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Pumpkin Coffee Cake

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These Crispy Roasted Parmesan Potatoes are golden on the outside, soft on the inside, and packed with cheesy, herby flavor. A perfect side or party snack with minimal prep and maximum crunch.

  • Author: Tina
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 to 5 servings
  • Category: Side
  • Method: Roasting
  • Cuisine: Western
  • Diet: Vegetarian

Ingredients

750 g / 1.5 lb baby potatoes, halved

2 tbsp olive oil, plus extra for drizzling

1/2 cup / 50 g finely grated parmesan (refrigerated, sand-like texture)

1/2 tsp garlic powder

1/2 tsp dried oregano or thyme

1/2 tsp paprika

1/4 tsp salt

1/2 tsp black pepper

Optional: 3/4 cup sour cream or plain yogurt

Optional: 1/4 cup finely chopped green onions or chives

Instructions

  1. Preheat oven to 200°C / 400°F (180°C fan-forced).
  2. In a bowl, mix parmesan, garlic powder, oregano, paprika, salt, and pepper.
  3. Drizzle olive oil into a 9×13-inch glass baking dish and tilt to coat base evenly.
  4. Sprinkle parmesan mixture evenly over base. Do not spread after placing.
  5. Place halved potatoes cut-side down onto the parmesan layer, pressing gently.
  6. Optional: Drizzle or spray tops with oil and a pinch of salt.
  7. Bake for 35–40 minutes until potatoes are tender and crust is golden.
  8. Let rest 5 minutes. Cut through crust in sections and flip potatoes cheese-side up to serve.
  9. Serve with optional dipping sauce and garnish with extra green onions or chives.

Notes

  • Use refrigerated, finely grated parmesan for best crispiness.
  • Glass pans help with better crust release.
  • Can be prepped ahead and baked later.
  • Reheat leftovers at 200°C for 5–7 minutes.

Nutrition

Find it online: https://cheftinaskitchen.com/pumpkin-coffee-cake/