These Roasted Parmesan Potatoes are soft and tender on the inside, but perfectly golden and crispy on the outside! Toss red potatoes with Parmesan and bread crumbs, then roast in the oven for an easy and delicious side dish that only takes 10 minutes of hands-on time.
Oooh, what a chilly morning and there was frost on the ground! Get out the thick chunky sweaters, the cozy scarves and tall boots because winter is coming, I just know it! With the cooler weather, I have been wanting comfort foods. Things like easy Parmesan risotto, slow cooker chili mac and sausage hashbrown breakfast casserole.
Also, these roasted Parmesan potatoes have been accompanying many of our meals lately! They go great with chicken, pork or beef so it’s hard to go wrong with these guys. They are also really easy to make, which is a must with busy school nights!
Why you will love this recipe:
- These potatoes only take 10 minutes of prep! The rest is just roasting time, which is the perfect time to put together the rest of dinner.
- They get super crispy on the outside and wonderfully golden thanks to the bread crumbs and Parmesan cheese.
- You can make them all on one sheet pan – no extra dishes needed! If you’ve been reading this blog for a little while you know how much I hate doing dishes.
Ingredients:
Roasted Parmesan Potatoes are made with only 5 ingredients, plus salt and pepper for taste. You will need baby red potatoes, olive oil, grated Parmesan cheese, Italian breadcrumbs, and garlic powder. If you don’t have baby red potatoes, see my note below about other potato options.
How to make Roasted Parmesan Potatoes:
- Preheat oven to 400 degrees F.
- Place potatoes on a large baking sheet and toss with the olive oil, salt and pepper. Sprinkle with cheese, breadcrumbs and garlic powder and toss gently to combine.
- Spread in an even layer and bake for 25 minutes or until golden brown. Stir potatoes halfway through cooking.
- Top with more cheese after removing from oven if desired. (I mean, what could possibly be wrong with more cheese, right?)
Tips for making roasted potatoes:
- Use real parmesan cheese for the best flavor. You can buy a block and shred it yourself or buy it grated in the refrigerated section of the store. I don’t suggest using the powdered kind.
- Make sure you have a HOT oven. If the oven isn’t hot enough, the potatoes will overcook on the inside without crisping on the outside.
- Make sure to spread the potatoes in an even layer without overcrowding the pan. The potatoes shouldn’t be touching if possible. If they are all touching, the potatoes will steam instead of getting crispy.
FAQs
Baby red potatoes are great, but you can also make these with baby gold potatoes, Yukon potatoes, or full size red potatoes. If you use full size potatoes, just cut them into smaller pieces first.
These potatoes go with SO many main dishes, including chicken, beef, or pork. Just to get you started, you could serve them with this Homemade Oven Roasted Rotisserie Chicken, this Bacon Wrapped Pork Loin, or this Mushroom and Blue Cheese Stuffed Flank Steak.
If you’re potatoes didn’t get golden or crispy, it could be a few things.
• First, if the pan was too crowded the potatoes probably steamed. If you are doubling the recipe, use two sheet pans.
• Second, if the oven was not hot enough the potatoes will get soft, but not crispy. Use an internal oven thermometer to make sure your oven temp reading is correct.
• Third, if the potatoes were wet from washing them, this could cause them to steam or become soggy. Start with really dry potatoes.
Other side dish recipes:
- Maple Roasted Butternut Squash + VIDEO
- Lemon Parmesan Roasted Broccoli
- Scalloped Potatoes
- Easy Parmesan Risotto
- Roasted Brussels Sprouts with Ham and Onion
- Honey Garlic Roasted Carrots
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These Roasted Parmesan Potatoes are soft and tender on the inside, but perfectly golden and crispy on the outside! Toss red potatoes with parmesan and bread crumbs, then roast in the oven for an easy and delicious side dish that only takes 10 minutes of hands-on time.
- 3 pounds baby red potatoes cleaned and halved
- 3 tablespoons olive oil
- Salt and pepper to taste
- ⅓-½ cup grated Parmesan cheese + extra for topping if desired
- 2 tablespoons Italian breadcrumbs
- 1½ teaspoons garlic powder
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Preheat oven to 400 degrees F.
-
Place potatoes on a large baking sheet and toss with the olive oil, salt and pepper. Sprinkle with cheese, breadcrumbs and garlic powder and toss gently to combine. Spread in an even layer and bake for 25 minutes or until golden brown. Stir potatoes halfway through cooking. Top with more cheese after removing from oven if desired.
- Use real parmesan cheese for the best flavor. You can buy a block and shred it yourself or buy it grated in the refrigerated section of the store. I don’t suggest using the powdered kind.
- Make sure you have a HOT oven. If the oven isn’t hot enough, the potatoes will overcook on the inside without crisping on the outside.
- Make sure to spread the potatoes in an even layer without overcrowding the pan. The potatoes shouldn’t be touching if possible. If they are all touching, the potatoes will steam instead of getting crispy.
These look so easy and delicious! I love the idea to do it all on one sheet pan. And I love how golden they get from the cheese and breadcrumbs. 😋
Thank you Misty!!