Parmesan Roasted Potatoes
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.
If you are looking for the ultimate recipe for crispy Parmesan Roasted Potatoes, you are in the right place! They are oven-roasted to create a tender inside with a crunchy parmesan crusted outside, making them the perfect side dish for any meal.
They can also be served as a simple, yet flavor packed appetizer at your next party. Best of all, they’re ready in about 45 minutes!
For even more delicious potato recipes, you must try my Crispy Roast Potatoes, Crispy Herb Roasted Potatoes, and Restaurant-style Crispy Baked Potatoes too!
I don’t know about you, but I can never turn down oven-roasted potatoes! Maybe it’s my Irish ancestry, or maybe it’s just because they are so dang delicious. Either way, these parmesan crusted potatoes are absolutely delicious, and easy to prepare.
What you’ll need
- Baby gold potatoes
- Olive oil
- Grated Parmesan Cheese – For best results grate the cheese on the smallest hole on your boxed grater, it will give you more even coverage.
- Garlic powder, dried thyme leaves, paprika, and black pepper add flavor and color to the Parmesan mixture.
- Kosher salt
Check out the printable recipe card below for the complete recipe and detailed instructions.
Tools used
contains affiliate/sponsored links
How to make crispy parmesan potatoes
Preheat oven to 400°F (200°C).
Cut potatoes in half, then slice an X into the center of each one.
Grate the Parmigiano Reggiano cheese.
Pour the olive oil into a 9 x 13-inch baking dish, and tilt pan to cover the bottom of the baking pan. Sprinkle the grated parmesan cheese in an even layer over the oil, then sprinkle the the herbs on top.
Place the potatoes cut side down into the parmesan mixture, pressing the potato down one by one in a single layer.
Brush the tops of the potatoes with olive oil and sprinkle with kosher salt.
Place in the oven and bake for 35-45 minutes, or until the potatoes are soft and the parmesan crust is crispy and golden brown.
Place dish on a wire rack for to cool for 5-7 minutes. Use the edge of a spatula to cut between the potatoes in sections, then transfer potatoes to a serving platter with the crispy cheese side facing up.
Serve with garlic aioli, chipotle ranch, or your favorite dipping sauce, and a sprinkle of fresh parsley for color.
Expert Tips
- You can use other varieties such as red potatoes or fingerling potatoes, but they may have slightly different textures when roasted.
- Pre-grated cheese often contains anti-caking agents that can affect the texture of the roasted potatoes, so it is not recommended as a substitution.
- To ensure crispy potatoes, make sure to cut them into uniform-sized pieces and spread them out in a single layer on the baking sheet. Avoid overcrowding, as this can cause the potatoes to steam instead of roast.
- Store any leftover roasted potatoes in an airtight container in the refrigerator. To reheat, place them on a baking sheet in a preheated oven until warmed through and crispy again. You can also place cheese side up in an air fryer and reheat using the reheat setting.
- If your potatoes aren’t as crispy as you’d like, you can try increasing the oven temperature or broiling them for a few minutes at the end of cooking to achieve a golden crust.
- Remember, all oven cook differently. The cooking times listed are based on my electric wall oven.
Serving suggestions
These roasted parmesan potatoes are versatile enough to serve with just about any main dish:
Did you try this recipe? I’d love to see it!
Tag @cookingwithcurls on Instagram & Facebook and leave a ⭐️⭐⭐⭐⭐ review below!
Enjoy!!
Parmesan Roasted Potatoes
Ingredients
- 1.5 pounds baby gold potatoes cut in half and scored with an X in the center.
- 2 tablespoons olive oil plus more for brushing potatoes
- 1.8 ounces grated parmesan just under half a cup
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme leaves
- .75 teaspoon paprika
- .25 teaspoon black pepper
- kosher salt
- 1 tablespoon chopped parsley or more to garnish
Instructions
- Preheat oven to 400°F (200°C).
- Pour the olive oil into a 9 x 13-inch baking dish, and tilt pan to cover the bottom of the baking pan. Sprinkle the grated parmesan cheese in an even layer over the oil, then sprinkle the the herbs on top.
- Place the potatoes cut side down into the parmesan mixture, pressing the potato down one by one in a single layer. Brush the tops of the potatoes with olive oil and sprinkle with kosher salt.
- Place in the oven and bake for 35-45 minutes, or until the potatoes are soft and the parmesan crust is crispy and golden brown.
- Place dish on a wire rack for to cool for 5-7 minutes. Use the edge of a spatula to cut between the potatoes in sections, then transfer potatoes to a serving platter with the crispy cheese side facing up.
- Serve with garlic aioli, chipotle ranch, or your favorite dipping sauce and a sprinkle of fresh parsley for color.
Notes
- You can use other varieties such as red potatoes or fingerling potatoes, but they may have slightly different textures when roasted.
- Pre-grated cheese often contains anti-caking agents that can affect the texture of the roasted potatoes, so it is not recommended as a substitution.
- To ensure crispy potatoes, make sure to cut them into uniform-sized pieces and spread them out in a single layer on the baking sheet. Avoid overcrowding, as this can cause the potatoes to steam instead of roast.
- Store any leftover roasted potatoes in an airtight container in the refrigerator. To reheat, place them on a baking sheet in a preheated oven until warmed through and crispy again. You can also place cheese side up in an air fryer and reheat using the reheat setting.
- If your potatoes aren’t as crispy as you’d like, you can try increasing the oven temperature or broiling them for a few minutes at the end of cooking to achieve a golden crust.
- Remember, all oven cook differently. The cooking times listed are based on my electric wall oven.
