Parmesan Roasted Potatoes (Gourmet, Unbound)

As soon as I got word of Gourmet, Unbound, I began searching on Epicurious for the “perfect” recipe for this December.  I was determined to find a good one, since it was the first official month of Gourmet, Unbound.  I stumbled across this recipe for Peppermint Patties from the December 2007 issue, and I knew they sounded perfect. I imagined how beautiful they would look drizzled with chocolate and sprinkled with some crushed peppermint candies.  I knew they would look beautiful in glass dishes on my table for Thanksgiving… and my guests would love them!

Ok, so you probably figured out by the title of my post that my dreams of beautiful homemade peppermint patties did not work out quite as I had intended.  I did not give up easily, either… I tried to make them three separate times.  Each time, I ended up with a mess of sticky, peppermint goo.  Since I was still trying to prepare for Thanksgiving, I was forced to abandon my peppermint dreams.

Instead, I found myself searching at the last minute for another recipe… one that was quick, easy, and could be served with pork tenderloin.  In my search, I discovered this recipe for Parmesan Roasted Potatoes from the December 2000 issue. While I don’t always have great luck with potatoes (don’t ask… I always seem to screw them up!), I decided to give them a try anyway.  The simplicity of the recipe was just what I was looking for… and I’m always a fan of anything made with Parmesan cheese.

I ended up halving the recipe, having the common sense to realize that 3 1/2 pounds of potatoes is far too much for two people (admittedly, so is 1 3/4 pounds, but I’ll let that slide).  I also chose to use red potatoes and leave the skins on because I’m lazy for the extra nutrients.  As I plated the potatoes, I added some freshly grated Parmigiano-Reggiano.

Overall, I was really happy with how the dish turned out.  Surprisingly, even I couldn’t mess up these potatoes, and they didn’t even stick to the bottom of my baking dish (or turn into mush).  I will definitely be making these potatoes again, although next time I might throw in some herbs, too… I’m thinking thyme and basil would be fantastic!

Parmesan Roasted Potatoes

(Recipe from Gourmet, December 2000)

Combine the flour, Parmesan cheese, salt, and pepper in a large bowl.  Add the potatoes, and toss to coat with the flour mixture.

Pour melted butter into baking dish, and add the potatoes in a single layer.  Bake at 350° for 1 1/4 hours, turning a few times.  The potatoes will be golden and crisp.  Top with freshly grated Parmesan cheese, and serve immediately!

Be sure to check out all of the other fantastic recipes from previous December issues of Gourmet over at Gourmet, Unbound!

23 Responses to Parmesan Roasted Potatoes (Gourmet, Unbound)

  1. Maria says:

    Hubs will love these and so will I:) We love roasted potatoes. The parmesan makes them even better!

  2. Tracey says:

    These look delicious Jen! I love roasted potatoes but sometimes have less than stellar results too so glad these worked out for you. I hadn’t heard about the Gourmet, Unbound event so thanks for sharing. I am definitely thinking of participating.

  3. Sarah says:

    this recipe looks very good. The cheese doesn’t burn after being in the oven that long? Well, obviously it doesn’t as your gorgeous pictures testify, it looks delicious.

  4. Mags says:

    Love oven roasted potatoes. They’re especially good with rosemary!

  5. Sarah – No, the cheese didn’t burn. The original recipe does specifically say to roast in the bottom third of the oven, which would help to avoid the top of the potatoes/cheese from burning.

  6. Nutmeg Nanny says:

    These look delicious and flavorful! I think the addition of herbs next time would be a great. I can just imagine how great they would be then!

  7. jenn says:

    Who doesn’t love roasted potatoes? If they don’t, they got another thing coming to them. just kidding. lol. I love the addition of the herbs. I love how crisp they look.

  8. Joy Manning says:

    Yum, Parmesan and potatoes are such a good combo. What a nice simple addition to a holiday table.

  9. Hannah says:

    Those look so perfect!

  10. Well I am kinda sad you didn’t end up making the peppermint patties but these look incredible! I didn’t get around to entering a recipe this month but am already organised for next month!

  11. Those potatoes sound so good baked with parmesan, yum!

  12. Oh my goodness! These look AMAZING! And this dish combines two of my favorite things — potatoes and cheese. What’s not to love? Great pick, Jen!

  13. Reeni says:

    These look awesome Jen! Nice and crispy and so yummy with the Parmesan. Sorry about your peppermint patties!

  14. Natashya says:

    Mmm, these spuds look totally delish! I am off to read up about Gourmet, Unbound now – thanks!

  15. megan says:

    This looks so good. I love potatoes in pretty much any form, but roasted is my favorite. Definitely saving this recipe :)

  16. Great choice Jen! These potatoes look delicious. I love the texture in your photos, really captured the beauty of the potatoes. I never cooked them with butter before, I gotta try it.

  17. […] the Sunday after Thanksgiving, I planned on making this stuffed pork tenderloin with the parmesan roasted potatoes that I made for Gourmet Unbound.  I wasn’t feeling great, though, and the pork tenderloin never happened. So, about a week […]

  18. Your way to prepare roasted potatoes is really interesting. Topped with parmesan they will surely have a delicate flavour and taste awesome.
    Recipe is saved. Thx.

  19. […] is headed straight to the top of the list. Served with some steamed broccoli or asparagus and Parmesan Roasted Potatoes, this peppercorn crusted filet with Gorgonzola will be a hit with your dinner […]

  20. […] Parmesan Roasted Potatoes (from December 2009) […]

  21. Jamie says:

    Wait, do you boil the potatoes before you put them in the pan?

  22. Lisa says:

    I am trying these now. I made one change and that was to add onions. Will let you know how they turn out. Thanks for the recipe.

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