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.
mine stuck to the glass casserole when I went to turn them over. I should have used pam
I made these for a weeknight dinner and my husband and i loved them! i was so bored with either baked potatoes or mashed. these were perfect. thanks for the recipe!
Looks amazing! Can’t wait to try it
I like these food
Food looks so good when your on a diet!
I really hank Stumbleupon for finding me sucha asite which best defines the potato recipe.I love potatoes.
I came across this recipe on StumbleUpon a couple of days ago and immediately made them for dinner. They are *soooo* good! I am making them again tonight, because we ran out too soon. Thank you for sharing!
Sounds super yum. How should it be reheated?
Made these last night and they were fabulous. I didn’t have any golden potatoes in the house so I used regular potatoes and it still was great. Thanks for sharing this!
http://mixedfiles-pandcshull.blogspot.com/
The potatoes look wonderful! It’s even good when you reheat it! I topped it with cheddar cheese after reheating, even better.
I made these potatoes tonight along with some stuffed chicken parmesan, they were very easy to prepair i added a layer or grated mozerella to go with the dish they were paird with and it worked well… my wife love the whole dish I would recommend to everyday
I’m a potato whore- yep, i am!! love them!! wrote down the recipe to add to my shopping list for the morning- going to make them for dinner tomorrow night! oh, i mean with dinner 😀 and by the way- found you through stumble 😀
This looked so yummy and simple to make so I had to and man was it a hit with my friends!!! I am always looking for something new to cook and show off so thank you for this gem!!!
These potatoes are absolutely delicious! The first time I made them, they were still a bit tender when I took them out! Batch two was much much better! What a perfect roasted potato recipe! I added some thyme in batch two and I must say I actually enjoyed the original recipe much more. Thank you for sharing!
Easy to cook, easy to eat & tasty as well. In India these types of dishes are known as “BHAJEES”
Bhaji (singular)
LOVEEE these! i’ve been trying out different recipes for gold potatoes, and i usually end up frying them and they arent crispy enough or have enough flavor. These are PERFECT! and EASY Definitely going to make these again :)))
Mmmmmm this dish looks really yummy & easy 🙂
These looked awesome, so I made them tonight. I was disappointed that mine didn’t crisp up like yours! They were more like seasoned “mush” potatoes. What did I do wrong? Not enough olive oil?? I even cooked them for considerably longer and they just never got crispy.
I made these in my toaster oven, i only set it to like 355 because usually things cook much faster in my toaster oven, and then i ended up putting them in for about 10 minutes longer than suggested, i kept a close eye on them and took them out when i saw that they were nice and crispy. also what kind of pan did you use? maybe they werent spread out enough in your pan?
I used a heavy-duty full sized baking sheet. Maybe I overcrowded them.. its definitely worth a second go.. I am going to try again!
These look absolutely delicious. Can’t wait to give them a try and I can think of about a million things that would go very nicely with them.
These look AH-MAZING! Yum. 🙂
These turned out amaaaaaaazing! So delicious, my husband keeps asking me to make them everyday! As a healthier alternative, I’m wondering what would happen if I used sweet potatoes instead? Has any one tried this? Please let me know how they turned out!
I want to give these a try but also want to say that I bet this would be good using brussell sprouts instead of the potatoes.
Martha @ Stir, Laugh, Repeat
Yum- this recipe looks delicious- thank you for sharing! And Happy New Year to you and your family!
I found your website through stumbleupon yesterday morning and made these to go with a surf/turf meal last night, and they were a big hit! We really can’t go wrong with any kind of grilled/roasted/mashed/smashed/baked potato in my house, and this one was impressive! Thanks for sharing!
Deliciously addicting! Yum! Served at dinner but would make a great substitute for hash browns at breakfast. One adjustment I will make for next time is stirring the potatoes before 30 minutes. They were sticking a bit at that point, even with the non-stick spray.
I like these with red potatoes. I’ve made them a lot, and they’re good. If you mix the coating in a deep bowl and then add the potatoes, it’s easier to give them a good stir to coat them with everything. Use a child-cheater* to make sure the sides are scraped and the potatoes are completely turned over. Make sure you have enough olive oil. Then, while they’re in the oven, give them a stir’n’scrape to turn everything over every 15 minutes until they’re done. *spatula (my mom always called them child-cheaters and I got the habit)
Thanks Ellen! I love them with red potatoes too!
Hello Gaby,
I made these and they turned out GREAT! Thank you for the recipe.. I bought baby red potatoes instead of Yukon gold potatoes for tonight.. It’s my first time cooking with red potatoes.- is it ok to cut the potatoes without peeling, or do you recommend peeling first?
Thanks!
Hey Calina!
I rarely peel my potatoes because I’m LAZY!! So you totally don’t need to! just give them a good scrub before you cut 🙂
This is the ultimate comfort food for me, potatoes are so yummy. And this recipe or technique is so simple. Thanks for sharing! 😀
sounds amaaaazing!!!!
Deffinitely making these tonight! Thanks a ton
I add lemon zest and fresh oregano. Perfect for breakfast, or a side dish.
Simple and elegant! Looks delicious :0)
I just made these for me and my fiance for dinner! Amazing recipe! Just the right amount of heat and the outsides got so nice and crisp!
Wow.. these would so hit the spot right now. I am always in love with anything potato.
Yum Yum Yum!
These look great! I make something similar with dill as the seasoning on the potatoes. I love how quickly they cook!
These are amazing Gaby!!! My husband loved them. Thanks!!
My husband and I made these potatoes last night for dinner and ate THE WHOLE BATCH!!! They are the most delicious potatoes I have ever tasted, thank you so much for posting this! It most definitely will become a staple in our house, I am already making more tomorrow!
Oh My! I’m with you… potatoes speak to my soul! These look amazing! Can’t wait to give them a spin! Thanks for sharing!!!
These didn’t last more than 5 minutes. The only problem I had is that they stuck to the dish. Any suggestions?
if you layer the baking sheet with parchment paper that will help 🙂 Or a quick spray of PAM! Thanks 🙂