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These crispy, garlicky Roasted Parmesan Potatoes have tender, creamy centers and an irresistible, crunchy, cheesy Parmesan crust baked onto the bottom. Made with baby Yukon Gold potatoes, butter, garlic, and plenty of Parmesan, they’re an easy side dish with the BEST flavor and texture.
Quick Look: Parmesan Roasted Potatoes
- What Makes Them Different: Rather than tossing the potatoes with cheese, they roast directly on top of a buttery Parmesan layer.
- Texture: Tender, creamy centers and a deeply golden, crispy cheese crust.
- No Parboiling Needed: The potatoes cook completely in the oven, so there is no extra boiling step.
- Total Time: 50 minutes.
- Make Ahead: Best served immediately, but leftovers reheat well in the oven or air fryer.
- Best For: Weeknight dinners, holidays, and easy entertaining.
Regular potatoes are great, but want to know what’s even better? These potatoes. Yes, you guys, these roasted Parmesan potatoes are my newest potato obsession, and I can’t get enough. I actually spent the past several months testing and reworking my original garlic Parmesan roasted potatoes recipe to give the potatoes an even crispier, cheesier Parmesan crust. Today, I’m sharing the fruits of my labor (ha!), and I couldn’t be more excited about it.
In this version, the buttery Parmesan layer is very intentional. Instead of simply tossing the potatoes with Parmesan before roasting, I spread the Parmesan and seasonings over melted butter, then roast the potatoes cut-side down so the cheese melts, browns, and forms a crisp, golden crust. The whole process is super simple – promise! – and the results are so good, you may never want to make potatoes another way.
Table of Contents
Ingredients and Substitutions
Below are a few notes and possible substitutions to keep in mind when making this recipe. You’ll find the full ingredient list and exact amounts in the recipe card at the bottom of the post.
- Baby Yukon Gold potatoes: These are my favorite potatoes for this recipe because they have thin skins and naturally creamy, buttery centers. Choose potatoes that are similar in size so they cook evenly. Small red potatoes also work here, although their texture will be slightly firmer.
- Parmesan cheese: For the best flavor and the crispiest Parmesan crust, use freshly grated Parmesan. Grate it quite fine, as large or thick shreds won’t melt into the same even layer under the potatoes.
- Butter: Melted butter creates the rich, flavorful base for the Parmesan crust and helps the cheese brown as the potatoes roast. You can use salted or unsalted butter; both work, but unsalted gives you more control over the dish’s overall saltiness.
- Garlic powder: Garlic powder blends evenly into the Parmesan mixture and gives the potatoes plenty of garlic flavor without the risk of fresh garlic burning against the bottom of the baking dish.
- Dried parsley: Adds a little herby flavor to the Parmesan mixture. You can substitute dried Italian seasoning if you prefer.
- Crushed red pepper flakes (optional): For a touch of heat. Leave them out if you’re cooking for anyone who is sensitive to spice.
- Olive oil: A small amount is drizzled over the potatoes before roasting to help the tops brown and crisp.
- Salt and black pepper: Simple seasonings that balance the richness of the butter and Parmesan. Keep in mind that Parmesan is naturally salty, so you can always adjust the salt to taste.
Let’s Talk About the Crispy Parmesan Crust
The best part of these potatoes is, without question, the golden, crispy, cheesy crust on the bottom.
For the best results, pay attention to the texture of your Parmesan. A fine, almost powdery grate melts more evenly and creates a thinner, more uniform crust than large or thick shreds. If you’re buying pre-grated cheese, choose refrigerated grated Parmesan rather than the shelf-stable kind. If you’re grating 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 it is finely grated.
One last tip: once the potatoes come out of the oven, let them rest for a couple of minutes before lifting them from the baking dish. This gives the Parmesan a chance to firm up slightly so that the beautiful crispy crust stays attached to the potatoes instead of being left behind in the pan.
How to Make Garlic Parmesan Roasted Potatoes
These garlic Parmesan roasted potatoes are easy to make, but the Parmesan layer is what makes them special. The key is creating an even layer of Parmesan underneath the potatoes so each cut side has plenty of contact with the cheese as it roasts.
- Prepare the Parmesan mixture and baking dish: Preheat the oven to 425°F. Stir together the finely grated Parmesan, garlic powder, dried parsley, red pepper flakes, salt, and black pepper. Pour the melted butter into the baking dish and tilt the dish from side to side until the bottom is evenly coated.
- Create the Parmesan layer: Sprinkle the Parmesan mixture evenly over the melted butter, spreading it all the way to the edges of the baking dish. Arrange the halved potatoes cut-side down directly on top of the cheese, leaving a little space between each one.
- Season and roast: Drizzle the tops of the potatoes with olive oil and season with the remaining salt and black pepper. Roast for 35-40 minutes, or until the potatoes are fork-tender and the Parmesan underneath is deeply golden and crisp.
A note about potato size: Baby potatoes can vary in size quite a bit. The baby Yukon Gold potatoes I use for this recipe are on the larger side and took about 40 minutes to roast. If your potatoes are smaller, follow the same method but start checking them earlier, around the 20 to 25 minute mark. They’re ready when the centers are fork-tender and the Parmesan crust underneath is deeply golden.
- Rest, lift, and flip: Let the potatoes rest in the baking dish for 2-3 minutes. Carefully slide a thin spatula under each potato, lifting the Parmesan crust with it, then flip the potatoes over so the crispy, cheesy side faces up. Garnish with fresh parsley and serve right away.
Serving Ideas
These Parmesan roasted potatoes go with just about anything – seriously – but I will most often serve them alongside simple proteins like oven-baked chicken breasts, baked pork chops, or baked salmon. They’re also a great choice for holidays and special occasions alongside tender roast beef tenderloin, ham, or my easy oven-roasted turkey breast recipe.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days.
For the best texture, reheat them in a 400°F oven or air fryer until warmed through and the Parmesan crust is crisp again. The microwave works in a pinch, but the potatoes will be softer and the cheesy crust won’t stay as crisp.
I don’t recommend freezing these potatoes. The texture of the potatoes and Parmesan crust changes after thawing, so they’re best enjoyed fresh or reheated from the refrigerator.
Garlic Parmesan Roasted Potatoes FAQs
Not for this recipe. Since we’re using small baby Yukon Gold potatoes cut in half, they cook through completely in the oven while the Parmesan crust browns underneath. There’s no need to parboil them first.
Yes. Small red potatoes are the best substitute for baby Yukon Golds and will hold their shape well, although the centers will be slightly firmer. Whatever variety you use, choose potatoes that are similar in size and cut them evenly so they finish cooking at the same time. For more help choosing the right variety, check out my guide to the different types of potatoes.
I recommend sticking with garlic powder for this recipe. It blends evenly into the Parmesan mixture and gives you plenty of garlic flavor without the risk of minced fresh garlic burning against the bottom of the hot baking dish. If you’re looking for a potato recipe made with fresh garlic, try my garlic roasted potatoes.
I recommend roasting the potatoes directly in the buttered baking dish. Direct contact with the hot dish helps the Parmesan melt, brown, and form that crisp golden crust underneath the potatoes. I developed and tested this recipe without parchment paper.
More Potato Recipes
If you love these garlic Parmesan roasted potatoes, here are a few more potato recipes to try next:
These garlic Parmesan roasted potatoes are proof that a little butter and Parmesan can turn simple potatoes into a seriously irresistible side dish. If you give this recipe a try, don’t forget to leave a rating and review! Your feedback helps other readers discover and enjoy the recipe too. Thank you so much! 💛
Roasted Parmesan Potatoes
Ingredients
- 1½ pounds baby Yukon Gold potatoes, halved
- 3 tablespoons unsalted butter, melted
- ½ cup finely grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon salt, divided
- ½ teaspoon black pepper, divided
- ½ teaspoon crushed red pepper flakes, optional
- 1 teaspoon dried parsley
- 1 tablespoon olive oil
- Fresh chopped parsley, for garnish
- Additional finely grated Parmesan, for garnish (optional)
Instructions
- Preheat the oven to 425°F. Pour the melted butter into a 9×13-inch baking dish, tilting the dish to coat the bottom.
- Scrub the potatoes well and dry them thoroughly with a clean kitchen towel or paper towels. Slice each potato in half lengthwise.
- In a medium bowl, stir together the finely grated Parmesan, garlic powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, red pepper flakes, and dried parsley until evenly combined.
- Scatter the Parmesan mixture evenly over the melted butter. Try to keep the layer as uniform as possible so each potato gets plenty of cheesy crust.
- Place the potato halves cut-side down over the Parmesan mixture in a single layer.
- Drizzle the olive oil over the potatoes and sprinkle with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Transfer the baking dish to the oven and roast for 35-40 minutes. The potatoes are ready when they pierce easily with a fork, and the Parmesan underneath has browned into a deep golden crust.
- Remove the baking dish from the oven and allow the potatoes to rest undisturbed for 2-3 minutes. Then, carefully slide a thin spatula underneath each potato, making sure to lift the Parmesan crust with it.
- Turn the potatoes over so the crispy Parmesan side is facing up. Garnish with chopped fresh parsley and additional Parmesan, if desired. Best served immediately.
Notes
- Potato size: Baby potatoes vary significantly in size. The larger baby Yukon Gold potatoes used for this recipe take approximately 40 minutes. If yours are smaller, begin checking them earlier. Use fork tenderness and the color of the Parmesan crust, not time alone, to tell when they’re done.
- Other potatoes: Small red potatoes are the best substitute for baby Yukon Golds. Whatever variety you choose, use similar-size potatoes so they cook evenly.
- Use finely grated Parmesan: A fine, almost powdery Parmesan melts more evenly and forms a thinner, more uniform crust than large shreds. Freshly grated Parmesan or fresh pre-grated Parmesan from the refrigerated section works best.
- Don’t use parchment: This recipe was developed and tested with the Parmesan mixture placed directly in a buttered baking dish.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Freezing is not recommended.
- Reheating: For the crispiest results, reheat leftovers in a 400°F oven or air fryer until heated through. Microwaving works, but the Parmesan crust will soften.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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