These Parmesan Roasted 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.
Roasted Parmesan Potatoes
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.
In the spirit of comfort food, these Parmesan roasted 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’ll Love This Baked Parmesan Potatoes Recipe
- Only take 10 minutes to prep!
- Make the rest of dinner while they roast.
- Super crispy and wonderfully golden on the outside 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.
Key Ingredients to Make Oven Roasted Parmesan Potatoes
Roasted Parmesan potatoes are made with only 5 ingredients, plus salt and pepper for taste!
- BABY RED POTATOES – These wouldn’t be Parmesan red potatoes without baby red potatoes. If you don’t have any on hand, refer to my note below about using a different type of spud.
- OLIVE OIL – Helps with that crispy exterior I mentioned! I have a preference for olive oil, but you can also use canola.
- PARMESAN – Make sure that it’s freshly grated! Fresh Parmesan melts a lot better than pre-grated store-bought options.
- ITALIAN BREADCRUMBS – For more flavor and added crunch! I like an Italian blend, but you can use your favorite.
- GARLIC POWDER – Garlic and cheese go together like PB&J. Opt for powder so you don’t need to worry about fresh garlic burning.
Instructions to Make Parmesan Roasted Potatoes
RECIPE PREP: Preheat your oven to 400 degrees F while you clean and halve the potatoes.
SEASON: Place the cut baby red potatoes on a large baking sheet and toss with olive oil, salt, and pepper. Sprinkle with Parmesan, breadcrumbs, and garlic powder, then toss again to combine.
ROAST: Spread the potatoes in an even layer and bake for 25 minutes, or until golden brown. Remember to stir your Parmesan red potatoes halfway through the cooking time.
GARNISH AND SERVE: Remove the baked Parmesan potatoes from the oven and top with more grated Parmesan if desired. I mean, what could possibly be wrong with more cheese, right? Enjoy!
Tips for Making Parmesan Red 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. Remember that I don’t suggest using the powdered kind!
- Make sure you have a HOT oven. If the oven isn’t hot enough, the Parmesan roasted 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. They shouldn’t be touching if possible. If they do touch, your oven roasted parmesan potatoes will steam instead of getting crispy.
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 varieties, just cut them into smaller pieces first.
These oven roasted Parmesan 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 your roasted Parmesan potatoes didn’t get golden or crispy, it could be a few things.
– The pan was too crowded and the potatoes steamed. If you are doubling the recipe, use two sheet pans.
– The oven was not hot enough, resulting in soft but not crispy spuds. Use an internal oven thermometer to make sure your oven temp reading is correct.
– The potatoes were wet from washing. This can also cause them to steam or become soggy, so start with really dry potatoes.
Other Side Dish Recipes To Try
- 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
Thanks so much for reading! Let me know what you think about these baked Parmesan potatoes!
Parmesan Roasted Potatoes
- 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
- 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.