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Parmesan Roasted Potatoes are crispy, Cheesy and a perfect side dish for any of your favorite main dishes.
Why You’ll Love This Recipe
I am a non-potato eating girl married to an Idaho Boy, grandson of a potato farmer. That can be a bit of a problem some times. Over the years though I have worked hard to try to learn to enjoy some potatoes. I have learned that I can handle small and crisp potatoes. So I tend to cut up my potatoes small and cook them for a long time!
Perfect Side Dish. This recipe for crispy Parmesan potatoes fits my potato criteria pretty well. Small, crisp and covered in Parmesan cheese. I cut the potatoes into a nice small cube size but you can make them any size you want.
Ingredients Needed
- Potatoes, for this recipe I used a firm russet potatoes but I often will use a red potato. Yukon gold potatoes also work but they are a little softer potato.
- Parmesan Cheese, finely grated. I use the store bought finely grated Parmesan cheese rather than grating it myself, it gives it a crisper finish.
- All Purpose Flour
- Salt and Pepper
- Butter, salted
- Parsley, dried or fresh parsley for garnish
How to Make Roasted Parmesan Potatoes
- Cut up the potatoes into bite size pieces or potato wedges, about 3/4 of inch in size.
- Combine cheese, flour, salt and pepper in a bag or bowl.
- Add the potatoes and shake or toss to coat potatoes.
- Drizzle melted butter on the baking sheet
- Place potatoes in a single layer on the pan.
- Bake at 350 degrees F for until potatoes are crispy on the edges and golden brown, about one hour, turnin them every 15 minutes to make sure they are evenly golden brown.
Tips from leigh Anne
- Cut potatoes into uniform pieces to ensure even roasting. I have found that under an inch works best.
- For best results, use a firm potato like a russet or red potato.
- Garnish with additional Parmesan cheese and a sprinkle of parsley or other fresh herbs for a little extra flavor and color.
Frequently Asked Questions
Can I use something other than butter to roast the potatoes.
You could substitute butter for olive oil if you prefer but I think the butter gives the potatoes more flavor.
Can I add in other herbs or seasoning?
For some additional flavor you could add in dried rosemary or thyme in with the flour mixture. You could also use red pepper flakes, paprika or garlic powder for yummy flavor. Get creative with the herbs and spices. you add in or leave it simple with just the Parmesan cheese and some dried herbs on top.
What is the best way to store leftover parmesan roasted potatoes?
Keep them stored in an airtight container in the fridge for 2-3 days. Reheat on the stovetop in a frying pan or in the microwave.
Check out more of my favorite side dish recipes:
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Parmesan Roasted Potatoes
Ingredients
- 7-8 potatoes yukon gold, russet, or red
- 1/2 cup finely grated Parmesan cheese
- 1/2 cup flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup butter melted
- Parsley dried or fresh for garnish
Instructions
- Heat oven to 350 degrees.
- Put cheese, flour, salt and pepper into a plastic sealable bag.
- Cut potatoes into bite size chunks.
- Add to flour mixture and shake to coat.
- Put melted butter onto baking pan.
- Place potatoes in a single layer into butter
- Bake in oven until browned and crisp about 1 hour. Turn several times to make sure all sides brown evenly. About every 15 minutes.
- Garnish with some additional Parmesan cheese or herbs such as parsley if desire.
Tips & Notes:
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Nutrition Facts:
Christy Bergeron says
I made these potatoes last night & they were a big hit! Thanks for all your inspiring words and yummy recipes!
Jess says
This looks amazing! I need to try this!
I’d love for you to join my Link Up!
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MelanieL says
I had technical difficulty commenting over there…but oh man do these look good! My husband has requested roasted potatoes “soon” so I can’t wait to try these out!
Jocelyn says
I have long been looking for a roasted potato recipe that produces truly crisp potatoes with a fluffy interior. The one I currently uses requires parboiling the potatoes, drying them well prior to baking, and using a baking temperature of 450 degrees. They turn out okay, though I don’t like how blackened they get. Do you find that your scrumptious looking parmesan potatoes achieve the texture I’m after? Thank you!
Leigh Anne says
These potatoes are nice and soft in the middle – I used Yukon Golds and they are a softer potatoes. Hope you’ll give them a try.