Parmesan Roasted Potatoes

Rating:

Total Time:

50 minutes

Difficulty:

Easy

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!

Perfect Roasted Potatoes from www.whatsgabycooking.com (@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.

Perfect Roasted Potatoes from www.whatsgabycooking.com (@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 potatoes that I’m about to show you, are total rock stars and always disappear at dinner parties.

A few main things to keep in mind when you’re making these 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.

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 20 minutes. Repeat the toss and finish for about 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!

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

Parmesan Roasted Potatoes

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Description:

Seriously the most perfect Parmesan Roasted Potatoes on the face of the earth.

By:
Gaby Dalkin
Rating:
Servings:
4
Prep Time:
5 minutes
Cook Time:
45 minutes
Total Time:
50 minutes
Course:
Side Dish
Cuisine:
American

Ingredients

  • 4 large Yukon Gold potatoes cut into ½ inch dice
  • 3 tablespoons olive oil
  • 3 teaspoons paprika
  • 2 1/2 teaspoons granulated garlic
  • 1 teaspoon kosher salt
  • 3/4 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.
Parmesan Roasted Potatoes: Chef Vision

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293 comments

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  3. Paleo Moxie

    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.

  4. Jenn

    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?

    • Gaby

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

    • Leslie

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

    • Christine Zwiebel

      Kraft “cheese” in the green container shouldn’t be used for anything. It’s not even a distant cousin to real parmesan.

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  6. adora

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

  7. Thumper

    So glad i found your “technique”, these were Great!! And no, you cant stop eating them.

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  9. caroline

    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!

    • Gaby

      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!

    • Caroline

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

  10. Calla

    I made this and it was absolutely delicious! Thanks so much for sharing this recipe!

  11. Limerent

    What does in mean in Step 4 when it says to “remove the baking sheet?” Thanks!

    • Gaby

      it just means remove it from the oven, give the potatoes a toss, and put it back in to the oven

    • Limerent

      Thanks! And I agree with everyone else, this recipe is a winner! 🙂

  12. el

    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.

    • Gaby

      either one works!! and they both will yield delish results

    • lynn

      Lining the pan with parchment will yield pots not as crispy.

  13. Ann

    So it’s just raw potatoes you don’t have to boil of anything?

  14. Gen

    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!

    • Gaby

      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.

    • Nerd-o

      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.

  15. Julie

    These were delicious! My whole family loved them and I will make them again and again! Thanks!

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  19. Kathy

    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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  23. Jen

    I have made these numerous times (with a few different kinds of potatoes), and they turn out amazing every time. Thanks for the awesome recipe!

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  25. Claire

    My extremely picky two year old that pretty much eats nothing snatched these off my plate tonight and ate them like there was no tomorrow – thank you for this recipe!

    • Roma

      Lol that’s the best comment I’ve read so far

  26. Greg

    So very good, have made these on several occasion, my wife loves them. Thanks Gaby.

  27. Sevahn

    Excellent recipe! My husband (a novice cook) made these for me on a date night once and it has been one of our favorite recipes since. I’ve made them myself several times and it’s always a big hit at parties. Thanks for a great recipe, Gaby!!!

  28. Melissa

    I made these, and they were AMAZING!!! I am trying to print out the recipe, but can’t seem to locate a way to do that. Am i missing it? 🙁

    • Gaby

      there is a print icon on the top right of the recipe box!

  29. Mechele

    I am about to try the recipe. However, I am out of parmesan cheese. Will any other cheese work?

    • Gaby

      any hard white cheese works! romano? pecorino?

  30. Rae

    I use Olive Garden Italian Dressing, Parmesan cheese, and parsley. I use a large quart freezer bag to mix it.
    Cut potatoes into pieces by slicing them in half then in half again and slice 1/4″ thick.
    NO measuring no mess no spaying the pan.
    Just Dump on Baking sheet and bake.

  31. Mike Mcclain

    Could you put everything in big zip lock bag and shake it then toss and put on sheet and toss 2 or 3 times

  32. Penn Kueny

    Hi Gaby,

    Thanks for sharing this recipe. I made it last night and loved it!

  33. Jennie L

    Made this dish and it was delicious! Used grated Parmesan instead of fresh and it was just as tasty!

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  36. Amy Vassallo

    We love this recipe. HH loved it too! Delish! I added Trader Joe’s 21 Salute and garlic powder. Thanks for the recipe.

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  39. Aggie

    Hi Gaby… just wondering in the ingredients it says granulated garlic and in the instructions it says garlic powder… which is better? Thanks!

  40. Matt

    Hi! Was this recipe recently changed? I went to make it and it doesn’t look right… I remember it previously called for garlic salt. Can anyone help?

    • Gaby

      Hey Matt! I adjusted it to use granulated garlic so people can have their own control over how much salt goes into the recipe!! I think it’s better that way 🙂 Hope you love it

  41. Marie

    5 stars
    I never seem to make enough of these….and if I’m not careful, my kids will eat them all before I sit down!