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
We prepare the fingerling potatoes with similar seasoning in addition we use a microwave steamer bag and cook the potatoes prior, this will cut down on the bake time. If we are grilling just wrap in a foil seal edges and throw it on the grill
Good addition to a grilled meal
Great photos, Gaby. Those look delicious.
We add flavored cheese powder to the baked potato to give it a different and stronger flavor
These look like the perfect side dish for a brunch, topped with a poached egg and some bacon on the side!
Home fries!! These look so tasty!!
It's true. These potatoes are awesome. So much flavor. So tasty. I love your technique.
My mom used to make a version of these when I was a kid and they were always a hit. Potatoes and parm. How can you go wrong?
We're potato fanatics around here. Love them any kind of way, especially roasted. We'll be trying your recipe this weekend!
These potatoes look awesome! I don't think there will be any leftovers at our house! The paprika and parmesan are a nice touch. Great photos.
Oh my God, these look delicious!
Like a blank canvas, you can prepare potatoes in an endless amount of ways! For some reason, I don't really crave potatoes during the summer so instead, I've been indulging my crazy cauliflower addiction.
Those look so amazing! Lovely photos, lovely recipe!
These look amazing!
SO DELICIOUS!!!!!
I heart potatoes. And cheese. And paprika. Win-win-win!!