 1/4 cup of extra virgin olive oil and 1 teaspoon of garlic.

Pour the butter and oil mixture over the seasoned potatoes and mix well.

Add some dried chopped rosemary and grated Parmesan cheese to the potatoes and mix again.

Once the water is boiling, carefully add the potatoes to the pot.

Par boil the potatoes for about 7-10 minutes until they are fork or knife tender (60-70% cooked).

Drain the potatoes and return them to the bowl.

Add more rosemary and Parmesan cheese to the drained potatoes.

Rough up the potatoes in the bowl to break down the starch.

Spread the roughened potatoes in a single layer on a sheet pan, ensuring they do not touch each other.

Roast the potatoes in the preheated oven for 15 minutes, then flip them.

Continue roasting for another 20-25 minutes until golden and crispy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens