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 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 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!
Parmesan Roasted Potatoes
Ingredients
- 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
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.
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.
Here you go: https://whatsgabycooking.com/sweetpotato-nachos/
What a perfect leftover for breakfast burritos!!! I love this.
Question – can you use russet potatoes instead of Yukon Gold in this recipe?
Hi! Looks yum! Do you need to rinse the potatoes after you cube them?
nope!
Can not wait to try these recipes!
We love roasted potatoes of any kind!
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.
it could be your oven or the size of the potatoes! Once they are crispy, you’re good to take them out!
Just made these yesterday! So so good!!
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.
Delicious! So easy to make and great side dish for any type of meat.
Made tonight. Delish! Putting in regular rotation!
Gah, quarantine life….I’m out of paprika! Do you suggest anything to substitute?
Thank you!
chili powder is good too!
Definitely amazing and easy.
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.
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!