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!
6cupsred skin potatoes cut into 1 inch cubesaround 6-8 medium potatoes
¼cupolive oil
1cupfinely shredded Parmesan cheese
1Tablespoongarlic powder
1teaspoonsalt
¼teaspoonpepper
1teaspoonItalian seasoning
Chopped parlsey for garnishoptional
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.