Roasted Parmesan Potatoes

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

Roasted Parmesan Potatoes with a crisp Parmesan crust made with fresh Parmesan Cheese, rosemary, oregano, and basil.   A family-friendly recipe that goes great with braised beef, grilled chicken, and roasted pork tenderloin.

5 from 22 votes

Print Pin Rate

Course: potato side

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Servings: 4 servings

Calories: 289kcal

Author: Beth Pierce

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

Calories: 289kcal | Carbohydrates: 37g | Protein: 10g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 11mg | Sodium: 890mg | Potassium: 1063mg | Fiber: 4g | Sugar: 3g | Vitamin A: 152IU | Vitamin C: 20mg | Calcium: 229mg | Iron: 2mg

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This post was originally published May 12, 2018 and was republished April 5, 2020 with new content.