Parmesan Crusted Roasted Potatoes

Crispy Parmesan Crusted Roasted Potatoes – effortless to make and taste amazing! Potatoes, melted butter, olive oil, garlic, parsley, red pepper flakes, oregano, salt, black pepper, and parmesan cheese. Ready to eat in about 30 minutes. Goes great with steaks, chicken, and pork chops!

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TikTok Parmesan-Crusted Roasted Potatoes

These Crispy Parmesan Crusted Roasted Potatoes are the best thing we ate last week. OMG! We made them as a side dish for our steak dinner and were blown away at how delicious they were. Tender potatoes tossed in garlic herb butter and coated with crispy parmesan cheese. SO much flavor! I could honestly make a meal out of just these potatoes. You must give this recipe a try ASAP! You won’t be disappointed!!

baking pan of roasted potatoes

How to Make Crispy Parmesan Roasted Potatoes

These potatoes are super easy to make with only a few simple ingredients. In a small bowl, mix together melted butter, olive oil, garlic, parsley, red pepper flakes, oregano, salt, and black pepper. Cut Yukon gold potatoes in half and place them into a large bowl. Pour the melted butter mixture on top and toss to combine. Dip the cut side of each potato into a bowl of shredded parmesan cheese and place the cheese side down on a baking pan. Bake in a preheated oven until the potatoes are tender and the cheese has a golden brown crust. Sprinkle with fresh parsley and enjoy!

Helpful Tips & Frequently Asked Questions

  • This recipe works best with freshly grated parmesan cheese.
    • I’ve also made this recipe with Asiago cheese and it is delicious.
  • I use a bag of Petite/Baby Gold Potatoes
    • Can substitute russet potatoes or red potatoes.
  • Feel free to mix up the herbs in this dish. 
    • Italian seasoning
    • thyme
    • onion powder
    • garlic powder
    • rosemary
  • You can bake the potatoes on a baking sheet, in a baking dish, or in a large cast iron skillet.
  • Store leftovers in an airtight container in the refrigerator.
    • Reheat in the microwave.
baking pan of parmesan roasted potatoes

What to Serve with Potatoes

These crispy parmesan potatoes are a new favorite. They are so easy to make and taste fantastic. We usually serve them as a side dish with steaks, pork chops, or chicken. They are also great dipped in ranch dressing. Add this easy recipe to your menu. One bite and they are sure to become a family favorite too!

Looking for more ideas on what to serve with these potatoes? Here are some popular recipes from the website:

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pan of roasted potatoes with text overlay

Parmesan Crusted Roasted Potatoes

Yield: 4 people
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Crispy Parmesan Crusted Roasted Potatoes – effortless to make and taste amazing! Potatoes, melted butter, olive oil, garlic, parsley, red pepper flakes, oregano, salt, black pepper, and parmesan cheese. Ready to eat in about 30 minutes. Goes great with steaks, chicken, and pork chops!

Ingredients:

  • 1 (24-oz) bag baby yukon gold potatoes
  • 3 Tbsp butter melted
  • 3 Tbsp olive oil
  • 2 garlic cloves crushed
  • ½ tsp oregano
  • salt and pepper to taste
  • 1 tsp dried parsley
  • ¼ tsp red pepper flakes
  • ½ cup freshly grated parmesan cheese

Instructions:

  • Preheat oven to 400ºF. Line a rimmed baking sheet with nonstick aluminum foil and spray with nonstick cooking spray. Set aside.
  • Clean potatoes and cut in half lengthwise.
  • In a large bowl, whisk together butter, olive oil, crushed garlic, oregano, salt, black pepper, parsley, and red pepper flakes.
  • Add cut potatoes to the bowl and toss to coat.
  • Dip the cut side of the potatoes into the freshly grated cheese and place the cheese side down on the prepared pan.
  • Bake for 30 to 35 minutes, until fork tender.

Steph

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Comments

  1. These were fantastic! I omitted the red pepper flakes, afraid they would be too spicy for my Mom, and still delicious!

  2. These look really good and I’d like to make them. I was just wondering if the oregano is dried or fresh. Also, the recipe says “dried” parsley but in the wording before the recipe, it says sprinkle with “fresh” parsley and serve. Since dried herbs are more potent, I wanted to be sure which ones to use. Thank you!

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