These Parmesan Potatoes Effortlessly Elevate Dinner
I didn’t set out to make Parmesan Roasted potatoes the highlight of my day. But when your brain’s tired, your kid’s not home yet, and you’re staring down dinner with 45 minutes and a to-do list longer than your arm—these crispy, herby, cheesy potatoes are exactly the kind of comfort you can pull together and actually enjoy.
A Side Dish That Carries the Plate
These parmesan roasted baby potatoes came together right alongside my Pan-Seared Ribeye Steaks and Broccoli Cheddar Ritz Casserole, and honestly? They held their own. Crisp edges. Soft centers. A little parsley for brightness. A whole lot of flavor thanks to garlic, onion powder, and fresh-ground rosemary.
The best part?
Parmesan. It melts, crisps, and gives you that toasted, golden flavor that makes people ask what you did differently. (You added cheese, babe. That’s what.)
Let’s Talk Prep—And Products I Actually Used to Make Parmesan Roasted Potatoes
Here’s how it all went down:
- I grabbed my favorite Schmidt Brothers cutting board, but if I’m being honest? It’s time for an upgrade. I recommend this set with a juice groove to catch all the mess.
- I halved my baby potatoes and tossed them in a big stainless steel mixing bowl with a rubber bottom—no slipping across the counter while I seasoned.
- Then I added oil, garlic powder, onion powder, freshly ground rosemary (no pine needles, please), parsley, salt, cracked pepper, and a handful of grated Parmesan for that cheesy finish.
- Everything got laid out cut side down on a baking sheet lined with blue disposable cleaning cloths—just kidding, those are for cleaning afterward, and trust me, you’ll want them.
I roast these babies in a hot oven at 425°F for about 40 minutes. I flip them once, halfway through. And when they come out? Golden. Crisp. Done.
Why This Recipe Works
- Cracked black pepper stands out more than the pre-ground stuff. Use a grinder if you’ve got it.
- Grated Parmesan sticks to oiled potatoes and crisps in the oven—no butter needed.
- I use a mortar and pestle to grind my rosemary because the texture matters. Nobody wants to chew a twig.
- Parsley adds freshness, color, and that pretty final touch that makes your plate feel like more than just dinner.
How to Serve Your Parmesan Roasted Potatoes
These parmesan roasted potatoes were made for a plate with:
- Seared Herb Ribeye Steak
- Broccoli Cheddar Ritz Casserole
- Or save the recipe and pair them with Lemon Paprika Salmon next time
And if you’re someone who likes to pour gravy on potatoes? These crisp edges hold up. Trust me, I’ve got the gravy gene.
Inspire the Cook
These parmesan roasted potatoes are simple, but the process of making it can still be a joy.
Put on some music. Use the good salt. Crack the pepper yourself.
And if you’ve never used Parmesan as a seasoning, this is your sign.
Also, if you love recipes like this that come straight from the heart and the hustle of real weeknight dinners—support my kitchen over on Buy Me a Coffee. Every little bit helps keep the stories and recipes coming.
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With love (and crispy potatoes),
—Camille
Roasted Parmesan Baby Potatoes with Rosemary & Parsley
4 – 6
servings10
minutes40
minutes50
minutesThese roasted baby potatoes come out crispy on the outside, fluffy on the inside, and packed with flavor thanks to a coating of herbs, olive oil, and parmesan cheese. They’re the perfect sidekick to any main—especially steak or roasted chicken.
Keep the screen of your device on
Ingredients
1½ to 2 lbs baby potatoes, halved or quartered
2 – 3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and freshly cracked black pepper to taste
1 – 2 teaspoons chopped fresh parsley
1 – 2 teaspoons ground rosemary (or grind dried rosemary in a mortar)
¼ to ½ cup grated Parmesan cheese
Directions
- Preheat oven to 425°F.
- Rinse and cut baby potatoes in half (or quarters if large).
- In a large bowl, toss potatoes with olive oil, garlic powder, onion powder, parsley, rosemary, salt, and cracked black pepper.
- Add Parmesan cheese and toss again to coat evenly.
- Spread the potatoes cut-side down on a foil-lined baking sheet in a single layer.
- Roast for 35–40 minutes, flipping once halfway through, until golden and crisp on the edges.
- Serve hot and garnish with extra parsley if desired.
Camille’s Notes
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