Parmesan Roasted Potatoes

Hey y’all! Get ready for the crispiest, cheesiest, most irresistible potato side you’ll make on repeat. These Parmesan Roasted Potatoes are golden and crunchy on the outside, fluffy and tender inside, and loaded with garlicky, savory flavor—perfect for weeknights, holidays, game day, or anytime a crowd-pleasing side is in order. Let’s get cooking!

Why You’ll Love These Parmesan Roasted Potatoes

• Ultra-crispy edges and a fluffy center thanks to high heat and a Parmesan crust.
• Simple pantry ingredients and just 10 minutes of hands-on prep.
• Pairs with anything—steak, chicken, fish, eggs, or veggie mains.
• Customizable spices so you can go herby, smoky, or spicy.
• Reliable, repeatable results for weeknights or special occasions.

Ingredients for Parmesan Roasted Potatoes

• 2 lb (900 g) baby Yukon gold or small red potatoes, halved (quarter if large)
• 3 tbsp extra-virgin olive oil
• 2/3 cup finely grated Parmesan cheese (about 2 oz/56 g), plus 2 tbsp for finishing
• 1 tbsp cornstarch (optional, for extra crispiness)
• 1 tsp kosher salt (use 3/4 tsp if using table salt)
• 1/2 tsp freshly ground black pepper
• 1 tsp garlic powder (or 2 cloves fresh garlic, very finely minced)
• 1/2 tsp onion powder
• 1/2 tsp smoked paprika
• 1/4 tsp crushed red pepper flakes (optional)
• 2 tbsp chopped fresh parsley or chives, for garnish
• Lemon wedges, for serving (optional)

Directions: How to Make Parmesan Roasted Potatoes

Step 1: Heat the oven and pan

Place a large rimmed baking sheet on the middle rack and preheat the oven to 425°F (220°C). Let the empty pan heat for at least 10 minutes while you prep; a hot pan helps jump-start crisping.

Step 2: Season the potatoes for Parmesan roasted goodness

In a large bowl, toss the potatoes with olive oil, salt, pepper, garlic powder, onion powder, smoked paprika, and red pepper flakes (if using). Sprinkle in the cornstarch and 1/2 cup of the Parmesan (reserve the rest), and toss until every piece is evenly coated.

Step 3: Build the Parmesan crust

Carefully remove the hot baking sheet. Line it with parchment paper (lay it on gently), then sprinkle 2 tablespoons of the reserved Parmesan in an even layer where the potatoes will sit. Arrange the potatoes cut-side down on top of the cheese, leaving space between pieces for airflow.

Step 4: Roast until deeply golden

Roast for 28–32 minutes without moving them, until the bottoms are deeply golden and the centers are tender when pierced. Rotate the pan once at the 15-minute mark for even browning, but don’t flip the potatoes—this keeps the crust intact.

Step 5: Finish, broil, and serve

Sprinkle the remaining 2 tablespoons Parmesan over the potatoes and broil for 2–3 minutes until extra crisp and lacy at the edges. Shower with parsley or chives, squeeze on a little lemon if you like, and serve hot.

Notes for Extra-Crispy Results

• Dry well: If you rinsed or soaked the potatoes, pat them bone-dry; moisture is the enemy of crisp.
• Grate it fine: Finely grated Parmesan melts into a better crust than coarse shreds.
• Technique insight: For a deep dive on why certain methods make roast potatoes extra crisp, check out The Food Lab’s guide on the best roast potatoes.

Variations: Tasty Versions to Try

• Lemon-Herb: Add 1 tsp dried Italian seasoning and finish with lemon zest and extra parsley.
• Smoky Cajun: Swap paprika for 1 tsp Cajun seasoning and add a pinch of cayenne.
• Truffle Parmesan: Toss hot potatoes with 1–2 tsp truffle oil and extra Parmesan before serving.

Required Equipment

• Large rimmed baking sheet (half sheet, 18×13 inches)
• Parchment paper
• Large mixing bowl
• Fine grater or Microplane for Parmesan
• Sharp knife and cutting board
• Tongs or a thin spatula
• Measuring spoons

Storage for Leftover Parmesan Roasted Potatoes

Cool completely, then store in an airtight container in the refrigerator for 3–4 days. Reheat on a baking sheet at 425°F (220°C) for 8–10 minutes, or air-fry at 375°F (190°C) for 5–7 minutes until re-crisped. To freeze, place cooled potatoes in a single layer to freeze solid, then transfer to a freezer bag for up to 2 months; reheat from frozen at 425°F (220°C) for 12–15 minutes. For food safety guidance on leftovers, see the USDA’s tips on leftovers and food safety.

Serving Ideas & Pairings for Parmesan Roasted Potatoes

• Protein pals: Roast chicken, seared steak, pork chops, grilled salmon, or baked tofu.
• Brunch board: Top with fried or poached eggs and a side of avocado.
• Dip it: Garlic aioli, pesto, ranch, marinara, or spicy yogurt sauce.
• Fresh finish: A squeeze of lemon and a shower of herbs brighten every bite.

Pro Tips for Parmesan Roasted Potatoes

• Space = crisp: Crowding steams potatoes; give each piece breathing room for browning.
• Use real Parm: Skip pre-shredded cheese with anti-caking agents—real Parmigiano Reggiano melts and crisps better. Curious about nutrition? See this overview from Healthline.
• Cut size matters: Keep pieces the same size (about 1–1.5 inches) so everything cooks evenly in 30–35 minutes.

Parmesan Roasted Potatoes FAQ

Can I use Russet or sweet potatoes?

Yes. Russets get very crispy but may need 3–5 extra minutes; sweet potatoes roast a bit faster (check at 25 minutes) and won’t crisp quite as much—still delicious.

Can I prep Parmesan Roasted Potatoes ahead?

You can cut potatoes up to 24 hours ahead and store in cold water. Drain and dry thoroughly before seasoning. Or par-roast for 20 minutes, cool, then finish roasting 10–15 minutes before serving.

Do I have to flip them?

No—keeping them cut-side down builds that gorgeous Parmesan crust. Just rotate the pan once for even color, then broil briefly to finish.