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 must make these with my husbands steak tonight plus his salad and string beans and tomatos hw will love this!!!!!!!!!!!!!!!!!!!!!!!!!!
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?
Hey Jenn! Either would work but I normally use a block of parmesan cheese that I then grate myself!
Only way to go is fresh grated cheese!!! About to try this recipe for dinner. Excited, sounds easy and flavorful!!
Kraft "cheese" in the green container shouldn't be used for anything. It's not even a distant cousin to real parmesan.
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.
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 🙂
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!
Troooooop Bon!
Sooooooo good !! 😀
5 stars!
I made these tonight and followed the directions exactly. Everyone raved about them!
I saw the recipe less than 20 minutes ago and they're already in the oven! Can't wait to try them. 🙂
ooooo can't wait to hear what you think!!!
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!
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?
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 🙂
These were delicious!!! Crispy, with just the right amount of seasoning. So good - thanks for the awesome recipe.
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!
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!
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!
I need these right now!!