Parmesan Roasted Potatoes will become your favorite side dish recipe. They are easy, full of delicious herb and Parmesan flavor. They roast to a crisp outside, soft inside that you just can’t stop eating!
This is a side dish staple in our household and I’m sure it will become one in yours too.
It’s so easy that after making it once you probably won’t even need to look at the recipe again.
Everything is tossed into a baking dish and cooks in about 3–40 minutes.
The seasonings can be changed up to match your main dish.
For a French twist we love Lavender Roasted Potatoes too.
Most people love mashed potatoes or potato fries (or curly fries!). But oven roasted potatoes are truly a comforting dish.
The flavors are so delicious and the texture of the potatoes can’t be beat.
It’s the go to side dish my my family especially in the colder months of the year.
It’s an easy Thanksgiving recipe too.
Easy Oven Roasted Potatoes
These potatoes are the best kind of comfort food. Crisp on the outside, soft in the middle and full of flavor.
This recipe combines delicious herbs, spices and fresh Parmesan cheese for delicious flavor.
The texture of the parmesan potatoes is perfection!
Recipe Ingredients + Notes
Only a few wholesome ingredients are needed for this recipe. They are all easy to find at the grocery store too.
Red Potatoes. Red potatoes also called ‘new potatoes’ are a thin skinned potato with dense delicious flesh. The skin does not need to be peeled.
This saves time but also adds color and flavor to the recipe. The potatoes are halved if small or cut into 1-inch pieces if larger in size.
Olive Oil. Coats the potato pieces for perfect roasting.
Butter. Olive oil AND butter combines really give these oven roasted potatoes the best flavor.
Seasonings. Garlic powder, onion powder, dried rosemary, dried thyme, salt and black pepper. This combination of seasonings really pumps up the flavor in the recipe.
Parmesan Cheese. Shredded or fresh grated Parmesan cheese can be used. Buy it prepared or grate it yourself.
It comes in multiple forms in the dairy section of the grocery store. For best flavor we don’t recommend using a dried version from a can.
Recipe FAQ’s + Pro Tips
What are the Best Potatoes to Use for Roasted Potatoes?
Though russet potatoes can be used to make roasted potatoes, we love red potatoes.
The thin skin doesn’t need to be peeled and has great flavor when roasted.
They save time and add a nice visual appeal to the recipe too.
The potato flesh is dense in a pleasing way versus a more flakey texture like a cooked russet potato.
Can this Recipe be Doubled?
Yes! Use a larger baking dish (9-inch by 13-inch baking dish should work well). Double the ingredient and follow the instructions.
Check for doneness at the 35 minutes mark. If needed continue roasting until the potatoes have the texture described and golden brown appearance.
The Size of the Potato Determines how Long they Need to Cook
The larger the potato pieces the longer the cooking time. Try to choose potatoes of similar size.
Either halve them if they are smaller or cut them into 1-inch pieces. If cooking larger pieces adjust the cooking time based on their texture and appearance.
Add some spicy heat! Add some smoked paprika (or hot smoked paprika) and crushed chili pepper flakes to give a spicy bite!
Use baby Potatoes. These tiny baby red potatoes are about 1-inch in diameter. They don’t need to be cut and have a great amount of skin for that crunchy exterior.
How to Make it – Step-by-Step
STEP 1. Heat the Oven and Prepare the Baking Dish.
Preheat the oven to 425 degrees F. Pour the olive oil into a baking dish (photo 1).
Add potatoes on top of the oil (photo 2).
STEP 2. Add the Ingredients.
Mix the seasonings in a small bowl: garlic powder, onion powder, dried rosemary, dried thyme, salt and pepper.
Sprinkle over the potatoes in the baking dish. Top with the butter, evenly distributing it over the potatoes.
Sprinkle on half of the Parmesan cheese (photo 3).
STEP 3. Bake it.
Place in the oven for 30-35 minutes or until the potatoes are done. They will be fork tender and golden in color – refer to photo 4.
Remove from the oven and toss to combine.
Sprinkle the remaining Parmesan cheese on top. Place back in the oven for just a few minutes (photo 4).
Store any leftovers in a sealed container in the refrigerator for up to 3 days.
Reheat in the microwave.
What to Serve with Parmesan Roasted Potatoes
This is a side dish that works with almost any main dish proteins. It’s really hard to go wrong serving this!
Here are some favorite recipe ideas:
- Creamy Tuscan Chicken
- Honey Mustard Chicken
- Oven Roasted Vegetables
- Boneless Pork Loin Roast with Garlic and Fresh Herbs
- Grilled Salmon in Foil with Vegetables
- Lemon-Garlic Braised Chicken Thighs
More Recipes You’ll Love!
- Grilled Potatoes in Foil with Garlic and Parmesan
- Easy Instant Pot Potato Salad
- Mushroom Soup with Parmesan Crostini
Parmesan Roasted Potatoes
- 1 pound Red Potatoes cut in half or 1-inch pieces if large
- 2 tablespoons Olive oil
- 4 tablespoons Unsalted butter
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1/2 teaspoon dried Rosemary
- 1/2 teaspoon dried Thyme
- 3/4 teaspoon Kosher Salt
- 1/4 teaspoon ground Black Pepper
- 1/3 cup Parmesan cheese
- Preheat the oven to 425 degrees. Pour the olive oil in the bottom of a baking dish. Add the potatoes on top.
- In a small bowl mix together the seasonings: garlic powder, onion powder, rosemary, thyme, salt and pepper.
- Sprinkle the seasoning mix over the potatoes. Top with the butter, distributing it evenly on top. and finish sprinkling half of the parmesan cheese.
- Place in the preheated oven. Bake for 30-35 minutes or until the potatoes are done (fork tender and golden).
- Remove from the once and toss to combine. Sprinkle with more parmesan cheese and return to the oven for a few minutes. Remove and serve.
Great side dish for any meal! Love the flavors!
I can’t resist to roasted potatoes! Thanks for your delicious version.
These Parmesan Roasted Potatoes were a hit in our house!
There is no way better way to have potatoes, these are amazing!