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parmesan roasted potatoes (gf)

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Parmesan Roasted Potatoes // One Lovely Life
I can’t help it. I’ve been loving roasted potatoes. First, those delicious smoked paprika potatoes, now these yummy, crispy parmesan ones.

Why, yes, the temperatures are still in the triple digits? Why do you ask? Oh…right. Well, these are tasty enough that they’re worth it. Really, really worth it.

Parmesan Roasted Potatoes // One Lovely Life  Parmesan Roasted Potatoes // One Lovely Life

Friends, dairy is back in my life. After 14 very long weeks without a single bite of cheese, yogurt, butter, or even breads or crackers that have milk in them, dairy is back! I can say this with reasonable confidence, since after 10 days, Sophie has shown no negative reaction. Hallelujah!

My first taste of Parmigiano Reggiano in three months was a close-your-eyes-it’s-so-good experience. Oh, cheese, how I’ve missed thee!

I digress. Back to the potatoes.

I used regular paprika for these, but if you’d like, you could certainly use smoked paprika if you prefer. I just wanted the cheese flavor to shine through. And it did! As for the potatoes, I used Yukon Golds for this recipe, but red potatoes would be lovely too. Turning them regularly on the baking sheet helped them brown very evenly, and the cheese crisped up nicely as a sort of crust. These were great paired with creamed spinach for a Meatless Monday meal, but they’d certainly be great as a side dish to your favorite meaty main. Enjoy!

Parmesan Roasted Potatoes // One Lovely Life

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Parmesan Roasted Potatoes

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5 from 3 reviews


  • 4 medium potatoes, skins on, scrubbed and diced*
  • 23 Tbsp olive oil
  • 1/2c grated parmesan
  • 1 tsp garlic salt
  • 1/2 tsp paprika
  • salt and pepper to taste


  1. In a large bowl, toss potatoes with olive oil, parmesan, garlic salt, and paprika. Spread potatoes out on a large baking sheet.
  2. Bake at 425 degrees 30-40 minutes, stirring potatoes every 10-15 minutes for even browning. Sprinkle with salt and pepper to taste and serve warm.


*The most important thing is to keep the potato pieces about the same size so they cook evenly. I like to slice the potatoes in half lengthwise, then slice each half lengthwise again, then dice. I end up with 16-20 pieces per potato. You can end up with more or fewer, just try to keep the pieces the same size.

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  1. 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.

  2. 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!

  3. 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 🙂

  4. 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!

  5. 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. 🙂

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