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 potatoes are 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.

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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Parmesan and Panko Roasted Baby Potatoes

Yield: 4

Cook Time: 30 min.

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

Directions:

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.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Olives and Garlic

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19 Responses to “Parmesan and Panko Roasted Baby Potatoes”

  1. 1

    gloria — June 10, 2014 @ 9:16 pm

    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.

    [Reply]

  2. 2

    Kris — June 10, 2014 @ 10:01 pm

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

    [Reply]

  3. 3

    Jessica @ Jessiker Bakes — June 10, 2014 @ 11:55 pm

    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!

    [Reply]

  4. 4

    Larry — June 11, 2014 @ 4:32 am

    Looks like a easy and delicious dish Pam

    [Reply]

  5. 5

    Karly — June 11, 2014 @ 7:09 am

    Oh, I must make these!

    [Reply]

  6. 6

    Kim in MD — June 11, 2014 @ 7:39 am

    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! :-)

    [Reply]

  7. 7

    Chris @ Shared Appetite — June 11, 2014 @ 8:57 am

    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!!!

    [Reply]

  8. 8

    Angie@Angie's Recipes — June 11, 2014 @ 11:07 am

    This is something I would love too!

    [Reply]

  9. 9

    Marjie — June 11, 2014 @ 1:43 pm

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

    [Reply]

  10. 10

    Lia — June 11, 2014 @ 2:57 pm

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

    [Reply]

  11. 11

    John@Kitchen Riffs — June 11, 2014 @ 3:27 pm

    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.

    [Reply]

  12. 12

    Carol at Wild Goose Tea — June 11, 2014 @ 3:48 pm

    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!

    [Reply]

  13. 13

    Jovina Coughlin — June 11, 2014 @ 4:50 pm

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

    [Reply]

  14. 14

    Heather @ My Overflowing Cup — June 11, 2014 @ 4:57 pm

    We eat a lot of potatoes, but I’ve never made them like this. Thanks for the new inspiration!

    [Reply]

  15. 15

    grace — June 11, 2014 @ 6:05 pm

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

    [Reply]

  16. 16

    Isadora @ she likes food — June 11, 2014 @ 8:42 pm

    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 :)

    [Reply]

  17. 17

    lenia — June 12, 2014 @ 3:30 am

    A fantastic way to enjoy potatoes!
    Kisses!

    [Reply]

  18. 18

    Joanne — June 16, 2014 @ 11:34 am

    I love that these are both creamy and crunchy!

    [Reply]

  19. 19

    Chris — June 22, 2014 @ 9:17 am

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

    [Reply]

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