-
Spread the seasoned potato coins in a single layer on the prepared baking sheet, leaving a bit of space between them for optimal crispiness. This step is crucial! If they’re too close together, you’ll end up with steamed rather than crispy potatoes. Now, sprinkle the grated Parmesan evenly over the top of the potatoes. It’s amazing how that cheesy crust forms as they bake!
-
Pop the baking sheet into the preheated oven and roast for about 25-30 minutes, flipping the potatoes halfway through to ensure they cook evenly. When they come out, they should be beautifully golden and crispy. Finish with a sprinkle of fresh parsley for a pop of color and flavor. Trust me, you won’t want to miss this final touch!
Pro Tips for Best Results
I tested this recipe using different potatoes, and my absolute favorite has been the baby Yukon golds. Their buttery texture is a game-changer! However, if you can’t find them, fingerling or red potatoes will work beautifully too. Just make sure they are similar in size for even cooking.
Sometimes I like to add a little heat to the mix. A pinch of red pepper flakes or some smoked paprika can elevate the flavors to another level. It’s a simple variation that adds a punch without overwhelming the dish. I often sprinkle these on just after adding the Parmesan before popping them in the oven.
Lastly, don’t shy away from letting them bake a bit longer if you want a deeper crunch! Every oven runs a little differently, so keep an eye on them during the last few minutes for that perfect golden color.
Common Mistakes to Avoid
One of the biggest mistakes I made the first time I made these was overcrowding the baking sheet. I thought it would be okay to fit more on there, but I ended up with soggy potatoes instead of crispy ones. So, give them their space and let them shine separately!
Another misstep is skipping the flipping halfway through. I know it feels tedious, but that’s what helps get a uniform crispiness! I learned this the hard way with patchy potatoes; some were perfect while others were pale and sad.
Also, be wary of under-seasoning. If you’re used to adding salt at the end, remember to season beforehand! Those baby potatoes absorb the flavors as they roast, so a little salt upfront goes a long way. (See the next page below to continue…)