Roasted Red Potatoes with Parmesan
May 10, 2026
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Nutrition per Serving
* Nutritional values are estimates
Contains all 9 essential amino acids (eggs / dairy).
"Complete" describes the amino acid balance, not the amount — this comes to about 7g of protein per serving, on the lighter side for a full meal. Consider a bigger portion of the protein source or a side.
Great — this meal covers all essential amino acids on its own.
Ingredients
- 2 cups red potatoes, diced
- 1/4 cup olive oil
- 1.5 tsp salt
- 1 tsp thyme
- 1/4 tsp sage
- 1/4 cup coarse grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
Instructions
- 1Preheat oven to 400°F. Line a baking sheet with parchment paper.
- 2Cut potatoes into quarters and place in a large bowl.
- 3In a small bowl, combine olive oil, salt, and Italian seasoning or thyme and rosemary.
- 4Pour oil mixture over potatoes and toss to coat well.
- 5Spread potatoes in an even layer on the baking sheet.
- 6Sprinkle with Parmesan cheese.
- 7Bake for 35-40 minutes until potatoes are golden and crispy.
- 8Remove from oven, sprinkle with fresh parsley, and serve.
Recipe adapted from: Unknown - modified for GI issues
Perfect Side Dish
These crispy roasted potatoes are a crowd-pleaser! Red potatoes have a naturally creamy texture and hold their shape beautifully when roasted.
Why Red Potatoes?
- Gentle on digestion: Less starchy than russets
- Nutrient-dense skin: Rich in fiber and potassium
- Lower glycemic: Won't spike blood sugar as much
- Versatile: Pairs with any protein
Serving Suggestions
- Perfect with roasted chicken or fish
- Great for breakfast with eggs
- Serve alongside grilled vegetables
- Add to grain bowls for extra substance
Make Them Crispy
The key to crispy roasted potatoes:
- Don't overcrowd the pan—use two sheets if needed
- Make sure potatoes are well-coated with oil
- Don't flip too often—let them develop a crust
- Roast on the lower rack for extra crispiness
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