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.
These were fantastic, thank you for the recipe! I used half smoked hot and half sweet paprika and it was *very* spicy, so I might pull back on the hot smoked paprika next time. I also buttered the tinfoil on the baking sheet and had no sticking issues.
Thanks again!
These are fabulous… I made them as for breakfast burritos but they were fone befor pe the burritos got made!
We made these last night, the flavor was good but at 425 F, they were ready in 20 minutes, not an hour. They stuck to the bottom after 20 minutes and had to be scrapped off of the pan. Sort of roasted potatoes meets potato mush but otherwise good. We would definitely make again.
These look amazing!!! I can’t wait to try these! I love potatoes in every form, but crispy ones are my favorite.
put potatoes and seasoning into a large ziplock bag and shake til coated. Quick and no mess!
If I had the choice to only eat one food for the rest of my life, it would definitely be potatoes. This looks SO good!
How I haven’t cooked my favorite tasty morsels like this yet, is beyond me….
They’re getting made, right now.
Get back to ya…
Just made these potatoes tonight for my family and they were DELICIOUS! Thanks for sharing your recipe 🙂
if you parboil the potatoess beforehand they will come out extra crispy if they are also spread out on the pan and sprinkled with some oil.
Just tried these for the first time, and I did add some rosemary to them as the option was given…definitely use the cooking spray. Other than that, soooo good. I’m making these once a week for my cheat day lol
I made these last night and LOVED them – thank you for sharing your recipe. I added cubed zucchini half way through as well, it was a nice addition, but I wish I would have oiled and seasoned those with the same mix on their own.
Either way, YUM!
I made these potatoes and I love them. Thanks for sharing:) Meriem
I m your new follower!!
Great! quick and easy I must say. I added roasted red peppers to it and it turn out fantastic. Thanks for posting such a easy recipe.
ca you make these wit russet potatoes?
sure!
These are the best potatoes ever! My whole extended family loves them. Thank you!
can’t wait to try these! if i were to have any leftovers, should i just refrigerate them and reheat them in the oven for a few minutes before serving? thanks!
I refrigerate them and then warm them up in the microwave, but I’m sure you could reheat them in the oven too.
hey Meghan! You can pop them in the microwave or back in the oven to re-heat!
These are my favorite potatoes, ever! What would be a yummy, quick main dish to accompany these?
mmmm maybe some grilled chicken?!?
These look amazing. Going to try for brunc on Saturday. One question do you boil the potatoes before putting in oven or cut them up raw?
Nope! just put them in raw 🙂
This recipe is delicious. I made it for everyone at my wife’s office and it was a hit. I’m thinking about adding crumbled bacon to this recipe, but not sure if I will be over-doing it. I’ll keep you posted. Thanks for the great recipe.
These potatoes are delicious! Absolutely wonderful recipe.. I suggest if upping the quantity any to definitely try and keep it as proportionate as possible, they come out wonderful! I made a big batch to go with a ranch-herb crusted chicken dinner and my god was it just mouth-watering. I added a slight pinch of sage and thyme, but other than that I didn’t have to change a thing. Everyone loved them! Instantly went into my recipe box here at home.
Also, great for kids! They tear them up, according to them it’s the yummiest cheese potatoes they’ve ever ate. 🙂
Thanks so much for this wonderful recipe! And if your considering trying it, stop thinking about it and do it! You won’t regret it.
yay!! so glad you loved it!!
definitely. it was an amazing addition to our meal and will definitely be a repeat recipe in this house. (:
Hey Gaby, Approximately how many servings for this recipe? Making these tonight and wondered if I need to double the recipe….We used to have these when I was a kid but my Mom can’t find the recipe since she developed Dementia so am going to try this one as it sounds close to what I remember. Having these tonight with grilled chicken strips that have been marinated overnight with brown sugar bourbon glaze. Can’t wait for dinner!!
Hi Kim! I usually allow for 1 cup of the diced potatoes per person! So this recipe would feed 4 for sure! You can scale as needed 🙂
WOW these potatoes are amazing. I used a little Cayenne Red Pepper in place of Black Pepper and it gave it a bit more kick. I’ll be adding this to the side dish rotation.
Awesome recipe! Absolutely love it thank you so much for sharing it on here. 🙂
My wife wanted another recipe but tried this one, she is hooked,threw out other recipe
I made this tonight for my husband and we just ate it up!! I added shredded parm & grated parm and it was so good!! I also used garlic powder. Turned out so good with my yellow, red, and purple potatoes! Thanks!!
Oh my, this looks so tempting. I guess, this would be our superbowl sunday snack!
Great recipe! Tried it tonight and the kitchen smelled wonderful as the potatoes were in the oven. The only problem I had was the potatoes sticking to the baking dish. I coated it beforehand with a spray, still stuck quite a bit. Wonder what does everyone else use to keep these from sticking? Delicious though, everyone loved them, thanks!!
Hey Jeremy!! Did you give the potatoes a toss every 10 minutes or so to keep them moving around? I’ve started using a sil-pat baking sheet to make clean up even easier and to prevent any sticking!
Thank you Gaby. I love this recipe, it’s so simple and tasty! I made this to accompany stuffed fish and asparagus last night. My partner loves roasted potatoes dishes and he was in bliss.
Note, instead of using regular sized potatoes, I used a pound of teeny tiny fingerlings potatoes and kept the skin on which were less work and the perfect size for the meal.
Definitely will make this again and again!
These look good! My kids get tired of baked and scalloped potatoes so these would be a great switch up for the whole family:)
OMG!! these look amazing. I am currently on Weight Watchers and have lost 11kg (24lb). I CAN have these, I can go without protein and have a huge bowl with greens for dinner !!!!!!!!!!!!!!!!!!!!
I like it! Simple and delicious! Thank you!
Mmmmmm. Gotta love these potatoes!
Hands down, my FAVORITE way to eat potatoes. Ugh, this is just making me so hungry. I love love crispy roasted potatoes like this.
I’ve made these!!! They are excellent!