These delicious Parmesan Herb Roasted Potatoes are a liter way to enjoy potatoes. Baby gold potatoes are lightly coated in coconut oil, and baked until they are tender and crisp. Top them with a tasty seasoned parmesan topping and you have the perfect low-fat side dish to any meal.
Perfectly Roasted Parmesan Herb Potatoes
These little roasted gold potatoes are so amazing. They will wow your family and friends at any dinner you serve them at. If you are looking for a great alternative to mashed potatoes during special meals then this recipe is a great option.
I love the look of the little baby potatoes that have been sliced along the tops. This method was originally used when cooking “Hasselback” Potatoes” which are little roasted potatoes cut like this and then loaded with more toppings like cheese, bacon, and sour cream.
To achieve this effect, it just takes a little extra time to use a sharp knife and make little cuts all along the tops of these little potatoes for a more pleasing aesthetic.
Since I’m keeping these potatoes on the lighter side of calories and fat in this recipe, I won’t be loading them with lots of heavy ingredients between these little slices, but I love the way the potatoes look when they are sliced like “Hasselback Potatoes”.
Not only does it give the potatoes a great look, but it also allows the potatoes to spread a little as they bake and open up the centers to all the flavors that the parmesan topping adds to them.
If you don’t care about the look of the potatoes or are just needing to save some time you can totally skip this and just cut them in halves for this recipe. It won’t make them taste any less delicious.
Are These Potatoes Good for A Keto or Low Carb Dieter?
You may notice that a majority of my recipes on this blog are geared to a lower-carb diet with a few recipes like these potatoes or my Instant Pot Dairy-Free Butternut Squash Soup thrown in.
Well, that’s because we mostly eat lower carb but we follow a diet plan called Trim Healthy Mama. This is a way of eating that alternates meals that included low fat but higher in healthier carb ingredients with meals that are higher in healthy fats and lower in carbs.
So that is where recipes like these roasted potatoes fall in. This recipe is lower in fat but higher in carbs coming in at 16.9 net carbs per serving and 4.9 fat grams. If you follow Trim Healthy Mama then these potatoes will fall into the “E” meal category.
Now, for my low carb and keto followers, of course, you will want to avoid the use of potatoes for your macros, but you can choose to swap them out for small turnips or radishes and prepare them the same way.
I’m not going to pretend they will last just like potatoes, but they are delicious and healthy alternatives to potatoes for those that need to watch carbs for healthy or dietary needs.
How Do You Make Parmesan Herb Roasted Potatoes?
This recipe is simple despite a couple of extra steps that will be used to ensure these potatoes come out perfectly tender and crisp. Another great thing about his recipe is that there are no special ingredients that you’ll have to search high and low for.
I picked up everything I needed for this recipe at my local Walmart. Don’t you just love simple recipes that are healthy and delicious? I know I sure do.
Here’s What You’ll Need:
- Gold Potatoes
- Parmesan Cheese
- Nutritional Yeast
- Italian Seasoning
- coconut oil
- salt, pepper, garlic powder
Step 1: Prepare the potatoes for baking.
In this first step, you’ll need to scrub the potatoes until clean or peel them if you prefer, but the little gold potatoes skins are tender and work well when roasted. So I leave them on when I roast them.
After you’ve washed them thoroughly, use a very sharp knife to make small cuts down into the potato all the way across the top. Be sure not to cut too far down, you want to leave a little uncut potato at the bottom so it will hold together and not fall apart.
Do you want to see me make this recipe over on my YouTube Channel? See how I do this recipe HERE.
Although making the little cuts isn’t hard, you can skip this step if you need to save time here. Go ahead and simply cut the potatoes in halves or quarters (depending on how big your potatoes are) and continue with the recipe as written.
Next, after you’ve made the cuts, place the potatoes in a bowl of salt water to soak for at least 30 minutes. There is no exact ratio here you need, but I like to use 6 cups of water to 2 tablespoons of salt but one is fine if you want to cut back.
Thirty minutes is perfect for these little potatoes, but if use larger ones you can do it 45 minutes to an hour if you would like, just don’t skip this soaking step. This will draw out excess water thanks to the salt and that will help the potatoes crisp better while roasting.
Step 2: Dry and Season The Potatoes
Drain the potatoes from their salted water bath and place them on a clean kitchen towel or paper towels. Pat them dry thoroughly to remove any excess water from the skins.
Then place them in a bowl and toss them with the oil and the seasonings. Make sure each potato has some of the oil and seasoning on it. You want each bite to be as flavorful as possible with these roasted potatoes.
Step 3: Baking and Topping The Parmesan Herb Potatoes
After the potatoes have been tossed in the oil and seasonings line them up on a baking sheet. I like to use a sheet of parchment paper on mine to make for easier clean-up later.
Place the baking sheet into a preheated oven and bake the potatoes for 30 to 40 minutes then test for doneness. The exact time will depend on the size of your potatoes. The smaller the potato the less time they will need to cook.
Check them around the 35 or 45-minute mark to determine if they are ready for the topping or if you need to cook them for some additional time. These in the pictures took 45 minutes until they were the perfect tenderness.
Once the potatoes are tender pull them out of the oven and sprinkle some of the parmesan herb mixtures over the tops of each potato. Try to get some of the mixtures in between each of the slices if you can.
Return them to the oven for an additional 3 to 4 minutes to toast up the toppings before serving. Careful not to burn the topping in this stage it will toast quickly.
Is It Absolutely Necessary To Soak The Potatoes In Salt Water Before Cooking?
To some, the added step of soaking the potatoes in salted water before baking them may just seem like an unnecessary step, but trust me this short time in the salted water is worth the extra 30 minutes you use.
One of the best parts about roasted potatoes is that they get crispy as they roast, right? When you go the extra step to soak these potatoes it helps them release a lot of their excess moisture before they are cooked.
This will in turn help them crisp up nicely in the oven without an excessive amount of added oils. So while this does add some time to the recipe, I recommend you do not skip this step.
Tips For Getting Perfectly Roasting Potatoes Every Singe Time
- Use a high cooking temperature to roast the potatoes. The goal is to have high heat so the potatoes skins crisp up while the insides soften up.
- Make sure you drain and pat the potatoes totally dry before tossing them in the cooking fat. The excess water left on the potatoes or baking sheet will cause the potatoes to steam more than roast.
- Use enough salt. Potatoes are one of those things that need salt to enhance their natural flavors so make sure you are using enough If you have to watch your sodium intake just use a salt substitute of your choice. Use your own judgment here as you cook, cut back on the amount the recipe calls for or add more if you think it needs it.
- Use a large enough baking sheet. When it comes to roasting potatoes or any veggie you don’t want to overcrowd the pan. Using a large sheet pan with plenty of room will also prevent the potatoes from steaming and allow all sides of the potatoes to crisp up.
- For a dairy-free or vegan option, you can leave out the parmesan cheese and just use more nutritional yeast which has a yummy nuttiness that resembles the cheesy flavor from the parmesan.
- Don’t skip the step of soaking the potatoes in the saltwater. This not only helps draw out the excess water but also adds a good salt flavor to the potatoes.
Baby gold potatoes are lightly coated in coconut oil, and lemon then they are baked until they are tender and crisp. Top them with a tasty herb and parmesan topping and you have the perfect low-fat side dish to any meal.
- 1.5 pound bag of little gold potatoes
- 1.5 tablespoons of Coconut Oil
- 1 teaspoons of salt
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1/4 teaspoon of black pepper
Parmesan Herb Topping
- 1 tablespoons of grated parmesan cheese (omit for Vegan)
- 1 tablespoon of Nutritional Yeast
- 2 teaspoons of Italian Seasoning
- To fan out the potatoes, use a sharp knife to make thin, even slices in the potato, without going all the way through.
- After you have sliced them, gently press on the tops of the little potatoes to fan out the slices, you don't want to press too hard or the slices will break off. Repeat this will all the little gold potatoes.
- Place all of the potatoes into a bowl of salted water and soak for 30 minutes.
- When all the potatoes have soaked, drain them and dry them.
- Next, add them to a bowl and pour over the coconut oil. Then add the salt, pepper, and garlic powder. Toss the potatoes well to ensure all of the potatoes have a little oil and seasoning on them. Do this gently so they don't break apart.
- Once the potatoes have been tossed in the oil and seasonings, line them up on a baking sheet and place them in a preheated 400-degree oven.
- Bake for 35-45 minutes (depending on the size of your potatoes) and check for doneness. Prick the potatoes with a fork to see if they are tender enough for your liking. If not return to the oven and bake for an additional few minutes or until your level of tenderness has been reached. I usually need about 45 minutes to reach our desired tenderness before I top mine.
- While the potatoes are roasting mix up the topping for the potatoes and set it aside until you are ready to top the potatoes.
- When the potatoes are tender, remove them from the oven and sprinkle some of the herb mixtures over the top of each one then return them to the oven for an additional 3 minutes to toast the parmesan. Be careful not to burn the cheese at this time.
- Serve hot.
In the 1.5 pound bag of small gold potatoes I use for this recipe there are usually 25-30 potatoes. So a serving size is about 5 to 6 little potatoes per person. Bags may very.
Serving Size5 little potatoes
Amount Per Serving Calories 136Total Fat 4.8gTrans Fat 0gSodium 681mgCarbohydrates 19.5gNet Carbohydrates 16.9gFiber 2.6gSugar 0gProtein 3.4g
To calculate this recipe I used baby Boomer Gold potatoes from The Little Potato Company. I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.
I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!