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Golden, crispy, and bursting with cheesy herbs, these oven-baked Parmesan Roasted Potatoes steal the show.
I first tossed baby potatoes in olive oil, Parmesan, and a mix of herbs one chilly autumn afternoon—and voilà, my kitchen smelled like a cozy trattoria. Parmesan Roasted Potatoes are more than just a side dish; they’re comfort food with a twist. You know what’s great? Potatoes pack fiber, potassium, and vitamin C, while Parmesan brings calcium and umami in every bite. Whether you’re pairing them with grilled chicken on a weeknight or serving them alongside a holiday roast, this easy recipe shines all year long. And honestly, once you learn a couple of simple tricks—like drying your potatoes well before roasting—you’ll wonder why you ever considered any other side.
Why You’ll Love This Recipe
- Crunchy edges meet fluffy centers—perfection in every forkful.
- Parmesan adds a savory punch without extra fuss.
- Easy recipe that uses pantry staples you already have.
- Oven-baked—no frying oil or splatters to clean up.
- Ready in under 40 minutes from start to finish.
- Naturally vegetarian and gluten free—great for diverse crowds.
- Customizable with your favorite herbs or spices.
- Great for meal prep or make-ahead entertaining.
- Kid-approved comfort food that adults can’t resist.
Ingredients
• 2 pounds baby potatoes (red or Yukon Gold; scrubbed and halved)
• 2 tablespoons extra-virgin olive oil (or avocado oil)
• ½ cup finely grated Parmesan cheese (freshly shredded if you can; for best melt)
• 1 teaspoon garlic powder (sub fresh minced garlic for more punch)
• 1 teaspoon dried rosemary (crush between fingers to wake up oils)
• 1 teaspoon dried thyme (or swap for oregano in a pinch)
• ¾ teaspoon fine sea salt (adjust to taste)
• ½ teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh parsley (for garnish)
Tip: Make sure potatoes are patted completely dry after washing—water is the enemy of crispiness.
Directions
- Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or a thin layer of olive oil—this gives you golden bottoms and easier cleanup.
- In a large bowl, toss halved potatoes with olive oil, garlic powder, rosemary, thyme, salt, and pepper. Use your hands to coat every surface.
- Sprinkle Parmesan cheese over the oiled potatoes. Give them one more gentle stir so the cheese sticks. A light dusting now means crisp pockets of flavor later.
- Spread potatoes cut-side down in a single layer on the baking sheet. Crowding slows down browning—leave an inch between each piece if you can.
- Roast for 20 minutes, then flip each potato with a spatula. At this point, check color: they should be golden on the bottom.
- Return to oven and bake another 10–12 minutes until edges are dark golden and crispy. If you have a convection setting, use it for even crisping.
- Remove from oven, sprinkle with fresh parsley, and serve right away. You’ll see steam rise as you dig in—nothing beats piping-hot, crispy potatoes.
Servings & Timing
Yield: Serves 4 as a side dish
Prep Time: 10 minutes (plus 5 minutes drying time)
Cook Time: 30–32 minutes
Total Time: 40–45 minutes
Variations
• Spicy Kick: Add ½ teaspoon smoked paprika and a pinch of cayenne before roasting.
• Lemon-Herb Twist: Toss with lemon zest and chopped fresh basil after baking.
• Garlic Lovers: Mix in 2 cloves minced fresh garlic just before flipping.
• Vegan Swap: Replace Parmesan with 3 tablespoons nutritional yeast.
• Autumn Harvest: Mix in 1 cup cubed sweet potatoes with extra 5 minutes of bake time.
• Herby Green: Stir in toasted pine nuts and chopped rosemary after roasting.
Storage & Reheating
• Refrigerator: Store cooled potatoes in an airtight container for up to 3 days.
• Freezer: Lay cooled potatoes on a sheet pan to freeze solid, then transfer to a freezer bag for up to 1 month—texture softens over time.
• Make-Ahead: Toss potatoes with oil and seasonings, store in fridge up to 8 hours, then roast as directed.
• Reheating: For best crispiness, rewarm in a 400°F oven for 8–10 minutes; microwave revives warmth but turns edges chewy.
Notes
I learned that parboiling for 5 minutes adds fluffiness inside, but skipping it saves time—your call. If your Parmesan is pre-grated, lean on the dryer side so it doesn’t clump. Can’t find baby potatoes? Chop larger ones into 1-inch pieces. Trust me, even slight tweaks yield great results because these little gems are forgiving and family-friendly.
FAQs
Q: Can I use russet potatoes instead?
A: Absolutely—you’ll need to cut them into smaller, evenly sized pieces and watch the baking time.
Q: Why are my potatoes soggy?
A: They probably held on to too much moisture—make sure to pat them completely dry after rinsing.
Q: Can I skip the herbs?
A: You can, but herbs add layers of aroma and flavor—try dried Italian seasoning if you’re short on thyme.
Q: How do I make them extra crispy?
A: After seasoning, let the potatoes sit at room temperature for 10 minutes to dry further, or use a convection oven.
Q: Is this recipe dairy free?
A: For dairy-free, swap Parmesan for nutritional yeast and choose a nondairy oil.
Q: Can I prep this the night before?
A: Yes—seasoned potatoes stay fine in the fridge overnight; roast just before serving.
Q: What dipping sauces pair well?
A: Try garlic aioli, spicy sriracha mayo, or classic ketchup—dipping’s half the fun.
Q: Any tips for serving?
A: Plate on a warm platter and garnish with extra cheese and herbs so they look as good as they taste.
Conclusion
Parmesan Roasted Potatoes turn humble spuds into a show-stopping side dish that’s crispy, cheesy, and so easy. Give them a try tonight, then swing back and let me know how yours turned out—your feedback helps me tweak and share even more delicious recipes. If you’re in the mood for more hearty sides, check out my garlic butter green beans or lemon asparagus—there’s always room on the dinner table for one more veggie friend!
Parmesan Roasted Potatoes
Ingredients
- 2 pounds baby potatoes scrubbed and halved
- 2 tablespoons extra-virgin olive oil or avocado oil
- 1/2 cup Parmesan cheese finely grated
- 1 teaspoon garlic powder sub fresh minced garlic for more punch
- 1 teaspoon dried rosemary crush between fingers to wake up oils
- 1 teaspoon dried thyme or swap for oregano in a pinch
- 3/4 teaspoon fine sea salt adjust to taste
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Preheat your oven to 425°F (220°C) and prepare a rimmed baking sheet with parchment paper or a thin layer of olive oil for easier cleanup.
- In a large bowl, toss halved potatoes with olive oil, garlic powder, rosemary, thyme, salt, and pepper until fully coated.
- Sprinkle Parmesan cheese over the oiled potatoes and gently stir to ensure even distribution for crispy pockets of flavor.
- Arrange potatoes cut-side down on the baking sheet in a single layer with some space between each piece. Roast for 20 minutes, then flip and bake for an additional 10-12 minutes until golden and crispy.
- Remove from the oven, sprinkle with fresh parsley, and serve immediately for piping-hot, crispy potatoes.
