Parmesan-Roasted Red Potatoes
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Pillowy soft on the inside with a golden, crackly parmesan crust on the outside, these garlic-seasoned Parmesan Roasted Potatoes are the ultimate easy side dish. Whip up a batch tonight!
Why you’ll love this family favorite recipe!
Easy cheesy side dish – Parmesan-roasted red potatoes are even easier to make than most of my other potato side dishes, like these buttery mashed red potatoes, and come with the bonus of being coated in garlic and parmesan!
Golden, crispy edges – That golden parmesan crisp surrounding each potato is exactly why a batch never lasts long in my house.
Pillowy soft middles – As roasted red potatoes should be!
Table of Contents
Potatoes in any form are simply perfect, but roasted red potatoes are one of our go-to side dishes during the week—or at least they were. As soon as we tried these Parmesan-Roasted Red Potatoes, we knew our usual had been completely blown out of the water.
By tossing red potatoes in olive oil and garlic, then roasting them on a bed of grated parmesan, you get the dream team: pillowy-soft middles and ridiculously cheesy and crispy edges. I already knew parmesan crisps made everything better, but using them as the base for roasted potatoes was the game changer I never knew I needed in my life.
I love roasted potatoes <3 These look really yummy!
– Liz
Parmesan Potato Ingredients
Red potatoes – They’re bite-sized and cook really quickly! I opted to keep the skins on because I feel like that’s what makes red potatoes so tasty. If you need a substitute, use baby potatoes or quartered Yukon Gold potatoes instead.
Parmesan cheese – Pre-grated parmesan cheese works if that’s all you have, but you really can’t beat the salty, cheesy flavor and meltability of a good-quality parmesan grated right from the block.
Garlic powder – To flavor the potatoes. Fresh garlic cloves work, too. Use 2 to 3 minced garlic cloves and toss them with the oil and potatoes in the bowl.
This list is to provide further clarification on a few of the ingredients. See recipe card below for the full ingredient list.
How to Roast Garlic Parmesan Potatoes
Step 1: Coat the potatoes. Slice the potatoes and place them in a large bowl. Drizzle with olive oil and toss to coat.
Step 2: Prep the pan. Grate the parmesan cheese directly onto a parchment-lined baking sheet, then sprinkle with garlic powder and salt.
Step 3: Roast. Place the potatoes cut-side down on top of the parmesan cheese, then spritz with nonstick spray. Roast until the potatoes are fork-tender.
Step 4: Garnish and serve. Wait for the potatoes to cool slightly, then transfer them to a bowl. Garnish with more grated parmesan and enjoy!
The only way to make crispy garlic parmesan potatoes even better? Serve them with my parmesan-topped shaved brussels sprouts and dunk them in my ranch dressing-inspired cottage cheese dip.
Erin’s Tips and Tricks
- Halved red potatoes will take around 25 to 35 minutes to roast in the oven, but the time will depend on the size of your potatoes.
- Make sure the potatoes are slightly spread out on the baking sheet so they roast evenly.
- Let the roasted potatoes cool for 5 to 10 minutes. This gives the cheese time to crisp up and release cleanly from the parchment.
- Garnish the potatoes with chopped fresh parsley, chives, or dill for a burst of herby flavor.
My Pro Tip
The Secret To Cheesy Parmesan Potatoes
It’s grating the cheese directly onto the parchment paper! The heat will melt the cheese, glue it to the potatoes, and get it nice and crispy around all of the edges.
Storage
Refrigerator: If you’re lucky enough to have leftover potatoes, store them in an airtight container in the fridge for up to 3 days.
Reheating: Place the potatoes back on a baking sheet and warm them in a 350ºF oven or toaster oven until they’re warmed through. Sprinkle a little more cheese on top before or after they go in the oven if you’d like.
More Potato Side Dishes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Parmesan-Roasted Red Potatoes
Ingredients
- 1 lb. red potatoes, halved or quartered
- 2 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp salt, plus more to taste
- ¼ cup parmesan cheese, freshly grated
Instructions
- Preheat oven to 425°F and line a large baking sheet with parchment paper.
- Slice the potatoes and place them into a large bowl, then drizzle with olive oil.
- Next, grate the parmesan cheese directly onto the parchment paper, then sprinkle the garlic powder and salt over top.
- Place the potatoes cut-side down on the parmesan cheese, then spritz the tops with nonstick spray.
- Put the baking sheet in the oven and roast the potatoes for 25-35 minutes, until they are fork tender. NOTE: roast time depends on size of the potatoes.
- Wait a few minutes, then use a spatula to remove the potatoes. Enjoy!
Notes
Nutrition
My memory is absolute junk. I’m surprised I remember what I ate for breakfast. I love red potatoes, I seriously haven’t had them in forever… I need to eat them soon!!
Red potatoes are my fav!!! I’ve been making potato salad lately using Veganaise & spicy hummus – SO GOOD!!!
I like to think I have a very selective memory….
You forgot to put in the ingredients a big ass bowl of ketchup! 😉
I approve of the ketchup in the pic, for the record.
I think I actually like red potatoes more than any potato but I never buy them, which is so silly! I should hop on that. And corn. I want some corn on the cob.
My inner potato lover is drawn to this recipe <3. And you know what?! I think potatoes taste best when they're prepared simply. I'm sure this extravagant twice baked potatoes/hassleback potatoes on Pinterest are delicious, but I don't have time to have the oven on for 2 hours and a simple roasted potato that's seasoned well and gets crispy in the oven is just as good to me. Love the addition of breadcrumbs!
Any sort of roasted potato, I will get behind – they’re awesome! And I love the idea of adding breadcrumbs.
I looove roasting little potatoes – they get so crispy! I will need to try your breadcrumb idea. Have you ever used smoked paprika on roasting veggies? Really delish too!
Mmmm love roasted red potatoes! I think there’s something about them being mini potatoes that makes them infinitely more exciting than a typical white potato. And the extra pop of color is a plus, too!
As much as I love potatoes, I’ve never roasted them! To me, roasting = a boatload of time, but really, 25 minutes is nothing. Arman always roasts his potatoes and they look so good haha. So thanks for sharing this recipe!
Breadcrumbs on roasted potatoes??? Genius!! How have I not thought of that before, since I love throwing breadcrumbs on just about anything haha. Weirdo, but more than ok with it 😉 My mum tried to introduce us to other things growing up, but unless they were idaho, my brother and I weren’t having them (that may have been me more than him, but I’m throwing him in there too). It wasn’t until I met Joe almost 4 years ago now that I really started trying new things and finding that I liked them. Go figure 😛 And my memory is horrendous. I have to write everything down in my planner AND in my phone with alerts to have a hope of remembering everything. Problem.
I think you and miguel are very similar to me and my man. It makes me laugh sometimes 🙂 I am trying to open up and listen more too. These look great, and I actually prefer red potatoes over white….my family had them a lot growing up too, maybe that is why. Either way, YUM!