Parmesan Roasted Potatoes

Jump to Recipe

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!!

A parchment paper-lined baking sheet with cubed roasted potatoes and a serving spoon, and a grey bowl on the side with more potatoes in it.


 

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.

A parchment paper-lined baking sheet with cubed roasted potatoes and a serving spoon placed on a white kitchen towel.

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!

A close-up shot of a parchment paper-lined baking sheet with cubed roasted potatoes and a serving spoon, and a grey bowl on the side with more potatoes in it.

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.

A woman pouring oil through a spout onto a baking sheet full of cubed potatoes with a small white bowl on the side with seasonings.

Step 1: Start with the naked cubed potatoes.

A woman pouring oil through a spout onto a baking sheet full of cubed potatoes with a small white bowl on the side with seasonings.

Step 2: Drizzle oil on the potatoes.

A woman sprinkling seasoning from a white bowl onto a baking sheet full of cubed potatoes.

Step 3: Sprinkle on all the seasonings.

A woman tossing potatoes on a baking sheet full of cubed potatoes with a white and blue bowl of grated parmesan on the side.

Step 4: Using your clean hands, go ahead and toss everything together.

A woman sprinkling grated parmesan from a bowl onto a baking sheet full of cubed potatoes.

Step 5: Add the parmesan, sprinkling it in all over.

A baking sheet with cubed potatoes, seasoned and coated in grated parmesan, with two empty bowls on the side.

Step 6: Toss the evenly mix the parmesan in.

A woman placing a baking sheet with cubed potatoes into an oven.

Step 7: Put them in the oven for about 20 minutes. Take them out and give them a quick toss with some tongs.

A woman tossing cubed partially roasted potatoes on a baking sheet with a flat spatula.

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.

A woman holding a little bowl of grated parmesan, sprinkling it into a baking sheet full of roasted potatoes.

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.

A close-up shot of parmesan roasted potatoes on a baking sheet with a flat spatula.

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

Author: Gaby Dalkin
4.9 from 47 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

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

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

288 Comments

  1. 5 stars
    Delicious and super easy. I didn't have a good hunk of parm, or even a tub of already shredded, so I used (gasp) what we lovingly call "sprinkle" Parmesan cheese. And they were still super good. I'm sure they will be even more amazing when the Parmesan is freshly grated. I actually didn't include the Parm until the last 15 in the oven since it was the sprinkle kind. And I used red potatoes, that I left the skin on. Will do this again, and might even add some carrots or other root vegetables.

  2. 5 stars
    These were wonderful! Followed the recipe exactly and had nice crispy outsides and creamy soft inside. The best part was using the rest the next morning with some green pepper and onion for breakfast.

  3. 5 stars
    Great flavor. Couple questions. I’m trying these out before a big family Easter dinner. At the 2nd 20 minute mark they were very done and crispy and turning a bit dark from the seasoning. Scared to go the additional 15 min. Did I cut them too small? Is my oven too hot? I used convection bake...does that make a difference? Should I just drop off the last 15 minutes? Suggestions appreciated.

    1. it could be your oven or the size of the potatoes! Once they are crispy, you're good to take them out!

  4. Saw you on Kelly and Ryan this morning and you looked fantastic - very at ease on TV.
    Need your recipe for sweet potato nachos !! Thank you and looking forward to your cookbook.

  5. 5 stars
    Wonderful recipe Gabby ... At our house we make this delicious recipe with red skins & do not peel the skins. Thank you for sharing

  6. Why does EVERY recipe have a story to read before getting to the recipe???? I don’t care about your story or who eats more than you. Just post the damn recipe and save your boring ass stories for your friends!!!!

    1. Hi Tinley! Happy Monday! I installed a "jump to the recipe" button at the top of each post if you would like to skip any of the tips / tricks and skip directly to the recipe! Hope you enjoy the potatoes!!

4.86 from 47 votes (3 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating