Parmesan Roasted Potatoes

By Becky Hardin

Published Mar 25, 2023

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!

close up view of parmesan roasted potatoes. - 5

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.

step by step photos for how to make parmesan roasted potatoes. - 6

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.

overhead view of roasted baby potatoes with parmesan breadcrumb crust, on a white serving platter with sour cream. - 7

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 .

a hand dipping a parmesan roasted potato into a dish of sour cream. - 8

Ingredients1x2x3x

▢ 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

Equipment

Baking Sheet

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.

More Roasted Potato Recipes We Love

Classic Roasted Potatoes
Herb Roasted Potatoes
Melting Potatoes
Fingerling Potatoes
Maple Roasted Sweet Potatoes
Roasted Red Potatoes with Bacon and Onion

Parmesan Roasted Potatoes Recipe

Equipment

Baking Sheet

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

Notes

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

By Becky Hardin

Published Jul 12, 2017

This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.

Essential Grocery List

It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!

It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.

However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.

In the list below, I’ve compiled everything I always have on my stock-up grocery list.

I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.

Click to get my Free Printable Grocery List

What to Buy at the Grocery Store

This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.

When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.

So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!