Roasted potatoes are pretty much my life. I’ve been told that I make one mean batch of roasted potatoes, and so I feel like it’s my civic duty to share the recipe with you today. There really isn’t anything that crazy that goes into these potatoes but I guess they are pretty much like crack. People, including my boyfriend, just can’t get enough of them. I make big vats of these on the weekends so we can use them throughout the week. And without fail, they disappear by Wednesday or Thursday.
This is more a technique rather than a recipe, since you can scale these potatoes up if you’re cooking for a crowd. You could also throw in some extra herbs if your feeling the need to incorporate some thyme or rosemary or whatever you have on hand. But these potatoes that I’m about to show you, are total rock stars and always disappear at dinner parties.
You’re going to start with some naked potatoes….
Add on all the seasonings…
Using your fingers, go ahead and toss everything together….
Put them in the oven for about 30 minutes. Take them out and give them a quick toss with some tongs. Then stick them back in to the oven and let them work their magic…
Once they are nice and golden and crispy, throw them onto a serving platter….
And finally, you’ll have the best roasted parmesan potatoes ever!
Ingredients
- 4 cups cubed Yukon Gold potatoes
- 3 tbsp olive oil
- 1 tsp garlic salt
- 1/2 tsp salt
- 2 tsp paprika
- 1 tsp pepper
- 4 tbsp Parmesan cheese
Instructions
- Preheat your oven to 425 degrees.
- Place the cubed potatoes into a baking dish. (The cubes of potatoes should be about 3/4 of an inch on all sides) You can spray the baking dish with a baking spray too to eliminate anything possibly sticking
- Pile on the olive oil, garlic salt, salt, paprika, pepper and Parmesan cheese. Using your fingers, or a spoon if you feel inclined, get in to the potatoes and carefully mix everything around until the seasonings coat each potato.
- Transfer the baking dish into the oven and bake for 30 minutes. Remove from the oven and toss the potatoes with a pair of tongs. Put the baking dish back into the oven and bake for about 15 - 25 minutes more until they are golden and crispy.
- Season with an little dusting of sea salt if desired and serve.
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These are the best potatoes ever! My whole extended family loves them. Thank you!
can’t wait to try these! if i were to have any leftovers, should i just refrigerate them and reheat them in the oven for a few minutes before serving? thanks!
I refrigerate them and then warm them up in the microwave, but I’m sure you could reheat them in the oven too.
hey Meghan! You can pop them in the microwave or back in the oven to re-heat!
These are my favorite potatoes, ever! What would be a yummy, quick main dish to accompany these?
mmmm maybe some grilled chicken?!?
These look amazing. Going to try for brunc on Saturday. One question do you boil the potatoes before putting in oven or cut them up raw?
Nope! just put them in raw
This recipe is delicious. I made it for everyone at my wife’s office and it was a hit. I’m thinking about adding crumbled bacon to this recipe, but not sure if I will be over-doing it. I’ll keep you posted. Thanks for the great recipe.
These potatoes are delicious! Absolutely wonderful recipe.. I suggest if upping the quantity any to definitely try and keep it as proportionate as possible, they come out wonderful! I made a big batch to go with a ranch-herb crusted chicken dinner and my god was it just mouth-watering. I added a slight pinch of sage and thyme, but other than that I didn’t have to change a thing. Everyone loved them! Instantly went into my recipe box here at home.
Also, great for kids! They tear them up, according to them it’s the yummiest cheese potatoes they’ve ever ate.
Thanks so much for this wonderful recipe! And if your considering trying it, stop thinking about it and do it! You won’t regret it.
yay!! so glad you loved it!!
definitely. it was an amazing addition to our meal and will definitely be a repeat recipe in this house. (:
Hey Gaby, Approximately how many servings for this recipe? Making these tonight and wondered if I need to double the recipe….We used to have these when I was a kid but my Mom can’t find the recipe since she developed Dementia so am going to try this one as it sounds close to what I remember. Having these tonight with grilled chicken strips that have been marinated overnight with brown sugar bourbon glaze. Can’t wait for dinner!!
Hi Kim! I usually allow for 1 cup of the diced potatoes per person! So this recipe would feed 4 for sure! You can scale as needed
WOW these potatoes are amazing. I used a little Cayenne Red Pepper in place of Black Pepper and it gave it a bit more kick. I’ll be adding this to the side dish rotation.
Awesome recipe! Absolutely love it thank you so much for sharing it on here.
My wife wanted another recipe but tried this one, she is hooked,threw out other recipe
I made this tonight for my husband and we just ate it up!! I added shredded parm & grated parm and it was so good!! I also used garlic powder. Turned out so good with my yellow, red, and purple potatoes! Thanks!!
Oh my, this looks so tempting. I guess, this would be our superbowl sunday snack!
Great recipe! Tried it tonight and the kitchen smelled wonderful as the potatoes were in the oven. The only problem I had was the potatoes sticking to the baking dish. I coated it beforehand with a spray, still stuck quite a bit. Wonder what does everyone else use to keep these from sticking? Delicious though, everyone loved them, thanks!!
Hey Jeremy!! Did you give the potatoes a toss every 10 minutes or so to keep them moving around? I’ve started using a sil-pat baking sheet to make clean up even easier and to prevent any sticking!
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