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 make these every time I make pot roast. They are a family favorite. My adult kids are always asking for the recipe, because they forget where to find it. I'm gonna make them for breakfast burritos tomorrow.
I am making these potatoes for large crowd tonight, so decided I needed to clean and cut early in the day. I placed them in water so they wouldn't oxidize. But now I'm wondering if that was a mistake. If I take them out and dry them as much as possible before I toss them in the oil and spices will they still get as crispy?? Any suggestions? I"ve made them before and they were so delicous but I'v never cut them ahead of time before. I just didn't want to be stuck in the kitchen cutting potatoes while everyone else was outside having fun. What do you think?
Hi Susan - just seeing this comment! Hope they turned out ok!
I think in the future you can cut them, season them, par roast them and then finish roasting them for the last 10 minutes when your guests arrive!
I make these often and everyone loves them!
Delish. Made these tonight. Did not add parm. Will the next time. These will be on rotation.
These are the best roasted potatoes!!
Made these for NYE brunch and the family loved them! Used baby yellow potatoes and they were perfect, done after 40 min. Putting bacon on a sheet pan in the oven at the halfway point made brunch super easy.
Hi Gaby! I’d love to serve this at Thanksgiving. Do you think I could cube my potatoes a day ahead and store in a Tupperware in the fridge?
Unfortunately no. They will oxidize and turn grey. You could roast them entirely ahead of time and then re-heat with some olive oil in a non-stick skillet if you need to prep ahead
Easy and delicious weekday recipe! Definitely a keeper!
Having a couple of Yukon Gold potatoes on hand, after using some for a different recipe, I happened upon this recipe. As a typical home cook, when I find a new recipe, I make it as the directions tells, this way I know what to change in the future, or even if the recipe is worth making again. First, I will be making these potatoes again. Second, the Parmesan cheese is not optional, and finally, there is no need to change anything about this recipe. I must add, you need to use good spices, and I would also consider doubling the recipe, as this recipe probably does serve 4, but that leaves no one getting seconds, and yes, they will want seconds. I paired this with some nice grilled sirloin steaks, and once out of the oven, we started taste testing them. The flavor and creamy texture, with a nice crispy crunch, what is not to like. By the time the steaks were done, the potatoes were nearly half gone (mental note again, double the recipe). I must say, when a recipe calls to toss spices in a pan (and the only thing I changed), I put all the ingredients in a large bowl, covered and shaked them to coat, and then poured onto the parchment lined pan. I also used a crinkle cutter to dice my potatoes, this offers more surface area for the spices. This is a keeper of a recipe!
omg best comment EVER! Thank you Dan!
Very good
Can I use garlic powder if I don’t have granulated? If so, how much?
Yes - same amount
I will try your recipe tonight! Thank you for giving your best to readers!!
I've made this recipe before and will be making it again tonight! So simple and delicious. Will be pairing it with zesty chicken and veggies in foil.
These are so unexpected. I added a bag of gold potatoes to my shopping cart online to make a minimum purchase. I had them laying around and wanted to use them with what I had on hand in the house. I happen to have Parmeasean Reggiano. These are delicious! Can't rave enough about them. Makes "home fries" seem gross. These are next level with ease to flavor ratio!