Crispy Parmesan Roast Potatoes

Why You’ll Love This Recipe

These roast potatoes are simple to prepare but deliver restaurant-worthy results. The parmesan creates a crispy, golden crust while the seasoning adds bold flavor in every bite. They pair beautifully with almost any main dish—from roasted meats to grilled veggies—and are perfect for holidays, dinner parties, or weeknight meals.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Baby potatoes or Yukon Gold potatoes (halved or quartered)
• Olive oil
• Grated parmesan cheese
• Garlic (minced or powder)
• Dried herbs (such as thyme, rosemary, or Italian seasoning)
• Salt
• Black pepper
• Optional: fresh parsley for garnish

Directions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it.
2. Wash and dry the potatoes. Cut them into even-sized halves or quarters for uniform cooking.
3. In a large bowl, toss the potatoes with olive oil, garlic, dried herbs, salt, and pepper until evenly coated.
4. Add the grated parmesan and toss again, making sure each piece is well covered.
5. Arrange the potatoes cut-side down on the baking sheet in a single layer.
6. Roast for 25–35 minutes, or until the bottoms are crispy and golden and the insides are tender.
7. Let them sit for 2–3 minutes after baking to help the crust set, then gently lift with a spatula.
8. Garnish with chopped fresh parsley if desired, and serve hot.

Servings and timing

This recipe serves about 4–6 people.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

• Spicy Kick: Add a pinch of red pepper flakes or cayenne for a bit of heat.
• Lemon Herb: Toss with lemon zest and fresh herbs after baking for a bright, zesty twist.
• Garlic Butter Finish: Drizzle with melted garlic butter just before serving.
• Cheddar Swap: Replace parmesan with sharp cheddar for a richer, tangier flavor.
• Balsamic Glaze: Drizzle with balsamic reduction for a sweet-savory finish.

Storage/Reheating

Store leftover potatoes in an airtight container in the refrigerator for up to 3 days.
To reheat, spread them on a baking sheet and warm in a 375°F oven for 10–15 minutes to restore their crispiness.
Avoid microwaving if possible, as it may make them soft instead of crispy.

FAQs

Can I use other types of potatoes?

Yes, Yukon Gold or red potatoes work best, but Russets will also work if cut into chunks.

Do I need to peel the potatoes?

No, the skin adds extra texture and helps crisp up in the oven, but you can peel them if you prefer.

How do I keep the parmesan from burning?

Make sure the cheese is well-coated on the cut side and avoid placing it directly on the pan to reduce burning.

Can I make these in advance?

They’re best served fresh, but you can prep the potatoes and seasonings in advance and bake just before serving.

What’s the secret to super crispy potatoes?

Roasting cut-side down at high heat and not overcrowding the pan helps get that golden crust.

Can I use fresh herbs instead of dried?

Yes, but add fresh herbs after baking to avoid burning in the oven.

Is grated or shredded parmesan better?

Finely grated parmesan gives the best crust. Coarsely shredded cheese may not stick as well.

Can I air fry these potatoes?

Yes, cook at 400°F for 15–20 minutes in a single layer, shaking halfway through.

What should I serve these with?

They go great with grilled chicken, steak, roasted veggies, or as a holiday side dish.

Can I make them dairy-free?

Omit the parmesan or use a dairy-free cheese alternative to make them dairy-free.

Conclusion

Crispy Parmesan Roast Potatoes are a simple yet flavorful side dish that’s always a crowd-pleaser. With a golden crust, fluffy interior, and cheesy herb coating, they’re versatile enough for any meal and easy enough for everyday cooking. Once you try them, they’ll quickly become a go-to favorite in your kitchen.

Crispy Parmesan Roast Potatoes

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Crispy Parmesan Roast Potatoes are golden and crunchy on the outside, soft on the inside, and packed with savory, cheesy flavor—perfect as a side for any meal.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4–6 servings
• Category: Side Dish
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 lbs baby potatoes or Yukon Gold potatoes, halved or quartered
• 3 tbsp olive oil
• 1/2 cup grated parmesan cheese
• 2 cloves garlic, minced (or 1 tsp garlic powder)
• 1 tsp dried herbs (thyme, rosemary, or Italian seasoning)
• 1 tsp salt
• 1/2 tsp black pepper
• Optional: chopped fresh parsley for garnish

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Instructions

1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it.
2. Wash and dry potatoes, then cut into even halves or quarters.
3. In a large bowl, toss potatoes with olive oil, garlic, dried herbs, salt, and pepper until well coated.
4. Add grated parmesan and toss again to coat each piece evenly.
5. Arrange potatoes cut-side down on the baking sheet in a single layer.
6. Roast for 25–35 minutes, or until the bottoms are golden and crispy and the potatoes are tender inside.
7. Let sit for 2–3 minutes after baking to allow the crust to set, then gently lift with a spatula.
8. Garnish with fresh parsley if desired and serve hot.

Notes

• Use finely grated parmesan for best crispiness.
• Do not overcrowd the pan—space promotes crisping.
• Add fresh herbs or garlic butter after baking for extra flavor.
• Best served fresh; reheat in oven to maintain crispiness.

Nutrition

• Serving Size: 1 cup
• Calories: 220
• Sugar: 1g
• Sodium: 320mg
• Fat: 11g
• Saturated Fat: 3g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 7mg