Oven-roasted potatoes deserve more than just oil and a toss in the oven. Bone broth elevates this classic side dish with clever techniques that unlock layers of flavor and texture, transforming ordinary spuds into something truly special. A family favorite potato recipe, we use this technique in most potato dishes coming out of The Whole Revolution kitchen. It takes basic crispy parmesan potatoes to the next level while still being a simple recipe.
The Secret of Fluffy-Crispy Spuds:
- Bone Broth Parboil: Unlike regular roast potatoes, we precook the potatoes in heavily salted water. This infuses them with rich, savory flavor.
- Strategic Slicing: We slice them in half lengthwise, maximizing surface area. This allows for more delicious browning and crisping in the oven, leading to that irresistible golden crust we all crave.
- Parmesan & Parsley Party: Roasted parmesan cheese adds a crispy, salty layer, while fresh parsley infuses a vibrant, herbal counterpoint.
- Nutritious Boost: Bone broth just a flavorful component; it's packed with protein, collagen, and minerals. Parboiling increases the bioavailability of these nutrients, making these potatoes more than just a tasty treat.
Simple Ingredients, Starring Potato:
This recipe doesn't hide behind complicated ingredients or techniques. This recipe celebrates the humble potato, allowing its natural star quality to shine through. It's a testament to the power of smart cooking methods that elevate simple ingredients to extraordinary heights.
This recipe is an invitation to experience potatoes in a whole new light. With every bite, you'll experience fluffy interiors, crispy exteriors with flavor packed parmesan, and vibrant parsley. A perfect side dish for any meal that the whole family will love.
So grab your apron, gather your potatoes, and get ready to conquer your kitchen with this easy side dish!
- Baby yellow potatoes
- Kosher salt
- Chicken Bone broth
- Extra virgin olive oil
- Parmesan cheese
- Fresh parsley
- Black pepper
See recipe card for quantities.
- Bring a pot of water to a boil. Add the potatoes and salt, then simmer until fork-tender but not mushy. Drain and return to the pot.
- Pour in warm bone broth, cover, and let steam for 10 minutes. This infuses the potatoes with savory goodness.
- Cool slightly, then slice the tender potatoes in half lengthwise.
- Preheat your oven to 400°F (200°C). Brush baking sheets with olive oil.
- Sprinkle each pan with Parmesan cheese and a generous shower of parsley in a single layer.
- Arrange the potato halves on the prepared baking sheet, cut-side down. Season with salt and pepper.
- Drizzle a little more good quality olive oil on top for that golden crust.
- Place the potatoes in your pre-heated oven and roast for 20-30 minutes, checking for desired crispness and golden brown hue.
- Taste and adjust seasoning (¼ to 1 teaspoon salt), then serve these beauties while they're piping hot!
- Serve as they are, or add a dollop of sour cream and sprinkle of fine cut green onions.
- No bone broth? Chicken broth or vegetable stock works in place of chicken stock.
- Don't have fresh parsley? Use any of your favorite fresh herbs. Also, a sprinkle of dried herbs like Italian seasoning, thyme, or rosemary adds a different note.
- Can't resist garlic? Use infused garlic oil for best results. You can also add minced garlic to the tops of the potatoes, but be careful to ensure garlic doesn't get to the bottom of the pan. The higher temperature will cause the garlic to burn and will create a bitter taste, taking away from the simple flavors that let the potato shine. Garlic powder can also be light sprinkled on the top of the potatoes along with the salt and pepper.
- No baby gold potatoes? You can use baby red potatoes, small Yukon gold potatoes. Russet potatoes can also be used but the cooking time will be longer unless cut into potato wedges.
- Go gourmet with truffle oil drizzle.
- Spice things up with a sprinkle of chili flakes or cayenne pepper.
- Swap Parmesan for Gruyere or Romano for a different cheesy twist.
- Make Greek potatoes by adding a Greek seasoning blend.
- Baking sheets
- Cooking brush
Store leftovers in an airtight container in the fridge for up to 3 days. For best results, reheat in the oven. You can also use microwave until warmed through.
For extra crispy edges, preheat your baking sheets before adding the parmesan cheese, parsley, and potatoes.
Sure, just cut them into smaller pieces for even cooking.
These potatoes pair beautifully with roasted chicken, grilled fish, Greek meatballs, pork chops, or even as a vegetarian main course.
No, just give them a good scrub and remove any bad spots.
Bone Broth Roasted Potatoes with Parmesan and Parsley
- 1 Pot Pot
- 1 Colander
- 1 Full baking sheet or 2 half sheets
- 1 Cooking brush
- 1 Small knife
- 3 pounds baby yellow potatoes
- 4 tablespoons kosher salt
- ½ cup warm bone broth
- 2 tablespoons olive oil
- ½-1 cup freshly grated Parmesan cheese
- 3 tablespoons finely chopped fresh parsley
- Fine sea salt and black pepper to taste
- Fill a large pot with water and bring to a boil. Add the potatoes and 4 tablespoons of salt. Reduce heat and simmer for 10-15 minutes, or until potatoes are fork-tender but not falling apart. Drain and return potatoes to the pot.
- Pour in the warm bone broth, cover the pot with a kitchen towel, and let steam for 10 minutes. This infuses the potatoes with the bone broth flavor.
- Let the potatoes cool slightly, then cut them in half lengthwise.
- Preheat oven to 400°F (200°C). Prepare two half sheet pans or one full sheet pan by drizzling with olive oil.
- Sprinkle each pan with an even layer of Parmesan cheese and parsley.
- Arrange the potato halves on the pans, cut-side down, in a single layer.
- Brush the tops of the potatoes with additional olive oil. Season with salt and pepper.
- Roast for 20-30 minutes, or until the potatoes are golden brown and reach your desired level of crispness. Keep an eye on them during the final few minutes to avoid overcooking.
- Taste and adjust seasoning with additional salt if needed.
- Serve immediately while hot, enjoying the fluffy texture and rich flavors of the bone broth, Parmesan, and parsley.
Other Good Stuff
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We sometimes take for a granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove