Savory and satisfying parmesan roasted potatoes are a delicious side that will elevate any meal.
Tender and fluffy with a cheesy crispy crust, parmesan roasted potatoes are multi-purpose, appropriate for weekday meals as well as special occasions!
Round out a meal with these delicious potatoes, or enjoy as a light lunch all on their own, especially with a tangy dipping sauce on the side!
Parmesan Roasted Potatoes
- Crispy parmesan potatoes are a quick and easy recipe to match to any main dish!
- Make and take to any get-together, oven-baked parmesan potatoes are an easy and affordable way to feed a hungry crowd!
- With a tangy dip to serve on the side, this roasted potatoes recipe will be in permanent rotation all year long!
Ingredients and Variations
Potatoes: Baby potatoes are just regular potatoes picked before they reach their regular size, and because of this, they tend to be creamier and sweeter with thinner skins. Baby reds and fingerlings are also excellent choices for this dish. Look for fresh potatoes free from soft spots or broken skins.
Cheese: Powdered parm (the kind in the green shaker bottle) blends easier with the seasonings and will melt more uniformly onto the potatoes. You can make your own by pulsing grated parmesan cheese in the food processor until it is a finer grind, or hand-grate it yourself. For even more flavor, mix in some finely crumbled blue cheese or feta in Step 2.
Variations: Cheesy potatoes can be seasoned practically any way. Go for a mild Italian seasoning or a spicy, smoky Cajun flavor. Toss in some bacon bits, thin slices of carrots or zucchini, or strips of bell peppers for more color and crunch.
How to Make Crispy Parmesan Potatoes
Crispy roasted parmesan potatoes are a perfect side to chicken, pork, or beef!
- Combine parmesan cheese and seasonings in a small bowl, as directed in the recipe box below.
- Coat a baking dish with olive oil and sprinkle cheese mixture evenly across the bottom.
- Place potatoes, cut side down into the cheese mixture, pressing firmly.
- Bake until the potatoes are cooked through and cheese is brown. Let cool for 5 minutes before serving.
- While potatoes are roasting, prepare dipping sauce.
Garnish with chives or green onions, if desired.
Our Favorite Dip!
- Keep leftover crispy parmesan potatoes in a covered container for up to 4 days or freeze them for up to 8 weeks in a zippered bag with the date labeled on the outside.
- Reheat leftover potatoes in an Air Fryer or under the broiler with a little extra sprinkling of parmesan cheese.
- Add leftover potatoes to corned beef hash, a breakfast strata , or pop them into a hearty beef stew or quick vegetable soup.
Have you tried this recipe for Parmesan Roasted Potatoes? Leave a comment and rating below!
Parmesan Roasted Potatoes
- ½ cup grated parmesan *, powdered (refrigerated variety if possible)
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon kosher salt plus more for sprinkling if desired
- 1 ½ pounds baby potatoes halved (halved lengthwise for larger potatoes)
- 2 Tablespoons olive oil plus more for drizzling if desired
- chives chopped, or green onions, optional garnish
- Preheat oven to 400°F.
- In a small bowl, combine parmesan, garlic powder, oregano, paprika, pepper, and salt.
- In a 9×13 inch glass baking dish, add olive oil and coat the bottom of the pan. Sprinkle the parmesan mixture evenly over the bottom (do not spread).
- Place potatoes on the parmesan mixture, cut side down, pressing firmly.
- If desired, brush (or drizzle) top of potatoes with oil and sprinkle with salt.
- Bake potatoes for 35-40 minutes, or until potatoes are cooked through and parmesan is browned. Allow to rest for 5 minutes before serving.
- Meanwhile, in a small bowl, combine sour cream, oregano, and garlic powder to make dipping sauce.
- Serve with dipping sauce, and sprinkle with chives or green onions if desired.
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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Recipe from Recipe Tin Eats