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

Parmesan Roasted Potatoes

Ingredients

  • 4 cups cubed Yukon Gold potatoes
  • 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 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
  3. 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.
  4. Transfer the baking dish 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/

And be sure to check out some more fab potato recipes:
Blue Apron Blog: Red, Orange, Purple and White: Your Guide to the Potato Rainbow
The Heritage Cook: Fully Loaded Green Chile Potato Skins
Devour: 5 Ways to Prepare Sweet Potatoes
Feed Me Phoebe: Basque Tuna Stew with Peppers and Potatoes
Weelicious: Broccoli Cheese Patties
Domesticate Me: Potato Rosti with Pancetta and Mozzarella
The Sensitive Epicure: Salt Encrusted New Potatoes with Mustard-Mayo Dip
Napa Farmhouse 1885: Sweet Potato and Russet Pancakes with Chipotle Mayo
Red or Green: Roasted Sweet Potato Fries
And Love It Too: Sweet Potato Souffle
Taste With The Eyes: Ensalada de Papas a la Huancaina (Peruvian-Style Salad with Potato Cake, Egg and Yellow Chile)
FN Dish: Ease Out of Summer with Potatoes
Dishin & Dishes: Southern Green Beans and New Potatoes

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220 Comments

  1. These were fantastic, thank you for the recipe! I used half smoked hot and half sweet paprika and it was *very* spicy, so I might pull back on the hot smoked paprika next time. I also buttered the tinfoil on the baking sheet and had no sticking issues.

    Thanks again!

  2. We made these last night, the flavor was good but at 425 F, they were ready in 20 minutes, not an hour. They stuck to the bottom after 20 minutes and had to be scrapped off of the pan. Sort of roasted potatoes meets potato mush but otherwise good. We would definitely make again.

  3. How I haven’t cooked my favorite tasty morsels like this yet, is beyond me….
    They’re getting made, right now.

    Get back to ya…

  4. Just made these potatoes tonight for my family and they were DELICIOUS! Thanks for sharing your recipe :)

  5. if you parboil the potatoess beforehand they will come out extra crispy if they are also spread out on the pan and sprinkled with some oil.

  6. Just tried these for the first time, and I did add some rosemary to them as the option was given…definitely use the cooking spray. Other than that, soooo good. I’m making these once a week for my cheat day lol

  7. I made these last night and LOVED them – thank you for sharing your recipe. I added cubed zucchini half way through as well, it was a nice addition, but I wish I would have oiled and seasoned those with the same mix on their own.
    Either way, YUM!

  8. 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!

    1. I refrigerate them and then warm them up in the microwave, but I’m sure you could reheat them in the oven too.

  9. 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?

  10. 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.

  11. 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.

      1. definitely. it was an amazing addition to our meal and will definitely be a repeat recipe in this house. (:

  12. 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!!

    1. 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 :)

  13. 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.

  14. 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!!

  15. 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!!

    1. 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!

  16. Thank you Gaby. I love this recipe, it’s so simple and tasty! I made this to accompany stuffed fish and asparagus last night. My partner loves roasted potatoes dishes and he was in bliss.

    Note, instead of using regular sized potatoes, I used a pound of teeny tiny fingerlings potatoes and kept the skin on which were less work and the perfect size for the meal.

    Definitely will make this again and again!

  17. These look good! My kids get tired of baked and scalloped potatoes so these would be a great switch up for the whole family:)

  18. OMG!! these look amazing. I am currently on Weight Watchers and have lost 11kg (24lb). I CAN have these, I can go without protein and have a huge bowl with greens for dinner !!!!!!!!!!!!!!!!!!!!

  19. I will eat potatoes any and every way that I can get them. Next to mashed, roasted is my favorite way to enjoy them. I’ve never added Parmesan before. Now I must!

  20. Hi Gaby-
    Do you make these on a cookie sheet, and do you use parchment paper, or just Pam Spray?

  21. These sound amazing! I already had plans for supper tonight but am tempted to change them so I can make these. Tough call!

  22. Because I have stage three kidney disease, I was unable to eat more than one small cube. However, my husband and daughter really loved them – and could not get enough!

  23. These were wonderful!! Next time I make them I’ll wait to add the cheese during the last 10 minutes or so of roasting. Putting it in at the very beginning made it burn and not taste good. This is going to be a regular side dish at my house! Thank you!

  24. This was amazing as it was easy! I improvised allot just using what I had on hand. Garlic infused olive oil, kosher salt, fresh ground black pepper, thyme and oregano. I did cut them into smaller bites as one user had suggested and tossed in some onions. Only one change if you are going to use onions put them in about 10 min before taking the potatoes out or else they will just be crunchy and burnt. The high heat is a must and everything came out perfect!

  25. Add me to the “yum” category. I made this last night and it was DEVOURED. I thought it looked a too oily and spicy when I was mixing it up, but once it was cooked, perfect!

    I cooked it on a half sheet with a silpat, and it took a few extra minutes to get crispy, possibly because of the silpat. Also, all I had was shredded parmesan so I used that. Absolutely delicious, thank you!

  26. Hello, our potatoes did not get crispy. Do I just need to oven it more or do I separate it on a baking sheet instead of using a baking dish?

    1. I’d try doing them on 2 baking dishes! You want to be sure to give them enough room to really roast and crisp up :)

  27. I made these for dinner tonight and gave one to my husband to sample while the pork chops were finishing. His eyes rolled back in his head and all he could muster was a very pleased “oh maaaaan.” Thanks for the recipe, it’s definitely a keeper!

  28. I saw the recipe less than 20 minutes ago and they’re already in the oven! Can’t wait to try them. :)

  29. This recipe is a keeper. Delicious! I added an onion, cutting it in large enough pieces to avoid burning in the high heat. Lining the pan with foil and also parchment paper eliminated sticking and made for very easy cleanup. Thank you so much for the recipe!

  30. I absolute LOVE this recipe. Whenever I cook/bake, I always somehow mess it up and fail. But this recipe didn’t woohhooo!!! I could eat these potatoes everyday :)

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