Golden brown and layered with cheesy, smoky, savory flavor, this crispy parmesan potatoes recipe is the perfect side dish for potato lovers!
These Crispy Parmesan Potatoes Are MAGIC
Whether you’re tucking them into a breakfast burrito or serving them with your favorite protein at dinner, there’s nothing like a batch of crispy potatoes! That’s even more true with these parmesan potatoes. There’s so much to love!
🥣 EASE: There’s nothing fussy about this potato recipe. Simple grating, dicing, and stirring are the only skills you need! The only “tricky” part is waiting for them to roast. You’ll want to make them about 1 hour before you need them!
🧀 FLAVORS: Cheesy, smoky, salty, savory, umami! The combination of fresh parmesan cheese and seasonings on these crispy parmesan potatoes is MAGIC.
🥔 KID-FRIENDLY. Cheese + potatoes. Need I say more?
🍽️ SERVING SUGGESTIONS: Try these parmesan potatoes next to a Sunday roast, grilled chicken, or fish, or keep it casual and pair them with some chicken sausages for an easy dinner! (Or, wrap them up in a breakfast burrito!)
Happy cooking! xo, Emily
Gather Your Ingredients
Another perk of this oven-roasted potatoes recipe? You only need a few simple ingredients to get started! Let’s take a look:
How To Make Crispy Parmesan Roasted Potatoes, Step By Step
As always, you can find the full recipe with ingredient amounts, detailed instructions, and tips in the recipe card below.
- Preheat & Prep. To start, preheat oven temperature to 425 degrees F. Line a large sheet pan with parchment paper and set aside.
- Combine. In a large bowl, combine diced potatoes, grated parmesan cheese, olive oil, salt, garlic powder, and smoked paprika. Stir to combine well, until the potatoes are coated evenly in the cheese, olive oil, and seasonings.
- Spread. Spread the seasoned potatoes out into a single layer onto your parchment-lined baking sheet and shake the pan to make sure the potatoes are in an even layer, with room in-between to allow for good air circulation.
- Roast potatoes in preheated oven for 20 minutes, then stir and roast for another 20 minutes. Stir again, and roast another 10-20 minutes, or until the potatoes are a deep golden brown on the outside, and tender on the inside.
- Serve & Store. Enjoy potatoes warm from the oven. Store leftover potatoes in an airtight container 3-4 days in the fridge.
PLEASE USE PARCHMENT! I wouldn’t usually use parchment paper for roasting, but in this case, it helps prevent sticking. I’ve found after batches and batches of tests that even with generous greasing of the pan, the parmesan has a tendency to stick. Save yourself the clean-up, and keep all that parmesan on the potatoes by using parchment paper! (P.S. I don’t recommend aluminum foil here, since I found they have a tendency to stick to the foil, too!)
FAQ + Tips And Tricks For The Best Parmesan Potatoes
Use FRESH Parmesan. One last plug here for FRESHLY grated parmesan cheese. The pre-grated stuff is usually coated with anti-caking agents that can make your potatoes chalky, and shelf-stable powdered parmesan cheese won’t melt properly. For best results, you really want FRESH parmesan, finely grated. We recommend a microplane zester for this job!
Dice Evenly. One trick for even roasting is to make sure you’re dicing the potatoes into fairly evenly sized pieces. It makes sense, right? If everything is about the same size, it’ll cook at about the same rate!
Don’t Crowd The Pan! Next, you want to make sure the potatoes have room in between to allow air to circulate. If the potatoes are packed too tightly into the pan, they’ll steam rather than crisp. For the best crispy golden texture, make sure there’s enough room for the air to circulate! If you need to, you can use two pans instead of one!
Try Some Fresh Herbs! For even more flavor, feel free to add some fresh herbs to these roasted parmesan crusted potatoes! Fresh rosemary is delicious, but you can also garnish with fresh parsley, or fresh thyme, depending on what you plan to serve them with! Or, experiment with your favorite dried seasonings, like Italian seasoning, dried Parsley, onion powder, black pepper, or red pepper flakes for some kick!
Did You Make This Recipe?
Tell me all about it! Leave a star rating below when you try our Crispy Parmesan Roasted Potatoes recipe. I can’t wait to hear how it goes!
Parmesan Roasted Potatoes
Ingredients
- 2 pounds Yukon Gold Potatoes scrubbed well and diced (No need to peel!)
- 3-4 Tablespoons olive oil
- 1 1/2 ounces freshly grated parmesan cheese (1 very packed cup!)
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika or regular paprika, if preferred
- Fresh or dried parsley or freshly cracked black pepper for garnish (optional)
Instructions
- Preheat & Prep. To start, preheat oven temperature to 425 degrees F. Line a large sheet pan with parchment paper and set aside.
- Combine. In a large bowl, combine diced potatoes, grated parmesan cheese, olive oil, salt, garlic powder, and smoked paprika. Stir to combine well, until the potatoes are coated evenly in the cheese, olive oil, and seasonings.
- Spread. Spread the seasoned potatoes out into a single layer onto your parchment-lined baking sheet and shake the pan to make sure the potatoes are in an even layer, with room in-between to allow for good air circulation.
- Roast potatoes in preheated oven for 15 minutes, then stir and roast for another 15 minutes. Stir again, and roast another 10-20 minutes, or until the potatoes are a deep golden brown on the outside, and tender on the inside.
- Serve & Store. Enjoy potatoes warm from the oven. Store leftover potatoes in an airtight container 3-4 days in the fridge.
Notes
- PLEASE USE PARCHMENT! I wouldn’t usually use parchment paper for roasting, but in this case, it helps prevent sticking. I’ve found after batches and batches of tests that even with generous greasing of the pan, the parmesan has a tendency to stick. Save yourself the clean-up, and keep all that parmesan on the potatoes by using parchment paper! (P.S. I don’t recommend aluminum foil here, since I found they have a tendency to stick to the foil, too!)
- Dice Evenly. One trick for even roasting is to make sure you’re dicing the potatoes into fairly evenly sized pieces. It makes sense, right? If everything is about the same size, it’ll cook at about the same rate!
- Use FRESH Parmesan. One last plug here for FRESHLY grated parmesan cheese. The pre-grated stuff is usually coated with anti-caking agents that can make your potatoes chalky, and shelf-stable powdered parmesan cheese won’t melt properly. For best results, you really want FRESH parmesan, finely grated. We recommend a microplane zester for this job!
Video
Nutrition
Nutrition facts are an estimate only and will vary based on brands and amounts used.
Find it Online:
https://www.onelovelylife.com/parmesan-roasted-potatoes/Originally published August 2011. Fully updated with improved recipe notes, new photos and video and republished September 2025.
I want to eat these with every meal. They are so crispy with a subtle smoky flavor. Cannot get enough.
Found this recipe in a search for Redskin potatoes. Followed recipe exactly, and results were perfect! Turned potatoes with tongs, halfway during baking. Used Kraft grated parmesean. Delicious flavor. Thanks!
Cindy – I’m SO glad to hear that! So glad you enjoyed them!
These are amazing!!! My 6 year old son named them “Home Runs” so that’s what we call them now:) We have made these multiple times and they are perfect for a side dish with everything!!! We’ve used them with chicken, burgers, pork roast, sandwiches, you name it!! This is without a doubt our favorite potato dish of all time:) Thanks for the wonderful recipe!! P.S. the last time I made them my 6 year old said “hmmmm, maybe we should call them Grand Slams now, they are just SO GOOD” hahahahaha!
Misty – Thank you for the fun feedback! I LOVE that nickname! “Home Runs” it is!
These were amazing!! The third time I made this I added cauliflower. Also very good. My family gets upset when I don’t make the potatoes like this now 🙂
Oh yum! Where ever there is potatoes.. I am right there. This looks great!
I saw these and decided I needed to make them, so I saved it to my computer and took it over to my boyfriends so we could do just that. Not surprisingly, with my lazy ways, I didn’t want to get out my computer to check the recipe before we went shopping. So we ended up with redskin potatoes and shredded parmesan. When we got home, again, too lazy to get out my computer, I started dicing the potatoes and just decided to wing it. We ended up using the stove and a skillet. Using the olive oil to coat the pan, cooked the potatoes between low & medium, keeping them covered and making sure to mix them up every once in awhile so they didn’t burn. Once they got tender, I turned the heat up to medium high and sprinkled some of the parmesan on them, along with some garlic salt. I let them get a little crispy, and they were DELICIOUS! Later on, we decided they were so good that we made them again, this time mixing in some broccoli and sweet corn. I’m telling you, these were SO GOOD. Huge variation from the original recipe, but probably just as amazing. 🙂
I LOVE the idea of adding the broccoli and sweet corn. Yum! I bet it was amazing!
These are delicious! I have some in the oven right now, and I’ve made them twice more in the past week. Thanks for the recipe!
Love these!! I was on a limited ingredient search for something yummy to do with our potatoes and this totally hit the spot! So excited to have found your blog 🙂
I’m trying these tonight for dinner! They look and sound really good.
found the potatoes too salty
I made this tonight and they were magnificent. Thank you!
We did these for Sunday dinner with some friends and it was a HIT! They are so yummy!
Love roasted potatoes. Love them!
You know, I’ve never met a potato that I don’t like – and I don’t think these would break that trend. But, my husband isn’t a fan of potatoes (I KNOW… how is that possible?), so I don’t get to eat them much. I’ll have to live vicariously through your blog!
Yummy! What a delicious and simple side dish. These potatoes look great, Emily.
These look divine!
I hope you enjoy all the cheese, ice cream, and yogurt you have been missing for SO long!
Congrats to welcoming dairy back in your life. I can’t imagine living without it for so long. I think this would definitely be a worthy dish to welcome cheese back with. They definitely look good enough to bake even in triple digit heat.
I’m totally going to try this now that potatoes are one of the only carbs I can eat!
Yum! Oven roasted potatoes (or any vegetable for that matter) are my favorite!
Wow, these look amazing! Adding it to my list!