There is just not much to say about these Parmesan Roasted Potatoes other than that they might change your life. There is so much joy on one baking sheet, enhanced by the minimum of effort involved. Big pay off, guys. Big pay off. I try to save the hyperbolic titles for the recipes I really think warrant it, and I’m putting my hat in the ring here.
Cutting Potatoes for Roasting
You could use Yukon Gold potatoes and cut them into 1-inch pieces, or you could use (as I did ion these photos), small yellow/golden potatoes and cut them in halves or quarters depending on their size—for this recipe I kind of like cutting them a little smaller than I often do for roasted potatoes. The Parmesan-ey crust is really what these are all about, so let’s just go for as much outer surface area as possible, shall we?
What Kind of Parmesan to Use
You can use shredded Parmesan or 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. Do make sure to line the pan with foil or parchment paper for a peaceful clean up. Peaceful in that whomever ends up doing the dishes (Gary) doesn’t blow a gasket when faces with a crusty pan. Which is fair enough.
When roasted potatoes meet nutty Parmesan only good things can happen.Tweet This
Toss on the Baking Sheet
Also, I don’t understand why some recipes for roasted vegetables have you toss the vegetables with oil and seasonings in a bowl, 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 things to wash. Speaking of gaskets.
Try other herbs instead of the oregano—thyme, rosemary, marjoram. If you must have an herbal note and you don’t have fresh you can use dried, or just skip it. And paprika is also a nice change of pace from the herbs, and adds pretty color to the Parmesan Roasted Potatoes, too.
Serve These Parmesan Roasted Potatoes With:
- Rosemary and Lemon Roasted Chicken Thighs
- Rib Eye Steaks with Thyme Garlic Butter
- Garlicky Roasted Asparagus with Parmesan
- Roasted Cauliflower and Carrots with Olive Drizzle
The Best Parmesan Roasted Potatoes
- 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 ½ teaspoon dried, optional
- ¼ cup grated Parmesan
- 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.
Made this recipe? Post a photo of your delicious creation on Instagram with our hashtag #dinnersolved