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Roasted parmesan potatoes are going to be your no-brainer, go-to side dish! They’re crispy, cheesy, and full of smokey, garlicky flavor! These are the best potatoes on the face of the planet!

roasted parmesan potatoes in a large white bowl with gold metal spoon
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When I need a quick side dish, my go-to are these roasted parmesan potatoes. Potatoes are arguably one of the most versatile side dishes when you need a starch or something of more substance for a side dish. They pair perfectly with almost every meal and they’re beyond easy to make with a lot of flavor options!

ingredients for roasted parmesan potatoes

Ingredients for Roasted Parmesan Potatoes

  • Butter potatoes – I like using these potatoes because you don’t have to peel the skin, and I like the smaller rounds for easier cutting. You can also use Yukon gold potatoes.
  • Smoked paprika – smoked paprika in all things roasted brings out the best smokey, deep flavor.
  • Garlic powder – fresh minced garlic would burn so we are using garlic powder here.
  • Salt – gotta have salt!
  • Freshly grated parmesan cheese – a large, heaping amount because, after all, these are roasted parmesan potatoes!

How to Make Roasted Parmesan Potatoes Step by Step

  • Set oven and prepare baking sheet. Preheat oven to 425 degrees Fahrenheit and prepare a large, rimmed baking sheet.
  • Toss potatoes in seasonings. Add cleaned and cut potatoes to a large bowl, drizzle olive oil all over and sprinkle seasonings and parmesan cheese on top. Toss with your hands to make sure all potatoes are nicely coated.
  • Roast. Pour seasoned potatoes onto a baking sheet and make sure they’re in an even layer with no potatoes on top of one another. Roast for 20-30 minutes, depending on how big your potato cuts are. Using a flat spatula, flip and toss the potatoes halfway through the baking process.

Roasted Parmesan Potatoes Variations

  • Add fresh herbs. By adding fresh herbs, you can add a bit of fresh flavor to the potatoes. Fresh parsley, thyme, or rosemary are great options!
  • Use butter. Butter truly does make everything better. Adding butter to pair with the parmesan cheese gives it an extra creamy and rich flavor.
  • Switch up the cheese.
overhead image of roasted parmesan potatoes in a large white bowl next to a linen towel, fresh parsley, metal zester, and freshly grated parmesan cheese


Do I have to boil the potatoes before roasting?

No, you don’t have to parboil the potatoes before roasting. In fact, I never do.

What kind of potatoes can I use?

You can use whatever potatoes you like (even sweet potatoes but they will take longer to roast). I suggest using butter or yukon gold potatoes because (to me) the texture is better and you don’t have to peel the skin. If you use a russet potato, make sure to peel the skin before cutting.

Can I make this in the air fryer?

The air fryer would definitely yield the same amount of crispiness as the roasted version! If you use an air fryer, make sure to adjust cooking time.

large amount of roasted parmesan potatoes in a large white bowl with fresh parsley sprinkled on top

Storage Instructions

Roasted potatoes keep very well in the refrigerator. If you have leftovers, once they’ve cooled to room temperature, put them in an airtight container and they will keep for up to one week in the refrigerator. They don’t last long in my house, though, as I like to repurpose them for breakfast the next day with some scrambled eggs!

Serving Suggestions

Serve roasted parmesan potatoes alongside these mains for a well-rounded meal:

4.89 from 9 votes

Roasted Parmesan Potatoes

These crispy and cheesy roasted parmesan potatoes work as an easy side dish with practically any meal.
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4


  • 1 pound (454 g) butter potatoes, cut into quarters
  • 1 teaspoon smoked paprika
  • 1 ½ teaspoon garlic powder
  • 1 teaspoon kosher salt
  • ½ cup (50 g) freshly grated Parmesan cheese
  • Olive oil
  • Fresh parsley, finely chopped for garnish
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  • Preheat oven to 400 °F (204 °C)
  • Rinse and wash the dirt off your potatoes and cut in them into quarters.
  • In a medium bowl, place in your potatoes and drizzle a nice coating of olive oil over them.
  • Add in the seasonings: smoked paprika, garlic powder, salt, and cheese. Toss everything until well coated.
  • Pour your potatoes onto a baking sheet and spread out your potatoes onto a single layer and make sure they aren't stacked on top of each other.
  • Bake for 30-45 minutes or until potatoes are soft and cooked through.
  • Halfway through the baking process, move around the potatoes.
  • Sprinkle fresh parsley on top for garnish (if using).


Serving: 1serving, Calories: 145kcal, Carbohydrates: 22g, Protein: 6g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Cholesterol: 11mg, Sodium: 808mg, Potassium: 525mg, Fiber: 3g, Sugar: 1g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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Recipe Rating


  1. One of my family’s favorites! They love that this recipe includes parmesan cheese. Hooked them the first time we tried these and now we make often.

  2. The potatoes were easy to make and tasted so good with the parmesan and garlic powder. The paprika gave them a nice pop.

  3. I’ve been trying for ages to get the perfect roasted potatoes and never quite made it. My potatoes were fine if eaten within the first 15 out of the oven, but then they collapsed and became soft. The difference with this recipe: the heat. That made all the difference. Potatoes were crisp and stayed so. My family was raving! Thank you, Julie! This is a definite keeper. And even more valuable as we’re all safely at home, but having to cook much more during coronation!

  4. I stumbled across your blog for the tieks contest (because I am obsessed and love to hear what others think) but now I am so so excited we will be trying these and the pulled pork tomorrow! So excited thank you for sharing!!