Parmesan Roasted Potatoes


Total Time:

50 minutes



Ok fine. I’m officially ready to make the transition to fall. And I thought, what better way to do it than with my all time favorite Parmesan Roasted Potatoes!

Perfect Roasted Potatoes from (@whatsgabycookin)

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.

Perfect Roasted Potatoes from (@whatsgabycookin)

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 potatoes that I’m about to show you, are total rock stars and always disappear at dinner parties.

A few main things to keep in mind when you’re making these 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 20 minutes. Repeat the toss and finish for about 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!

Parmesan Roasted Potatoes

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Seriously the most perfect Parmesan Roasted Potatoes on the face of the earth.

Gaby Dalkin
Prep Time:
5 minutes
Cook Time:
45 minutes
Total Time:
50 minutes
Side Dish


  • 4 large Yukon Gold potatoes cut into ½ inch dice
  • 3 tablespoons olive oil
  • 3 teaspoons paprika
  • 2 1/2 teaspoons granulated garlic
  • 1 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 4 tablespoons freshly grated Parmesan cheese optional


  • 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.
Parmesan Roasted Potatoes: Chef Vision

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  1. Des

    I will eat potatoes any and every way that I can get them. Next to mashed, roasted is my favorite way to enjoy them. I’ve never added Parmesan before. Now I must!

  2. elizabeth

    Hi Gaby-
    Do you make these on a cookie sheet, and do you use parchment paper, or just Pam Spray?

  3. Helen Kennedy

    These sound amazing! I already had plans for supper tonight but am tempted to change them so I can make these. Tough call!

  4. Judith Gamoran

    Because I have stage three kidney disease, I was unable to eat more than one small cube. However, my husband and daughter really loved them – and could not get enough!

  5. Lisa

    These were wonderful!! Next time I make them I’ll wait to add the cheese during the last 10 minutes or so of roasting. Putting it in at the very beginning made it burn and not taste good. This is going to be a regular side dish at my house! Thank you!

  6. Andrew Smith

    This was amazing as it was easy! I improvised allot just using what I had on hand. Garlic infused olive oil, kosher salt, fresh ground black pepper, thyme and oregano. I did cut them into smaller bites as one user had suggested and tossed in some onions. Only one change if you are going to use onions put them in about 10 min before taking the potatoes out or else they will just be crunchy and burnt. The high heat is a must and everything came out perfect!

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    […] night, since we were on a bourbon and beets kick, B made bourbon rib eye steaks and I made roasted Parmesan and garlic potatoes and a beet and feta salad topped with blood orange and black currant vinaigrette. Deliciousness all […]

  8. Phoebe

    Add me to the “yum” category. I made this last night and it was DEVOURED. I thought it looked a too oily and spicy when I was mixing it up, but once it was cooked, perfect!

    I cooked it on a half sheet with a silpat, and it took a few extra minutes to get crispy, possibly because of the silpat. Also, all I had was shredded parmesan so I used that. Absolutely delicious, thank you!

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    […] So this picture may not be necessary, but since this is the first time I am writing about a meal that did not involve a recipe. I have always loved potatoes, but I hadn’t cooked with them much until I met Jim. I am not sure if it is his Irish heritage or he just loves potatoes, but I think we have potatoes involved with at least three meals throughout the week.What I like most about potatoes is versatility and ease. If you are looking for a new quick side dish try this:  […]

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  12. vg12th

    Hello, our potatoes did not get crispy. Do I just need to oven it more or do I separate it on a baking sheet instead of using a baking dish?

    • Gaby

      I’d try doing them on 2 baking dishes! You want to be sure to give them enough room to really roast and crisp up 🙂

  13. kate

    I made these for dinner tonight and gave one to my husband to sample while the pork chops were finishing. His eyes rolled back in his head and all he could muster was a very pleased “oh maaaaan.” Thanks for the recipe, it’s definitely a keeper!

  14. Danette

    I saw the recipe less than 20 minutes ago and they’re already in the oven! Can’t wait to try them. 🙂

  15. Meghan

    5 stars!

    I made these tonight and followed the directions exactly. Everyone raved about them!

  16. Brenda

    This recipe is a keeper. Delicious! I added an onion, cutting it in large enough pieces to avoid burning in the high heat. Lining the pan with foil and also parchment paper eliminated sticking and made for very easy cleanup. Thank you so much for the recipe!

  17. Sharon

    I absolute LOVE this recipe. Whenever I cook/bake, I always somehow mess it up and fail. But this recipe didn’t woohhooo!!! I could eat these potatoes everyday 🙂