Parmesan Roasted Potatoes

Ok fine. I’m officially ready to make the transition to fall. And I thought, what better way to do it than with my all time favorite Parmesan Roasted Potatoes! These are like candy. 100% addictive. Once you stop, you just can’t stop. If you knew the amount of potatoes we consumed in a week, you’d be shocked. I’d venture to say we go through at least a 5 lb bag of potatoes once a week. And there are just 2 of us… and 1 of us eats more than his fair share. Just sayin.

Parmesan Roasted Potatoes

I always, without fail, make these with Yukon Gold potatoes because here’s the truth… I’m too lazy to peel the skins off potatoes. And Yukon Gold’s have such a pretty skin you don’t have to peel them off. Plus the skin has some key vitamins and who doesn’t want a few extra perks.

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 15 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… I end up tossing them about 2 more times before they are fully crispy and done…. about 35-40 minutes total.

Once they are nice and golden and crispy, throw them onto a serving platter….

And then EAT!!

And just a public service announcement – make a double batch and then serve them with breakfast the next morning too.

Parmesan Roasted Potatoes

Yield: Serves 4-6

Parmesan Roasted Potatoes

Ingredients

  • 4 cups cubed Yukon Gold potatoes, about a 3/4 inch dice
  • 3 tbsp olive oil
  • 1/2 tsp garlic salt
  • 1/2 tsp salt
  • 2 tsp paprika
  • 1 tsp pepper
  • 4 tablespoons freshly grated Parmesan cheese

Instructions

  1. Preheat your oven to 425 degrees.
  2. Place the cubed potatoes onto a sprayed baking sheet or parchment lined baking dish dish.
  3. Pile on the olive oil, garlic salt, salt, paprika, pepper and Parmesan cheese. Using your fingers, or a spoon if you feel inclined, toss the potatoes and carefully mix everything around until the seasonings coat each potato.
  4. Transfer the baking vessel into the oven and bake for 15 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 10 minutes more. Remove the baking sheet and give them another toss and place them back in the oven and roast until they are golden and crispy.
  5. Season with an little dusting of sea salt and extra parmesan cheese and serve.
http://whatsgabycooking.com/parmesan-roasted-potatoes/

 

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257 Comments

  1. I made these for my girlfriend and had a taste, and they are amazing. I added an extra Parmesan. She loved them too. Would definitely make again.

  2. can you clarify if the Parmesan cheese needs to be like the Kraft cheese in the bottle or the cheese you would find in the deli department?

    1. Hey Jenn! Either would work but I normally use a block of parmesan cheese that I then grate myself!

      1. Only way to go is fresh grated cheese!!! About to try this recipe for dinner. Excited, sounds easy and flavorful!!

  3. I must make these with my husbands steak tonight plus his salad and string beans and tomatos hw will love this!!!!!!!!!!!!!!!!!!!!!!!!!!

  4. Hi! These look amazing! I’m thinking about making them to take to a lunch tomorrow, but am worried about how they’ll travel. Do they need to be eaten immediately, or would they be okay being taken to a potluck?

    Thanks!

    1. totally okay to travel!! Just re-heat them if you want or serve them at room temp.

      I will add – don’t put them in a container or seal them up when they are still hot because that will create steam and they won’t stay crispy!

      1. Thank you! Made these and took them hot and uncovered–they were a hit! I’ll definitely be making these often!

  5. Baking sheet or baking dish??? They are very different. Your video and the lead-in photo with the recipe name show the potatoes on a baking SHEET but the photos appearing with the recipe show the potatoes in a baking DISH. The recipe refers to a baking dish in step 2, a baking dish in the first sentence in step 4 but a baking sheet in the 3rd sentence in step 4. I would think either way would work but the cooking times would be different, as would the texture. Seems to me if your goal is crispy potatoes, you’d want to use a baking sheet (aka cooking sheet or sheet pan, not a baking dish ( deeper sides). Anxious to try your potatoes. I plan to use a sheet pan lined with parchment, not a baking dish.

  6. Hello, I’m a novice cook and would like a little clarification on how long you should bake the potatoes after the second time you remove and toss them?
    “Remove the baking sheet and give them another toss and place them back in the oven and roast until they are golden and crispy.”
    I can easily mess that part up! My fiance makes fun of me, says I can burn a salad and he’s not to far off the mark lol. In my defence I can bake bread and sweets with no problem, I’m just really bad at cooking!
    Thanks!

    1. In the step by step photo instructions it clears that up a bit. You’ll roast them for 35-40 minutes total and toss them a few times during the process to evenly cook them.

    2. Tell that fiance he can roast his own salads from now on if he has a problem with your cooking. 🙂 there is a recipe out there for grilled romaine if you really want to impress him.

  7. I’d like to make this for my annual 50-person clambake. How many people does this recipe serve? Thank you!

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