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These Parmesan Roasted Potatoes are crispy, cheesy, and packed with flavor. Ready in under 40 minutes, they make the perfect side dish with any meal!
These Parmesan Potatoes are are made with roasted baby potatoes coated in garlic, butter, olive oil, dried herbs, and plenty of grated parmesan cheese. The butter and parmesan melts over the potatoes as they roast, creating irresistible crispy edges with yummy, creamy centers. It’s my go-to potato potato side dish when I want to cook something that feels fancy, but is actually super easy to make.
For best results, I recommend using red baby potatoes or Yukon golds, since they have thin skins and their waxy texture holds up well when roasted. Also, don’t skip the fresh parsley and a squeeze of lemon juice just before serving. It brightens up the flavors and balances the richness of the cheese.
Looking for a lighter, dairy-free option? Don’t miss my Garlic Roasted Potatoes.
Table of Contents
Key Ingredients
To make these cheesy Parmesan roasted potatoes, you only need a handful of simple ingredients:
- Potatoes: For this recipe, I used red baby potatoes. Baby potatoes are small and easy to work with and there’s no need to peel the skin. Simply wash, dry, and cut them in half. Yukon golds or fingerlings also roast beautifully thanks to their waxy texture.
- Olive Oil: A drizzle of extra virgin olive oil helps the potatoes crisp up and keeps the seasoning evenly distributed.
- Garlic: Fresh minced garlic infuses the potatoes with bold, savory flavor as they roast. You can also swap freshly minced garlic for garlic powder. For every 1 clove of garlic, you’ll need 1/8 teaspoon of garlic powder.
- Dried Herbs: A blend of thyme, oregano, basil, and rosemary adds depth. Feel free to use your favorite dried herbs or substitute with Italian seasoning.
- Butter: Melted butter adds richness to the potatoes and helps the parmesan stick, creating a golden crust.
- Parmesan Cheese: Grated parmesan bakes onto the potatoes, forming a salty, cheesy coating with irresistible crunch.
- Salt and Pepper: Salt and black pepper are key to flavor. Add a light sprinkle before roasting, then taste and adjust with a little more once the potatoes come out of the oven.
The Parmesan Crust
What makes these potatoes irresistible is the golden, cheesy crust that forms as they roast. For the best results, pay attention to the texture of your parmesan. A fine, almost powdery grate melts evenly and clings to the potatoes, creating that crisp, savory layer everyone loves.
If you’re buying pre-grated cheese, choose freshly grated parmesan from the refrigerated section rather than the shelf-stable kind. Prefer to grate it yourself? Use the zesting side of a box grater, this Microplane Hard Cheese Grater, or pulse chunks of parmesan in a food processor until you have a fine, pebbly texture that coats the potatoes beautifully.
How to Make Parmesan Potatoes
Making these crispy, cheesy potatoes is simple and straightforward. Just follow these steps for perfect Parmesan-crusted potatoes every time:
- Preheat the oven. Set your oven to 400°F and line a large rimmed baking sheet (or two) with parchment paper or foil. Lightly grease with nonstick spray or oil.
- Prep the potatoes. Wash and gently scrub the potatoes, then dry thoroughly. There’s no need to peel baby potatoes; just cut them in half (or quarters if especially large) so they roast evenly.
- Season with herbs and garlic. In a small bowl, whisk together olive oil, minced garlic, thyme, oregano, basil, and rosemary, salt and black pepper. Toss the potatoes in this mixture until well coated.
- Add butter and parmesan. Drizzle melted butter over the potatoes and sprinkle grated Parmesan cheese over them, tossing gently to coat each piece.
- Arrange on the pan. Spread the potatoes in a single layer on the prepared baking sheet, cut-side down, for maximum crispiness.
- Roast until golden. Bake for 30 to 45 minutes, flipping them once halfway through, until they are crispy on the outside and tender inside.
- Finish and serve. Sprinkle with salt, freshly cracked black pepper, and fresh parsley. Add a squeeze of lemon juice if desired, then serve hot.
Jessica’s Pro Tips
For the crispiest parmesan crust, make sure the cut sides of the potatoes are coated as evenly as possible. As you transfer them to the baking sheet, press each cut side into the remaining cheese and herb mixture at the bottom of the bowl so none of that flavorful coating goes to waste.
If you’re working with starchy potatoes (like russets), soak the cut pieces in cold water for 10 to 15 minutes before cooking to wash away some of the excess starch. Just be sure to dry them thoroughly before seasoning so they roast up crisp instead of soggy.
- Want to learn more? Check out my full guide on Waxy vs. Starchy Potatoes to see which types work best for roasting, mashing, and more.
Storage and Reheating
Storage: Place cooled leftovers in an airtight container and refrigerate for up to 4 days. For best results, avoid sealing the container while the potatoes are still warm. The trapped steam will soften the crispy parmesan crust.
Reheating: Reheat on a baking sheet in a 375°F oven for 10 to 15 minutes, or in the air fryer for a quicker crisp. The microwave works if you re short on time, but the potatoes will lose their crunchy texture.
Freezing: While you can freeze parmesan roasted potatoes, it’s not ideal. The thawing process tends to make the potatoes mealy and the cheese coating soft instead of crispy. If you do freeze them, re-crisp in a hot oven straight from frozen rather than thawing first.
More Favorite Potato Recipes
Have you tried this Roasted Parmesan Potatoes recipe? I’d love to hear what you think! Leave a comment and a star rating below – your feedback helps others discover (and enjoy) this recipe too. Thank you so much! 💛
Parmesan Roasted Potatoes
Ingredients
- 3 pounds red baby potatoes, halved
- 2 tablespoons olive oil
- 8 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried rosemary
- 4 tablespoon butter, melted
- ½ cup Parmesan cheese , finely grated
- Salt and black pepper, to taste
- Fresh parsley, chopped (optional garnish)
- fresh lemon juice , to finish, optional
Instructions
- Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper or foil and lightly coat with oil or nonstick spray.
- Rinse and scrub the potatoes, then dry them thoroughly. Cut each potato in half (or into quarters if larger) so all pieces roast evenly.
- In a small bowl, stir together the olive oil, garlic, and dried herbs. Toss the potatoes in this mixture until evenly coated, then sprinkle with a pinch of salt and pepper.
- Pour the melted butter over the potatoes and add the parmesan cheese. Mix well to cover the potatoes on all sides.
- Spread the potatoes cut-side down in a single layer on the prepared baking sheet.
- Roast for 30 to 45 minutes, flipping once halfway through, until the potatoes are golden brown and crispy.
- Season with additional salt and pepper, sprinkle with fresh parsley, and finish with a squeeze of lemon juice if desired. Serve immediately.
Notes
- Potatoes: Red baby potatoes work best, but Yukon golds or fingerlings are also excellent choices.
- Cheese: Use freshly grated parmesan for best results; pre-grated shelf-stable parmesan won t crisp as well.
- Extra Crispiness: Arrange the potatoes cut-side down and don’t overcrowd the baking sheet.
- Storage: Store leftovers in the fridge for up to 4 days. Reheat in the oven or air fryer to restore crispiness.
- Freezing: Not recommended, as the potatoes tend to thaw soft and mealy. If you must freeze, reheat directly from frozen in a hot oven.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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