Question 1

What is the best type of potato to use?

Accepted Answer

Baby potatoes are easy to cut, soft inside, and get crispy outside. Yukon golds, russets, or Maris Piper also cook well and taste great roasted.

Question 2

Can potatoes be prepared ahead of time?

Accepted Answer

Yes, parboil and season ahead, store in the fridge, and roast when ready. This works for busy nights or for prepping before a big meal.

Question 3

Should the potatoes be peeled first?

Accepted Answer

No need to peel. The skin gets crispy in the oven and gives a nice bite to each piece. Just wash and cut before boiling.

Question 4

Is it necessary to use fresh Parmesan cheese?

Accepted Answer

Fresh Parmesan makes a big difference in taste and texture. Pre-shredded mixes have extra starch and don’t melt or crisp up as well.

Question 5

How can leftovers be reheated for the best results?

Accepted Answer

Lay leftovers on a baking sheet and bake in a hot oven for 10 minutes. This keeps them crispy and brings back fresh flavor, not soggy.

Question 6

How do I know potatoes are ready?

Accepted Answer

Take a look at them. They should be golden and crispy. The cheese on top should look brown and crunchy. Poke one with a fork—it should slide in easily.

Side Dishes

Roasted Garlic Parmesan Potatoes

Smoked Baked Beans

Homemade Cornbread Muffins

Cheesy Broccoli Casserole

Cauliflower Mac and Cheese

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