Parmesan Roasted Potatoes

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These Parmesan Roasted Potatoes are about to become your GO TO potato side dish! Crispy and savory and absolutely perfect! 

Completed Parm Roasted Potatoes from (@whatsgabycookin)

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 2 of us... and 1 of us eats more than his fair share. Just sayin. THOMAS I AM LOOKING AT YOU.

baking sheet with roasted potatoes (@whatsgabycookin)

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 you're feeling the need to incorporate some thyme or rosemary or whatever you have on hand. But these roasted potatoes that I'm about to show you, are total rock stars and always disappear at dinner parties.

crispy potatoes (@whatsgabycookin)

Tips for 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.

2: Add on all the seasonings and using your clean hands, go ahead and toss everything together and transfer to a baking sheet. Best to line it with parchment paper for easy clean up.

Add on all the seasonings from (@whatsgabycookin)

3. Put them in the oven for about 20 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 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.

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

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!

Perfect Roasted Potatoes from (@whatsgabycookin)

Need more roasted vegetables... look no further! Fully covered on this roasted vegetable tutorial right here!

Did you love this roasted potatoes recipe? Then try these:

Looking for some awesome breakfast ideas to go with these potatoes? Check out my 100 favorite breakfast recipes here.

Parmesan Roasted Potatoes

Author: Gaby Dalkin
4.8 from 43 votes
Seriously the most perfect Parmesan Roasted Potatoes on the face of the earth.
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Side Dish
Cuisine American
Servings 4 people


  • 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


  • 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.


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.

Nutrition Information

Calories: 256kcal | Carbohydrates: 33g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 4mg | Sodium: 682mg | Potassium: 787mg | Fiber: 5g | Sugar: 2g | Vitamin A: 788IU | Vitamin C: 34mg | Calcium: 72mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking


  1. 5 stars
    Made these for NYE brunch and the family loved them! Used baby yellow potatoes and they were perfect, done after 40 min. Putting bacon on a sheet pan in the oven at the halfway point made brunch super easy.

  2. Hi Gaby! I’d love to serve this at Thanksgiving. Do you think I could cube my potatoes a day ahead and store in a Tupperware in the fridge?

    1. Unfortunately no. They will oxidize and turn grey. You could roast them entirely ahead of time and then re-heat with some olive oil in a non-stick skillet if you need to prep ahead

  3. 5 stars
    Having a couple of Yukon Gold potatoes on hand, after using some for a different recipe, I happened upon this recipe. As a typical home cook, when I find a new recipe, I make it as the directions tells, this way I know what to change in the future, or even if the recipe is worth making again. First, I will be making these potatoes again. Second, the Parmesan cheese is not optional, and finally, there is no need to change anything about this recipe. I must add, you need to use good spices, and I would also consider doubling the recipe, as this recipe probably does serve 4, but that leaves no one getting seconds, and yes, they will want seconds. I paired this with some nice grilled sirloin steaks, and once out of the oven, we started taste testing them. The flavor and creamy texture, with a nice crispy crunch, what is not to like. By the time the steaks were done, the potatoes were nearly half gone (mental note again, double the recipe). I must say, when a recipe calls to toss spices in a pan (and the only thing I changed), I put all the ingredients in a large bowl, covered and shaked them to coat, and then poured onto the parchment lined pan. I also used a crinkle cutter to dice my potatoes, this offers more surface area for the spices. This is a keeper of a recipe!

  4. 5 stars
    I've made this recipe before and will be making it again tonight! So simple and delicious. Will be pairing it with zesty chicken and veggies in foil.

  5. 5 stars
    These are so unexpected. I added a bag of gold potatoes to my shopping cart online to make a minimum purchase. I had them laying around and wanted to use them with what I had on hand in the house. I happen to have Parmeasean Reggiano. These are delicious! Can't rave enough about them. Makes "home fries" seem gross. These are next level with ease to flavor ratio!

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