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! If you are somebody who loves breakfast potatoes, you need to make these STAT!!

A parchment paper-lined baking sheet with cubed roasted potatoes and a serving spoon, and a grey bowl on the side with more potatoes in it.


 

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.

A parchment paper-lined baking sheet with cubed roasted potatoes and a serving spoon placed on a white kitchen towel.

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!

A close-up shot of a parchment paper-lined baking sheet with cubed roasted potatoes and a serving spoon, and a grey bowl on the side with more potatoes in it.

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.

A woman pouring oil through a spout onto a baking sheet full of cubed potatoes with a small white bowl on the side with seasonings.

Step 1: Start with the naked cubed potatoes.

A woman pouring oil through a spout onto a baking sheet full of cubed potatoes with a small white bowl on the side with seasonings.

Step 2: Drizzle oil on the potatoes.

A woman sprinkling seasoning from a white bowl onto a baking sheet full of cubed potatoes.

Step 3: Sprinkle on all the seasonings.

A woman tossing potatoes on a baking sheet full of cubed potatoes with a white and blue bowl of grated parmesan on the side.

Step 4: Using your clean hands, go ahead and toss everything together.

A woman sprinkling grated parmesan from a bowl onto a baking sheet full of cubed potatoes.

Step 5: Add the parmesan, sprinkling it in all over.

A baking sheet with cubed potatoes, seasoned and coated in grated parmesan, with two empty bowls on the side.

Step 6: Toss the evenly mix the parmesan in.

A woman placing a baking sheet with cubed potatoes into an oven.

Step 7: Put them in the oven for about 20 minutes. Take them out and give them a quick toss with some tongs.

A woman tossing cubed partially roasted potatoes on a baking sheet with a flat spatula.

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.

A woman holding a little bowl of grated parmesan, sprinkling it into a baking sheet full of roasted potatoes.

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.

A close-up shot of parmesan roasted potatoes on a baking sheet with a flat spatula.

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

Author: Gaby Dalkin
4.9 from 47 votes
Seriously the most perfect Parmesan Roasted Potatoes on the face of the earth.
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Side Dish
Cuisine American
Servings 4 people

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

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
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

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

288 Comments

  1. These look amazing!!! I can't wait to try these! I love potatoes in every form, but crispy ones are my favorite.

  2. We made these last night, the flavor was good but at 425 F, they were ready in 20 minutes, not an hour. They stuck to the bottom after 20 minutes and had to be scrapped off of the pan. Sort of roasted potatoes meets potato mush but otherwise good. We would definitely make again.

  3. These are fabulous... I made them as for breakfast burritos but they were fone befor pe the burritos got made!

  4. These were fantastic, thank you for the recipe! I used half smoked hot and half sweet paprika and it was *very* spicy, so I might pull back on the hot smoked paprika next time. I also buttered the tinfoil on the baking sheet and had no sticking issues.

    Thanks again!

  5. These didn't last more than 5 minutes. The only problem I had is that they stuck to the dish. Any suggestions?

    1. if you layer the baking sheet with parchment paper that will help 🙂 Or a quick spray of PAM! Thanks 🙂

  6. Oh My! I'm with you... potatoes speak to my soul! These look amazing! Can't wait to give them a spin! Thanks for sharing!!!

  7. My husband and I made these potatoes last night for dinner and ate THE WHOLE BATCH!!! They are the most delicious potatoes I have ever tasted, thank you so much for posting this! It most definitely will become a staple in our house, I am already making more tomorrow!

  8. These look great! I make something similar with dill as the seasoning on the potatoes. I love how quickly they cook!

  9. Wow.. these would so hit the spot right now. I am always in love with anything potato.
    Yum Yum Yum!

  10. I just made these for me and my fiance for dinner! Amazing recipe! Just the right amount of heat and the outsides got so nice and crisp!

  11. This is the ultimate comfort food for me, potatoes are so yummy. And this recipe or technique is so simple. Thanks for sharing! 😀

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