The idea for this recipe came on a whim. I was making another roasted potato recipe and realized I had purchased too many potatoes. I knew if I left them in my pantry, I’d forget about them and they’d start to sprout. I grabbed what I had on hand and whipped up a deliciously crispy roasted potato recipe that I’m calling Parmesan Thyme Roasted Potatoes.
Parmesan Thyme Roasted Potatoes
The potato wedges are tossed in a blend of olive oil, lemon juice, fresh thyme, Parmesan cheese and garlic and then roasted for about 45 minutes. Make sure to check on them periodically and turn them so they bake evenly. My oven took 45 minutes for them to be done, but yours may be different. I have a new oven now and I think it cooks a little on the hot side. It’s always good to watch anyways when you are making stuff in the kitchen. Recipes are meant to be a guideline.
If you don’t have fresh thyme, go ahead and used dried thyme (about 1/2 tsp) since it’s more concentrated. These potatoes make a wonderful side dish or a snack for when you are craving something starchy!
You’ll also like these Buffalo Twice-Baked Potatoes.
- 5 white potatoes, cut into wedges
- 1/2 cup Parmesan cheese
- 2 cloves garlic, minced
- 1/3 cup extra virgin olive oil
- 2 tbsp lemon juice
- 2 sprigs thyme (leaves only)
- salt and pepper, to taste
- Preheat oven to 325F.
- Spread potatoes in a greased 9×13 inch pan.
- In a bowl, whisk together the remaining ingredients. Pour over potatoes.
- Bake for 45 minutes, turning a couple times during the cooking process. Serve hot.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 415Total Fat: 22gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 11mgSodium: 323mgCarbohydrates: 49gFiber: 5gSugar: 3gProtein: 9g