Potatoes have gotten a bad rap over the past couple of decades, but they’re truly one of my favorite ingredients. They’re inexpensive, they don’t spoil quickly, they’re versatile, and super easy to cook. These Parmesan Roasted Potatoes are about as easy as it gets when it comes to budget-friendly side dishes. A simple mix of grated Parmesan, garlic powder, paprika, salt, and pepper makes a deliciously crispy coating on the potatoes once roasted. You can eat these potatoes as a side with your dinner, a snack dipped in ketchup, or even as the base of a breakfast bowl. However you eat them, just be careful because these little guys are addictive!
What Kind of Potatoes to Use
I’ve made these Parmesan Roasted Potatoes with just about every type of potato available and they’re always great. Russet potatoes will be the least expensive, but they do produce a slightly drier texture potato. Red potatoes, like the ones used in the photographs in this post, have a slightly creamier texture that is absolutely perfect. Yukon gold and baby creamer potatoes also work well.
Grated or Shredded Parmesan?
I used grated Parmesan from a can here, because that’s the most affordable type, but if you have access to freshly shredded Parmesan your potatoes will only be that much more delicious! Shredded Parmesan doesn’t stick to the potatoes quite as well, so you’ll want to take extra care not to stir the potatoes too early, before the Parmesan has baked into a crust on the potatoes.
I left the seasonings very simple in the recipe below with just salt, pepper, garlic powder, and a little paprika for color. If you want to punch up the flavor you could sprinkle on some Italian seasoning, Cajun seasoning, Greek seasoning, garlic herb seasoning, ranch seasoning, or steak seasoning. There are no rules when it comes to how much, just sprinkle it on liberally and measure with your heart!
What to Serve with Parmesan Roasted Potatoes
As I mentioned in the introduction, these roasted potatoes are a wonderful all-purpose side dish for breakfast, lunch, or dinner. They’d go great with something like Homemade Meatloaf, Ranch Turkey Burgers, Baked Chicken Drumsticks, BBQ Cheddar Chicken, or Creamy Mushroom Chicken.
Parmesan Roasted Potatoes
- 2 lbs. red potatoes ($2.58)
- 2 Tbsp olive oil ($0.32)
- 1/3 cup grated Parmesan ($0.59)
- 1/2 tsp garlic powder ($0.05)
- 1/2 tsp paprika ($0.05)
- 1/4 tsp salt ($0.02)
- 1/4 tsp Freshly cracked black pepper ($0.02)
- 2 Tbsp chopped fresh parsley (optional) ($0.20)
- Preheat the oven to 400ºF. Wash the potatoes, then cut into 1-inch pieces. Place the chopped potatoes in a large bowl
- In a small bowl, stir together the grated Parmesan, garlic powder, paprika, salt, and pepper.
- Drizzle the olive oil over the potatoes, then toss to coat. Sprinkle the Parmesan mixture over the potatoes, then toss to coat again.
- Spread the potatoes out over a large baking sheet (lined with parchment for easy cleanup, if desired) with cut sides facing down.
- Roast the potatoes in the oven for 30 minutes then give them a good stir. Return the potatoes to the oven and roast for an additional 5-10 minutes, or until well browned.
- Season the potatoes with another pinch of salt, if desired, then garnish with parsley and serve.
See how we calculate recipe costs here.
How to Make Parmesan Roasted Potatoes – Step by Step Photos
Preheat the oven to 400ºF. Wash 2 lbs. red potatoes, then cut them into 1-inch pieces. Place the potatoes in a large bowl.
In a small bowl, stir together 1/3 cup grated Parmesan, ½ tsp garlic powder, a ½ tsp paprika, 1/4 tsp salt, and ¼ tsp freshly cracked pepper.
Drizzle 2 Tbsp olive oil over the potatoes and toss to coat. Next, sprinkle the Parmesan mixture over the potatoes and toss to coat again.
Spread the Parmesan coated potatoes out over a baking sheet (line with parchment for easy cleanup, if desired). To increase the cheesy crust formation, I like to start the potatoes with all cut sides facing down.
Roast the potatoes in the fully preheated 400ºF oven for 30 minutes, then stir. Return the potatoes to the oven and roast for 5-10 minutes more, or until they’re well browned. Total cooking time for the Parmesan Roasted Potatoes will depend on the size of your pieces, but they’re done when they’re nicely golden brown and crispy.
Season with another pinch of salt, if needed, then garnish with chopped fresh parsley and serve!
Super tasty and easy to make. Love that the ingredients were simple staples,, with not a lot of prep work.
I really liked these, I’ll keep the recipe. I didn’t have garlic powder so I used smoked paprika instead of regular paprika, a bit of oregano and a pinch of allspice in its place. I used shitty parmesan but they still came out good.
Yum–big potato fan myself, although due to Hubs being on a carb restricted diet we are eating modest amounts these days. Since a 5 oz potato has 25 g carbohydrates, we can squeeze in some and they definitely belong in a healthy diet. This terrific and tasty recipe, with only 1 T of oil per pound of potato, and not much fat from the cheese, is low fat and very healthy. In addition to a low cost side dish, there are is plenty of nutrition in potatoes–vitamins B1, B3 and B6, C (30% of an adult daily requirement), and minerals including potassium, phosphorus, magnesium, and iron. They also contain folate, pantothenic acid (B5) and riboflavin (B2). Potatoes contain antioxidants, a modest amount of protein, and dietary fiber, plus additional nutrients in small amounts
If you stay away from chips and French fries, potatoes are terrific inclusions in a healthy diet. Growing up on a midwest farm, potatoes were on our table, usually just boiled with a tiny dab of butter and salt, 1-2 times a day.
These were delicious!!! I’ve never used a “recipe” for roasted potatoes before, but this was a very welcome upgrade to my usual. Thank you!!
Best. Potato. Recipe. Ever. Entire Family loved it, we’ll certainly make these again!
Hmmmm….my potatoes stuck to the foil. I recommend greasing the foil first.
You might try using parchment instead of foil!
Or just use the dull side of the aluminum foil.