Pommes de terre rôties au parmesan + sauce blanche maison ! Recette rapide et facile
Pommes de terre rôties au parmesan + sauce blanche maison !🧀 Recette rapide et facile is a easy French recipe that serves 4. 210 calories per serving. Recipe by Cooking by Nissou on YouTube.
Prep: 15 min | Cook: 30 min | Total: 55 min
Cost: $7.34 total, $1.83 per serving
Ingredients
- 500 g Baby Potatoes (Grenaille) (washed, dried and cut lengthwise)
- 2 tbsp Parmesan Cheese (grated; microbial‑rennet version optional for vegetarians)
- 2 tsp Paprika (smoked or sweet)
- 1 tsp Fresh Rosemary (finely chopped; a pinch if using dried)
- 1 pinch Salt (to taste)
- 1 pinch Black Pepper (freshly ground)
- 2 tbsp Olive Oil (extra‑virgin, for brushing and tossing)
- 1 pot Greek Yogurt (plain, full‑fat, approx. 150 g)
- 3 tbsp Crème Fraîche (thick, about 45 ml)
- 1 tbsp Parsley (fresh, chopped (or dried))
- 1 small Shallot (finely minced)
- 1 pinch Nutmeg (optional, adds warmth)
- 2 tsp Garlic Powder (ground)
Instructions
Wash, Dry and Cut Potatoes
Rinse the baby potatoes under cold water, pat them completely dry, then slice each potato lengthwise into halves.
Time: PT5M
Season the Potatoes
Place the cut potatoes in a bowl, add grated parmesan, paprika, chopped rosemary, a pinch of salt and pepper, drizzle with olive oil and toss until every piece is evenly coated.
Time: PT5M
Prepare the Baking Sheet
Brush the baking sheet with a thin layer of olive oil, then sprinkle a light dusting of grated parmesan over the entire surface.
Time: PT2M
Arrange Potatoes for Baking
Lay the seasoned potatoes cut‑side down on the prepared sheet, leaving a little space between each piece.
Time: PT2M
Bake Until Golden and Crispy
Preheat the oven to 180°C. Bake the potatoes for about 30 minutes, or until the underside is deeply golden and crisp while the interior remains tender.
Time: PT30M
Temperature: 180°C
Make the Creamy White Sauce
In a mixing bowl combine the Greek yogurt, thick crème fraîche, chopped parsley, minced shallot, a pinch of nutmeg, and garlic powder. Stir until smooth and well‑incorporated.
Time: PT5M
Serve
Transfer the roasted potatoes to a serving platter and drizzle or serve alongside the white sauce. Enjoy while hot.
Time: PT1M
Nutrition Facts
- Calories
- 210
- Protein
- 8 g
- Carbohydrates
- 30 g
- Fat
- 9 g
- Fiber
- 3 g
Dietary info: Vegetarian, Gluten‑free
Allergens: Dairy (parmesan, yogurt, crème fraîche)
Ingredient Substitutions
- Instead of Baby Potatoes (Grenaille): Regular potatoes, cut into wedges
- Instead of Parmesan Cheese: Pecorino Romano, Nutritional yeast (vegan option)
- Instead of Paprika: Chili powder, Smoked cumin
- Instead of Fresh Rosemary: Thyme, Sage
- Instead of Olive Oil: Canola oil, Grapeseed oil
- Instead of Greek Yogurt: Plain regular yogurt, Sour cream (less tangy)
- Instead of Crème Fraîche: Heavy cream mixed with a splash of lemon juice
- Instead of Parsley: Chives, Cilantro
- Instead of Shallot: Red onion (finely diced), Green onion (white part only)
- Instead of Nutmeg: Ground cinnamon (tiny pinch), Allspice
- Instead of Garlic Powder: Fresh minced garlic (1 clove), Garlic salt (reduce added salt)
Equipment Needed
- Cutting Board
- Chef's Knife
- Mixing Bowl
- Spatula or Spoon
- Grater
- Baking Sheet
- Oven
Critical Steps — Do Not Skip
- Drying the potatoes thoroughly before seasoning
- Baking at the correct temperature until the underside is golden and crisp
- Mixing the sauce without overheating to keep it smooth
Chef Tips from the Video
- Line the baking sheet with parchment paper for effortless cleanup and to prevent sticking.
- A high‑quality, micro‑rennet parmesan gives a nuttier flavor and melts beautifully.
- Add a squeeze of fresh lemon juice to the sauce just before serving for extra freshness.
Troubleshooting
Potatoes are soggy instead of crispy.
Make sure the potatoes are completely dry before seasoning and avoid overcrowding the pan. Increase oven temperature to 190°C for the last 5‑10 minutes.
White sauce is too runny.
Use full‑fat Greek yogurt and add an extra teaspoon of crème fraîche or a pinch more grated parmesan to thicken.
Parmesan on the sheet burns.
Reduce oven temperature to 175°C or cover the sheet loosely with foil for the first 15 minutes, then uncover to finish crisping.
Storage
Refrigerator: Sauce keeps 3‑4 days in an airtight container; leftover potatoes reheat up to 2 days.
Freezer: Potatoes lose texture when frozen – not recommended. Sauce freezes well for up to 1 month.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- The white sauce can be prepared up to 24 hours in advance and kept refrigerated.
- Seasoned raw potatoes can be stored on a tray covered with plastic wrap for up to 30 minutes before baking.
Frequently Asked Questions
What is the cultural significance and history of roasted baby potatoes with parmesan in French cuisine?
Potatoes have been a staple in French home cooking since the 18th century, and roasting them with cheese reflects the French love of simple, rustic dishes that highlight quality ingredients. Parmesan, though Italian, is frequently used in French bistro cooking to add a salty, nutty crust to vegetables.
What regional variations of crispy potatoes exist in French cuisine?
In Provence, potatoes are often tossed with Herbes de Provence and olive oil; in the Alsace region, they may be baked with Gruyère cheese. The version on Cooking by Nissou adds paprika and rosemary for a slightly smoky, aromatic twist.
How is a traditional French white sauce (sauce blanche) typically served?
A classic French sauce blanche is a velvety mixture of butter, flour, and milk, often flavored with nutmeg and served over vegetables or fish. The recipe from Cooking by Nissou modernizes it with Greek yogurt and crème fraîche for a lighter, tangier version.
During which French celebrations or meals would roasted baby potatoes be served?
Crispy roasted potatoes are common at family Sunday lunches, holiday meals such as Noël (Christmas), and as a side for festive barbecues in the summer. Their comforting texture makes them a year‑round favorite.
What makes this Parmesan Roasted Baby Potatoes dish special in French‑inspired cooking?
The dish combines the French technique of oven‑roasting vegetables to achieve a caramelized crust with the Italian‑French crossover of using Parmesan. The addition of paprika and rosemary adds depth, while the yogurt‑based white sauce provides a fresh, creamy contrast.
What authentic ingredients are traditionally used in French roasted potatoes, and what are acceptable substitutes?
Traditional French roasted potatoes use butter or olive oil, sea salt, and herbs like thyme or rosemary. In this recipe, Parmesan adds a cheesy crust; a vegetarian substitute could be nutritional yeast. Greek yogurt can be swapped with plain sour cream if desired.
What are the most common mistakes to avoid when making the Parmesan Roasted Baby Potatoes from Cooking by Nissou?
Common errors include not drying the potatoes, which leads to soggy skins, overcrowding the baking sheet, which prevents crisping, and over‑mixing the sauce, which can cause it to separate. Follow the critical steps and tips to ensure perfect results.
Why does the Cooking by Nissou recipe use Greek yogurt and crème fraîche instead of a classic roux for the white sauce?
Greek yogurt and crème fraîche give the sauce a tangy richness without the extra flour and butter of a roux, making it quicker, lighter, and suitable for a quick weeknight side. The combination also keeps the sauce stable at room temperature for a short period.
Can I make the white sauce ahead of time and how should I store it?
Yes, the sauce can be prepared up to 24 hours in advance. Store it in an airtight container in the refrigerator; give it a quick stir before serving to recombine any settled ingredients.
What does the YouTube channel Cooking by Nissou specialize in?
The YouTube channel Cooking by Nissou focuses on approachable, home‑cooked French‑inspired recipes that emphasize simple techniques, comforting flavors, and occasional health‑forward twists, often using readily available ingredients.
Last updated: August 21, 2026
