parmesan roasted potatoes

$2.99 recipe / $0.60 serving

It’s no secret that I don’t like seeing food go to waste. Last week when I made the Rosemary Roasted Potatoes, I had only used half of a 5 lb. bag of red potatoes. Since the Rosemary Roasted Potatoes were so delicious and they disappeared so quickly, I decided to roast the rest but with some different seasonings. A quick look in my refrigerator (for more unused “leftover” ingredients) had me set on parmesan and garlic roasted potatoes. I must say, with their crispy parmesan crust, these potatoes disappeared even faster than the last batch!

Parmesan Roasted Potatoes

Print Friendly and PDF
Total Recipe cost: $2.99
Servings Per Recipe: 5
Cost per serving: $0.60
Prep time: 10 min. Cook time: 40 min. Total: 50 min.

2.5 lbs. red potatoes $1.74
1/4 cup parsley, chopped $0.25
2 Tbsp olive oil $0.21
1/2 cup grated parmesan $0.64
1/2 tsp garlic powder $0.05
to taste salt and pepper nada
TOTAL $2.99

STEP 1: Preheat your oven to 400 degrees. Wash the potatoes well and cut into 1 inch cubes. Try to make the size of the cubes as uniform as possible so they cook at the same rate.

STEP 2: Either in a large bowl or on your roasting pan, add the oil, parsley, garlic, parmesan, salt and pepper to the potatoes. Toss to coat well. Spread the potatoes out evenly in a single layer on the pan. If the potatoes are crowded or sit in layers they will tend to steam rather than roast, preventing the edges from crisping.

raw potatoes

STEP 3: Put the pan in the oven to roast. Stir the potatoes after about 20 minutes to expose more edges to the heat. Be sure to spread the potatoes out in a single layer after stirring. The potatoes are done when they are golden brown and crisp on the edges and corners. Mine took about 45 minutes to get to this point.

cooked potatoes

NOTE: As I was eating these yummy parmesan potatoes, I thought about how great they would be with a fried egg and ketchup for breakfast! These would also make great oven fries, just cut the potatoes into sticks instead of cubes.


  1. Sharon says:

    Really yummy! Used them with potatoes from my organic box. Sadly, none left over for breakfast-maybe next time. Thank you for the recipe!

  2. Sarah says:

    So, cooking spray would have been a great use of a few cents, but, alas, I did not use any. Delicious, nonetheless!

  3. Anonymous says:

    same anon that made your drop biscuit recipe! these were FANTASTIC! i added in a little chopped fresh dill and they came out amazingly crunchy and full of flavor.

  4. Ashlee – Yes, you can use dried or try another dried herb like rosemary or oregano.

  5. In an effort to avoid going to the grocery store, could I use dried parsley?

  6. Anonymous says:

    Did you use the parmesan in the can?

  7. I made these a little while ago and they were delicious. So easy to make and so good – I just dumped them all into a huge bowl and kept snacking on them all day!

  8. we took our leftovers and put them in a cheese and sausage omelet and it was amazing!

  9. I had a BBQ this past weekend and tested out this recipe. It was amazing and everyone loved it. I LOVE potatoes so I’m definitely going to do these ones again!

  10. As far as preparing the potatoes, using a zip-top bag is super easy because you can easily toss the potatoes and then pour onto the pan.

  11. heidi says:

    these were delicious! definitely making them again!

  12. Anonymous says:

    Sweet Potatoes are very good roasted with a bit of seasoning too.

Speak Your Mind