These Parmesan Roasted Potatoes come out of the oven perfectly crispy and delicious thanks to just a handful of ingredients. Italian-seasoned breadcrumbs and Parmesan cheese create a delicious crust on baby potatoes. It’s simple the best side dish for any dinner!
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What’s in Parmesan Crusted Potatoes?
Turn classic roasted potatoes into Parmesan roasted potatoes with just a couple of key ingredients. That golden, crispy Parmesan crust is the cherry on top of tender, pillow-y potatoes!
- Potatoes: Baby red potatoes work best for this recipe because they roast up beautifully in the oven.
- Butter: Salted, melted butter is key here.
- Breadcrumbs: We’re using Italian panko breadcrumbs for that crisp texture, but another type of breadcrumb works too.
- Parmesan: Use both pre-grated Parmesan cheese (found in a shaker) and freshly shredded Parmesan for a mix of textures.
Pro Tip: Slice potatoes into even-sized pieces so they cook through evenly.
Spice Up Your Potatoes
For a bit of extra flavor, you can add a few cloves of freshly minced garlic to the Parmesan cheese mixture on the pan. This will create tasty garlic Parmesan roasted potatoes!
You can also add dried or fresh herbs like rosemary, sage, Italian seasoning, onion powder, garlic powder, or herbs de Provence to really set these potatoes off!
If you’re looking for an even more dynamic cheesy flavor, mix pecorino romano cheese into your Parmesan mixture for an extra depth of flavor. And don’t forget a sprinkle of fresh parsley for a pop of color.
You can use any potato you like for roasted potatoes. I like baby red potatoes, but you could use a mix of red and Yukon golds, russet potatoes, or even sweet potatoes. Just make sure to cut the potatoes into equal-sized pieces so that they roast evenly.
It’s not necessary to parboil potatoes before roasting if they are cut into pieces. If you plan to roast whole or exceptionally large pieces of potato, you may want to parboil them to ensure that they will cook all the way through.
You sure can! I recommend using hard, aged cheeses like Grana Padano, Pecorino Romano, Cheddar, Gruyere, or Emmental. Softer cheeses may not crisp up as well.
It’s important to use high enough heat and to spread the potatoes out evenly over the sheet pan If the potatoes seem too crowded on one baking sheet, you may want to spread them out over two sheet pans instead. Check your oven temperature carefully, as ovens can be up to 25°F cooler or warmer than the registered temperature.
How to Store and Reheat
Store leftover Parmesan roasted potatoes in an airtight container in the refrigerator for up to 5 days. Reheat in a 350°F oven for 5-10 minutes, until warmed through.
How to Freeze
Freeze Parmesan crusted potatoes in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 3 months. Let thaw overnight in the refrigerator before reheating.
What to Serve with Oven Roasted Parmesan Potatoes
Serve these crispy, cheesy, Parmesan roasted potatoes as an appetizer with a flavorful dipping sauce, like ranch dressing, honey mustard, sour cream and onion dip, basil pesto, or garlic aioli.
Or serve them alongside a delicious main dish, like Air Fryer Salmon, Parmesan Crusted Chicken, Turkey Meatloaf, or Baked Pork Tenderloin.
Parmesan Roasted Potatoes Recipe
Equipment
Ingredients
- 3 tablespoons salted butter melted (⅜ stick)
- ½ cup Italian-style Panko breadcrumbs
- ½ cup pre-grated Parmesan cheese
- ¼ cup freshly shredded Parmesan cheese
- 1.5 pounds baby red potatoes halved lengthwise (1 bag)
- Minced fresh parsley optional, for garnish
Instructions
- Preheat oven to 400°F and line a large rimmed baking sheet with parchment paper.
- Pour the melted butter into the baking sheet and gently tilt the sheet so that the butter coats the whole bottom.3 tablespoons salted butter
- In a small bowl, whisk the breadcrumbs, grated Parmesan, and fresh Parmesan together until combined.½ cup Italian-style Panko breadcrumbs, ½ cup pre-grated Parmesan cheese, ¼ cup freshly shredded Parmesan cheese
- Sprinkle the mixture evenly all over the butter in the baking sheet. If necessary you can gently shake the baking sheet to evenly distribute the crumb mixture but don’t try to spread it out.
- Place the potatoes, cut side down, on top of the crumbs on the baking sheet, pressing them gently into the mixture.1.5 pounds baby red potatoes
- Bake for 18-23 minutes or until the potatoes can be pierced all the way through with a fork and the cheese is golden brown.
- Remove the pan from the oven and allow the potatoes to cool for at least 5 minutes.
- Gently cut between the potatoes with a spatula or knife and then remove the potatoes from the pan, with the crust on them.
- Serve hot garnished with fresh, minced parsley, optional and dips or sour cream, optional.Minced fresh parsley
Becky’s Tips
- This recipe works with just about any potato, so feel free to use your favorites.
- You can switch up the herbs for a different flavor.
- Be sure to give the potatoes plenty of space on the sheet pans so they can get evenly crispy.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
