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
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!!!
So very good, have made these on several occasion, my wife loves them. Thanks Gaby.
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!
Lol that's the best comment I've read so far
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!
Really yummy!!
I'd like to make this for my annual 50-person clambake. How many people does this recipe serve? Thank you!
This serves 4-6 people!
Hi! How many potatoes on average are needed for 4 cups? Thanks!
4-5!
These were delicious! My whole family loved them and I will make them again and again! Thanks!
Can you use red potatoes?
100%
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!
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.
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.
So it's just raw potatoes you don't have to boil of anything?
they bake in the oven!! no boiling needed
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.
either one works!! and they both will yield delish results
Lining the pan with parchment will yield pots not as crispy.
What does in mean in Step 4 when it says to "remove the baking sheet?" Thanks!
it just means remove it from the oven, give the potatoes a toss, and put it back in to the oven
Thanks! And I agree with everyone else, this recipe is a winner! 🙂
I made this and it was absolutely delicious! Thanks so much for sharing this recipe!
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!
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!
Thank you! Made these and took them hot and uncovered--they were a hit! I'll definitely be making these often!
So glad i found your "technique", these were Great!! And no, you cant stop eating them.