Name: Parmesan Roasted Potatoes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1–1½ lb baby potatoes, halved or quartered; 2 Tbsp olive oil or about ⅓ cup melted unsalted butter; 1 Tbsp minced garlic or ~½ tsp garlic powder; 1 tsp chopped fresh oregano or ½ tsp dried oregano (optional); Salt, to taste; ¼–½ cup freshly grated Parmesan cheese

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I make Parmesan Roasted Potatoes that get golden and crispy on the outside, and stay soft and creamy inside—perfectly cheesy, savory, and satisfying every time.

Why You’ll Love This Recipe

I love how effortlessly these come together: a few simple ingredients, no peeling required, and that irresistible Parmesan crust makes them addictive. I often find myself taking seconds straight from the oven—no shame, just flavor.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

baby potatoes (halved or quartered, about 1-1½ lb)
olive oil or melted unsalted butter (2 Tbsp oil or about ⅓ cup butter)
minced garlic or garlic powder (1 Tbsp fresh or ~½ tsp powder)
chopped fresh oregano (about 1 tsp) or dried (½ tsp), optional
salt (to taste)
freshly grated Parmesan cheese (¼ cup to ½ cup)

directions

I start by preheating the oven to 425 °F (220 °C). Then I line a baking sheet or rimmed sheet pan with foil or parchment for easier cleanup. I toss the potatoes right on the sheet—drizzle them with oil or brush with melted butter, then sprinkle garlic, oregano, salt, and Parmesan over them. I toss gently to coat, spread them out in a single layer, and roast for about 25 minutes until they’re beautifully golden and crispy, tossing once halfway. I let them rest briefly before serving so that crust sets and they’re perfectly tender.

Servings and timing

Servings: About 4–6 people as a side dish
Prep time: ~10 minutes
Cook time: ~25 minutes
Total time: ~35 minutes

Variations

I sometimes swap garlic powder for minced garlic, or use paprika for color. Mixing thyme or rosemary instead of oregano can add herbal notes. Using melted butter instead of oil gives a deeper roast flavor; tossing potatoes in grated Parmesan partway through roasting can help build an extra crust.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3–4 days. To reheat, I pop them into a preheated oven or toaster oven at 400 °F until hot and crispy again—or toss them in a pan with a little oil for a quick stovetop refresh.

FAQs

What’s the best type of potato to use?

I lean toward baby Yukon Gold or small waxy potatoes—they roast evenly and don’t need peeling. Large potatoes can work if diced into uniform chunks.

Should I peel the potatoes?

I don’t bother peeling baby potatoes—the smooth skin is tasty and adds nutrients, and helps them hold together during roasting.

Can I use pre-grated Parmesan from the store?

Yes—many pre-grated varieties work well. I just make sure it’s finely grated so it adheres and crisps nicely.

How do I get maximum crispiness?

I ensure potatoes aren’t crowded on the pan, roast at a high temperature, and toss once midway. Brushing cut sides with oil or butter helps, and letting them rest after roasting helps the crust firm up.

Can I make these ahead of time?

Yes—I roast ahead, then reheat briefly in a hot oven or skillet to revive their texture. They stay delicious when reheated.

Conclusion

I find these Parmesan Roasted Potatoes are the easiest, most satisfying side—crispy, cheesy, and effortlessly tasty. Whether it’s a busy weeknight or a special dinner, they never disappoint. I love how the simple ingredients shine, and they always end up being the first thing disappearing from the plate.