Name: Parmesan Roasted Potatoes Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 8 russet potatoes; 2 cups ice; 1½ tsp garlic powder; 1 tsp smoked paprika; 1 tsp kosher salt; 1 tsp black pepper; ½ cup olive oil; ¼ cup shredded parmesan cheese; ¼ cup grated parmesan cheese; 2 tbsp parsley chopped; 2 tbsp chives chopped

There’s just something about roasted potatoes that makes them impossible to resist. Crisp on the outside, tender on the inside, and packed with flavor, these Parmesan Roasted Potatoes take everything we love about roasted spuds and crank it up a notch. Whether you’re serving them as a side dish at a weekend family dinner or just snacking on them straight off the baking sheet (hey, no judgment here), this recipe delivers every time.

I remember the first time I tried this recipe; it was one of those cold, lazy Sundays when you want comfort food but don’t feel like spending hours in the kitchen. I had a few potatoes hanging out in the pantry, some leftover parmesan, and not much else. I decided to experiment a little, tossing the potatoes with garlic powder and paprika before finishing them off with parmesan. The result? A crispy, golden, cheesy masterpiece that’s now a staple in my house. Let me tell you, once you make these Parmesan Roasted Potatoes, you’ll never look at regular roasted potatoes the same way again.

🍟 Why these parmesan roasted potatoes are pure magic

What makes these Parmesan Roasted Potatoes stand out is the combination of textures and flavors. You get the crispy exterior thanks to a hot oven and a coating of olive oil, the tender bite from perfectly cooked russets, and the savory, nutty goodness of parmesan cheese melting into every slice. Toss in a little fresh parsley and chives, and you’ve got a simple side dish that feels gourmet. Plus, they pair beautifully with just about anything—burgers, grilled chicken, or even a simple green salad.

A little background on roasted potatoes

Roasted potatoes have been a staple for centuries, and for good reason—they’re easy, versatile, and utterly delicious. Potatoes themselves have a long history, originating in the Andes mountains of South America before becoming a European favorite after Spanish explorers brought them back in the 16th century. Since then, they’ve taken on countless forms, from mashed to fried, but roasting has always been a popular method due to its simplicity and the irresistible texture it creates. Adding parmesan to roasted potatoes might not be a centuries-old tradition, but it’s a modern twist that’s quickly become a classic in my kitchen.

Let’s talk ingredients: the key players

Potatoes

Russet potatoes are my go-to for this recipe because they roast beautifully, getting crispy on the outside while staying fluffy on the inside. If you don’t have russets on hand, Yukon Gold potatoes can work in a pinch, though they won’t get quite as crispy. Want to make it a bit healthier? Try swapping in sweet potatoes—just keep in mind they’ll have a slightly different texture.

Parmesan Cheese

I use a combination of shredded and grated parmesan here. The shredded parmesan gives you those gorgeous melted, crispy bits on the potatoes, while the grated version helps evenly coat every slice with that signature cheesy flavor. If you’re out of parmesan, you could try Pecorino Romano for a saltier punch or even Manchego for a nutty twist.

Olive Oil

Olive oil helps the potatoes crisp up and adds a subtle flavor. You can swap it with avocado oil for a higher smoke point or even melted butter for an extra indulgent taste.

Garlic Powder & Smoked Paprika

These two spices are the flavor backbone of this dish. Garlic powder adds that irresistible savory note, while smoked paprika gives the potatoes a slightly smoky, earthy flavor that complements the parmesan perfectly. If you want more heat, you could throw in some cayenne pepper or chili flakes.

Fresh Herbs

Parsley and chives bring a bright, fresh flavor that lightens up the richness of the potatoes and cheese. If you don’t have fresh herbs on hand, dried versions can work too, though the flavor won’t be quite as vibrant.

Kitchen gear: What you need (and what you can totally skip)

You don’t need a ton of fancy gadgets to make these potatoes, but there are a few tools that will make the process easier:

Sharp knife: You’ll want a good, sharp knife for slicing the potatoes thinly and evenly. If the slices are too thick, they won’t crisp up as well.
Large mixing bowl: For soaking the potatoes and tossing them with the seasoning.
Zip-top bag: This is key for getting the seasoning and olive oil evenly distributed over the potato slices. If you don’t have a zip-top bag, you can use a large bowl with a lid or simply toss everything by hand.
Parchment paper: Lining your baking sheet with parchment paper ensures the potatoes don’t stick and makes cleanup a breeze.
Baking sheets: You might need more than one, depending on how many potatoes you’re making. Overcrowding the pan will lead to soggy potatoes (trust me, I’ve been there).

Step-by-step: My foolproof method for perfect parmesan roasted potatoes

1. Prep the potatoes

First things first, wash and scrub your russet potatoes. Then, slice them into thin rounds—about ¼-inch thick. Try to keep the slices uniform so they cook evenly. Once you’ve cut all the potatoes, place them in a large bowl and cover them with water. Add a couple of cups of ice to the bowl and let them soak for about 30 minutes. This little trick helps remove excess starch, which means crispier potatoes.

2. Season the slices

After soaking, drain the potatoes and pat them dry with a paper towel. Make sure they’re really dry—any excess moisture will prevent them from getting crispy. Then, pop the potato slices into a large zip-top bag, add your garlic powder, smoked paprika, salt, and pepper, and shake everything up until each slice is well-coated.

3. Get oily

Next, pour in your olive oil, zip the bag closed, and give it another good shake. The olive oil helps the seasoning stick and promotes browning in the oven.

4. Spread them out

Now, lay the potato slices in a single layer on your parchment-lined baking sheet. Make sure there’s some space between each slice—overcrowding will lead to steaming rather than roasting. If you have too many slices, use two baking sheets. Pop them into your preheated 450°F oven and bake for 35-40 minutes. Keep an eye on them toward the end—you want them golden and crispy, but not burnt.

5. Add the finishing touch

As soon as the potatoes come out of the oven, transfer them to a large bowl and toss them with both the shredded and grated parmesan, along with the chopped parsley and chives. The heat from the potatoes will melt the cheese, creating a luscious coating on every slice.

Variations and adaptations: Mix it up!

This recipe is super versatile, and I’ve tried all kinds of variations over the years:

Vegan option: Simply omit the parmesan or use a dairy-free cheese alternative. Nutritional yeast is another great option for that cheesy flavor.
Gluten-free: Luckily, this recipe is naturally gluten-free, so no substitutions are needed here!
Spicy kick: Add some red pepper flakes or cayenne powder to the seasoning mix for a little heat.
Seasonal twist: In the fall, I like to add a little bit of cinnamon and nutmeg to give the potatoes a warm, cozy vibe. In the summer, try swapping the parsley and chives for basil and dill for a fresher, lighter flavor.
International flair: Add some za’atar for a Middle Eastern spin or a sprinkle of curry powder for an Indian twist.

Serving ideas: How to make these potatoes the star of the table

When it comes to serving these Parmesan Roasted Potatoes, I like to keep things simple. They’re delicious on their own, but you can also serve them alongside grilled chicken, steak, or even a light salad. For dipping, ranch dressing is a classic, but ketchup or a garlicky aioli works wonders too. If you’re feeling fancy, sprinkle a bit more parmesan on top for presentation and garnish with extra fresh herbs.

Drink pairings: What to sip while you snack

These potatoes have a rich, savory flavor that pairs wonderfully with a crisp white wine, like Sauvignon Blanc or Pinot Grigio. If you’re a beer person, a light lager or pilsner will complement the crispy texture without overwhelming the dish. And for non-drinkers, a sparkling water with a squeeze of lemon is always refreshing.

Leftovers and reheating tips: Keeping the crunch

If you have leftovers (though I wouldn’t count on it!), you can store them in an airtight container in the fridge for up to 3 days. When reheating, the key is to maintain that crispy texture. I recommend popping them back into a 400°F oven for about 10 minutes or until they’re hot and crispy again. Avoid the microwave if you can—it tends to make the potatoes soggy.

Scaling the recipe: Cooking for a crowd or just yourself?

This recipe is easy to adjust based on how many people you’re feeding. For a smaller batch, just cut down on the potatoes and seasoning. If you’re cooking for a crowd, you can double or triple the recipe, but make sure you’ve got enough baking sheets so the potatoes don’t overcrowd.

A few potential pitfalls (and how to avoid them)

Soggy potatoes: The key to crispy potatoes is drying them thoroughly after soaking and making sure they’re spaced out on the baking sheet.
Uneven cooking: If your potato slices aren’t uniform, some may cook faster than others. Use a sharp knife to get even slices, or a mandoline if you have one.
Burnt edges: Keep an eye on the potatoes in the last 5-10 minutes of baking. If the edges are getting too dark, lower the oven temperature slightly.

Ready to give it a try?

These Parmesan Roasted Potatoes are a guaranteed crowd-pleaser, and I’m sure they’ll quickly become one of your go-to side dishes. Don’t be afraid to make them your own by experimenting with different seasonings and ingredients. Happy cooking!