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.

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.

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.

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.

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.

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.

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.

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.

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.

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.