Roasted Parmesan Potatoes
Updated Nov 17, 2025
Roasted Parmesan Potatoes made with scored baby potatoes to really get the butter and parmesan baked in and extra crispy!
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This Parmesan Potatoes recipe post is sponsored by Danish Creamery, although the content represents my own personal opinion and experience using the product.
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Make these VIRAL crispy Parmesan Potatoes!
I finally caved and tried these roasted parmesan potatoes that have been all over TikTok, and wow, I get it now. They look kind of basic, but they come out ridiculously crispy on the bottom and soft in the middle, which is exactly how I like potatoes. Now I make these roasted parmesan potatoes when I want something easy but still a little fun, and they’re usually gone before I even sit down. We always dunk them in ranch, but honestly, I eat half straight off the pan. They’re great as a side dish for any meal, especially if you’re already using the oven to make Baked Ranch Chicken or Roasted Salmon in Butter.
Parmesan Potatoes Ingredients
- Baby potatoes: Choose small, uniform baby potatoes for this recipe so they cook evenly. Any color works great. You can use regular potatoes, but the cooking time will vary, and they might not turn out as crispy.
- Salted butter: Butter plays a huge part in this recipe. It helps the potatoes get crispy and adds flavor and richness. I use Danish Creamery Sea Salted Premium Butter. It’s made with high-quality cream and sea salt for a richer, creamier flavor.
- Parmesan cheese: I recommend buying a good-quality block of Parmesan and grating it yourself.
- Spices and seasonings: I use garlic powder, onion powder, oregano, salt, and pepper. You can also try smoked paprika, Italian seasoning, dried rosemary, or dried thyme.
How to Make Parmesan Potatoes
Roasted Parmesan Potatoes Recipe
Video
Ingredients
- 1 ½ pounds baby potatoes halved
- 6 tablespoons salted butter melted, save 1 tablespoon for brushing on top
- ⅓ cup grated Parmesan cheese
- ½ teaspoon oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Ranch Dip for serving
Instructions
- Preheat the oven to 425˚F. Using a small, sharp knife, score the potatoes. Place the butter in a 9×13-inch baking dish and set it in the oven for 5 minutes, until the butter melts.
- Remove the baking dish from the oven and reserve 1 tbsp of melted butter. Add the Parmesan cheese and spices to the remaining butter in the baking dish. Stir until well combined, and they form a paste. Spread with a spatula to coat the bottom of the pan.
- Place the halved potatoes cut-side down in the baking dish. Brush with the reserved melted butter on top. Bake until golden brown and crispy, about 35 minutes.
- Separate the potatoes and serve with ranch dip, if desired.
Equipment
Notes
- My Top Tip: Don’t skip scoring the potatoes. This helps the butter, seasonings, and Parmesan cheese get inside and make the potatoes crispy and flavorful.
- Storage: Store the potatoes in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350ºF until heated through and slightly crispy again, 8–10 minutes. Or, microwave them in 30-second intervals until warmed through. Freezing is not recommended.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Add caramelized onions to the butter-Parmesan paste. Use about ½ cup for an extra subtle sweetness.
- Bake the potatoes with mushrooms. Stuff about ½ cup chopped mushrooms in the empty spaces between the potatoes in the baking dish. They’ll get nice and crispy!
- Top them with truffle oil. When you take the potatoes out of the oven, drizzle them with truffle oil for a fancy finish.
Recipe Tips
- Don’t skip scoring the potatoes. This helps the butter, seasonings, and Parmesan cheese get inside and make the potatoes crispy and flavorful.
- Don’t overcrowd the baking dish. If the potatoes are on top of each other, they’ll steam instead of crisping up.
- Serve immediately for maximum crispiness. The Parmesan-crusted roasted potatoes taste best when they’re hot and fresh!
- Use the leftovers for breakfast. Serve them with eggs in a vegetable frittata or use them in a breakfast hash.
Serving Ideas
- Salmon: Roasted Salmon in Butter, Stuffed Salmon, Lemon Pepper Salmon
- Chicken: Honey Mustard Chicken, Hummus Crusted Chicken, Pickle Brined Chicken Tenders
- Beef: Cast Iron Skillet Steak, Beef Tenderloin Roast, Air Fryer Hamburgers
FAQs
You may not have dried them well enough after washing. Or, you may have over-crowded the pan in the oven. To get them crispier, try flipping them for more roasted edges.
No need! The potato skin gets nice and crispy in the oven, which is part of what makes this recipe so delicious. Just scrub and dry them well before baking.
Comments
I made these for Father’s Day, everyone loved them. Great recipe!
Yay, that makes me so happy!! Thanks, Meghan!
The best ever! We love them! This is the recipe I look for!
Awesome!! So happy you love them! Thank you!!
Made these tonight, used regular russets, washed but not peeled, sliced ~5mm on a mandoline, butter, and just a little more than a tablespoon of some seasoning mix I had handy since I was short of onion powder and oregano, used shredded Parm & Romano. (Basically replaced everything else in the list with the mix.) Turned out great, we had potato slices overlapping, so we turned them over a couple times, and ended up increasing the time. Probably could have gone even longer, but were nicely crispy/chewy on the edges, and tasted great.
Picture: https://imgur.com/a/yYyuDrp
So happy you loved the recipe, Chris!! Looks like your potatoes turned out amazing!
A DEFINITE Classic! 100 Stars. Not many potato preparations (mashed, fried, or otherwise) come close to these unbelievably Tasty Taters! I used an Italian Seasonings blend (was out of plain old oregano). One could go in many different directions with the seasonings and still WIN!
Wow, thank you!! So happy you loved them, Chef Stev!
These potatoes were so good and a big hit with the family! Bonus points for being easy to make as well.
Yay, I’m so happy to hear that!
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