Roasted Parmesan Potatoes are easy, quick, and delicious making them the perfect side for chicken, fish, beef, and pork. These delectable potatoes are coated in herbs and Parmesan and roasted to crispy golden perfection. These potatoes are perfectly browned and crispy on the outside and tender and tasty on the inside. They are the perfect side dish with Oven Baked Beef Brisket and Lemon Pepper Chicken.
Boy summer is here at last and with it comes endless activities and events. All fun but nevertheless very busy. These easy roasted potatoes are the best. They are so quick to prep because all the combining of ingredients is best done in a one-gallon storage bag so clean-up is a breeze. We love these potatoes with steak, roast, grilled and baked chicken, and even fried fish. I use small red potatoes cut in half but the larger ones will work as well if they are cut in wedges.
How do you make Parmesan Roasted Potatoes?
Start by slicing your potatoes in half and dry them really well. If using large red potatoes slice in potato wedges. Next place the potatoes in a large bowl. Now add the oil and stir to coat all the wedges. Then add the basil, rosemary, oregano, garlic powder, onion powder, salt, and pepper to the bowl and stir to coat the potatoes well. Next, add the grated Parmesan cheese and toss to coat pressing the cheese against the potatoes.
Now place the potatoes on a well-greased baking sheet pan cut side down in a single layer. Press any remaining cheese mixture in the bowl to the potatoes. Then bake for about 25 minutes and then carefully using a thin spatula scoop up under the potatoes and the Parmesan and flip them over. Finally, bake for another 5-10 minutes or until golden brown. If desired sprinkle with green onions or chives.
Helpful tips
- Dry the potatoes well after washing and slicing
- These potatoes make an excellent appetizer served with bleu cheese cream sauce or spicy chipotle ketchup.
- Buy really good quality Parmesan cheese. It really does make a difference
- Place the potatoes fairly close to each other on the cookie sheet because Parmesan has a tendency to melt and you want it to stick to the next potato. When you flip them over you can spread them out a bit for further browning.
- Use a well-seasoned baking sheet and spray with a nonstick cooking spray or coat with canola or vegetable oil.
- When you flip the potatoes use a thin spatula so you can scoop them up under the Parmesan Cheese.
They are dependable, delectable, and oh so easy! Put these potatoes on your to-try list today. You and yours will be tickled pink that you did.
More potato recipes to try!
Roasted Parmesan Potatoes
Ingredients
- 2 lbs small red potatoes cut in half
- 2 tablespoons olive oil
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2/3 cup finely grated fresh Parmesan
- canola oil
Instructions
- Preheat the oven to 400 degrees. Dry the potatoes thoroughly with paper towels.
- Place the potatoes in a large bowl. Add the oil and stir to coat all the potatoes. Add the basil, rosemary, oregano, garlic powder, onion powder, salt, and black pepper to the bowl and stir to coat the potatoes well. Add the grated Parmesan cheese and toss to coat pressing the cheese against the potatoes.
- Coat a large baking sheet heavily with canola or vegetable oil or spray with nonstick spray. Arrange the potatoes flesh side down in a single layer on a cookie sheet pressing any loose Parmesan/spice mixture back onto the flesh side of the potatoes as you scoop them out of the bowl
- Bake for 25 minutes. Remove from the oven and carefully flip the potatoes so the flesh side is up. Bake for an additional 5-10 minutes or until golden brown.
Notes
- Dry the potatoes well after washing and slicing
- These potatoes make an excellent appetizer served with bleu cheese cream sauce or spicy chipotle ketchup.
- Buy really good quality Parmesan cheese. It really does make a difference
- Place the potatoes fairly close to each other on the cookie sheet because Parmesan has a tendency to melt and you want it to stick to the next potato. When you flip them over you can spread them out a bit for further browning.
- Use a well-seasoned baking sheet and spray with a nonstick cooking spray or coat with canola or vegetable oil.
- When you flip the potatoes use a thin spatula so you can scoop them up under the Parmesan Cheese.
Nutrition
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This post was originally published May 12, 2018 and was republished April 5, 2020 with new content.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Rosey
No one has to twist my arm to get me to make these. Pinning them to try out this weekend.
Beth Pierce
Thanks, Rosey! Enjoy!
Oli
This came out perfectly and extremely delicious! My family loved it so much and the recipe was pretty simple.
Beth Pierce
Thanks, Oli. I am glad that you and your family liked it!
Marysa
Parmesan and herbs were the perfect combination with just the right amount of crunch. Thanks for the great recipe.
Fransic verso
So good recipe, I have a few potato recipes but this one is a new one. I will add it to the list. Thank you for sharing!
Kelly Bolen
I could almost taste them from the pictures! these look absolutely AMAZING!
Beth Pierce
Thanks, Kelly! Enjoy!
Subarna
A perfect recipe for a potato lover like me. It was so yummy. Tasty and easy to make recipes are the perfect match for my family. Thanks for sharing!!
Gervin Khan
Wow! This potato dish was absolutely delicious and yummy! The texture it gives makes this enticing and tempting! Perfect for an afternoon snack meal!
Beth L
This is my new go to potato recipe for sure! Thanks for sharing.
Beth Pierce
My pleasure Beth! I am glad that you like them!
Jennifer Prince
I’m a big fan of anything with parmesan, and these sound absolutely perfect. I can’t wait to test this recipe!
Leanne Wong
These were absolutely amazing! I loved the crisp texture and that earthy parmesan flavor. I can’t wait to make these again.
Maria Azanha
Oh my….Just came across this recipe and I am suddenly hungry!! This is definitelly my next potato dish! Did you use the red potatoes or the “normal”ones? The red ones usually bake much better! They look so delish I will make it as a main dish 😉
Beth Pierce
I use red potatoes! Enjoy!
Stephanie
These are such a perfect side dish! They go with just about any meal, and are easy to make, too. Thanks for such a delicious recipe!
Beth Pierce
You are most welcome Stephanie. The pleasure is all mine!
Eden
These are such good roasted potatoes! Perfect for a quick side dish for dinner.