Roasted Parmesan Potatoes Recipe (2024)

Our roasted parmesan potatoes recipe is the perfect side dish addition to any meal. They are an extremely easy yet flavorful potato side dish!

This roasted parmesan potatoes recipe is a great busy night side dish you can add to any entree.

These potatoes made in the oven are one of my go-to favorite family dinner recipes to make.

My kids are always asking for them.

Making roasted potatoes in the oven is one of the easiest sides you can make.

All you have to do is stir them occasionally but the oven does most of the work.

These roasted potatoes go good with our Brown Sugar Bacon Chicken Tenders, Slow Cooker Ritz Chicken Recipe, or our juicy Marinated Grilled Chicken Sandwich Recipe.

These are not the only meals to pair our roasted potatoes with, just a few of our favorites!

If you try it with some of our other recipes please share those too!

Ingredients Needed For This Roasted Parmesan Potatoes Recipe:

Russet potatoes
Olive oil
Parmesan cheese
Paprika
Garlic powder
Salt
Pepper

How To Make This Roasted Parmesan Potatoes Recipe:

When making this recipe, preheat the oven to 425 degrees Fahrenheit.

Then, get out a large baking sheet and line it with aluminum foil, and spray it with nonstick cooking spray.

After washing, and dicing your potatoes, dump them onto the foil-lined baking sheet.

Once all of the potatoes are on the sheet, drizzle oil over the top of the potatoes and use your hands to toss all of the potatoes in the oil, making sure they are covered.

Then in a small mixing bowl combine together the Parmesan cheese, paprika, garlic powder, salt, and pepper.

Mix all of the seasonings together well and then using your fingers, sprinkle the seasoning mixture over top of the diced potatoes.

Then, using your hands, rub in the spices to make sure that all of the potatoes get seasoned.

Now, place the pan in the oven and cook the potatoes in the oven uncovered for 35-45 minutes.

While they are baking, you’ll have to stir them every 10-15 minutes or so to prevent the potatoes from burning on one side.

When they are done baking, remove the potatoes from the oven and sprinkle them with a little more salt and pepper, then serve them immediately.

To Make This Potato Side Dish You Will Need:

Large sheet pan (THIS is a great one!)
Aluminum foil
Nonstick cooking spray
Small mixing bowl
Spatula

Looking for more side dishes? Here are 60 of our favorite Christmas Dinner Sides to eat with Beef Tenderloin!

Pick Your Favorite Cooking Oil

If olive oil isn’t your favorite oil to cook with or you happen to be allergic, that’s okay! There are plenty of oils to pick from. In fact, some oils are better to use than others based on what you are using the oil for.

Bon Appetit covers this in their blog when they talk about the best oils to cook with and which to avoid. Check it out and find the best oil for your cooking and baking needs.

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Here are Some More of Our Favorite Potato Recipes to Try:

Mom’s Cheese Potatoes Recipe
Slow Cooker Bacon Cheese Potatoes Recipe
Baked Red Potato Wedges Recipe
Twice Baked Bacon and Chive Sweet Potatoes Recipe
Baked Sweet Potato Wedges Recipe
Instant Pot Air Fryer Roasted Potatoes
Roasted Baby Potatoes
Mom’s Sweet Potatoes

Serves: 6

Roasted Parmesan Potatoes Recipe

Our roasted parmesan potatoes recipe is the perfect side dish addition to any meal. They are an extremely easy yet flavorful potato side dish!

Prep Time 5 minutes mins

Cook Time 45 minutes mins

Total Time 50 minutes mins

PrintPin

Ingredients

6 russet potatoes with skin on, scrubbed and diced
3 Tablespoons olive oil
¼ cup grated parmesan cheese
1½ teaspoons paprika
¾ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon pepper

Instructions

Preheat oven to 425 degrees F.
Line a large baking sheet with aluminum foil and spray with nonstick cooking spray.
Dump diced potatoes on the foil-lined pan.
Drizzle the olive oil over the potatoes and using your hands, gently toss the potatoes until oil has covered all the potatoes.
In a small bowl, mix together the Parmesan cheese, paprika, garlic powder, salt and pepper. Sprinkle over the potatoes and once again use your hands to incorporate spices over the potatoes.
Place pan in the oven and cook for 35-45 minutes, stirring every 10-15 minutes so that they are evenly cooked and don't get burned on the bottom.
When finished baking, remove from oven and sprinkle with additional salt and pepper, if desired.

Notes

If olive oil isn’t your favorite oil to cook with or you happen to be allergic, that’s okay! There are plenty of oils to pick from.

Nutrition

Calories: 250 kcal · Carbohydrates: 39 g · Protein: 6 g · Fat: 8 g · Saturated Fat: 2 g · Cholesterol: 4 mg · Sodium: 269 mg · Potassium: 902 mg · Fiber: 3 g · Sugar: 1 g · Vitamin A: 77 IU · Vitamin C: 14 mg · Calcium: 75 mg · Iron: 2 mg

Equipment

Large Sheet Pan
Aluminum Foil
Non-stick Cooking Spray
Small Mixing Bowl
spatula

Recipe Details

Course: Side Dish

Cuisine: American

Join The Discussion

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Cheryl at Snaps of Ginger says:

These look so good. I wish I was eating them now! But I will definitely be making them tonight. I always find the best ideas here.~Cherylhttp://snaps-of-ginger.blogspot.com/
Sandy says:

Would really love to know more about doing up lots of Freezer meals. I'm in my 70's now, and wouldlike to do up lots of meals to have on hand...so all I have to do is just pull out a medium size bag and pop it in the oven or microwave etc. I've managed to do up a double batch of a couple of recipes thispast week...but I'd like to have more made up and in the freezer...especially now, as I'm out doing myChristmas shopping and would like to have some things perking in the crock pot as well. HELPThanksSandy
TJ says:

Love it! Instead of mixing on the baking sheet, I put everything in a Ziploc bag and mixed it all together then dumped on the baking sheet. You guys are the bomb and one of my total go-to sites when making up meal plans. Thank you for letting us into your lives and kitchens! :-)
Ginger says:

These were really good. I too, mixed them in a zip lock bag & it was just fine. We will be making them again. ~ Ginger
Barbara says:

These look great! I love potatoes, love a good fruity olive oil, love Parmesan, love garlic. This is the second recipe I've gotten from you through ZipList, so I guess it's time toput you into my "Favorites" Cooking list!
amy brown says:

I live in Utah would love to come to these classes you talked about sponsored by Orson Gygi. How can I find out more about it?ThanksAmy
SaraAnne Stahl says:

I too put mine in a baggie and shake and massage those potatoes, and...because of doing it this way you can cut the olive oil to about 2 teaspoons instead of 3-4 tablespoons!! Olive oil first...then add the rest.
judysgirlz says:

Can someone tell me.what happened to.my recipe box? I can't save anything?
Sarah Swanson says:

Loved these!! I used Safflower Oil instead of Olive Oil and I could've ate the whole batch myself! :)
wendyann says:

Maybe a silly question... but If I half this recipe, will I still need to bake them as long?
Cyd says:

Hi Wendy. It's not a silly question. Your cooking time will be reduced a little, but not by that much. Just watch them closely and when you turn them every 15 minutes, poke them with a fork and see if the potatoes pierce easily. You may only shave off 5 to 10 minutes. Watch them closely!
rob says:

I toss my potatoes & oil in a big plastic bowl, then add spices, etc. and toss again. But I haven't tried them with parm before - sounds delish!And I use non-stick aluminum foil - makes clean up easy!And I use 2 forks to move potatoes so that the biggest cut side is facing downward on the pan - it just takes a couple of minutes and they taste even better.My niece loved your recent class in Utah!
Catherine says:

This recipe looks delicious. Thanks for sharing. I recently included it in a round-up of easy weeknight side dishes. I'm looking forward to trying it.http://www.makingmealtime.com/blog/2014/10/8/ten-simple-weeknight-side-dishes
KRusting says:

I made these last night and everyone from my picky 5 yr old to my chef-husband LOVED them. Thanks so much for sharing!

About The Author:

Steph Loaiza

Steph lives in Southern California with her husband, Andrew, and her five kids: twin girls and 3 boys. She going to Disneyland with her family and reading in her spare time.

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