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


  • 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


  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.


Don't know what to make,
or how to make it?
I've got you covered! Check out all my recipes here
recipe index


  1. I made these for a weeknight dinner and my husband and i loved them! i was so bored with either baked potatoes or mashed. these were perfect. thanks for the recipe!

  2. I came across this recipe on StumbleUpon a couple of days ago and immediately made them for dinner. They are *soooo* good! I am making them again tonight, because we ran out too soon. Thank you for sharing!

  3. I made these potatoes tonight along with some stuffed chicken parmesan, they were very easy to prepair i added a layer or grated mozerella to go with the dish they were paird with and it worked well… my wife love the whole dish I would recommend to everyday

  4. I’m a potato whore- yep, i am!! love them!! wrote down the recipe to add to my shopping list for the morning- going to make them for dinner tomorrow night! oh, i mean with dinner 😀 and by the way- found you through stumble 😀

  5. This looked so yummy and simple to make so I had to and man was it a hit with my friends!!! I am always looking for something new to cook and show off so thank you for this gem!!!

  6. These potatoes are absolutely delicious! The first time I made them, they were still a bit tender when I took them out! Batch two was much much better! What a perfect roasted potato recipe! I added some thyme in batch two and I must say I actually enjoyed the original recipe much more. Thank you for sharing!

  7. LOVEEE these! i’ve been trying out different recipes for gold potatoes, and i usually end up frying them and they arent crispy enough or have enough flavor. These are PERFECT! and EASY Definitely going to make these again :)))

  8. These looked awesome, so I made them tonight. I was disappointed that mine didn’t crisp up like yours! They were more like seasoned “mush” potatoes. What did I do wrong? Not enough olive oil?? I even cooked them for considerably longer and they just never got crispy.

    1. I made these in my toaster oven, i only set it to like 355 because usually things cook much faster in my toaster oven, and then i ended up putting them in for about 10 minutes longer than suggested, i kept a close eye on them and took them out when i saw that they were nice and crispy. also what kind of pan did you use? maybe they werent spread out enough in your pan?

      1. I used a heavy-duty full sized baking sheet. Maybe I overcrowded them.. its definitely worth a second go.. I am going to try again!

  9. These look absolutely delicious. Can’t wait to give them a try and I can think of about a million things that would go very nicely with them.

  10. These turned out amaaaaaaazing! So delicious, my husband keeps asking me to make them everyday! As a healthier alternative, I’m wondering what would happen if I used sweet potatoes instead? Has any one tried this? Please let me know how they turned out!

  11. I found your website through stumbleupon yesterday morning and made these to go with a surf/turf meal last night, and they were a big hit! We really can’t go wrong with any kind of grilled/roasted/mashed/smashed/baked potato in my house, and this one was impressive! Thanks for sharing!

  12. Deliciously addicting! Yum! Served at dinner but would make a great substitute for hash browns at breakfast. One adjustment I will make for next time is stirring the potatoes before 30 minutes. They were sticking a bit at that point, even with the non-stick spray.

  13. I like these with red potatoes. I’ve made them a lot, and they’re good. If you mix the coating in a deep bowl and then add the potatoes, it’s easier to give them a good stir to coat them with everything. Use a child-cheater* to make sure the sides are scraped and the potatoes are completely turned over. Make sure you have enough olive oil. Then, while they’re in the oven, give them a stir’n’scrape to turn everything over every 15 minutes until they’re done. *spatula (my mom always called them child-cheaters and I got the habit)

      1. Hello Gaby,

        I made these and they turned out GREAT! Thank you for the recipe.. I bought baby red potatoes instead of Yukon gold potatoes for tonight.. It’s my first time cooking with red potatoes.- is it ok to cut the potatoes without peeling, or do you recommend peeling first?


        1. Hey Calina!

          I rarely peel my potatoes because I’m LAZY!! So you totally don’t need to! just give them a good scrub before you cut 🙂

  14. I just made these for me and my fiance for dinner! Amazing recipe! Just the right amount of heat and the outsides got so nice and crisp!

  15. My husband and I made these potatoes last night for dinner and ate THE WHOLE BATCH!!! They are the most delicious potatoes I have ever tasted, thank you so much for posting this! It most definitely will become a staple in our house, I am already making more tomorrow!

  16. Oh My! I’m with you… potatoes speak to my soul! These look amazing! Can’t wait to give them a spin! Thanks for sharing!!!

  17. These didn’t last more than 5 minutes. The only problem I had is that they stuck to the dish. Any suggestions?

    1. if you layer the baking sheet with parchment paper that will help 🙂 Or a quick spray of PAM! Thanks 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *