There’s just something irresistible about crispy roasted potatoes, right? The combination of golden, crispy edges and tender centers is pure comfort food at its finest. And when you add the savory kick of parmesan cheese with a sprinkle of fresh herbs, well…you’ve got a side dish that steals the show. This Parmesan roasted potatoes recipe is one that I’ve come back to time and time again. It’s simple enough for weeknights, but special enough to serve up at a gathering. Let’s just say, these potatoes always disappear fast!

The secret to this recipe is the dual parmesan hit — shredded and grated — which creates the perfect balance of crispy and cheesy goodness. And the quick herb toss at the end? It brightens up the whole dish, giving you that extra burst of freshness. If you’re ready for potatoes that are crispy on the outside and melt-in-your-mouth delicious on the inside, let’s dive in!

My personal connection to these roasted beauties

I’ve been making roasted potatoes in one form or another for years. They’ve always been a go-to side dish for me because, well, who doesn’t love potatoes? But I distinctly remember the first time I added parmesan cheese to the mix. It was one of those weeknights where I was rifling through the fridge, trying to find something to jazz up a pretty basic potato recipe. I found some leftover parmesan cheese and thought, “Why not?” I’ll never forget how that little addition elevated the dish. The crispy parmesan crust that forms as the potatoes roast is a game-changer, and I’ve never looked back. Now, it’s become my little “secret” whenever I want to make sure my roasted potatoes stand out.

A bit of potato history (because why not?)

Did you know that potatoes have been a staple in diets around the world for centuries? Originating in the Andean region of South America, they were brought to Europe by Spanish explorers in the late 16th century. Since then, they’ve become a key ingredient in countless dishes across various cuisines. Roasted potatoes, specifically, have been a favorite for their simplicity and versatility. Over time, they’ve evolved from basic side dishes to more gourmet variations like these parmesan-roasted beauties. It’s fun to think how a humble ingredient like the potato can take on so many different flavors and forms.

Let’s talk ingredients: The key players and some swap suggestions

Potatoes

Russet potatoes are the star of this dish, and they work wonders because of their starchy nature. When roasted, they get that lovely crisp exterior while staying soft and fluffy inside. But if you’re out of russets, Yukon golds make a good substitute. They’re a bit creamier but still crisp up nicely. I’ve even tried this recipe with baby potatoes for a cute, bite-sized version!

Parmesan cheese (shredded and grated)

Here’s where the magic happens. The shredded parmesan melts into the potatoes, giving them that cheesy flavor, while the grated parmesan adds an extra crispy layer. If you don’t have both types on hand, you can use just one — but trust me, the combo is worth it! If you’re feeling adventurous, you could swap out the parmesan for Pecorino Romano for a sharper, saltier bite.

Garlic powder and smoked paprika

These two seasonings are essential for flavoring the potatoes before they roast. Garlic adds a warm, savory depth, and the smoked paprika gives a hint of smokiness that pairs so well with the parmesan. Don’t have smoked paprika? Regular paprika or even a pinch of cayenne will do the trick if you like a little heat.

Fresh herbs (parsley and chives)

These herbs give the dish that final pop of color and freshness. Parsley has a mild, clean flavor, while chives offer a slight oniony bite. If you’re out of one, don’t stress. I’ve used cilantro in a pinch for a slightly different flavor, or skipped the herbs entirely when I was low on groceries. The potatoes will still be delicious!

Kitchen gear you’ll need (and a few things you can skip)

Roasting potatoes is pretty straightforward, but here are a few tools that make life easier:

A sharp knife: You’ll be slicing the potatoes pretty thinly, so a good, sharp knife is your best friend here. If you’re feeling fancy, a mandolin slicer would make this even quicker, but it’s not essential.
Large bowl: You’ll need this to soak the potatoes and also to toss them with all the herbs and cheese at the end.
Zip-top bag: I love using this method to coat the potatoes evenly with the seasonings and olive oil. It’s also one less dish to clean! But if you don’t have one handy, just toss everything together in a bowl.
Parchment paper: This will help prevent the potatoes from sticking to the baking sheet, and trust me, you don’t want to skip it. If you don’t have parchment paper, foil works too (just spray it with a bit of oil first).

Step-by-step: How to make parmesan roasted potatoes (without the fuss)

Prep the potatoes
Start by washing and slicing your russet potatoes into thin, round slices. I aim for about ¼ inch thick. This thickness gives a nice balance of crispy edges with tender centers. Once sliced, place them in a large bowl and fill it with enough water to cover the potatoes. Toss in a couple of cups of ice. Soaking the potatoes in cold water for about 30 minutes helps remove some of the starch, which is what makes them extra crispy when they roast.
Season them up
After your potatoes have soaked, drain them and pat them dry. The drier, the better, so don’t skip this step (I learned that the hard way when I skipped it once, and my potatoes didn’t crisp up properly). Now, toss the potatoes into a zip-top bag with garlic powder, smoked paprika, kosher salt, and black pepper. Give it a good shake to coat everything evenly. Once that’s done, pour in the olive oil and shake again until every slice is well coated.
Roast to perfection
Preheat your oven to 450°F. Lay the seasoned potato slices in a single layer on a parchment-lined baking sheet. Make sure they aren’t overlapping so they roast evenly and get nice and crispy. Pop them in the oven for about 35-40 minutes, flipping them halfway through so both sides get golden brown. Keep an eye on them after the 30-minute mark; every oven is a little different, and you don’t want them to burn!
Toss with cheese and herbs
Once the potatoes are perfectly crisp and golden, remove them from the oven and immediately transfer them to a large bowl. Add both the shredded and grated parmesan cheese, along with the parsley and chives. Toss everything together while the potatoes are still hot, so the cheese melts a little and the herbs cling to each slice.
Serve and enjoy
These potatoes are best enjoyed hot, straight out of the oven. I love serving them with ranch dressing or ketchup on the side for dipping. But honestly, they’re so flavorful, you might not even need a dip!

Variations: How to mix it up

This recipe is pretty flexible, so feel free to adapt it to your tastes:

Make it vegan: Swap the parmesan for a dairy-free version (there are some great ones out there) and you’re good to go.
Go gluten-free: No changes needed! This recipe is naturally gluten-free, making it a great option for those with dietary restrictions.
Add a spicy twist: Want more heat? Add a pinch of cayenne pepper or some red pepper flakes to the seasoning mix.
Switch up the herbs: No parsley or chives? No problem. Use whatever fresh herbs you have on hand. Rosemary and thyme are particularly lovely for a more earthy flavor.
Try a different cheese: Parmesan is classic, but I’ve also made these potatoes with sharp cheddar, and they were equally delicious. Experiment and see what you like best!

How to serve these crispy potatoes (and impress your guests)

For a more elevated presentation, serve these potatoes on a large platter with a sprinkle of extra herbs on top. They pair beautifully with grilled chicken or steak, but they also make a great snack or appetizer on their own. You can even add a squeeze of lemon juice for a bright, zesty kick that contrasts nicely with the richness of the parmesan.

Drink pairings: What goes best with parmesan roasted potatoes?

When I serve these as part of a meal, I love pairing them with a crisp white wine like Sauvignon Blanc or a light beer. The acidity in the wine cuts through the richness of the potatoes, and a cold beer is always a good idea with something crispy and salty! If you’re more of a soda person, a cold, fizzy drink like sparkling water with lemon works well too.

Storing and reheating leftovers (if there are any!)

If you have leftovers (though, let’s be honest, that’s a big “if”), store them in an airtight container in the fridge for up to 3 days. To reheat, pop them in the oven at 400°F for about 10 minutes to crisp them back up. Microwaving is faster, but the potatoes might lose their crispiness — though they’ll still taste great!

Scaling the recipe: Feeding a crowd or just a few?

This recipe easily doubles or even triples if you’re cooking for a larger group. Just make sure to spread the potatoes out over enough baking sheets so they roast properly and don’t steam. If you’re only cooking for one or two, you can halve the recipe with no problem. I’ve found that the key when scaling up or down is to keep the proportions of oil and seasoning consistent — you want every potato slice to be coated just right!

Potential issues: What to watch out for

Soggy potatoes: If your potatoes aren’t crisping up, it’s likely because they weren’t dried properly after soaking or because they’re overcrowded on the baking sheet.
Burnt edges: Roasting at 450°F gives you that perfect crispy exterior, but if your oven runs hot, keep an eye on them toward the end of the cooking time. You don’t want them to burn!

Give these parmesan roasted potatoes a try!

I promise, once you try these Parmesan roasted potatoes, you’ll be hooked. They’re crispy, flavorful, and so easy to make. Plus, they’re endlessly adaptable, so you can tweak the recipe to fit whatever mood (or pantry) you’re working with. Whether you’re serving them as a side dish for a big family dinner or whipping them up for a casual weeknight meal, these potatoes are guaranteed to please. I can’t wait to hear how they turn out for you!

Frequently asked questions

1. Can I use a different type of potato?
Yes! While russet potatoes are great for this recipe, Yukon golds or baby potatoes would also work well. Just keep in mind that different types of potatoes may change the texture slightly.

2. Do I have to soak the potatoes?
Soaking the potatoes in ice water helps them crisp up in the oven, but if you’re short on time, you can skip this step. Just know they may not be quite as crispy.

3. Can I make these ahead of time?
You can prep the potatoes ahead by slicing and soaking them, then store them in the fridge until you’re ready to roast. They’re best served fresh, but leftovers can be reheated in the oven.

4. What can I use instead of parmesan cheese?
If you don’t have parmesan, Pecorino Romano or sharp cheddar are great alternatives. You could also try a dairy-free cheese if you need a vegan option.

5. How do I prevent the potatoes from sticking to the baking sheet?
Lining your baking sheet with parchment paper or foil will prevent sticking. If you’re using foil, give it a light spray of oil to ensure the potatoes don’t stick.