If you’re looking for the perfect side dish that goes with almost any main course, these parmesan roasted potatoes are it. Crispy parmesan potatoes with golden brown edges, fluffy centers, and a savory parmesan mixture that clings to every bite. Whether you’re cooking for a weeknight dinner or entertaining guests, this is one of those recipes that feels fancy but only takes a little prep time and a few simple ingredients.
My daughter loves “crispy round potatoes,” which is just sliced potatoes that are grilled with butter on the Blackstone. I decided to combine those with a traditional roasted potato to prep ahead for Thanksgiving. They’re crunchy, salty, and full of that nutty flavor that only parmesan cheese can give you. The mix of olive oil, fresh herbs, and grated parmesan makes the kitchen smell like heaven. And if you’re a fan of roasted vegetables like red potatoes or crispy Brussels sprouts, this one will fit right into your rotation.
What's In This Blog Post?
Ingredients Needed
Before you get started, here’s a quick look at the simple ingredients that make these Parmesan Roasted Potatoes so crispy, flavorful, and easy to pull together.
- Yukon Gold Potatoes – You can use red potatoes or baby gold potatoes too. Cut them into 1-inch slices for even cooking and the perfect balance of crispy outside and soft inside. Peeling is optional, but I like leaving the skins on for extra texture.
- Olive Oil – Helps the parmesan stick and gives you those golden brown edges. You can also mix in a little melted butter if you want a richer flavor. Avocado or other neutral oils work too if you’re experimenting with the best oils for roasting.
- SPG – That’s salt, pepper, and garlic powder. It’s a great shortcut seasoning blend for potatoes. You can also add a minced garlic clove or two if you prefer fresh garlic flavor. I don’t usually use fresh garlic for high heat roasting because the garlic tends to burn and leaves a bitter taste.
- Chili Powder – Optional, but adds a little warmth and color.
- Grated Parmesan – Make sure it’s real parmesan cheese, not the powdered kind from a can. The real stuff crisps up and forms that signature crust. You can buy finely grated parmesan or grate your own and then pulse it a couple times in the food processor for a finer texture.
- Finely Chopped Parsley mixed with some melted butter (you know I love butter) – Adds color and freshness right before you serve!
Equipment Needed
Large Skillet - For this recipe, we used a large skillet to pan sear the potatoes. We prefer HexClad skillets for their hybrid stainless steel and nonstick surface, which allows for even heat distribution, perfect browning, and easy cleanup.
Tips and Tricks for Success
- Dry your potatoes thoroughly after washing. Excess moisture keeps them from browning.
- For best results, arrange your potatoes in a single layer on a large baking sheet or prepared baking sheet lined with parchment paper. This helps them crisp evenly.
- Don’t overcrowd the baking pan or baking dish. Air circulation is what makes them crunchy!
- Use a thin metal spatula or rubber spatula to flip them halfway through so you don’t lose that golden crust.
- If you want to skip the oven, you can make these in an air fryer at 400°F for about 20 minutes, shaking the basket halfway through.
How to Make Parmesan Roasted Potatoes
Follow these simple steps to bring everything together and create the crispy parmesan-coated potatoes everyone will love.
- Preheat your oven to 400°F and line a large baking sheet with parchment paper.
- Combine the grated parmesan, SPG, and chili powder in a small bowl and set aside.
- Cut the baby potatoes into 1-inch slices. Add them to a large bowl and coat them with olive oil.
- (Optional) For even more flavor, pan-sear the potatoes for 2–3 minutes per side in a little oil over high heat before roasting.
- Transfer potatoes back to the large bowl and toss with the parmesan mixture to coat evenly, or arrange them directly on the baking sheet in a single layer and sprinkle the parmesan mixture over the top of the potatoes. Flip and coat the other side so both sides get covered.
- Roast for 10 minutes, then flip the potatoes with a thin metal spatula and roast another 10 minutes, until golden brown and crisp and a fork comes easily from the center of a potato when pierced. Make sure you go by a test other than just timing. Nothing worse than underdone roasted potatoes!
- Sprinkle with fresh herbs and serve hot.
Final Thoughts
These parmesan roasted potatoes are the perfect balance of crunchy and creamy. They pair perfectly with a main dish like roasted chicken, turkey, or steak, and they're just as good on their own with a dipping sauce. They’re easy, versatile, and one of those recipes you’ll make again and again. Store any leftovers in an airtight container in the fridge for 3–4 days, then reheat in the oven or air fryer to bring back the crispiness.
Frequently Asked Questions
Yes, but for the crispiest potatoes, use a large baking sheet or baking pan. The more surface area, the better the caramelization.
Absolutely! Roast the potatoes, let them cool, and store them in an airtight container. Reheat at 400°F for 10–15 minutes to re-crisp.
Grated parmesan gives you the crispiest coating, but pecorino romano works well too.
You can reduce the olive oil a little, but don’t cut it too much oil—fat is what makes them crisp.
Up to 3–4 days in the fridge. Perfect for meal prep or tossing into salads and grain bowls later in the week.
Recipe
Ingredients
- 1 ½ pounds Yukon gold potatoes
- 2 tablespoons olive oil
- 2 ounces grated parmesan cheese
- 2 teaspoons SPG
- ⅛ teaspoon chili powder optional
- 1 tablespoon finely chopped parsley optional
Instructions
- Preheat your oven to 400°F and line a large baking sheet with parchment paper.
- Combine the grated parmesan, SPG, and chili powder in a small bowl and set aside.
- Cut the baby potatoes into 1-inch slices. Add them to a large bowl and coat them with olive oil.
- (Optional) For even more flavor, pan-sear the potatoes for 2–3 minutes per side in a little oil over high heat before roasting.
- Transfer potatoes back to the large bowl and toss with the parmesan mixture to coat evenly, or arrange them directly on the baking sheet in a single layer and sprinkle the parmesan mixture over the top of the potatoes. Flip and coat the other side so both sides get covered.
- Roast for 10 minutes, then flip the potatoes with a thin metal spatula and roast another 10 minutes, until golden brown and crisp and a fork comes easily from the center of a potato when pierced. Make sure you go by a test other than just timing. Nothing worse than underdone roasted potatoes!
- Sprinkle with fresh herbs and serve hot.
Notes
- Make-Ahead Instructions: Roast the potatoes, let them cool, and store them in an airtight container. Reheat at 400°F for 10–15 minutes to re-crisp.
- Storage Instructions: Store for up to 3–4 days in the fridge. Perfect for meal prep or tossing into salads and grain bowls later in the week.
