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Parmesan and Panko Roasted Baby Potatoes

Parmesan and Panko Roasted Baby Potatoes

I saw a recipe on Olives & Garlic this morning for these potatoes and knew immediately that I would make them to pair with the chicken I was serving for dinner. I adapted them to work with what I had on hand and they turned out great. The potatoes smelled amazing while they roasted and tasted even better. I love how creamy and delicious the center of the potato is while the outside is nice and crisp. The panko mixture made these tasty potatoes even better. I could have literally eaten just these for dinner and would have been perfectly happy.

Parmesan and Panko Roasted Baby Potatoes

How to Make Parmesan and Panko Roasted Baby Potatoes

Preheat the oven to 400 degrees. Line a baking sheet with tin foil then coat with cooking spray.

Slice the potatoes in half then boil them for 7-10 minutes or until fork-tender but not cooked all the way through. Remove from the water and place on paper towels to remove excess water. Place the potatoes on the prepared baking sheet and drizzle with the olive oil then season with sea salt and freshly cracked pepper, to taste.

Combine the panko crumbs, parmesan cheese, parsley, garlic, and paprika together in a bowl until well combined. Sprinkle the panko mixture on top of the potatoes evenly. Place into the oven and roast for 15-20 minutes or until golden brown and cooked through. Serve immediately. Enjoy.

Parmesan and Panko Roasted Baby Potatoes

 

 

Parmesan and Panko Roasted Baby Potatoes

Parmesan and Panko Roasted Baby Potatoes

Cook Time: 30 minutes
Course: Side Dish
Cuisine: American
Servings: 4

Ingredients

  • 1 bag of small baby gold potatoes
  • 2 tsp olive oil
  • Sea salt and freshly cracked pepper to taste
  • 2 tbsp panko crumbs
  • 1 tbsp parmesan finely grated
  • 1 tbsp parsley finely chopped
  • 1 clove of garlic minced
  • Dash of paprika

Instructions

  • Preheat the oven to 400 degrees. Line a baking sheet with tin foil then coat with cooking spray.
  • Slice the potatoes in half then boil them for 7-10 minutes or until fork-tender but not cooked all the way through. Remove from the water and place on paper towels to remove excess water. Place the potatoes on the prepared baking sheet and drizzle with the olive oil then season with sea salt and freshly cracked pepper, to taste.
  • Combine the panko crumbs, parmesan cheese, parsley, garlic, and paprika together in a bowl until well combined. Sprinkle the panko mixture on top of the potatoes evenly. Place into the oven and roast for 15-20 minutes or until golden brown and cooked through. Serve immediately. Enjoy.
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Recipe Rating




21 Comments

  1. What delicious potatoes Pam I loved:)
    I have to buy panko again!
    Here I dont find panko sometimes.
    But I have to go to chinese stores.

  2. Hi Pam. This looks so great! Can’t wait to make them! Hope you are enjoying summer so far!!
    xo Kris

  3. This potatoes look so good! I also some them over on Kathy’s blog and you did a great job – I’m hungry just looking at them!

  4. Kim in MD says:

    These potatoes look so delicious, Pam! I keep Panko breadcrumbs in my freezer so I always have them on hand. I can’t wait to for you to share the chicken recipe you served with these! 🙂

  5. Kathy over at Olives & Garlic is great! I saw this recipe too… so glad you made it and loved it. Gotta put it on my list of sides to make!!!

  6. You are the queen of potatoes, Pam! Beautiful, as always.

  7. They look so yummy your potatoes Pam!!
    Cheers,
    Lia.

  8. I’ve roasted potatoes plenty of times, but never thought to use panko. Love the idea! Look great, and I’ll bet they taste better. Thanks for this.

  9. What a crazy good idea. I have never had potatoes like this. I favor potatoes over a lot of side dishes. Wow thank you for the idea and the recipe!

  10. What a clever recipe and something different to make for dinner. Thanks for sharing this.

  11. i just expressed my love for panko on chicken breasts, but this use is pretty much just as fabulous!

  12. Oh my gosh, these look amazing! I love potatoes and eat them all the time, but have never tried crusting them with panko! Genius! I can’t wait to try them this way 🙂

  13. I can see why you were bowled over by these. Those crispy skins look alluring. Gotta save this one to try.

  14. Lea Andersen says:

    Thanks for this. My sister cooked potatoes with parmesan just a couple of days ago.. we partnered it with a wine we bought from Stockton Bar.. it was nice.

  15. 3 stars
    I don’t know how I messed this up. I added some bruchetta seasoning because when they were done, while they smelled great, the flavor was lacking. And the coating didn’t stay on the potatoes. So, I scooped out my little spuds, put them in a baggie, added most of the panko parm mixture, shook it up, and ate the breading with a little spuds swirling in butter. Crunchy and damn tasty but kind of a mess. I will do this again.