These extra-crispy roasted Parmesan potatoes are the perfect potato side dish for any meal.
They have thin, crisp skins and are soft, tender, and melt-in-your-mouth yummy inside.
The garlic and oregano give them tons of flavor, too! Pair them with chicken or steak, or enjoy them with your favorite dipping sauces.
Why You’ll Love These Roasted Parmesan Potatoes
Like Samwise Gamgee, I’m a massive potato fan. I “boil ‘em, mash ‘em, and stick ‘em in a stew” as often as possible!
But this is one of my favorite potato recipes. Here’s why:
Crispy & Delicious! There’s just something about extra crispy potato skins that really gets me excited. And these are supremely crispy. The herby, cheesy flavor is on point, too!
Easy to Make. If you can cut and season potatoes, you’ve got this recipe covered. The oven will do the rest.
Versatile. You can enjoy these potatoes alone, with dipping sauces, or with any main course you like, including chicken, fish, and pork.
Ingredients
The beauty of roasted potatoes is that you don’t need a ton of ingredients to make them delicious.
But for this dish, there’s one key ingredient that can make or break it:
- Parmesan Cheese. If you want the best taste and texture, get a fresh block of Parmesan and grate it yourself. There’s no substitute!
- Potatoes. Any small potatoes will do here, be it red or baby. Though fingerlings are also a terrific choice.
- Olive Oil. You’ll need just a little to help all the seasonings stick to the potatoes.
- Seasonings. Here’s my blend: garlic powder, dried oregano, salt, and black pepper. Sometimes I add a little cayenne, as well. But you can tweak this however you like.
- Parsley. Fresh parsley adds a pop of color and extra flavor.
How to Make Roasted Parmesan Potatoes
You won’t believe how easy it is to make these potatoes. Check out these simple steps:
1. Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. (Or grease it with cooking spray.)
2. Clean and parboil the potatoes. Just for about 5 minutes to soften them. Then, drain and dry them well.
3. Season and roast. Toss them in the oil and spice blend, then roast for about 35 minutes, flipping them halfway through.
4. Garnish and serve. Sprinkle some extra Parmesan and the parsley over the top. Serve and enjoy!
Tips for Making Crispy Parmesan Potatoes
Here’s a few final tips before we get to the recipe card:
- Select good potatoes. As mentioned, the best types of potatoes for this recipe are red, baby, and fingerlings – the waxy varieties. Be sure to pick firm, unblemished spuds and cut them into evenly sized pieces.
- Parboil the potatoes. Parboiling (partially boiling) means boiling them briefly so they aren’t hard or completely soft. That way, they’ll cook quicker on the inside, so the coating doesn’t burn.
- Tweak the herbs. Try dill, rosemary, onion powder, paprika, or even a pinch of cayenne for heat.
- Make them extra rich. Add a drizzle of melted garlic butter or truffle oil before serving. Yum.
- Grate the cheese ultra-fine. Use a Microplane to get fluffy cheese that coats every inch of the potatoes. The finer it is, the better it will stick and the crispier the skins will be.
How to Store
Contrary to what some people think, you can store roasted potato leftovers! The texture may not be as crispy upon reheating, but they’ll still taste great.
Here’s what you need to know:
To Store: Place cold leftovers into an airtight container and store them in the fridge for 2 to 3 days.
To Freeze: Place cold potatoes in a freezer-safe container or Ziploc bag. Freeze them for 1 to 2 months.
To Reheat: Thaw frozen potatoes in the fridge overnight. Reheat in the air fryer* for 3 to 5 minutes at 380 degrees Fahrenheit.
*Note: If you don’t have an air fryer, you can reheat potatoes in the microwave (for 1-2 minutes) or oven (10-12 minutes at 375°F). They won’t be as crispy, though.
What to Serve with Roasted Parmesan Potatoes
These potatoes are delicious on their own. They also pair well with various dips like sour cream, hummus, or tzatziki.
You can also use them as a side dish for the following main courses:
Another great option is to serve them for Thanksgiving or Christmas dinner. The crispy cheesy potatoes work so well with juicy turkey!
More Roasted Vegetable Recipes You’ll Love
Roasted Cherry Tomatoes
Roasted Butternut Squash
Roasted Sunchokes
Parmesan Roasted Broccoli
Honey Roasted Carrots
Roasted Parmesan Potatoes
4
servings25
minutes35
minutes292
kcalThese extra-crispy roasted parmesan potatoes are the perfect potato side dish for any meal. They’re savory, salty, and cheesy to the max!
Ingredients
2 pounds small potatoes, washed and halved or quartered
2 tablespoons olive oil
1/2 cup freshly grated Parmesan cheese, plus more for serving
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
fresh parsley, chopped for garnish
Instructions
- Preheat the oven to 400 degrees Fahrenheit (205°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
- In a large pot of cold, well-salted water, add the potatoes and bring to a boil over medium-high heat. Boil the potatoes for about 5 minutes. Then drain and dry them thoroughly with paper towels.
- In a large bowl, combine the olive oil, Parmesan, garlic, oregano, salt, and pepper. Add the potatoes and toss until they’re evenly coated with the seasoning and cheese.
- Spread the potatoes in a single layer on the prepared baking sheet, taking care not to overcrowd them. Then, roast for 35 minutes, flipping halfway through. They’re done when they’re golden brown and crispy outside and tender inside.
- Remove the potatoes from the oven. Sprinkle additional Parmesan and chopped fresh parsley over the top for extra flavor, serve, and enjoy!
Notes
- Make them extra rich. Add a drizzle of melted garlic butter or truffle oil before serving.
I have tried soo many of your recipes Everything is soo Great !!
Excellent! Please send me the chicken recipe that was shown along with the small round potatoes … I erroneously clicked on the chicken recipe and I lost it.
I would love that chicken recipe also Please. Thank you.
Hi Cheryl!
Can you remember what kind of chicken you saw?
This post is just for the crispy potatoes 🙂
I tried these today, on Easter, and found that by mixing the olive oil with the spices, salt and pepper the mixture won’t stick to the potatoes. I highly recommend dipping in olive oil first then tossing in the dry spices, salt and pepper.
What a great tip, Darlene!
I’ll have to try that next time 🙂