My Crispy Parmesan Potatoes are roasted with to crispy, cheesy, garlicky perfection. Tasty as a side dish for lunch, dinner, or even breakfast, your family will fight for seconds!
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Why You'll Love Potatoes With Parmesan Cheese
I can't think of a more classic side dish that goes well with pretty much any dinner than crispy and flavorful roasted potatoes. Growing up, we would fight over the crispiest ones on the tray, which is a trait I inherited from my dad because he was the King of Crispy Potatoes!
For this recipe, I opted to use Parmesan cheese that's finely shredded as opposed to finely grated because I wanted it to clump together a bit to have alllll the crispy bits. Because crispy bits are always a good idea! Super easy to make and even easier to scarf down, here are a few more reasons to love this recipe for roasted Parmesan potatoes:
- Come together with a handful of pantry ingredients
- Prepped and ready in 1 hour
- Sheet pan recipe
- Perfect for any and every meal
- The whole family will love them!
Ingredients Information and Substitutions
- Red Skin Potatoes - I like red skin potatoes best for this recipe for a few reasons. They hold up really well when baked, and the skin adds a pop of color to the final dish. I recommend that you dice the potatoes to all be the same size for even cooking. I went with one inch.
- Olive Oil - A little goes a long way here — I love olive oil because it adds a rich flavor and is relatively wholesome when compared to other oils.
- Parmesan Cheese - Again, I'm using shredded Parmesan instead of grated for the crispiest (and cheesiest!) results. Another good option is Romano Cheese.
- Seasonings - You'll need a simple combination of garlic powder, salt, pepper, and Italian seasoning, as well as chopped fresh parsley as a garnish.
How to Make Parmesan Potatoes
Step 1: Preheat the oven to 425 degrees F and lightly grease a sheet pan. You can line it for easier clean up, but I find that they crisp up better without a liner. Place the potatoes, oil, cheese, and seasonings in a mixing bowl and mix. Make sure the seasonings are evenly distributed!
Step 2: Spread the potato mixture in an even layer on the baking sheet. Scrape any remaining cheese from the bowl and sprinkle on top.
Step 4: Bake for 45 minutes. Flip every 15 minutes as the potatoes cook. Optional: Broil until the tops of your garlic Parmesan roasted potatoes turn golden brown and crispy. Garnish with fresh parsley, serve immediately, and enjoy!
Frequently Asked Questions
Nope! Some chefs do — but I find as long as I dice the spuds into small enough pieces, they cook up just fine when roasted from raw. If you decide to make the potato pieces larger, just extend the cooking time until fork tender.
You can keep your taters crispy in several different ways. First, make sure to roast at a high temperature — I use 425 degrees F — and flip the potatoes several times as they bake. The added olive oil is also very important. Don't skip it! A short broil at the very end of the baking time adds optimal crispiness.
You likely used too much oil. Yes, you do need to include it as mentioned above, but don't overdo it. Follow the quantities on the recipe card below and you shouldn't have to deal with this issue.
Tips For Making Garlic Parmesan Roasted Potatoes
- Uniformity is key. Cutting the potatoes to uniform size helps promote even cooking.
- If your baking sheet doesn't fit all of the Parmesan potatoes in a single layer, I recommend splitting them between two pans. If they're piled on top of each other, they will steam and not get as crispy.
- You can easily double this Parmesan roasted potatoes recipe for a dinner party or holiday get-together.
- My Parmesan potatoes are best enjoyed right away, though I will say I was surprised at how tasty they are when reheated! To reheat: I placed them onto a pan covered in foil and baked until hot and uncovered them shortly before serving.
- Prep ahead: Wash the potatoes.
- Storage and Leftovers: These will last up to 3 days covered in the refrigerator.
What To Serve With Garlic Parmesan Potatoes
Round out your meal with these tasty recipes:
Other Potato Side Dishes to Try...
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Crispy Parmesan Potatoes
Ingredients
- 6 cups red skin potatoes cut into 1 inch cubes around 6-8 medium potatoes
- ¼ cup olive oil
- 1 cup finely shredded Parmesan cheese
- 1 Tablespoon garlic powder
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon Italian seasoning
- Chopped parlsey for garnish optional
Instructions
- Preheat the oven to 425 degrees and lightly grease a sheet pan.
- Place all ingredients into a large mixing bowl and toss until all the potatoes are evenly coated.
- Spread the potatoes onto the pan in one even layer and scrape any remaining cheese over the top of the potatoes.
- Bake for 45 minutes turning twice (every 15 minutes).
- Turn the broiler on and broil for a couple more minutes until they're golden brown and crispy (if necessary- depending on your oven, you may not have to do this). Garnish with parsley and serve immediately.
Video
Notes
- Uniformity is key. Cutting the potatoes to uniform size helps promote even cooking.
- If your baking sheet doesn't fit all of the Parmesan potatoes in a single layer, I recommend splitting them between two pans. If they're piled on top of each other, they will steam and not get as crispy.
- You can easily double this Parmesan roasted potatoes recipe for a dinner party or holiday get-together.
- My Parmesan potatoes are best enjoyed right away, though I will say I was surprised at how tasty they are when reheated! To reheat: I placed them onto a pan covered in foil and baked until hot and uncovered them shortly before serving.
- Prep ahead: Wash the potatoes.
- Storage and Leftovers: These will last up to 3 days covered in the refrigerator.
Karly says
Jessy says