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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!
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
- 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.
FAQs
No, you don’t have to parboil the potatoes before roasting. In fact, I never do.
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.
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.
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:
Roasted Parmesan Potatoes
Equipment
Ingredients
- 1 pound (454 g) butter potatoes, cut into quarters
- Olive oil
- 1 teaspoon smoked paprika
- 1 ½ teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ cup (50 g) freshly grated Parmesan cheese
- Fresh parsley, finely chopped for garnish
Instructions
- Preheat oven to 400 °F (204 °C)
- Rinse and wash the dirt off your potatoes and cut in them into quarters.1 pound (454 g) butter potatoes
- In a medium bowl, place in your potatoes and drizzle a nice coating of olive oil over them.Olive oil
- Add in the seasonings: smoked paprika, garlic powder, salt, and cheese. Toss everything until well coated.1 teaspoon smoked paprika, 1 ½ teaspoon garlic powder, 1 teaspoon kosher salt, ½ cup (50 g) freshly grated Parmesan cheese
- 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).Fresh parsley
Hi: I used three small red potatoes and one russet. I forgot to peel it, but it didn’t matter. I also used about three tablespoons of unsalted melted butter since they were our special Easter potatoes. We loved them. They were crunchy and very flavorful. This will be our go-to recipe. Thank you so much.
Kathy
These potatoes turned out amazing. So good as a side dish to our grilled steak.
These parmesan potatoes were so good with grilled chicken. Easy to make and so delicious.
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.
The potatoes were easy to make and tasted so good with the parmesan and garlic powder. The paprika gave them a nice pop.
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!
Just ate with family its awesome!
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!!
Hope you enjoy both the recipes! :)
These potatoes are amazing!
Thanks, Gaby!
Yummo.