Classic Meatloaf with Gravy

 

Those look like crispy Parmesan roasted potato coins—golden, crunchy on the outside, soft inside. Here’s an easy recipe to make them just like the photo 😋

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Crispy Parmesan Roasted Potatoes

Ingredients

• 2½–3 lb baby potatoes or Yukon Golds
• ¼ cup olive oil
• ¾ cup grated Parmesan cheese
• ½ cup breadcrumbs or panko (optional but extra crispy)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• ½–1 tsp black pepper
• 1 tsp salt
• 1 tsp Italian seasoning or dried parsley

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Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Slice potatoes into ½-inch thick rounds.
3. Parboil (optional but recommended):
   Boil potatoes in salted water for 8–10 minutes until just tender. Drain and let steam-dry.
4. In a large bowl, toss potatoes with olive oil.
5. In a separate bowl, mix Parmesan, breadcrumbs, garlic powder, onion powder, paprika, salt, pepper, and seasoning.
6. Toss potatoes in the cheese mixture until well coated.
7. Spread in a single layer on the baking sheet.
8. Roast for 25–30 minutes, flipping once halfway, until deeply golden and crispy.
9. Optional: Broil for 2–3 minutes at the end for extra crunch.

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Optional Dips

• Garlic aioli
• Ranch
• Sour cream + chives
• Spicy ketchup

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Tips for Extra Crispiness

• Don’t overcrowd the pan
• Use freshly grated Parmesan
• Let potatoes steam dry after boiling
• Flip carefully so the crust stays intact