Parmesan Potatoes with Jalapeo Jelly
Transform your side dish game with these irresistibly crispy Parmesan Potatoes with Jalapeño Jelly! Perfectly roasted baby potatoes are seasoned with garlic and black pepper, coated in a golden Parmesan crust, and finished with a drizzle of sweet and spicy jalapeño jelly for the ultimate flavor contrast. This easy-to-make recipe is ready in just 40 minutes, making it a crowd-pleasing option for weeknight dinners or festive gatherings. Serve these zesty, cheesy potatoes with a hint of heat as a show-stopping side or a fun appetizer, and don’t forget the optional fresh parsley garnish for an added burst of color. Whether you’re craving crispy, cheesy, or a little spicy, this dish checks all the boxes!
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Recipe Information
Ingredients
- 1.5 pounds Baby potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 0.75 cups Parmesan cheese (grated)
- 0.5 cups Jalapeño jelly
- 2 tablespoons Fresh parsley (chopped, optional for garnish)
Instructions
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with cooking spray.
Wash and dry the baby potatoes. Cut them in half if they are small or into quarters if they are larger, aiming for uniform size pieces for even cooking.
In a large mixing bowl, combine the potatoes with olive oil, salt, black pepper, and garlic powder. Toss until the potatoes are evenly coated.
Sprinkle the grated Parmesan cheese over the potatoes and toss again to ensure the cheese sticks to the potatoes.
Spread the potatoes in a single layer on the prepared baking sheet, cut sides down for maximum crispiness.
Roast the potatoes in the preheated oven for 25-30 minutes, or until they are golden brown and crispy on the outside. Shake the baking sheet halfway through cooking to ensure even roasting.
While the potatoes are roasting, gently heat the jalapeño jelly in a small saucepan over low heat until it becomes smooth and pourable. Stir occasionally to prevent sticking.
Remove the roasted Parmesan potatoes from the oven and transfer them to a serving platter. Drizzle the warmed jalapeño jelly over the potatoes or serve it on the side as a dipping sauce.
Garnish the dish with fresh chopped parsley for a pop of color, if desired.
Serve immediately and enjoy the delightful combination of crispy Parmesan potatoes with the sweet and spicy kick of jalapeño jelly!
Nutrition Facts
Calories |
1820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.1 g | 100% | |
| Saturated Fat | 36.5 g | 182% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 5146 mg | 224% | |
| Total Carbohydrate | 207.3 g | 75% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 76.1 g | ||
| Protein | 82.4 g | 165% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2072 mg | 159% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 3091 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
