Crispy Old Bay Roasted Potatoes

old bay roasted potatoes in a small red bowl

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Crispy Old Bay roasted potatoes turn ho hum red potatoes into a delicious side dish. Perfectly seasoned and just a touch cheesy, these spuds will be a hit every time you serve them!

Prep Time10

Cook Time40

Total Time50

Course: Side Dish

Cuisine: American

Servings:

Calories: 280kcal

Author: Meaghan - The Quicker Kitchen

Ingredients

8 red skin potatoes
2 1/2 tbsp extra virgin olive oil
1/2 cup diced red onion
2 1/4 tsp Old Bay seasoning
salt & pepper to taste
1/3 cup shredded Parmesan cheese
2 tbsp fresh parsley leaves for garnish

Instructions

Add your potatoes (carefully) to a pot of boiling salted water. Let them cook until just shy of fork tender. Skins should be easy to pierce.
Drain the potatoes and run them under cold water to stop the cooking process. Let them cool completely. Using a sharp knife, dice the potatoes into 1/2" chunks.
Liberally spray a large baking sheet with non stick cooking spray. Then add both the potatoes and the onion to the prepared baking sheet, spreading them out into a roughly even layer.
Drizzle the olive oil evenly out over top, and gently toss the vegetables to coat. Spread them back out evenly.
Sprinkle the old bay seasoning evenly out over the dish, again gently tossing to coat. Season with salt & pepper to taste. Spread the cheese evenly out over the potatoes.
Bake at 425° for 25-30 minutes, stirring the potatoes at the midway point. Spread them back out and continue baking until golden & crisp.
Serve the warm potatoes with parsley leaves, for garnish.

Notes

Can't find red potatoes? Use any other variety of baby potatoes and use more of them to fill the tray out.
If you aren't a fan of onions, you can leave them out.
Make this a meal by adding seasoned chicken breasts or even sausages and green beans to the tray and cook until the chicken reaches 165 internally.

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