These Crispy Parmesan Roast Potatoes take humble spuds to superstar status: a light oil-and-cheese coating, a hot oven blast, and you get crackling exteriors with pillowy centers.
Few ingredients, no parboil—just toss and roast for a side dish guaranteed to disappear first.
Why You’ll Love This Recipe
Maximum Crunch: A high-heat roast plus grated Parmesan delivers unbeatable crispiness.
Minimal Prep: No boiling—just wash, dry, toss, and roast.
Flavor-Packed: Garlic, herbs, and cheese create layers of savory goodness.
Hands-Off Cooking: Pop them in the oven and let the heat do the work.
Party Perfect: Scales easily for weeknight dinners or holiday spreads.
What You’ll Need (Ingredient Highlights)
Potatoes: Yukon Gold or baby potatoes, halved for tender insides
Olive Oil: Coats and crisps evenly
Parmesan: Freshly grated for a toasty, cheesy crust
Pro Tips Before You Start
Dry & Cool: Pat potatoes completely dry after washing to promote browning.
Single Layer: Arrange cut-side down with space between pieces—crowding leads to steam, not crunch.
Mid-Roast Flip: Turn once halfway through so every side gets golden.
Cheese Timing: Add Parmesan during the last 10 minutes to avoid burning.
Don’t Skip Rest: Let roasted potatoes sit a minute before serving so the cheese crisps up fully.
How to Make Crispy Parmesan Roast Potatoes
Preheat & Prep
Preheat your oven to 425°F.
Line a baking sheet with parchment and brush lightly with oil.
Toss Potatoes
In a bowl, combine halved potatoes, olive oil, garlic, chopped rosemary, salt, and pepper.
Toss until evenly coated.
Roast & Turn
Arrange potatoes cut-side down on the sheet.
Roast 20 minutes, then flip each piece and roast another 10 minutes.
Add Parmesan
Sprinkle grated Parmesan over the potatoes and return to the oven for 8–10 minutes, until cheese is melted, bubbly, and golden.
Serve
Transfer to a serving platter, garnish with extra herbs, and dig in while hot.
What to Serve With
Roast Chicken or Beef: Complements the rich, savory flavors.
Green Salad: A refreshing balance to the cheesy crunch.
Grilled Veggies: Zucchini or asparagus add color and texture.
Dipping Sauce: Garlic aioli or spicy ketchup for extra flavor.
Variations & Substitutions
Herb Swap: Use thyme, oregano, or parsley instead of rosemary.
Spicy Kick: Toss in red pepper flakes with the oil.
Cheese Options: Try Pecorino Romano or Asiago for a sharper bite.
Vegan Option: Omit Parmesan and boost herbs or nutritional yeast.
Storage & Reheating
Refrigerate: Store cooled leftovers in an airtight container up to 3 days.
Reheat: Spread on a baking sheet and roast at 425°F for 5–7 minutes to restore crispness.
Not Freezer-Friendly: Cheese and potato texture suffer on thawing.
FAQs
Do I need to parboil potatoes first?
No—high-heat roasting yields a perfect crisp without parboiling.
Why didn’t my potatoes crisp?
They were too crowded or still wet. Pat dry thoroughly and give each piece space.
Can I use russet potatoes?
Yes—but Yukon Gold offer a creamier interior.
How do I prevent cheese from burning?
Add Parmesan in the last 8–10 minutes and watch closely.
What size works best?
Halved baby potatoes or quartered larger ones for even roasting.
Can I prep ahead?
Toss and refrigerate potatoes up to 2 hours before roasting; bring to room temp before baking.
Any dairy-free crunch hack?
Use a coating of garlic-herb breadcrumb mix or nutritional yeast.
Final Thoughts
These Crispy Parmesan Roast Potatoes are the ultimate side: golden, crunchy, and impossibly cheesy.
With minimal prep and maximum flavor, they’ll be the star of any meal—guaranteed to earn rave reviews every time!
