These Parmesan Roasted Potatoes are about to become your GO TO potato side dish! Crispy and savory and absolutely perfect! If you are somebody who loves breakfast potatoes, you need to make these STAT!!
Table of Contents
Why I Love This Recipe
These are like candy. 100% addictive. Once you start, 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 3 lb bag of potatoes once a week. And there are just 3 of us... and 1 of us eats more than his fair share. Just sayin. THOMAS I AM LOOKING AT YOU.
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 OR your favorite seasoning blend. But these roasted potatoes that I'm about to show you, are total rock stars and always disappear at dinner parties.
And just a public service announcement - make a double batch of these Parmesan Roasted Potatoes and then serve them with breakfast the next morning too. I mean... hello breakfast burritos! And if you like this, make sure you try the cacio e pepe roasted potatoes!
Ingredients & Substitutions
- Yukon Gold Potatoes - I love Yukon Golds, but you can use this method with any potato
- Olive Oil
- Paprika
- Garlic
- Kosher Salt
- Black Pepper
- Parmesan Cheese - take my word freshly grated parm is the way to go
*For a full list of ingredients and instructions please see recipe card below.
How to Make Parmesan Roasted Potatoes
1: Start with the naked cubed potatoes. I LOVE Yukon Golds, but you can use this method with any potato. If you use a Russet, make sure to peel them first.
Step 1: Start with the naked cubed potatoes.
Step 2: Drizzle oil on the potatoes.
Step 3: Sprinkle on all the seasonings.
Step 4: Using your clean hands, go ahead and toss everything together.
Step 5: Add the parmesan, sprinkling it in all over.
Step 6: Toss the evenly mix the parmesan in.
Step 7: Put them in the oven for about 20 minutes. Take them out and give them a quick toss with some tongs.
Step 8: Stick them back in to the oven and let them work their magic for another 15-20 minutes. Repeat the toss and finish for about 10-15 more. Tossing while baking is KEY so they get extra crispy.
Step 9: Remove from oven, dust with extra salt/parmesan as needed and serve.
Need more roasted vegetables... look no further! Fully covered on this roasted vegetable tutorial right here!
How to Store Parmesan Roasted Potatoes
They definitely have the best crispy texture when right out of the oven. But you can sure store these in the fridge and have a delicious side on hand for a few days. Store them in an airtight container in the fridge for 3-4 days. I re-heat these either in the oven at 400 for 10-ish minutes or on the stovetop in a nonstick pan or the good old microwave.
Tips & Tricks
- 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 you’re feeling the need to incorporate some thyme or rosemary or whatever you have on hand. Just make sure to space them out and use a few baking sheets so you're not overcrowding the pan.
- I LOVE Yukon Golds, but you can use this method with any potato. If you use a Russet, make sure to peel them first.
FAQs
Should I boil my potatoes before roasting?
Yes! You can parboil your potatoes before roasting them in the oven.
Can I use the air fryer for this recipe?
Yes, the air fryer can help get that really nice crispiness as well- just adjust the total time if needed. Note that while an air fryer can be used for this recipe, an oven should work great too!
Similar Recipes
Looking for some awesome breakfast ideas to go with these potatoes? Check out my 100 favorite breakfast recipes here.
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Parmesan Roasted Potatoes
Ingredients
- 4 large Yukon Gold potatoes cut into ½ inch dice
- 3 tablespoons olive oil
- 3 teaspoons paprika
- 2 ½ teaspoons granulated garlic
- 1 teaspoon kosher salt
- ¾ teaspoon freshly ground black pepper
- 4 tablespoons freshly grated Parmesan cheese optional
Instructions
- Preheat your oven to 425 degrees.
- Place the cubed potatoes onto a parchment lined baking sheet. Toss with the olive oil, paprika, granulated garlic, kosher salt, and pepper until the seasonings are evenly combined. Add the parmesan if desired.
- Transfer the baking sheet into the oven and bake for 20 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 an additional 20 minutes. Remove the baking sheet and give them a final toss and place them back in the oven and roast until they are golden and crispy, about 10-15 minutes more.
- Remove from oven, dust with extra salt as needed and serve.
Notes
- 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 you’re feeling the need to incorporate some thyme or rosemary or whatever you have on hand.
- I LOVE Yukon Golds, but you can use this method with any potato. If you use a Russet, make sure to peel them first.
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking
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)
Thanks Ellen! I love them with red potatoes too!
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?
Thanks!
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 🙂
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.
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!
Yum- this recipe looks delicious- thank you for sharing! And Happy New Year to you and your family!
I want to give these a try but also want to say that I bet this would be good using brussell sprouts instead of the potatoes.
Martha @ Stir, Laugh, Repeat
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!
These look AH-MAZING! Yum. 🙂
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.
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.
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?
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!
Mmmmmm this dish looks really yummy & easy 🙂
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 :)))
Easy to cook, easy to eat & tasty as well. In India these types of dishes are known as "BHAJEES"
Bhaji (singular)
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!
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!!!
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 😀