Parmesan Roasted Potatoes

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These Parmesan Roasted Potatoes are about to become your GO TO potato side dish! Crispy and savory and absolutely perfect! 

Completed Parm 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.

baking sheet with roasted potatoes (@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 roasted potatoes that I’m about to show you, are total rock stars and always disappear at dinner parties.

crispy potatoes (@whatsgabycookin)

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.

Add on all the seasonings from (@whatsgabycookin)

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!

Perfect Roasted Potatoes from (@whatsgabycookin)

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:

Looking for some awesome breakfast ideas to go with these potatoes? Check out my 100 favorite breakfast recipes here.

Parmesan Roasted Potatoes

4.8 from 42 votes
Seriously the most perfect Parmesan Roasted Potatoes on the face of the earth.
Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Course Side Dish
Cuisine American
Servings 4 people


  • 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.


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.

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

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking


  1. Hi! These look amazing! I’m thinking about making them to take to a lunch tomorrow, but am worried about how they’ll travel. Do they need to be eaten immediately, or would they be okay being taken to a potluck?


    1. totally okay to travel!! Just re-heat them if you want or serve them at room temp.

      I will add – don’t put them in a container or seal them up when they are still hot because that will create steam and they won’t stay crispy!

    2. Thank you! Made these and took them hot and uncovered–they were a hit! I’ll definitely be making these often!

    1. it just means remove it from the oven, give the potatoes a toss, and put it back in to the oven

  2. Baking sheet or baking dish??? They are very different. Your video and the lead-in photo with the recipe name show the potatoes on a baking SHEET but the photos appearing with the recipe show the potatoes in a baking DISH. The recipe refers to a baking dish in step 2, a baking dish in the first sentence in step 4 but a baking sheet in the 3rd sentence in step 4. I would think either way would work but the cooking times would be different, as would the texture. Seems to me if your goal is crispy potatoes, you’d want to use a baking sheet (aka cooking sheet or sheet pan, not a baking dish ( deeper sides). Anxious to try your potatoes. I plan to use a sheet pan lined with parchment, not a baking dish.

  3. Hello, I’m a novice cook and would like a little clarification on how long you should bake the potatoes after the second time you remove and toss them?
    “Remove the baking sheet and give them another toss and place them back in the oven and roast until they are golden and crispy.”
    I can easily mess that part up! My fiance makes fun of me, says I can burn a salad and he’s not to far off the mark lol. In my defence I can bake bread and sweets with no problem, I’m just really bad at cooking!

    1. In the step by step photo instructions it clears that up a bit. You’ll roast them for 35-40 minutes total and toss them a few times during the process to evenly cook them.

    2. Tell that fiance he can roast his own salads from now on if he has a problem with your cooking. 🙂 there is a recipe out there for grilled romaine if you really want to impress him.

  4. I have made these numerous times (with a few different kinds of potatoes), and they turn out amazing every time. Thanks for the awesome recipe!

  5. My extremely picky two year old that pretty much eats nothing snatched these off my plate tonight and ate them like there was no tomorrow – thank you for this recipe!

  6. Excellent recipe! My husband (a novice cook) made these for me on a date night once and it has been one of our favorite recipes since. I’ve made them myself several times and it’s always a big hit at parties. Thanks for a great recipe, Gaby!!!

  7. I made these, and they were AMAZING!!! I am trying to print out the recipe, but can’t seem to locate a way to do that. Am i missing it? 🙁

  8. I am about to try the recipe. However, I am out of parmesan cheese. Will any other cheese work?

  9. I use Olive Garden Italian Dressing, Parmesan cheese, and parsley. I use a large quart freezer bag to mix it.
    Cut potatoes into pieces by slicing them in half then in half again and slice 1/4″ thick.
    NO measuring no mess no spaying the pan.
    Just Dump on Baking sheet and bake.

  10. We love this recipe. HH loved it too! Delish! I added Trader Joe’s 21 Salute and garlic powder. Thanks for the recipe.

  11. Hi Gaby… just wondering in the ingredients it says granulated garlic and in the instructions it says garlic powder… which is better? Thanks!

  12. Hi! Was this recipe recently changed? I went to make it and it doesn’t look right… I remember it previously called for garlic salt. Can anyone help?

    1. Hey Matt! I adjusted it to use granulated garlic so people can have their own control over how much salt goes into the recipe!! I think it’s better that way 🙂 Hope you love it

  13. 4 stars
    These were absolutely delicious. I used a combination of melted butter and olive oil. I did not use parchment paper because I wanted them crisp. It left a messy pan but the results were outstanding.

  14. 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!!

  15. 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

  16. 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.

  17. 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!

  18. 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.

  19. 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.

  20. 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.

    1. The cook time and temp are both correct! If you browse the comments, you’ll see others can vouch for this method as well!

  21. 5 stars
    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 🙂

  22. 5 stars
    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???

  23. 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.

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