These Parmesan Roasted Potatoes are about to become your GO TO potato side dish! Crispy and savory and absolutely perfect!
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.
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.
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.
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!
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
Ingredients
- 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
Instructions
- 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.
Gaby your taters look perfect!
And I saw an adorable Instagram pic of you and a couple other people yesterday. Looks like you were all having a ball!
Missed you down here in San Diego…was hoping to hear from you! 🙂
These look WONDERFUL!
Sounds delicious…I just LOVE potatoes and these sound delicious. Recipe is printing and shopping list made. I’ll be making these this week, hopefully!
Yum!! I am a huge fan of roasted potatoes in any variety…adding cheese = yes, please!
We LOVE roasted potatoes. They do not last long in our house, either. Have you ever used smoked paprika? Insane.
Roasted potatoes are where it’s at! These sound amazing!
Gaby, I have just died. This is so fantastic I’m not sure how to even go on!
These potatoes look like a great side dish! heck I’d eat them just as my meal!
There is not much better in life than roasted potatoes and these look awesome. Thanks for sharing your secret!
Sounds amazing. I’m making these asap
oh wow, these look so good! Love the idea of making a bunch and re-heating.
Yummy. Roasted potatoes are one of my favorite foods to roast when it gets cooler. I love the addition of paprika. I may even add some cumin when I make these!
My kids now want you to be their mother. great potatoes 🙂
Yum. I would love these for breakfast!
wow these look delightful! i love that you added paprika, nice touch.
I heart potatoes. And cheese. And paprika. Win-win-win!!
SO DELICIOUS!!!!!
These look amazing!
Those look so amazing! Lovely photos, lovely recipe!
Like a blank canvas, you can prepare potatoes in an endless amount of ways! For some reason, I don’t really crave potatoes during the summer so instead, I’ve been indulging my crazy cauliflower addiction.
Oh my God, these look delicious!
These potatoes look awesome! I don’t think there will be any leftovers at our house! The paprika and parmesan are a nice touch. Great photos.
We’re potato fanatics around here. Love them any kind of way, especially roasted. We’ll be trying your recipe this weekend!
My mom used to make a version of these when I was a kid and they were always a hit. Potatoes and parm. How can you go wrong?
It’s true. These potatoes are awesome. So much flavor. So tasty. I love your technique.
Home fries!! These look so tasty!!
These look like the perfect side dish for a brunch, topped with a poached egg and some bacon on the side!
We add flavored cheese powder to the baked potato to give it a different and stronger flavor
Great photos, Gaby. Those look delicious.
We prepare the fingerling potatoes with similar seasoning in addition we use a microwave steamer bag and cook the potatoes prior, this will cut down on the bake time. If we are grilling just wrap in a foil seal edges and throw it on the grill
Good addition to a grilled meal
Perfect potatoes! these look like the easiest side dish!
Looks delish! I use a similar recipe except I sometimes add Italian seasoning or a little chilli powder as well.
I agree, potatoes are like crack to me too. Especially in the oven and when they turn out nice and crispy.
Without a doubt, I’ll be taking this recipe for a spin!
Perfect! Going to make these SOON!
Found your site using stumbleupon. So glad this recipe came up, the potatoes look amazing. I am going to make them tonight for my husband who is crazy about potatoes. Thanks so much for sharing.
So I made these the other night and they tasted really good, however, they were super salty! Did you perhaps mean 1 tsp of garlic salt instead of 1 Tbs?
I love salty foods, but I agree that there was too much salt in this recipe. However, I love the flavor overall, I will adjust the salt next time. Thanks for sharing!
I made these last night and we loved them, except they were a bit spicy for my little one, so next time I’ll halve the pepper. Also, I used garlic powder instead of garlic salt, as I thought that they might be too salty with garlic salt AND regular salt. I absolutely loved them! Thanks for the recipe!
this is yummy Gaby! great photos too, the dish looks mouth watering! thanks for sharing. 😉
This looks amazing!
Can anyone who has actually made these potatoes write a review on how they turned out?
I made those the other night and they were awesome, I even added a little extra parm!
Great! 🙂
Looks like a great recipe. My husband is a potato fanatic so know he will bless you when I make them, down here in Aussie-land!
I cooked it yesterday and it was awsome!!!! This is my favorite potatoe recipie!
Thank you again Garby! 🙂
(I did not add 1 tsp salt just a little bit sprinkle of sea salt)
Best
Elif
I am a potato junkie, these look fantastic! Simple too! Anything with Parmesan is a winner.
Jay
http://www.cefitness.net
So excited to try these tonight!! 😀
awesome! i added some red onion too. i like onion with my potatoes 🙂
Mmm perfect potatoes!
Do you know how to do it with only a microwave and no oven?
StumbleUpon brought me to you and I gasped. I’m a huge potato person and this is a gorgeous dish. I love the fact that they’re roasted instead of skillet-fried. The color is beautiful and the presentation fantastic. I’m so glad I stumbled!