Parmesan Roasted Potatoes Recipe

There’s something magical about crispy potatoes, right? They hit that perfect spot between savory, salty, and satisfying. These Parmesan roasted potatoes take that magic up a notch with their crispy edges, tender insides, and a glorious cheesy coating. It’s a simple side dish that feels a bit indulgent, but without any fuss. And the best part? You can pull this off with just a few ingredients that are probably already in your kitchen.

I remember the first time I made these. It was a Sunday afternoon, and I was craving something hearty but easy to go with a roasted chicken. I had some russet potatoes that were begging to be used, so I thought, why not try roasting them with a bit of Parmesan? The result was beyond delicious—the kind of dish where everyone kept sneaking extra bites straight from the pan! That’s when I knew this recipe would become a staple in my house. Now, I’m excited to share it with you.

this RECIPE

A little patience for perfection

One small trick here that makes a huge difference is the ice bath. Soaking the sliced potatoes in water and ice helps to draw out the excess starch, giving you a crispier finish. It’s one of those small, extra steps that turns good roasted potatoes into great ones. Trust me, it’s worth the 30-minute wait!

Why russet potatoes are the star 🌟

Russet potatoes are the perfect choice for this dish because of their high starch content. They crisp up beautifully while staying soft and fluffy inside. You could substitute Yukon Golds if you prefer a creamier texture, but russets really give you that ideal contrast between crunchy and tender. When selecting your potatoes, try to find ones that are firm to the touch with no green spots or soft patches.

As for the Parmesan cheese, using both shredded and grated gives these potatoes an extra layer of cheesy goodness. Shredded Parmesan melts into the nooks and crannies, while grated Parmesan creates that irresistible, crispy, golden layer on top. If you’re out of Parmesan (though, really, how often does that happen?), you could try Pecorino Romano for a saltier kick or even some sharp cheddar for a different flavor twist.

Gathering the essential kitchen tools

You don’t need a lot of fancy equipment to make these Parmesan roasted potatoes, but a few kitchen tools will make things easier. First, a large bowl for soaking and seasoning the potatoes is a must. I like using a gallon-sized zip-top bag to coat the potatoes with seasoning—less mess, and it makes sure everything gets evenly coated. If you don’t have one handy, tossing them in the bowl with your hands works just as well.

A good-quality baking sheet is essential, too. Lining it with parchment paper will help prevent sticking and make cleanup a breeze (we all love that, don’t we?). Lastly, a sturdy spatula is great for tossing the potatoes in the bowl with the cheese and herbs at the end.

Step-by-step: from slicing to crispy perfection

1. Prepping the potatoes
   Start by washing your russet potatoes well, since we’ll be leaving the skins on for extra texture. Slice them into thin rounds, about ¼ inch thick. They’ll crisp up faster this way and cook more evenly. If you like them thicker, feel free to adjust, but remember that thicker slices may need a bit more time in the oven.
2. The ice bath trick
   After slicing, place your potato rounds in a large bowl and fill it with cold water, then toss in about two cups of ice. This helps to pull out some of the starch and gives you that extra crispy texture when roasting. Let them soak for 30 minutes—it’s the perfect time to preheat your oven to 450°F and gather the rest of your ingredients.
3. Seasoning the potatoes
   Once the soaking time is up, drain the potatoes and pat them dry with a clean kitchen towel or paper towels. This step is crucial because wet potatoes won’t crisp up well. Next, pop them into a zip-top bag with garlic powder, smoked paprika, kosher salt, and black pepper. Shake, shake, shake! You want every slice to be coated with that flavorful seasoning. Once evenly seasoned, add in your olive oil and give it another good shake.
4. Arranging for maximum crispiness
   Spread the potatoes out in a single layer on a parchment-lined baking sheet. Make sure they aren’t overlapping—this helps them crisp up rather than steam. Depending on the size of your baking sheet, you might need two. Pop them in the oven and let them roast for 35-40 minutes, flipping halfway through, until they’re golden brown and deliciously crispy.
5. Finishing touches
   Once the potatoes are out of the oven, transfer them to a large bowl while they’re still hot. Immediately add both the shredded and grated Parmesan, along with the chopped parsley and chives. Toss everything together gently, making sure the potatoes are well coated in all that cheesy, herby goodness. Serve them up hot with your favorite dipping sauce—ranch and ketchup are classic choices!
   

Mix it up: Variations and twists

I’ve played around with this recipe quite a bit, and there are so many ways you can make it your own:

• Vegan version: Swap the Parmesan with a vegan cheese alternative or nutritional yeast, which adds a cheesy flavor without the dairy.
• Spice it up: Add a pinch of cayenne or red pepper flakes to the seasoning mix for a bit of heat.
• Herb variations: While parsley and chives are my go-tos, rosemary or thyme work beautifully here, too. If you have fresh herbs on hand, experiment!
• Different cheeses: Try sharp cheddar, Gruyère, or even a smoky Gouda for a new flavor twist.
• Seasonal adjustments: In the fall, I sometimes toss in a sprinkle of ground sage or thyme for a cozy, autumn vibe. In summer, a squeeze of lemon juice over the top just before serving brightens everything up.

Presentation matters: How to serve these potatoes in style

If you’re serving these Parmesan roasted potatoes as part of a special meal, why not dress them up a bit? A sprinkle of extra fresh parsley or chives right before serving adds a fresh pop of color. You can plate them on a wooden board or a rustic-style platter to give them that farmhouse feel. Pair them with roasted chicken, steak, or even a fresh salad for a lighter meal.

For an extra indulgent touch, you could even drizzle a bit of garlic-infused olive oil or a squeeze of lemon over the potatoes just before serving. It adds a bright, fresh flavor that contrasts nicely with the richness of the cheese.

drink pairings for any occasion

I like to keep things simple and refreshing. With these crispy, cheesy potatoes, you’ll want something that balances out the richness. An ice-cold sparkling water with a wedge of lemon or lime is always a winner. If you’re in the mood for something a little sweeter, a homemade lemonade or iced tea works perfectly. I also love serving them with a light cucumber mint cooler—it’s refreshing and doesn’t overpower the flavors of the dish.

Storing and reheating leftovers

If you happen to have leftovers (though, fair warning, they tend to disappear fast), store the potatoes in an airtight container in the fridge. They’ll keep well for about 3 days. To reheat, the best method is to pop them back in the oven at 400°F for about 10 minutes. This will help them crisp up again, unlike the microwave, which can make them a bit soggy.

Scaling the recipe for a crowd

This recipe is super easy to adjust for more (or fewer) people. The key is to ensure the potatoes are spread out in a single layer on the baking sheet—overcrowding will make them steam instead of crisp up. If you’re doubling the recipe, just use two baking sheets and rotate them halfway through cooking for even browning.

FAQs

1. Can I use sweet potatoes instead of russet potatoes?
Absolutely! Sweet potatoes will give you a sweeter, softer result, but they roast beautifully with the same seasoning.

2. Can I make this recipe ahead of time?
Yes, you can slice and soak the potatoes in water a few hours ahead, but wait to roast them until right before serving for the best texture.

3. What other dipping sauces can I serve with these?
Aside from ranch and ketchup, you can try garlic aioli, spicy mayo, or even a tangy BBQ sauce for a different flavor experience.

4. Do I have to use both types of Parmesan?
Nope! You can stick with just one type if that’s what you have on hand. Both shredded and grated give a great texture, but one will still do the job.

5. Why are my potatoes not crispy?
Make sure the potatoes are thoroughly dried before roasting, and don’t overcrowd the pan. Also, check that your oven is fully preheated to 450°F before you start.

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