Parmesan Herb-Crusted Potatoes

Delicious served hot as a side dish or at room temperature as an appetizer. Be creative with dipping sauce ideas: ranch dressing, pesto, jalapeño-seasoned sour cream or sriracha aioli all taste great with these baked wedges.

Herb-Crusted Potatoes

Prep Time

10 minutes

Cook Time

30 minutes


6 Servings


2 tablespoons olive oil
1 tablespoon rosemary, fresh (minced)
1 teaspoon thyme, dried
1 teaspoon oregano, dried
1 teaspoon lemon zest
1⁄2 teaspoon salt
1⁄2 teaspoon black pepper (cracked)
2 pounds potato, fingerling
1⁄4 cup cheese, parmesan (finely-shredded)


Preheat oven to 425 degrees F.

In a large bowl, combine the olive oil, herbs, lemon zest and spices. Add the potatoes and toss to coat. Add the cheese and toss until thoroughly mixed. Arrange the potatoes in a single layer in a large, rimmed baking pan coated with cooking spray. Sprinkle any remaining cheese and herb mix over the potatoes. Bake for 20 minutes. Check for doneness, stir and bake for 10 minutes more (or as needed).


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