Golden brown and layered with cheesy, smoky, savory flavor, this crispy parmesan potatoes recipe is the perfect side dish for potato lovers!

Crispy parmesan roasted potatoes in a white serving bowl

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:

ingredients for roasted parmesan potatoes

Yukon Gold Potatoes. While you can absolutely make parmesan roasted potatoes with other varieties of potato, like Russet potatoes or red potatoes, I prefer the color, flavor, and texture of yellow potatoes here. Baby potatoes or larger potatoes work here, just make sure you dice them evenly!
Freshly Grated Parmesan Cheese. Since parmesan is the star of this recipe, this is a great time for the best parmesan cheese that fits your budget, whether it’s parmigiano reggiano (the good stuff!), or just a nice-quality option at your grocery store. This isn’t a good time for pre-grated parmesan cheese or powdered parmesan cheese (like Kraft). Pre-shredded cheese is coated with anti-caking agents that prevent smooth melting, and they can give these potatoes a chalky texture. Similarly, powdered parmesan cheese, like Kraft, doesn’t melt well.
Olive Oil. Plenty of olive oil helps give these roasted parmesan potatoes their signature crispy texture! Not only does it help coat the outside of the potatoes, but olive oil also helps prevent the cheese from burning.
Salt. Plenty of salt helps enhance and elevate the flavors of parmesan, garlic, and smoky paprika.
Garlic Powder. This simple pantry staple adds delicious garlic flavor without as much risk of burning. You can try using fresh garlic cloves, but we’ve found they can burn at this high temperature.
Smoked Paprika. Our our other secret ingredient! Some smoked paprika adds a rich, savory, smoky flavor that adds depth and that special little “something” that’ll keep you coming back for more.

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.

Making parmesan roasted potatoes, step by step

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!)

A white serving dish of parmesan roasted potatoes

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!

More Potato Side Dishes To Try

spoon dipping into an Instant Pot of mashed potatoes

Fluffy Instant Pot Mashed Potatoes

dipping a crispy smashed potato into ranch dip

Crispy Smashed Potatoes

Twice Baked Potatoes

scooping gluten-free scalloped potatoes out of a white baking dish

Cheesy Gluten-Free Scalloped Potatoes (Au Gratin)

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!

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Parmesan Roasted Potatoes

5 from 5 votes

Emily Dixon, One Lovely Life

Golden brown and layered with cheesy, smoky, savory flavor, this crispy parmesan potatoes recipe is the perfect side dish for potato lovers!

Prep Time: 10

Cook Time: 55

Total Time: 1 5

Print Pin Rate

Servings: -6 Servings

Calories: 209kcal

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!