Parmesan Roasted Potatoes Finished with Bread Dippers Blend Olive Oil

These Parmesan Roasted Potatoes get their final savory lift from Bread Dipper’s Infused Olive Oil Blend, adding a warm finish that makes every crisp edge and tender center taste even more inviting.

Garden Infuzions

Parmesan Roasted Potatoes Finished with Bread Dippers Blend Olive Oil

Golden roasted potatoes tossed with Parmesan and finished with Bread Dipper's Infused Olive Oil Blend for a warm, savory bite that feels right at home on any table.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Dinner, Side Dish

Cuisine: American, Italian

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 2 1/2 pounds Yukon Gold potatoes cut into 1-inch pieces
• 3 tablespoons olive oil
• 2 tablespoons Bread Dipper's Infused Olive Oil Blend
• 1/2 cup grated Parmesan cheese
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley
• 1/2 teaspoon paprika
• 2 tablespoons chopped fresh parsley
• 2 tablespoons finely grated Parmesan cheese for finishing

Equipment

• 1 Large Sheet Pan For roasting the potatoes
• 1 Mixing bowl For tossing the potatoes with seasoning
• 1 Spatula For flipping during roasting
• 1 Serving bowl For finishing and serving

Method

 

Instructions

1. 1. Preheat the oven to 425°F and line a large sheet pan with parchment paper.
2. 2. Place the potatoes in a large bowl and toss with the olive oil, kosher salt, black pepper, garlic powder, dried parsley, and paprika until evenly coated.
3. 3. Spread the potatoes on the prepared sheet pan in a single layer.
4. 4. Roast for 20 minutes, then flip the potatoes with a spatula so the edges brown evenly.
5. 5. Continue roasting for 12 to 15 minutes, until the potatoes are deeply golden and tender in the center.
6. 6. Transfer the hot potatoes to a serving bowl and immediately toss with the Bread Dipper's Infused Olive Oil Blend and the 1/2 cup grated Parmesan cheese.
7. 7. Finish with the chopped fresh parsley and the remaining Parmesan cheese.
8. 8. Serve warm while the potatoes are crisp on the outside and tender inside.

Notes

For the best texture, keep the potatoes in a single layer and finish them while they are still hot so the cheese and blend coat the surface well. If you want extra color, let the potatoes roast a few minutes longer before the final toss.

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Recipe Tips

Cut the potatoes into even pieces so they roast at the same pace, and make sure the pan is hot before they go in. For extra crisp edges, give the potatoes room instead of crowding the sheet pan.

Serving Suggestions

Serve these potatoes with grilled chicken, roast salmon, burgers, or a simple green salad. They also make a strong side dish for holiday meals, game day spreads, or an easy weeknight dinner.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on a sheet pan or in an air fryer until warmed through and the edges perk back up.

Variations

Add chopped rosemary or thyme before roasting for a more herb-forward batch, or finish with a pinch of red pepper flakes if you want a little heat. You can also swap Parmesan for Pecorino Romano for a sharper finish.

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