Recipe: Roasted Spicy Parmesan Potatoes

Roasted spicy parmesan potatoes – the perfect side dish. These roasted potatoes are cheesy, rich, and full of flavour. The spices add a Mexican twist and complement the salty parmesan perfectly. Okay, let’s get cooking!

If you recognize a bit of this post, it’s because I updated the roasted parmesan potato recipe from a couple of summers ago. Time to spicy things up for fall! Oh, and don’t forget about the Spice Merchant.

Ingredients

• bag of baby potatoes
• 1 teaspoon of chili powder
• 1/2 teaspoon of jalapeño spice
• 200g of fresh parmesan cheese
• 2 tablespoons of melted salted butter
• 1 tablespoon of chopped cilantro
• salt and pepper to taste

First, set the oven to 400 degrees on roast. Then, parboil the baby potatoes whole, after you’ve forked them a few times, of course. You want them to boil for about 5 minutes. While they’re boiling get out a sheet pan and line it with parchment paper. Shred the parmesan cheese and lay it down on the sheet pan.

Once the potatoes are done boiling, cut them in half and put them in a bowl and gently toss 1/2 the butter, spices, and salt and pepper.

Then, place them cut side down on the sheet pan. Cook for roughly 25 minutes and then slide into a large bowl and toss in the remaining melted butter and chopped cilantro.

Dish up and serve!

These potatoes are so good – they’re perfect right out of the oven, but are just as tasty as leftovers.

I know I say this a lot, but serving food in white dishes makes the food pop! Don’t get me wrong, I love going to restaurants who serve the most stunning dish in playful plate-wear, yet for me, at home, white is best.

Well, there you have it, one awesome side dish! These roasted spicy parmesan potatoes will spice up any Sunday dinner.

Thanks so much for stopping by – cook up and eat up!

See you again soon.