Roasted Parmesan Potatoes
It’s cliche, but it’s got to be said: I love Ugg boots, cozy sweaters, and crisp Fall afternoons, and nothing goes better with those things than roasting a pan of something delicious in the oven. And one of my favorite roasting recipes? These roasted Parmesan potatoes. They’re a staple side dish I make on repeat throughout the season.
Parmesan-Roasted Potatoes
Golden on the outside and soft and tender on the inside, these crispy Parmesan potatoes are a side dish dream. They require only a few simple ingredients and pretty much go with any main dish. Chicken, beef, and pork dishes all love a side of roasted potatoes, not to mention all the holiday mains like turkey and ham. And, bonus (!), the leftovers, alongside some eggs and bacon, are amazing the next morning.
How to Make Them
For this recipe, you’ll need new potatoes, some pantry seasonings, and Parmesan cheese. It might be simple, but it’s highly effective. Get all the info in the recipe card, and then keep scrolling to get a few more tips – I hope you love this easy side dish!
Try these, too! Roasted Sweet Potatoes | Balsamic Roasted Brussel Sprouts | Roasted Broccoli
PrintRoasted Parmesan Potatoes
Hot and crispy roasted potatoes tossed in herbs and topped with a sprinkling of Parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Ingredients
- 3 tablespoons olive oil
- 1 tablespoon Herbes de Provence
- 2 teaspoons kosher salt
- ½ cup grated Parmesan cheese, divided
- 3 pounds new potatoes, large ones halved or quartered
Instructions
- Preheat oven to 425°F.
- Mix the olive oil, seasonings, and ¼ cup of cheese in a large bowl. Add the potatoes and toss to coat them evenly. Spread the potatoes in a single layer on a large sheet pan.
- Roast the potatoes for 20 minutes and then give them a stir. Roast them for 20 minutes or until they are tender, golden, and crispy around the edges.
- Sprinkle the rest of the cheese over the top of the potatoes for serving.
Notes
For the best results, the potatoes should be approximately the same size. If they’re not, the potatoes won’t cook evenly, and you’ll end up with some overcooked and others undercooked. So, halve or quarter the larger and medium-sized ones.
Use a large sheet pan so the potatoes aren’t crowded. If they are too close together on the pan, they’ll steam and not get as crispy. I spread them out enough, so they’re not touching.
The cooking time may vary depending on your oven, so check on the periodically and pull them out once they’re fork-tender and crispy around the edges.
Nutrition
- Calories: 185
- Sugar: 2.2g
- Sodium: 425.4mg
- Fat: 6.9g
- Saturated Fat: 1.7g
- Unsaturated Fat: 4.9g
- Trans Fat: 0g
- Carbohydrates: 27.2g
- Fiber: 2.9g
- Protein: 5.1g
- Cholesterol: 3.6mg
The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.
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Best Potatoes for Roasting
I love new potatoes because their waxy texture holds up well to roasting. New potatoes are also the perfect size, so they don’t need a lot of prep. Just make sure they’re all about the same size – halve the largest ones, and that’s it.
They also won’t fall apart on you or go mushy – once cooked, they’re soft but with a bit of give. I like the new red potatoes because of the color, but there are other colors. As long as they’re waxy with thin skin, any kind will work well. The name “new potatoes” refers to any potato harvested while it’s young.
That said, other waxy potatoes work great, too, like Yukon gold potatoes and fingerlings, so feel free to switch things up. As long as you prep them so they’re all about the same size, things will work out well.
Recipe Tips
Once you get the potatoes in the oven, keep an eye on them. Every oven is different, so the cooking time may vary. Also, how the potatoes are spaced out on the sheet pan makes a difference. The further they’re spread out, the crispier they’ll get.
I love the combination of flavors in Herbes de Provence, which can vary depending on the brand you use. It’s usually a combination of dried parsley, thyme, rosemary, oregano, tarragon, sage and sometimes lavender. It’s one of the few dried herb mixes I keep on hand – you can use it in all kinds of things.
Depending on the flavors you’re using in other dishes, you can swap the Herbes de Provence for other things like Italian seasoning, lemon pepper, or a mix of your favorite dried herbs. Just don’t skip the salt – it flavors the potatoes and helps draw out the moisture while they roast. This means crispier potatoes, aka deliciousness.
If you have leftovers, they will keep in the refrigerator for several days. I like to reheat them in the air fryer so they crisp up again. If you microwave them, they’ll be delicious but softer than when they were first made.
I hope these crispy Parmesan roasted potatoes find a place on your dinner table this fall!
Happy roasting,
Looks great, April! I’ll be making these quite soon. Perfect to keep in mind as the weather turns. Brrr.
Thanks, Mike! 🙂
Roasted potatoes are pretty much a fall staple at my house but I’ve never thought to add parmesan…definitely trying these next time!