Best Parmesan Roasted Potatoes
on Mar 26, 2024, Updated May 20, 2024
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When roasted potatoes meet nutty Parmesan, only good things can happen.
There is just not much to say about these Parmesan Roasted Potatoes with garlic and oregano other than that they might change your life. There is so much joy on one baking sheet, enhanced by the minimum effort involved. Big payoff, guys…Big payoff. I try to save the hyperbolic titles for the recipes I really think warrant them, and I’m putting my hat in the ring here.
This recipe is so simple, but in the oven, it gets super flavorful and toasty, turning into so much more than the sum of its parts! Also, I don’t understand why some recipes for roasted vegetables have you toss the vegetables with oil and seasonings in a bowl and then transfer them to a baking sheet. You can just do all of the drizzling and sprinkling and tossing right on the rimmed baking sheet. One less dish to wash!
I like to make these with baby potatoes or Yukon gold potatoes. It’s the perfect side for any weeknight dinner — throw them on the side of some pan-seared scallops, next to a pot of coq au vin, or along a steak like steak au poivre.
Table of Contents
Best Parmesan Roasted Potatoes: Buttery Yukon Gold potoatoes become even more delicious with roasted with nutty Parmesan cheese.
Parmesan Roasted Potatoes Ingredients
- Potatoes – I usually make these with either waxy baby potatoes (which just need to be cut in half, or maybe quarters if they are on the bigger size) or Yukon Gold potatoes cut into 1-inch chunks. Waxy potatoes have a smooth and creamy interior when roasted but hold their shape nicely.
- Olive oil – Helps the potatoes get crispy and brown in the oven.
- Salt – Preferably kosher or flaky salt.
- Minced garlic – There’s nothing like the combo of garlic and Parmesan in roasted potatoes.
- Oregano – Try other herbs instead of the oregano — thyme, rosemary, marjoram. Fresh is best, but if you don’t have fresh you can use dried or just skip it.
- Parmesan – You can use shredded Parmesan, finely grated, or even paper-thin shards of Parmesan, which is what I happened to have on hand for the ones you see here. Crumble them up a little bit, but the larger flat pieces make for some nice crunchy bits on the pan.
Cutting Potatoes for Roasting
For this recipe, you could use Yukon Gold potatoes and cut them into 1-inch pieces, or (as I did in these photos) small yellow/golden potatoes and cut them in halves or quarters, depending on their size.
I kind of like cutting them a little smaller than I often do for regular roasted potatoes. The Parmesan-y crust is really what these are all about, so let’s just go for as much outer surface area as possible, shall we?
Tips and Variations
- Do make sure to line the pan with foil or parchment paper for a peaceful cleanup. Peaceful in that whoever ends up doing the dishes doesn’t blow a gasket when faced with a crusty pan. Which is fair enough.
- Paprika is also a nice change of pace from the herbs and adds pretty color to the Parmesan Roasted Potatoes, too.
How to Make Sheet Pan Parmesan Roasted Potatoes
- Prepare to bake: Preheat the oven to 425 degrees. Line a baking sheet with foil or parchment paper. Cube the potatoes and shred the Parmesan.
- Season the potatoes: Place the potatoes on the sheet and sprinkle with olive oil, salt, garlic, oregano, and Parmesan. Toss until completely covered.
- Roast: Roast the potatoes until brown and crispy. Serve hot or warm.
What to Serve With Parmesan Roasted Potatoes
More Potato Recipes
- Cheesy Loaded Hasselback Potatoes
- Cheesy Au Gratin Potatoes
- Crispy Potato Pancakes
- Roasted Duck Fat Potatoes
- Herb Mashed Potatoes
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The Best Parmesan Roasted Potatoes
Ingredients
- 1 ½ pounds baby yellow or red potatoes (quartered or halved if very small, or cut into 1-inch cubes if you are using larger waxy potatoes)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt (or to taste)
- 1 tablespoon minced garlic
- 1 teaspoon chopped fresh oregano leaves (or 1/2 teaspoon dried, optional)
- ¼ cup grated Parmesan cheese
Instructions
- Preheat the oven to 425 F. Line a rimmed baking sheet with parchment paper or foil, and spray with nonstick cooking spray.
- Place the potatoes on the baking sheet and drizzle with the olive oil. Use your hands to a spoon to toss the potatoes so they are well coated with the oil. Sprinkle with the salt, garlic, oregano, and Parmesan, then use your hands or a spoon to toss and toss until everything is evenly distributed. Spread the potatoes out in a single layer.
- Bake for 25 minutes or so until the potatoes are beautifully browned and crispy, tossing once in the middle of cooking if you remember. Transfer to a serving plate and serve hot.
Whoever does the dishes, not whomever!
Can’t wait to try this recipe & serve it with the lobster tail I purchased!