Crispy Parmesan Roasted Potatoes
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Crispy parmesan roasted potatoes are a convenient, tasty side dish that’s so easy to throw together! Just toss those delicious golden potatoes in butter, parmesan, and a handful of simple seasonings and bake. They’re so versatile and can be served with anything!
I think we can all agree that there’s no better side dish than a good potato. Whether it’s mashed, baked, sliced into wedges, or scalloped, you know it’s going to be good!
When I want something quick but still a little dressed up, I break out this recipe for parmesan roasted potatoes. They have a few more ingredients than my simple oven-roasted potatoes: parmesan, sweet paprika, a bit of garlic, pepper, and chopped parsley for a fresh finale.
Roasting gives these an irresistible crispy outside while the inside stays nice and fluffy. That bit of salt and crunch from the parmesan is just perfect!
Table of Contents
Serve parmesan potatoes with any protein from steak to roast chicken to pork chops.
Let Them Cool!
Once you pull these from the oven don’t be tempted to dig in. Let them cool for 10 minutes and the cheese will harden. Use a spatula to break up and serve in pieces of several potatoes and that delicious parmesan cheese crust!
(Be sure to check the recipe card for a full list of ingredients and quantities)
- Small Yellow Potatoes – Fingerlings or baby yellows are perfect for roasting. If your spuds are a bit larger, then cut them into quarters rather than halves.
- Unsalted Butter – Coat the baking dish in melted, unsalted butter or ghee — a clarified, fatty butter popular in India and the Middle East.
- Parmesan Cheese – The best substitutes are Asiago, Pecorino Romano, and Grana Padano. The idea is to use a hard, salty cheese that will harden for a crispy crust!
- Garlic Powder – I like using garlic powder because it’s easy to evenly coat everything in the pan, but you’re more than welcome to use freshly minced or jarred garlic in your parmesan roasted potatoes.
- Sweet Paprika – Fruity and a little tangy, this is sweeter than the smoked paprika you might be used to and offers a very different flavor. Chili powder and cayenne pepper are two good substitutes, though both are hotter — use a lighter hand if spice isn’t your forte.
- Ground Black Pepper – Freshly cracked black pepper is always preferred.
- Parsley – Rosemary and thyme are two other herbs that go deliciously with parmesan potatoes. Use just one or any combination of the three! Dried herbs are acceptable and can be baked along with the spuds for a stronger herby flavor.
- Preheat & Prepare the Potatoes. While the oven preheats to 400 degrees F, rinse, dry, and halve each potato.
- Prepare the Baking Pan. Melt the butter or ghee and pour into a rimmed 9×13” baking pan, rotating the pan until the butter evenly coats the bottom.
- Layer the Parmesan Potatoes. Sprinkle the parmesan cheese, garlic powder, paprika, and black pepper into the pan before arranging the potato halves in an even layer on top.
- Bake. Slide the pan into the oven on the middle rack and bake for 30 minutes until golden brown and crispy.
- Rest Before Serving. Remove the pan from the oven and let sit for at least 10 minutes until the cheese cools and hardens slightly. Scoop the parmesan roasted potatoes from the pan and serve with a sprinkle of chopped parsley on top.
Recommended Tools
- Grater – Cheese is always, always, always best when it’s grated fresh off the block. There are no additives or preservatives, it melts better, and you get more bang for your buck.
- Rimmed Baking Pan – I always turn to my rimmed baking pans for roasting vegetables. You reduce the risk of spills and your veggies won’t steam like they do in deeper baking dishes!
Storing and Reheating
Transfer uneaten parmesan roasted potatoes to an airtight container and refrigerate for up to 4 days. I find that the potato’s interior gets a bit dry once cooled and reheated — I really recommend enjoying these fresh out of the oven!
To reheat, lay them on a baking pan and cover with aluminum foil. Bake again at 400 degrees F for 10 minutes or so until warm and tender.
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It isn’t necessary. Some prefer to partially boil, or “parboil,” prior to baking because it speeds up the roasting process.
This method can also produce crispier results because it creates a softened layer of flesh around the potato’s center that then crisps up even more in the oven. However, I find that this has a minimal effect.
But if you want to save time, then it could be worth a try!
A good roasting potato is waxy, meaning it has less starch and more moisture than some others. This helps the potato hold its shape even when exposed to high heat. It’s also preferred to use a potato with a thin skin that crisps up when roasted.
Yukon golds and yellow potatoes are two examples. When you need something smaller, try baby golds or yellow French fingerlings.
If there are too many spuds crowded onto one pan, or if you don’t totally dry them off after rinsing, you’ll get a “steaming” effect that softens them more than roasts them.
Additionally, make sure the oven is properly preheated to 400 degrees F and that each potato is cut to the appropriate size.
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Crispy Parmesan Roasted Potatoes
Ingredients
- 1 lb small yellow potatoes rinsed
- ¼ cup unsalted butter melted (or ghee)
- ½ cup parmesan cheese grated
- 1 tsp garlic powder
- 1/2 tsp sweet paprika
- 1/2 tsp ground black pepper
- 1/4 cup parsley chopped (for garnish)
Instructions
- Preheat oven to 400°F. Wash the potatoes then cut them into halves.
- Pour the melted butter (or ghee) on bottom of a rimmed 9×13″ baking pan, evenly coat the bottom.
- Sprinkle parmesan cheese on top along with the garlic powder, paprika and black pepper.
- Line your potatoes up in an even layer on top and bake on the middle rack for 30 minutes.
- Remove from oven and let sit for 10 minutes before removing from baking pan and serving. This allows the cheese to cool and slightly harden. Use a spatula to remove potatoes to serving dish in pieces. Sprinkle with chopped parsley and serve.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Amazing and so easy to make!
Thanks Carolyn, I love these myself. Very easy for a big result.
I’ve tried these and my family loves them!
Much appreciated Leena!
They were very good. I had them with dinner. Tomorrow, I may try as an appetizer. With some dip. I made way too many for just me. Could I freeze them ?!
So glad you enjoyed these Margaret. I have not freezed these myself to speak to that, but I don’t see why not? A reheat in the oven, jus tnot sure how the texture would be.
Can’t wait to give them a go. Thanks heaps for sending me a copy. They look great – spuds – yeah. 🫶
Enjoy Anne!