Parmesan Roasted Potatoes

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These Parmesan Roasted Potatoes are about to become your GO TO potato side dish! Crispy and savory and absolutely perfect! 

Completed Parm Roasted Potatoes from (@whatsgabycookin)

These are like candy. 100% addictive. Once you start, you just can’t stop. If you knew the amount of potatoes we consumed in a week, you’d be shocked. I’d venture to say we go through at least a 3 lb bag of potatoes once a week. And there are just 2 of us… and 1 of us eats more than his fair share. Just sayin. THOMAS I AM LOOKING AT YOU.

baking sheet with roasted potatoes (@whatsgabycookin)

I always, without fail, make these with Yukon Gold potatoes because here’s the truth… I’m too lazy to peel the skins off potatoes. And Yukon Gold’s have such a pretty skin you don’t have to peel them off. Plus the skin has some key vitamins and who doesn’t want a few extra perks.

This is more a technique rather than a recipe, since you can scale these potatoes up if you’re cooking for a crowd. You could also throw in some extra herbs if you’re feeling the need to incorporate some thyme or rosemary or whatever you have on hand. But these potatoes that I’m about to show you, are total rock stars and always disappear at dinner parties.

crispy potatoes (@whatsgabycookin)

Tips for Parmesan Roasted Potatoes:

1: Start with the naked cubed potatoes. I LOVE Yukon Golds, but you can use this method with any potato. If you use a Russet, make sure to peel them first.

2: Add on all the seasonings and using your clean hands, go ahead and toss everything together and transfer to a baking sheet. Best to line it with parchment paper for easy clean up.

Add on all the seasonings from (@whatsgabycookin)

3. Put them in the oven for about 20 minutes. Take them out and give them a quick toss with some tongs. Then stick them back in to the oven and let them work their magic for another 15-20 minutes. Repeat the toss and finish for about 10-15 more. Tossing while baking is KEY so they get extra crispy.

4: Once they are nice and golden and crispy, throw them onto a serving platter….

And just a public service announcement – make a double batch of these Parmesan Roasted Potatoes and then serve them with breakfast the next morning too. I mean… hello breakfast burritos!

Perfect Roasted Potatoes from (@whatsgabycookin)

Need more roasted vegetables… look no further! Fully covered on this roasted vegetable tutorial right here!

Looking for some awesome breakfast ideas to go with these potatoes? Check out my 100 favorite breakfast recipes here.

Parmesan Roasted Potatoes

5 from 23 votes
Seriously the most perfect Parmesan Roasted Potatoes on the face of the earth.
Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Course Side Dish
Cuisine American
Servings 4 people


  • 4 large Yukon Gold potatoes cut into ½ inch dice
  • 3 tablespoons olive oil
  • 3 teaspoons paprika
  • 2 1/2 teaspoons granulated garlic
  • 1 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 4 tablespoons freshly grated Parmesan cheese optional


  • Preheat your oven to 425 degrees.
  • Place the cubed potatoes onto a parchment lined baking sheet. Toss with the olive oil, paprika, granulated garlic, kosher salt, and pepper until the seasonings are evenly combined. Add the parmesan if desired.
  • Transfer the baking sheet into the oven and bake for 20 minutes. Remove from the oven and toss the potatoes with a pair of tongs. Put the baking dish back into the oven and bake for an additional 20 minutes. Remove the baking sheet and give them a final toss and place them back in the oven and roast until they are golden and crispy, about 10-15 minutes more.
  • Remove from oven, dust with extra salt as needed and serve.


  1. Saw you on Kelly and Ryan this morning and you looked fantastic – very at ease on TV.
    Need your recipe for sweet potato nachos !! Thank you and looking forward to your cookbook.

  2. 5 stars
    Great flavor. Couple questions. I’m trying these out before a big family Easter dinner. At the 2nd 20 minute mark they were very done and crispy and turning a bit dark from the seasoning. Scared to go the additional 15 min. Did I cut them too small? Is my oven too hot? I used convection bake…does that make a difference? Should I just drop off the last 15 minutes? Suggestions appreciated.

    1. it could be your oven or the size of the potatoes! Once they are crispy, you’re good to take them out!

  3. 5 stars
    These were wonderful! Followed the recipe exactly and had nice crispy outsides and creamy soft inside. The best part was using the rest the next morning with some green pepper and onion for breakfast.

  4. 5 stars
    Delicious and super easy. I didn’t have a good hunk of parm, or even a tub of already shredded, so I used (gasp) what we lovingly call “sprinkle” Parmesan cheese. And they were still super good. I’m sure they will be even more amazing when the Parmesan is freshly grated. I actually didn’t include the Parm until the last 15 in the oven since it was the sprinkle kind. And I used red potatoes, that I left the skin on. Will do this again, and might even add some carrots or other root vegetables.

  5. Your total cook time does not match the time in your directions. 45 to 50 minutes at 425° would yield hockey pucks not potatoes. This is how long I cook a baked potato at that temperature.

    1. The cook time and temp are both correct! If you browse the comments, you’ll see others can vouch for this method as well!

  6. 5 stars
    Big Hit!! Everyone loved them! Delicious and super easy! Was looking for a side dish to go with my pork loin and this was perfect and had all of the ingredients on hand!! Will post a pic on insta and be sure to tag you! Thanks for this one 🙂

  7. 5 stars
    Thanks for a fun and simple recipe and oh so tasty! Perfect for breakfast, lunch, and dinner. I shaved off a few minutes between stirs just to rush it along a bit and they were still perfect. Also went a little heavier on the grated Parmesan because why not???

  8. Do you think I I could freeze these after the first toss (Minus the parm) and then continue the roasting and tossing process with the frozen potatoes Adding in the Parmesan for the roasting process? Love every one of your recipes that I’ve tried.

  9. 5 stars
    OMG! These are like liquid gold! When these came out of the oven my husband started to eat them right away and said “Gaby is a rock star!” No joke, these are the best potatoes we have ever eaten. Thank you Gaby, once again, you do not disappoint.

  10. These look amazing! Going to make these soon. Can you recommend what type of pan you used? Do you have a brand you stick with? Thank you!

  11. I made this for dinner last night to go with baked chicken breast. It was a great hit with my partner and I really enjoyed them myself. I will be making these again soon.

  12. 5 stars
    I made these potatoes for my parents, my uncle and cousin on NYE and WOW, they were addicting, perfect, crispy, and fought over by all parties involved. I made two sheet trays worth and everyone was still begging for more. I was reluctant at first to flip and toss them every 15 minutes but that is absolutely what made them the most perfectly crispy roasted potatoes. These are an easy side dish for any (safe) dinner party, dinner, breakfast burrito, eating them straight off the tray. I will definitely be making again!

  13. 5 stars
    These are so unexpected. I added a bag of gold potatoes to my shopping cart online to make a minimum purchase. I had them laying around and wanted to use them with what I had on hand in the house. I happen to have Parmeasean Reggiano. These are delicious! Can’t rave enough about them. Makes “home fries” seem gross. These are next level with ease to flavor ratio!

  14. 5 stars
    I’ve made this recipe before and will be making it again tonight! So simple and delicious. Will be pairing it with zesty chicken and veggies in foil.

  15. 5 stars
    Having a couple of Yukon Gold potatoes on hand, after using some for a different recipe, I happened upon this recipe. As a typical home cook, when I find a new recipe, I make it as the directions tells, this way I know what to change in the future, or even if the recipe is worth making again. First, I will be making these potatoes again. Second, the Parmesan cheese is not optional, and finally, there is no need to change anything about this recipe. I must add, you need to use good spices, and I would also consider doubling the recipe, as this recipe probably does serve 4, but that leaves no one getting seconds, and yes, they will want seconds. I paired this with some nice grilled sirloin steaks, and once out of the oven, we started taste testing them. The flavor and creamy texture, with a nice crispy crunch, what is not to like. By the time the steaks were done, the potatoes were nearly half gone (mental note again, double the recipe). I must say, when a recipe calls to toss spices in a pan (and the only thing I changed), I put all the ingredients in a large bowl, covered and shaked them to coat, and then poured onto the parchment lined pan. I also used a crinkle cutter to dice my potatoes, this offers more surface area for the spices. This is a keeper of a recipe!

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