Oven Roasted Potatoes with Parmesan and Thyme have a delicious crispy exterior and fluffy interior. You won’t be able to resist these bites of goodness.
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Everyone who knows me, knows that I love carbs. Pasta, rice, potatoes…I don’t say no to any of them. I could never go on a low or no carb diet, because I wouldn’t make it very long. But I also eat carbs in moderation. I almost never have them at breakfast, and I usually choose between lunch or dinner. Plus, when I cook at home I eat true portions, not the ridiculous restaurant servings.
For a long time, I didn’t eat anything other than russet potatoes. I know sweet potatoes are good for you, but I couldn’t get past the mushy texture. I eat them more often now, but still not regularly. And when I was younger I really don’t recall a wide variety of potatoes readily available in the large grocery stores. Of course that has changed, and most stores now carry at least 4-5 potato varieties. I see a lot of Yukon gold, red, fingerling, and purple at the stores now. I do still buy russet potatoes, but when I have the choice between russet and Yukon gold I’ll always go gold because of the thinner skin and fluffier texture.
French fries are probably my favorite way to eat potatoes, and I eat them way more often than I should. I don’t eat them at home though, because I very rarely deep fry. I’ve been gun-shy to make fries at home, because I don’t want to mess them up. That’s definitely something I need to work on. On the other hand, with Oven Roasted Potatoes with Parmesan and Thyme, I’ve mastered a great substitute
I’ve made Oven Roasted Potatoes many times over the years. I originally used russet potatoes, but I didn’t always get the golden crust that I love so much. Plus russet potatoes are huge, and I always ate way too much. A couple of years ago I switched to Yukon gold, but I couldn’t always find Yukon gold potatoes in my local grocery store. So I went for long periods of time without making Oven Roasted Potatoes. Red potatoes are my new favorite for this dish because the red skin creates a really beautiful color contrast. But honestly, purple or gold will work great as well. Baby potatoes work best because you only cut them in half, so each piece has 3 sides of crispy potato skin
KEYS TO PERFECT OVEN ROASTED POTATOES
- Par-boil the potatoes for 7-10 minutes. Add the potatoes to cold water, and bring to a boil, and drain when a fork easily pierces through the flesh
- Score the flesh of the potatoes with a fork once they’re cool enough to handle, to help develop a crisp coating
- Put the pan with oil into the oven while the oven heats up, so the potatoes absorb less oil
Yes, you will need oil for these Oven Roasted Potatoes, but you don’t need a lot. Plus, when you heat the oil and pan in the oven as the oven heats, that reduces the amount of oil the potatoes absorb. Another key is to use an oil with a high smoke point. My top choice is Avocado Oil, for it’s silky texture and buttery flavor. Canola Oil is a good alternative
When I eat french fries I always use ketchup as a condiment. For a few years I mixed ketchup and mayonnaise, but I can’t remember the last time I did that. My favorite condiment for these Oven Roasted Potatoes is mustard. I really like the combination of spicy brown mustard and yellow mustard. Sometimes the spicy mustard by itself is a little too grainy, so the yellow mustard adds a creamy texture and lessens the bite.
For a long time, I only seasoned these Oven Roasted Potatoes with salt. Recently I’ve begun to experiment with other seasonings, but I still want the flavor and crunch of the potatoes to dominate. I grow a lot of herbs in the summer, and fresh herbs are such a great way to add a flavor punch to any dish. Thyme adds a very nice earthy flavor to potatoes. Rosemary is a classic partner for potatoes, but it is powerful…a little goes a long way. Fresh grated parmesan adds a wonderful nutty flavor to the potatoes.
I keep Oven Roasted Potatoes high on my meal plan list, and I’m excited to experiment with purple potatoes, and with other herbs.
Oven Roasted Potatoes with Parmesan and Thyme
- 12 baby potatoes, rinsed and cut in half
- 3-4 Tablespoons Avocado oil or canola oil
- 1 Tablespoon fresh grated parmesan
- thyme, for seasoning
- coarse sea salt, for seasoning
Line a baking pan with aluminum foil and add oil. Turn oven to 400 degrees, and add pan immediately so everything heats up at the same time
Fill a medium saucepan with cold water. Add a little salt, and potatoes. Bring to a boil, and par-boil for 7-10 minutes. Potatoes are ready when you can pierce the flesh easily with a fork
Drain potatoes, and allow to cool for about 3 minutes, or until they are cool enough to hold
Using a fork, score the flesh of the potatoes
When the oven is ready, add the potatoes, flesh-side down. Potatoes should sizzle immediately.
After 10 minutes, turn potatoes to one side. Allow to cook for another 10 minutes, then turn potatoes again and cook for 10 minutes
If needed, turn potatoes back to flesh side and allow to cook for a few more minutes
Remove potatoes and drain on a paper towel. Immediately season with coarse sea salt
Finish by seasoning with parmesan cheese and thyme.
Serve with dipping sauce combination of spicy brown and yellow mustard
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