Name: Roasted Parmesan Potatoes Recipe
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 6 Russet potatoes ( with skin on, scrubbed and diced); 3 Tablespoons olive oil; ¼ cup grated parmesan cheese; 1 ½ teaspoons paprika; ¾ teaspoon garlic powder; ½ teaspoon salt; ¼ teaspoon pepper

Our oven roasted Parmesan potatoes are a perfect side dish addition to any meal, especially with kids.

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This roasted parmesan potatoes recipe is a great busy night side dish you can add to any entree. These potatoes made in the oven are one of my go-to favorite family dinner recipes to make. My kids are always asking for them.

Making roasted potatoes in the oven is one of the easiest sides you can make. All you have to do is stir them occasionally but the oven does most of the work.

Four whole potatoes on a baking tray, seasonings in small bowls, and diced potatoes with a knife on a wooden cutting board, all on a white surface.

A close-up of a dark plate filled with seasoned, roasted potato cubes garnished with chopped herbs, set on a light marble surface.

Recipe Ingredient Notes

To make our roasted Parmesan potatoes, you need the following ingredients:

Russet potatoes
Olive oil
Parmesan cheese
Paprika
Garlic powder
Salt
Pepper

Equipment Needed

For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:

A hand holds a small bowl of melted butter above a surface covered with uncooked, diced potatoes.

A small white bowl with mixed seasonings sits on a marble surface; diced potatoes are visible on a tray in the background.

How to Make Our Roasted Parmesan Potatoes

Preheat oven to 425℉.
Line a large baking sheet with aluminum foil and spray with nonstick cooking spray.
Dump diced potatoes on the foil-lined pan.
Drizzle the olive oil over the potatoes and using your hands, gently toss the potatoes until oil has covered all the potatoes.
In a small bowl, mix together the Parmesan cheese, paprika, garlic powder, salt and pepper. Sprinkle over the potatoes and once again use your hands to incorporate spices over the potatoes.
Place pan in the oven and cook for 35-45 minutes, stirring every 10-15 minutes so that they are evenly cooked and don’t get burned on the bottom.
When finished baking, remove from oven and sprinkle with additional salt and pepper, if desired.

Recipe Notes

If olive oil isn’t your favorite oil to cook with or you happen to be allergic, that’s okay. There are plenty of oils to pick from. In fact, some oils are better to use than others based on what you are using the oil for. Bon Appetit covers this in their blog when they talk about the best oils to cook with and which to avoid. Check it out and find the best oil for your cooking and baking needs.

A plate of seasoned, roasted diced potatoes garnished with chopped herbs, placed on a cloth with a black stripe.

Close-up of diced roasted potatoes with golden brown edges spread out on a baking tray.

Enjoy More Delicious Potato Side Dishes

Need the perfect compliment to your main dish? You’ll want to try these delicious side dishes. Browse our comprehensive collection of simple side dish recipes.

Roasted Parmesan Potatoes Recipe

5 from 9 votes

Our oven roasted Parmesan potatoes are a perfect side dish addition to any meal, especially with kids.

6 people

Prep Time 5

Cook Time 45

Total Time 50

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Ingredients

▢ 6 Russet potatoes, with skin on, scrubbed and diced
▢ 3 Tablespoons olive oil
▢ ¼ cup grated parmesan cheese
▢ 1 ½ teaspoons paprika
▢ ¾ teaspoon garlic powder
▢ ½ teaspoon salt
▢ ¼ teaspoon pepper

Equipment

Instructions

Preheat oven to 425℉.
Line a large baking sheet with aluminum foil and spray with nonstick cooking spray.
Dump diced potatoes on the foil-lined pan.
Drizzle the olive oil over the potatoes and using your hands, gently toss the potatoes until oil has covered all the potatoes.
In a small bowl, mix together the Parmesan cheese, paprika, garlic powder, salt and pepper. Sprinkle over the potatoes and once again use your hands to incorporate spices over the potatoes.
Place pan in the oven and cook for 35-45 minutes, stirring every 10-15 minutes so that they are evenly cooked and don't get burned on the bottom.
When finished baking, remove from oven and sprinkle with additional salt and pepper, if desired.

Notes

Nutrition

Calories: 250 kcal · Carbohydrates: 39 g · Protein: 6 g · Fat: 8 g · Saturated Fat: 2 g · Cholesterol: 4 mg · Sodium: 269 mg · Potassium: 902 mg · Fiber: 3 g · Sugar: 1 g · Vitamin A: 77 IU · Vitamin C: 14 mg · Calcium: 75 mg · Iron: 2 mg

Cuisine: American

Cost: $6

Author: Steph Loaiza

Course: Side Dish

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

Questions & Reviews

Cheryl at Snaps of Ginger says:

These look so good. I wish I was eating them now! But I will definitely be making them tonight. I always find the best ideas here.

~Cheryl
http://snaps-of-ginger.blogspot.com/

Sandy says:

Would really love to know more about doing up lots of Freezer meals. I’m in my 70’s now, and would
like to do up lots of meals to have on hand…so all I have to do is just pull out a medium size bag and pop it in the oven or microwave etc. I’ve managed to do up a double batch of a couple of recipes this
past week…but I’d like to have more made up and in the freezer…especially now, as I’m out doing my
Christmas shopping and would like to have some things perking in the crock pot as well. HELP
Thanks
Sandy

TJ says:

Love it! Instead of mixing on the baking sheet, I put everything in a Ziploc bag and mixed it all together then dumped on the baking sheet. You guys are the bomb and one of my total go-to sites when making up meal plans. Thank you for letting us into your lives and kitchens! 🙂

Ginger says:

These were really good. I too, mixed them in a zip lock bag & it was just fine. We will be making them again.
~ Ginger

Barbara says:

These look great! I love potatoes, love a good fruity olive oil, love Parmesan, love garlic. This is the second recipe I’ve gotten from you through ZipList, so I guess it’s time toput you into my “Favorites” Cooking list!

amy brown says:

I live in Utah would love to come to these classes you talked about sponsored by Orson Gygi. How can I find out more about it?

Thanks
Amy

SaraAnne Stahl says:

I too put mine in a baggie and shake and massage those potatoes, and…because of doing it this way you can cut the olive oil to about 2 teaspoons instead of 3-4 tablespoons!! Olive oil first…then add the rest.

judysgirlz says:

Can someone tell me.what happened to.my recipe box? I can’t save anything?

Sarah Swanson says:

Loved these!! I used Safflower Oil instead of Olive Oil and I could’ve ate the whole batch myself! 🙂

wendyann says:

Maybe a silly question… but If I half this recipe, will I still need to bake them as long?

Cyd says:

Hi Wendy. It’s not a silly question. Your cooking time will be reduced a little, but not by that much. Just watch them closely and when you turn them every 15 minutes, poke them with a fork and see if the potatoes pierce easily. You may only shave off 5 to 10 minutes. Watch them closely!

rob says:

I toss my potatoes & oil in a big plastic bowl, then add spices, etc. and toss again. But I haven’t tried them with parm before – sounds delish!

And I use non-stick aluminum foil – makes clean up easy!

And I use 2 forks to move potatoes so that the biggest cut side is facing downward on the pan – it just takes a couple of minutes and they taste even better.

My niece loved your recent class in Utah!

Catherine says:

This recipe looks delicious. Thanks for sharing.

KRusting says:

I made these last night and everyone from my picky 5 yr old to my chef-husband LOVED them. Thanks so much for sharing!

Shoobones says:

During grilling season (March thru October in Wisconsin), I probably make these potatoes twice per month. Everyone loves them. I make exactly as the recipe is written. They are delicious. As it’s a beautiful day in March, we’re having them tonight for the first time this year.

Join The Discussion

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Cheryl at Snaps of Ginger says:

These look so good. I wish I was eating them now! But I will definitely be making them tonight. I always find the best ideas here.

~Cheryl
http://snaps-of-ginger.blogspot.com/
Sandy says:

Would really love to know more about doing up lots of Freezer meals. I’m in my 70’s now, and would
like to do up lots of meals to have on hand…so all I have to do is just pull out a medium size bag and pop it in the oven or microwave etc. I’ve managed to do up a double batch of a couple of recipes this
past week…but I’d like to have more made up and in the freezer…especially now, as I’m out doing my
Christmas shopping and would like to have some things perking in the crock pot as well. HELP
Thanks
Sandy
TJ says:

Love it! Instead of mixing on the baking sheet, I put everything in a Ziploc bag and mixed it all together then dumped on the baking sheet. You guys are the bomb and one of my total go-to sites when making up meal plans. Thank you for letting us into your lives and kitchens! 🙂
Ginger says:

These were really good. I too, mixed them in a zip lock bag & it was just fine. We will be making them again.
~ Ginger
Barbara says:

These look great! I love potatoes, love a good fruity olive oil, love Parmesan, love garlic. This is the second recipe I’ve gotten from you through ZipList, so I guess it’s time toput you into my “Favorites” Cooking list!
amy brown says:

I live in Utah would love to come to these classes you talked about sponsored by Orson Gygi. How can I find out more about it?

Thanks
Amy
SaraAnne Stahl says:

I too put mine in a baggie and shake and massage those potatoes, and…because of doing it this way you can cut the olive oil to about 2 teaspoons instead of 3-4 tablespoons!! Olive oil first…then add the rest.
judysgirlz says:

Can someone tell me.what happened to.my recipe box? I can’t save anything?
Sarah Swanson says:

Loved these!! I used Safflower Oil instead of Olive Oil and I could’ve ate the whole batch myself! 🙂
wendyann says:

Maybe a silly question… but If I half this recipe, will I still need to bake them as long?
Cyd says:

Hi Wendy. It’s not a silly question. Your cooking time will be reduced a little, but not by that much. Just watch them closely and when you turn them every 15 minutes, poke them with a fork and see if the potatoes pierce easily. You may only shave off 5 to 10 minutes. Watch them closely!
rob says:

I toss my potatoes & oil in a big plastic bowl, then add spices, etc. and toss again. But I haven’t tried them with parm before – sounds delish!

And I use non-stick aluminum foil – makes clean up easy!

And I use 2 forks to move potatoes so that the biggest cut side is facing downward on the pan – it just takes a couple of minutes and they taste even better.

My niece loved your recent class in Utah!
Catherine says:

This recipe looks delicious. Thanks for sharing.
KRusting says:

I made these last night and everyone from my picky 5 yr old to my chef-husband LOVED them. Thanks so much for sharing!
Shoobones says:

During grilling season (March thru October in Wisconsin), I probably make these potatoes twice per month. Everyone loves them. I make exactly as the recipe is written. They are delicious. As it’s a beautiful day in March, we’re having them tonight for the first time this year.