Crispy Parmesan Roasted Potatoes
Mar 22, 2024, Updated Sep 21, 2025
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Parmesan roasted potatoes are delicious and easy to make. The potatoes are roasted on a bed of seasoned freshly grated parmesan, making them crispy and irresistible! Serve with a delicious dipping sauce like toum (garlic sauce) or aioli, and you’ve got the ultimate crowd pleasing side.
If you know me, you know I love potatoes in every shape and form, ranging from classic roasted potatoes to lemony Greek potatoes and spicy batata harra! Today’s recipe is one my family is absolutely obsessed with: parmesan crusted potatoes. This easy recipe requires minimal prep, yet it’s packed with flavor thanks to freshly grated, seasoned parmesan.
The result? Crispy golden edges on the outside and fluffy, tender potatoes on the inside. I love serving them with a variety of dishes including roasted chicken, chicken cacciatore, roasted leg of lamb and blackened salmon.
Table of Contents
Ingredients
- Potatoes: I like using russet potatoes because of their starch content. However, you can also use other types of potatoes including yukon gold or baby potatoes. If using baby potatoes, just cut them in half and prepare the recipe. Make sure the potatoes are the same size so the wedges cook evenly.
- Parmesan: I recommend getting a block of parmesan and grate it yourself for the best texture and flavor.
- Spices: I use a combination of onion powder, rosemary and oregano. You can use other spices including oregano, paprika and garlic powder.
- Olive oil: I prefer using extra virgin olive oil for this recipe.
How To Make Crispy Parmesan Potatoes
- Preheat the oven to 425 degrees F. In a bowl, mix the grated parmesan with the onion powder, rosemary and oregano.
- Coat the bottom of a baking sheet with olive oil and scatter the parmesan mix over the olive oil so the bottom of the baking sheet is completely coated.
- Place the potato wedges on the baking sheet and press a bit. Drizzle some olive oil over the potatoes.
- Roast the potatoes in the oven for 45 minutes until the potatoes are fork tender. Let them sit for 5 minutes and then scoop them using a fish spatula and transfer to a serving plate, cheese side up.
Frequently Asked Questions
Yes, baby potatoes would work in this recipe. Keep in mind that you only need to cut them in half and there is no need to cut them into wedges.
No, there is no need to parboil the potatoes prior to roasting.
You can peel the potatoes if desired, I like to keep the skin on because it gets crispy and keeps the potato tender.
Potato Recipes You Should Try
Mediterranean recipes
Spanish Tortilla Recipe (Tortilla de Patates)
Mediterranean recipes
Easy Patatas Bravas Recipe (Video)
Side dishes
Olive Oil Mashed Potatoes
Summer Recipes
Easy Mediterranean Potato Salad
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Crispy Parmesan Potatoes
Ingredients
- 4 russet potatoes, cut into wedges
- 3/4 cup grated parmesan
- 1 tsp onion powder
- 1 tsp dried rosemary
- 1 tsp dried oregano
- 4 tbsp olive oil
Instructions
- Preheat the oven to 425 degrees F. Mix the grated parmesan with the onion powder, rosemary and oregano in a bowl.
- Coat the bottom of a baking sheet with olive oil and scatter the parmesan mix over the olive oil so it covers the entire the bottom of the baking sheet.
- Place the potato wedges on the baking sheet and press a bit. Drizzle some olive oil over the potatoes.
- Roast the potatoes in the oven for 45 minutes, until the potatoes are crispy on the outside and tender on the inside. Let them sit for 5 minutes and then scoop them using a fish spatula and transfer to a serving plate, cheese side up.
Video
Notes
- It’s best to get a block of parmesan and grate it yourself because it’ll have better texture and flavor.
- You can use other spices including paprika and dried basil.
- I usually use russet potatoes for this recipe but you can also use yukon gold or baby potatoes. If using baby potatoes, you only need to cut them in half.
- Roasted parmesan potatoes are best served right out of the oven when they’re fresh and warm. However, if you have leftovers, store them in an airtight container and refrigerate for up to 3 days. You can reheat them in the oven or air fryer at 400 degrees for 5 to 10 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The combination of crispy, golden brown potatoes with the salty, nutty flavor of parmesan cheese is perfection. I love how easy and quick this recipe is to make. Definitely a new family favorite!
These crispy potatoes were sooooo yummy! Served them up with a tasty ranch sauce and they were perfection!
These are SO GOOD. I can’t get over how crispy they are. Love the cheesy flare!
The little tip of using a fish spatula is so helpful. I have one and never thought of using it for potatoes. thanks!
These were so crispy and the parmesan cheese flavoring was so good! This is a snack favorite in our house!