These Parmesan Roasted Potatoes are about to become your GO TO potato side dish! Crispy and savory and absolutely perfect!
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.
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.
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.
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!
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:
- The BEST Mascarpone Mashed Potatoes Recipe
- Sweet Potato Gratin
- Breakfast Potatoes
- Hasselback Scalloped Potatoes
- Herb Smashed Potatoes
- Loaded BBQ Potatoes
Looking for some awesome breakfast ideas to go with these potatoes? Check out my 100 favorite breakfast recipes here.
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
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking
I made these potatoes for my parents, my uncle and cousin on NYE and WOW, they were addicting, perfect, crispy, and fought over by all parties involved. I made two sheet trays worth and everyone was still begging for more. I was reluctant at first to flip and toss them every 15 minutes but that is absolutely what made them the most perfectly crispy roasted potatoes. These are an easy side dish for any (safe) dinner party, dinner, breakfast burrito, eating them straight off the tray. I will definitely be making again!
Sounds delish! I'm wondering if I can use a different cheese, such as goat cheese?
you can but that wont melt!
Planning on making these roast potatoes. Can I mix half smoked paprika and half regular?
yes!
These are ridiculously delicious.
I made this for dinner last night to go with baked chicken breast. It was a great hit with my partner and I really enjoyed them myself. I will be making these again soon.
These look amazing! Going to make these soon. Can you recommend what type of pan you used? Do you have a brand you stick with? Thank you!
my fav are the ones on my master list https://whatsgabycooking.com/whats-gaby-cooking-master-list/
Thank you -- I found your list last week!
OMG -- last night!
Can not wait to try these recipes!
We love roasted potatoes of any kind!
These are wonderful! We ate them ALL. I’ll definitely be making them again. Thank you!
OMG! These are like liquid gold! When these came out of the oven my husband started to eat them right away and said “Gaby is a rock star!” No joke, these are the best potatoes we have ever eaten. Thank you Gaby, once again, you do not disappoint.
Will you please share the spatula brand you are using in this recipe? I'm in search for a new on like that.
it's vintage!
Do you think I I could freeze these after the first toss (Minus the parm) and then continue the roasting and tossing process with the frozen potatoes Adding in the Parmesan for the roasting process? Love every one of your recipes that I’ve tried.
yes!!
Thanks for a fun and simple recipe and oh so tasty! Perfect for breakfast, lunch, and dinner. I shaved off a few minutes between stirs just to rush it along a bit and they were still perfect. Also went a little heavier on the grated Parmesan because why not???
Can you make these the day ahead? If so what do you suggest for reheat??
yes absolutely - I reheat in a bit of olive oil in a non-stick skillet
Big Hit!! Everyone loved them! Delicious and super easy! Was looking for a side dish to go with my pork loin and this was perfect and had all of the ingredients on hand!! Will post a pic on insta and be sure to tag you! Thanks for this one 🙂
Your total cook time does not match the time in your directions. 45 to 50 minutes at 425° would yield hockey pucks not potatoes. This is how long I cook a baked potato at that temperature.
The cook time and temp are both correct! If you browse the comments, you'll see others can vouch for this method as well!