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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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5 from 401 votes

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!
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
0 minutes
Total Time 45 minutes
Servings 5 servings
Calories 256kcal
Author Yumna Jawad



  • 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.



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! 


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