Parmesan Roasted Potatoes

You know those nights when you’re craving something warm, cozy, and totally craveable, but you don’t want to fuss over a million dishes? That was me last summer at our neighborhood block party. I’d tossed some potatoes in the oven on a whim—and y’all, they disappeared faster than cookies at a bake sale. Even my pickiest brother (the one who “hates” potatoes) came back for seconds—yes, really!

Since then, Parmesan Roasted Potatoes have become my ultimate go-to side dish. They feel like indulgent comfort food, yet they’re ridiculously simple, use pantry staples, and pair with literally anything. Chicken, steak, roast turkey, or just a humble green salad—these potatoes hold their own. Plus, with a sprinkle of fresh herbs and a little lemon zest, they manage to taste special without any extra work. (You’ll want to make a double batch for sure!)

Why You’ll Love This

Ultra-crispy edges that stay golden—no soggy middles here!
Big, savory flavor from Parmesan, garlic powder, and herbs (minimal effort, maximum payoff).
Hands-off oven baking so you can catch up on chatting or dessert prep.

Ready in about 45 minutes from start to table—perfect for weeknights.
Uses simple ingredients you already have: potatoes, oil, cheese, herbs.
Vegetarian, naturally gluten-free, and easy to adapt for special diets.

Great for dinner parties, potlucks, game days, or holiday spreads.
Scales up seamlessly when you need to feed a crowd.

Ingredient Notes

Baby potatoes: I love Yukon Gold or small red potatoes—no peeling required, so you get extra nutrients and color. Just scrub them clean and halve or quarter to about 1–1½” pieces for even roasting.

Olive oil: Extra-virgin is fine at 425°F, but if you’re worried about smoke, swap in avocado oil.
Salt & pepper: Kosher salt (Diamond Crystal) is my go-to, but if you’re using table salt, dial it back a bit.
Garlic powder: Quick and easy, but if you want a punchier garlic hit, swap it for 1 fresh clove, minced.

Herbs: Dried rosemary and thyme deliver cozy flavor—fresh works too! If you use fresh, bump the amounts to 1 teaspoon each.
Parmesan cheese: Grate from a wedge whenever possible—pre-grated can clump on you.
Lemon zest: Totally optional, but that bright pop really balances the savory vibes. Skip it when you’re short on time.

Directions

Preheat & prep: Crank your oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or give it a light grease—this little step makes cleanup a breeze and stops the potatoes from sticking.
Season the spuds: In a big bowl, whisk together olive oil, salt, pepper, garlic powder, rosemary, and thyme. Add the halved potatoes and give ’em a good toss—use your hands for a gentle massage so every crevice is coated.
Arrange for crispiness: Spread the potatoes cut-side down in a single layer. Trust me, crowding is the enemy of crunch—so give each piece some breathing room.

Roast ’em up: Slide that pan onto the middle rack. After about 15 minutes, peek in and flip each piece with a spatula. Roast another 12–15 minutes until the edges are amber and the skin crackles under gentle pressure.
Add the cheesy magic: Pull the pan out and sprinkle on the Parmesan and lemon zest. Pop it back in for 3–5 minutes—just until the cheese melts and turns lightly golden. Keep an eye on it so it doesn’t go from golden to burnt in a heartbeat!
Finish & serve: Let the potatoes rest for a minute, then transfer to a serving dish. Top with fresh parsley or chives for a pop of color. Serve right away for those unbeatable crispy edges!

Variations & Flavor Twists

Spicy Kick: Toss in ¼ teaspoon red pepper flakes when you add the cheese for a chili-Parmesan vibe.
Vegan Style: Swap real Parmesan for a nut-based “Parmesan” or nutritional yeast—you won’t even miss the dairy.
Lemon-Garlic Zing: Stir in an extra minced garlic clove and a squeeze of lemon juice right after baking.

Mediterranean Flair: Swap rosemary and thyme for oregano and basil, then finish with a drizzle of good olive oil.
Smoky Edge: Add ½ teaspoon smoked paprika in the oil mixture to turn on that subtle smokehouse feel.
Cheesy Blend: Mix in a handful of shredded cheddar or Asiago with the Parmesan for extra melty goodness.

Storage & Reheating Tips

Refrigerator: Cool completely, then stash in an airtight container for up to 4 days. They’ll lose a bit of crisp, but the flavor stays on point.
Freezer: Flash-freeze on a baking sheet, then transfer to a freezer bag for up to 2 months. Texture softens when thawed, but they’re still delicious tossed into salads or grain bowls.
Reheat: For best crunch, use a 400°F oven or toaster oven for 5–8 minutes. Microwave? Fine in a pinch, but expect a softer edge.

Make-Ahead Hack: Roast through step 4, cool completely, then refrigerate. When it’s go-time, add the cheese and lemon, then bake straight from the fridge—saves you about 10 minutes.

Let’s Chat!

There you have it—your next family favorite, date-night side dish, or party hit. I absolutely adore how these Parmesan Roasted Potatoes turn ordinary spuds into crispy, cheesy magic with barely any fuss. If you try this recipe, do me a favor and leave a comment below telling me how they turned out (or any fun twists you invented). Happy cooking, friends—and may your potatoes always be golden!

Parmesan Roasted Potatoes

Crispy, cheesy oven-baked potatoes that transform simple spuds into a crowd-pleasing side dish. Parmesan Roasted Potatoes are the perfect combination of comfort and flavor, making them ideal for weeknight meals or holiday spreads.

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Prep Time 10

Cook Time 35

Total Time 45

Course Side Dish

Cuisine Italian

Servings servings

Calories 250 kcal

Ingredients

2 pounds baby potatoes (Yukon Gold or red) scrub well and halve for even roasting
2 tablespoons extra-virgin olive oil (or avocado oil for a smoke-point boost)
1/2 teaspoon kosher salt (Diamond Crystal brand works well—adjust if using table salt)

1/4 teaspoon freshly cracked black pepper
1/2 teaspoon garlic powder (sub 1 fresh garlic clove, minced, for punchier flavor)
1/2 teaspoon dried rosemary (or 1 teaspoon chopped fresh rosemary)

1/2 teaspoon dried thyme (optional: mix with fresh parsley at the end)
1/2 cup finely grated Parmesan cheese (look for a wedge you can grate yourself—pre-grated packets tend to clump)
Zest of 1/2 lemon (brightens savory notes—skip if you’re short on time)

Instructions

Preheat your oven to 425°F (220°C) on the bake setting. Line a rimmed baking sheet with parchment or lightly grease it.
In a large bowl, stir together olive oil, salt, pepper, garlic powder, rosemary, and thyme. Add halved potatoes and coat each piece evenly.
Arrange potatoes cut-side down in a single layer on the baking sheet.

Roast the potatoes in the oven until edges are amber and skin crackles under gentle pressure, flipping once for even browning.
Sprinkle grated Parmesan cheese and lemon zest over the potatoes, then return to the oven until the cheese turns lightly golden.
Let the potatoes rest, then transfer to a serving bowl and top with chopped fresh parsley or chives.

Notes

• Even cuts make for even cooking—aim for potato halves no larger than 1½ inches. • High heat is your friend here; lower temps yield tender spuds, but miss out on that crackle. • If cheese melts too fast and browns unevenly, slide the tray to a higher rack for the final minute. • Use freshly grated Parmesan for the best results.