Skip to content
Instructions:
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, toss the potatoes with olive oil, melted butter, garlic, salt, black pepper, and Italian seasoning until well coated.
- Spread the potatoes cut-side down in a single layer on the prepared baking sheet.
- Roast for 30 to 35 minutes, until golden brown and fork-tender.
- Remove from the oven and sprinkle the Parmesan evenly over the potatoes.
- Return to the oven and roast for an additional 5 to 7 minutes, until the cheese melts and forms a crispy, golden crust.
- Garnish with fresh parsley if desired and serve immediately.
Variations
- Add a pinch of smoked paprika for subtle warmth.
- Use Pecorino Romano instead of Parmesan for a sharper bite.
- Toss with rosemary or thyme for an herb-forward version.
- Finish with a squeeze of lemon for brightness.
Tips
- Always use freshly grated Parmesan for the best melt and crisp.
- Avoid overcrowding the pan so the potatoes roast instead of steam.
- Serve immediately for maximum crunch.
- For extra steakhouse texture, broil for the last 1 to 2 minutes while watching closely.
