Roasted Parmesan Potatoes

5 from 401 votes

These crispy oven-roasted parmesan potatoes are easy to make & taste amazing. The butter, parmesan, and spices soak right in while crisping up the outside!

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This Roasted Parmesan Potatoes recipe post is sponsored by Danish Creamery, although the content represents my own personal opinion and experience using the product.

Oven Roasted Parmesan Potatoes – There’s nothing like the taste of crispy, crispy potatoes that are roasted to perfection. And when you add some delicious Danish Creamery Sea Salted Premium Butter to the mix? It takes these little potatoes to a whole new level of indulgence! In this recipe, I’ll show you how easy it is to make oven-roasted parmesan baby potatoes. They’re perfect as a side dish for any meal, or even as a snack! So grab your potatoes and get ready to enjoy some seriously tasty, crispy, crunchy goodness!

Roasted parmesan potatoes on a serving dish cut side up to show crosshatch and crispy parmesan with a small pinch bowl of ranch, garnished with fresh parsley and serving spoon sitting on plate.
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Potatoes are the quintessential comfort food. They can be cooked in so many different ways, and one of my favorites is, without a doubt, crispy, oven-roasted potatoes. Add parmesan cheese, simple seasonings, and some creamy sea-salted butter, and you’ve got a taste explosion in your mouth! No wonder they went viral on social media!

why you’ll love these crispy parmesan potatoes

  • Easy to make! You don’t have to peel the potatoes, and the scoring takes no time at all. The oven really does all the work for you.
  • These potatoes pair well with so many different meals. The flavor profile is neutral enough to go with seafood, chicken, steak – really anything you can think of!
  • Crispy on the outside, soft on the inside. The parmesan cheese adds a delicious nutty flavor, while the Danish Creamery Sea Salted Premium Butter gives it a rich, indulgent taste, all while crisping the outside of the potatoes.
  • Kid-friendly. Since the texture is similar to a french fry, kids will love these potatoes!

Ingredients to make parmesan potatoes

  • Butter: Butter plays a huge part in this recipe. Not only does it help the potatoes get crispy, but it also infuses them with flavor and richness. That’s why I don’t just use any butter; I use Danish Creamery Sea Salted Premium Butter which happens to be my favorite, and for good reason. It’s made with high-quality cream and a touch of sea salt for a richer, creamier flavor and adds a delicious hint of saltiness to these potatoes
  • Baby potatoes: Choose small, uniform baby potatoes for this recipe. This will ensure they cook evenly and consistently.
  • Parmesan cheese: Use good quality grated parmesan cheese for added nutty flavor. You want to avoid the overly processed parmesan, and if you can get a hunk, you grate yourself even better!
  • Garlic powder, onion powder, oregano, salt, and pepper: These seasonings enhance the overall flavor of the potatoes. Feel free to adjust to your taste.
Ingredients for recipe: spices, herbs, and parmesan in indivdual pinch bowls, a bowl of small potatoes, box of Sea Salted Danish Creamery Premium Butter with some butter cubes in a small dish.

How to make oven-roasted parmesan potatoes

One thing I’m sure you’ll love is that this is a one-pan dish! From melting the butter to creating the parmesan crust paste to baking everything to perfection, it’s all done in one baking dish!

How To Make the Butter Paste

  1. Place the butter in a baking dish.
  2. Set it in the oven until the butter is melted. Remove the dish from the oven.
  3. Add parmesan cheese and spices until well combined, and they form a paste. Spread with a spatula to coat the bottom of the pan with the paste.
3 image collage showing the process steps of adding Danish Creamery butter cubes to baking dish, after melted, then with parmesan and herbs added to create a thick paste.

How To Make Roasted Parmesan Potatoes

  1. Place the halved potatoes cut side down in the baking dish. Brush with the reserved melted butter on top.
  2. Bake until golden brown and crispy (not charred).
2 image collage showing halved potatoes cut side down in cheese herb butter before and after being roasted with second image having the potatoes flipped over to show crosshatch and crispy edges.

Tips for making crispy parmesan potatoes

  1. Look for baby potatoes around the same size. This will ensure they cook evenly and consistently. You don’t want some potatoes extra crispy while others are still soft.
  2. Don’t skip scoring the potatoes before adding them to the dish. This helps the butter, seasonings, and parmesan cheese get inside and infuse the potatoes with flavor and crispiness.
  3. Make sure to use high-quality ingredients. Pass the cheap, flavorless parmesan for a better-aged variety, and avoid using vegetable-based margarine and opt for real butter like Danish Creamery for maximum taste.
  4. Don’t overcrowd the baking dish. Make sure the potatoes have enough room to crisp up and not be piled on top of each other. Otherwise, they will likely steam instead of crisp up.
  5. Serve immediately for maximum crispiness. Just like with other forms of crispy potatoes, these potato nuggets are best when served hot and fresh out of the oven.
Plate of roasted parmesan potatoes with a small pinch bowl of ranch on the plate garnished with fresh chopped parsley, more chopped parsley in a small bowl nearby, and a box of Sea Salted Danish Creamery Premium Butter.

popular substitutions & additions

  • Repurpose the leftovers. These potatoes make a great addition to breakfast the next day, paired with eggs or in a breakfast hash.
  • Make them spicy. Add some cayenne pepper or red pepper flakes to the seasoning mix for a kick of heat.
  • Switch up the cheese. Substitute grated parmesan with grated cheddar, asiago, or a mix of your favorite cheeses.
  • Finish off with some herbs. Some chopped fresh parsley or chives would be a great addition to sprinkle on top of your crispy potatoes.

what to serve with your oven-roasted parmesan potatoes

how to store & reheat roasted parmesan potatoes

These potatoes can be stored in an airtight container in the fridge. Much like french fries, they won’t be crispy when reheated, but they can be repurposed as mentioned above and make a tasty addition to a breakfast hash or added as a side to your protein of choice.

To reheat, preheat your oven to 350 degrees Fahrenheit and spread the potatoes onto a baking sheet. Bake for 8-10 minutes, until heated through and slightly crispy again. Alternatively, you can microwave them in 30-second intervals until warmed through.

how long will roasted potatoes last in the fridge?

In an airtight container, they will typically last for 3-5 days. It’s always best to enjoy them fresh out of the oven for maximum crispiness.

can I freeze roasted potatoes?

I do not recommend freezing them as the texture may become soggy when thawed. It’s best to enjoy them fresh or repurpose leftovers within a few days.

Frequently asked questions

Do I have to score the potatoes?

Scoring the potatoes helps enhance the flavor and crispiness, but it is not necessary. However, I highly recommend it for optimal taste and texture.

Can I peel the potatoes?

Yes, but it’s really not necessary. The skin adds extra texture and some added nutrients, so I suggest leaving it on.

Can I use regular potatoes instead of the baby for this recipe?

Yes, but their cooking time will vary, and it may be harder to get crispy, evenly cooked potatoes with regular-sized potatoes. I suggest using baby or small new potatoes for the best results.

Hand dipping one potato into ranch dip.

If you’re looking for a delicious, crispy side dish to add to your next meal, look no further than oven-roasted Parmesan baby potatoes. This recipe is simple and easy to follow, using high-quality ingredients like Danish Creamery Sea Salted Premium Butter for maximum flavor. The leftovers also make a great addition to breakfast the next day!

More Roasted Vegetable recipes:

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Roasted Parmesan Potatoes

These crispy oven-roasted parmesan potatoes are easy to make & taste amazing. The butter, parmesan, and spices soak right in while crisping up the outside!
5 from 401 votes
Servings 5 servings
Course Side Dish
Calories 256
Prep Time 10 minutes
Cook Time 35 minutes
0 minutes
Total Time 45 minutes
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Ingredients
  

Instructions

  • Preheat the oven to 425˚F. Using a small sharp knife, score the potatoes. Place the butter in an 9 x 13-inch baking dish and set in the oven for 5 minutes, until the butter is melted.
  • Remove the dish from the oven, add parmesan cheese and spices until well combined and they form a paste. Spread with a spatula to coat the bottom of the pan with the paste.
  • 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 a ranch dip, if desired.

Notes

Tip: Don’t skip scoring the potatoes before roasting them for full flavor and texture. The cuts help get the parmesan butter paste deeper into the potatoes and give you that crispy, crunchy texture we all love! 

Nutrition

Calories: 256kcal, Carbohydrates: 25g, Protein: 5g, Fat: 16g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 42mg, Sodium: 350mg, Potassium: 599mg, Fiber: 3g, Sugar: 1g, Vitamin A: 484IU, Vitamin C: 27mg, Calcium: 84mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Side Dish
5 from 401 votes (383 ratings without comment)

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Comments

  1. Heather S says:

    These potatoes were so good and a big hit with the family! Bonus points for being easy to make as well.

    1. Yumna J. says:

      Yay, I’m so happy to hear that!

  2. Joe says:

    Absolutely fantastic potatoes. 10 x 10 glass dish took 40 minutes. Added about 1/8 ts cayenne pepper. Forget the ranch dressing. These stand alone! I served as a side dish with apple-wood smoked turkey breasts. This recipe is a keeper! Thank you.

    1. Yumna says:

      Sounds great, thanks Joe!

  3. Sandy says:

    Followed the recipes exactly as written. Fantastic potatoes will definitely be making these again.

    1. Yumna says:

      So happy to hear!

  4. Tim says:

    I followed this recipe, and ended up with burnt potatoes after 15 min in the oven at 425°. Reduced the temp to 350° and baked a second batch, still burned after 15 min. I don’t know how anyone’s coming up with non-burnt potatoes with this recipe. What am I doing wrong?!

    1. Yumna says:

      So sorry to hear these didn’t come out as expected. What type of roasting pan did you use?

      1. Loann says:

        Try putting the potatoes in the microwave first to get them a bit soft then bake

        1. Yumna says:

          Nice tip!

  5. Fiona says:

    We want to do these for Christmas dinner but would like to prep as much as possible ahead of time. How much of the prep of the potatoes can be done ahead of time?

    1. Yumna says:

      You can mix the spices in advance, but it’s best to score the potatoes right before roasting.

  6. Diana Ruggerio says:

    They were delicious. My family ate them up like chips. Needless to say…. they were a hit

    1. Yumna says:

      Yay, so glad to hear!

  7. Emily says:

    These are DELICIOUS! Easy to make and the family loved them, even my picky eater said he liked them!

    1. Yumna says:

      Yay! Always a win when the picky eaters are happy!!

  8. Steve says:

    Might be better with the scored potatoes but time didn’t allow that. It didn’t matter as there were no left overs. Nice and crispy on the bottom, I had to use a second dish. BJ’s mini red potatoes is 5lbs and with a large group all was needed and everyone commented on the great flavor.

    Paired it as the side to Artichoke Chicken and a nice large salad.

    1. Yumna says:

      Sounds like a great meal, thanks for sharing your tips on speeding up the recipe!

  9. Kate says:

    Just found your website recently and this was the first recipe I’ve tried from it.

    These are FANTASTIC!! Wow. Just – wow.

    Thank you.

    1. Yumna J. says:

      Thank you so much, Kate! So happy to hear that you liked it!

  10. Tinamarie says:

    Can you use oil if you don’t have any butter?

    1. Yumna J. says:

      I haven’t made these with oil, but I don’t see why oil wouldn’t work!

    2. Diana Ruggerio says:

      Making first time for dinner tonight. Can’t wait to taste them

      1. Yumna says:

        I think you’ll make this a new go-to side dish, hope you love them!

  11. Deb says:

    Delicious! I added some rosemary cause that’s my fave, and a little extra Parmesan. Will definitely make these again!

    1. Yumna J. says:

      Thank you so much, Deb! Happy to hear you liked them!

  12. Jamie says:

    Oh my gosh ….soooo yummy! A huge hit every time I make them. Last time I added a little twist and added a can if diced hatch green Chile’s to the mix

    1. Yumna J. says:

      Oo that sounds interesting, love that idea!

  13. Katie says:

    Has anyone tried making this in anything other than a baking dish? I want to make it for a group so I was thinking of using a baking sheet or a disposable roast pan but I’m worried the cheese will stick too much. Any suggestions?

    1. Yumna J. says:

      I would do a test batch. I am not sure if making it on metal will increase the odds of it sticking, I don’t think it should, but before you go make a big batch maybe try it out for dinner one night.

  14. Rachael V says:

    I have made these a few times to rave reviews from the family. I love how crispy they get and the great flavor. I also like how easy they are, perfect for a weeknight dinner.

    1. Yumna J. says:

      Thanks so much, Rachel! Glad you and your family like them!

  15. Lindsay says:

    These were delicious! I’ve made them several times now. I love how easy they were too! Thanks for sharing!

    1. Yumna J. says:

      You’re so welcome! Glad you enjoyed them!

  16. Shannon Rutledge says:

    I ran across this recipe by happenstance, and knew right away it was going to be a winner. Sure enough, this dish was super easy to make and is quite delicious! I am so glad I found it!!

    1. Yumna Jawad says:

      I am so glad it lived up to your expectations! Thank you so much!

  17. Katie says:

    If you’re thinking about making these.. just do it! So good and easy. Made them as a part of an appetizer spread and they were the first thing gone. Delicious!

    1. Yumna Jawad says:

      Thank you so much for the feedback! I love that!!

  18. Karen says:

    Hi!! I just made these and they’re so good!! I tried the butter you used, so good!! 😀

    1. Yumna Jawad says:

      I’m so happy to hear that! The butter really makes a difference!

      1. Karen says:

        Yes, I agree!

  19. Marion Diggs says:

    Yummy recipes

    1. Yumna Jawad says:

      Thank you so much!

  20. Stacey says:

    These were a huge hit at dinner last night! Super easy and so yummy!

    1. Yumna Jawad says:

      That is amazing to hear! Thank you!!

  21. Cecilia Fulton says:

    Delicious! I quickly whipped these up using your recipe as a side for dinner on a busy day and I was so happy with how easy it was and how amazing they tasted!

    1. Yumna Jawad says:

      Thank you! That makes me so happy to hear!!