Parmesan Herb Crusted Roasted Potatoes saved my weeknight cooking more times than I can count. You know those evenings when you want something craveable and satisfying, but your energy is dragging? That is exactly when this recipe shines. Crispy edges, a little cheesy crunch, and a cozy herb aroma that fills the kitchen. These potatoes come together fast, and they disappear even faster. If you love simple food that tastes like you tried hard, you are about to bookmark a new favorite.
The Story Behind This Recipe
Hey, I’m Alexandraa! This Parmesan Herb Crusted Roasted Potatoes was built for real kitchens: simple steps, reliable results, and flavor that makes people ask for seconds. Parmesan Herb Crusted Roasted Potatoes saved my weeknight cooking more times than I can count. You know those evenings when you want something craveable and satisfying,…
Why You Will Completely LOVE Parmesan-Herb Crusted Roasted Potatoes
Let me keep it real. I love potatoes in almost any form, but I keep coming back to this method because the results are consistent. The outside gets beautifully browned and crisp, the inside stays buttery and tender, and the garlic-parmesan-herb crust brings the kind of flavor that makes you reach for a second helping before you realize you finished the first.
These potatoes are weeknight-friendly, company-worthy, and kid-approved. If you have a bag of potatoes and a chunk of parmesan, you are halfway home. I also love that they play well with so many mains. Try them with juicy chicken, grilled fish, or a slow-simmered roast. If you need a full cozy dinner idea, pair them with a rich braise like this comforting Italian pot roast and parmesan risotto. The textures together are spot on.
I made these for a family dinner and my dad asked if I secretly fried them. They were that crispy. We had zero leftovers, which never happens with potatoes at our house.
If you are a potato fan in general, you might also like exploring simple, saucy sides like deliciously simple stewed potatoes for a change of pace. But for a crunchy, cheesy situation, this recipe wins.
How To Make Parmesan-Crusted Roasted Potatoes
I keep the method straightforward and lean on techniques that guarantee browning. The secret combo: hot oven, proper oiling, and a quick toss with parmesan in two stages. Here is how I do it.
Ingredients
- 2 pounds small gold or red potatoes, halved or quartered into even pieces
- 3 tablespoons olive oil, plus a touch more for the pan
- 3/4 cup freshly grated parmesan (the fine, sandy kind sticks best)
- 2 teaspoons garlic powder or 3 cloves fresh garlic, very finely minced
- 1 teaspoon dried Italian seasoning or a mix of dried thyme and oregano
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- Optional: 1 tablespoon chopped fresh parsley or chives for garnish
- Optional squeeze of lemon for brightness
Step-by-step
- Preheat the oven to 425 F. Place a large sheet pan in the oven while it heats. A hot pan helps start the crust on contact.
- Prep the potatoes. Rinse and pat dry very well. Moisture fights crisping, so dry them thoroughly.
- Toss in a bowl with olive oil, half of the parmesan, garlic, seasoning, salt, and pepper. Stir until every piece is coated.
- Carefully remove the hot pan, brush or drizzle with a little oil, and arrange the potatoes cut-side down in a single layer. Do not crowd.
- Roast for 20 minutes without touching. Flip or shake the pan, then roast 10 to 15 minutes more until deep golden and crisp at the edges.
- Sprinkle the remaining parmesan over the hot potatoes and roast 3 to 5 minutes more. This creates that extra cheesy crust.
- Taste, season if needed, and finish with fresh herbs and a tiny squeeze of lemon if you like.
Quick note: if you are a dessert person planning a cozy menu, these potatoes lead nicely into a not-too-sweet treat like honey roasted fig almond biscotti. It is crunchy, aromatic, and great with coffee. 
Tips for PERFECTLY CRISPY Parmesan-Crusted Roasted Potatoes
Great crisping is about three things: dry potatoes, high heat, and space. Here are more details so you nail it every time.
Crispy secrets that actually matter
Dry thoroughly. Even a little water on the surface blocks browning. Pat the pieces dry with a towel, especially the cut sides.
Use a hot pan. Preheating the sheet pan creates instant sizzle when the potatoes hit the metal. That is how you get that golden crust.
Cut them evenly. Similar sizes cook at the same pace. If yours are uneven, the small ones burn before the big ones finish.
Do not crowd. If the potatoes are piled up, they steam instead of roast. Two pans are better than one crowded pan.
Add parmesan twice. A bit before roasting helps it stick, and a final sprinkle near the end builds that crunchy cheese layer. If you add it all at the start, some can burn before the potatoes are done.
Use the right parmesan. Finely grated, not shaved, clings better and melts into a crisp layer. Freshly grated beats the pre-shredded bags for flavor and texture.
Season properly. Salt brings the potatoes to life. Taste at the end and adjust, especially if your parmesan is mild.
Looking for another comforting side to rotate in? Try a simple pot of stewed potatoes when you want creamy and cozy instead of crispy and cheesy.
What to Serve with Roasted Potatoes
This dish is super friendly and works with casual dinners or the whole Sunday spread. Here are some ideas.
- Roast chicken or turkey. Classic and always right with herby potatoes.
- Grilled steak or pan-seared salmon. The parmesan crust complements the savory sear.
- Vegetarian mains like roasted mushrooms, lentil patties, or a big salad with beans and feta.
- Braises and slow-cooked meats. The crisp edges cut through rich sauces. For a special meal, I love them alongside this comforting Italian pot roast with parmesan risotto.
- Dip station. Sour cream with chives, garlicky yogurt, pesto, or even a quick sriracha mayo.
If you are hosting, end on a warm note with coffee and a crunchy bite of fig almond biscotti. Your guests will think you planned every detail.
Can I Use Another Type of Potato?
Yes, and here is what to expect. I have tried this with several types, and each one brings a slightly different personality. Baby golds are my favorite for the creamy interior. Reds are a close second and hold their shape nicely. Russets get incredibly crisp but can be a bit drier inside. If using russets, cut them into thick wedges and do not skip the two-stage parmesan trick. Sweet potatoes technically work, but they caramelize faster and will not get quite as shatter-crisp with parmesan. If you try sweet potatoes, drop the oven temp to 400 F and check early.
Whatever you choose, keep your cuts even, dry them well, and give them room on the pan. That is the path to potato joy.
If you want to explore a softer, spoonable alternative for weeknights, bookmark these easy stewed potatoes recipes for later. They are budget-friendly and cozy in a different way.
Common Questions
Can I make these ahead? They are best fresh, but you can par-roast for 15 minutes, cool, then finish roasting just before serving. Add the final parmesan sprinkle at the end to refresh the crust.
What oil is best? Olive oil is my go-to for flavor, but a neutral high-heat oil like avocado oil works well too. Avoid butter during roasting because it can burn.
Do I have to peel the potatoes? Nope. I leave the skins on for texture and nutrients. If using thick-skinned russets, peeling is optional but not required.
Fresh or dried herbs? Dried herbs hold up better in the oven. I add fresh parsley or chives at the end for color and freshness.
How do I reheat leftovers? Spread them on a pan and reheat at 400 F for 8 to 10 minutes to re-crisp. The air fryer does an excellent job too.
A Friendly Wrap Up You Can Cook Tonight
Simple techniques, a hot oven, and a little cheese magic make these Parmesan Herb Crusted Roasted Potatoes a steady favorite in my kitchen. When you want a side that earns compliments without a lot of fuss, this one never lets you down. If you want to compare techniques or riff on flavors, take a look at this helpful guide to Roasted Potatoes with Parmesan, Garlic, & Herbs – Cooking Classy for more inspiration. And if you are planning a whole menu, those potatoes are great next to a slow-simmered main like this cozy Italian pot roast with parmesan risotto, or follow dinner with a crunchy bite of fig almond biscotti. Go preheat that oven and get the pan hot. You have got this.
Parmesan Herb Crusted Roasted Potatoes
Ingredients Â
MethodÂ
- Preheat the oven to 425 F. Place a large sheet pan in the oven while it heats.
- Rinse and pat dry the potatoes thoroughly.
- Toss the potatoes in a bowl with olive oil, half of the parmesan, garlic, seasoning, salt, and pepper until every piece is coated.
- Carefully remove the hot pan, brush or drizzle with a little oil, and arrange the potatoes cut-side down in a single layer.
- Roast for 20 minutes without touching. Flip or shake the pan, then roast 10 to 15 minutes more until golden and crisp.
- Sprinkle the remaining parmesan over the hot potatoes and roast for an additional 3 to 5 minutes.
- Taste, season if needed, and finish with fresh herbs and a squeeze of lemon if desired.
