These Parmesan Roasted Potatoes are crispy on the outside, fluffy inside, and coated in a golden Parmesan crust. They're an easy side dish to make, family-friendly, and perfectly pair with pork chops, fish, beef and more.
When I want to make something the entire family will enjoy, I turn to these oven roasted potatoes. They look impressive but take almost no effort - my favorite kind of dish!
They're just at home served up for an easy weeknight meal as they are plated for a special holiday dinner.
These potatoes are especially good served alongside creamy Tuscan salmon for a complete dinner.
Why You’ll Love These Roasted Baby Potatoes
- Crispy and cheesy: These taters are baked in the oven (no boiling required) and the golden Parmesan crust gets those crispy edges while the inside gets soft and tender.
- Simple pantry ingredients: You probably already have everything in your pantry and fridge that you need to make these.
- Quick prep: Slice, season, and roast - no flipping required.
- Family-friendly: These pair with just about any dinner and even the picky eaters will devour them.
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🛒 Ingredients You’ll Need
- Baby potatoes – Baby potatoes are super easy when it comes to meal prep. You only have to half them so the cut side gets crispy as it cooks in the pan. Both yellow potatoes and red potatoes work great.
- Butter – Helps the Parmesan stick and brown beautifully.
- Parmesan cheese – In my experience, freshly grated cheese gives the best flavor and crust.
- Garlic powder – Adds that savory depth without the fuss of mincing.
- Salt and pepper – Because every good tater needs it!
- Fresh rosemary - dried will also work.
- cayenne pepper - just a touch for a tickle on the tongue.
See recipe card below for specific quantities and ingredient list.
🥣 How to Roast Baby Potatoes in the Oven
I like to line my baking sheets with parchment paper to make cleanup a breeze.
- Make the seasoning. Mix melted butter, Parmesan cheese, salt, garlic powder, rosemary, black pepper, and cayenne pepper, and mix until it forms a paste-like consistency.
- Step 2: Spread with oil and seasoning. Use a butter knife or a small offset spatula to smear some of the mixture onto the cut surface of each potato.
- Step 3: Arrange cut side down. Line the preheated baking sheet with parchment paper and place the potatoes, cut side down, onto the parchment.
- Step 4: Roast until golden and crisp.
That's it! You can see why they're such an easy side dish to make.
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Tips for Crispy Roasted Potatoes
- Don’t overcrowd the pan - we want to roast the potatoes, not steam them. If you’re serving a crowd, double the recipe and use two pans to avoid overcrowding (crowding = steamed potatoes = no crunch).
- Use high heat (400–425°F) - this is what helps the edges get brown and crispy.
- Cut evenly - so they all cook the same way.
- Let them brown - don't flip them, or at least limit it to one time so they have as much contact with the pan as possible. Pan = flavor!
Should You Boil Potatoes Before Roasting?
Ahhhh, here's why I love this recipe. Baby potatoes roast beautifully without boiling saving you time and dishes! And because they're cooking in the skins they stay fluffy on the inside, crispy on the outside.
Oven vs Air Fryer Potatoes
If you prefer using the air fryer, try my Air Fryer Smashed Potatoes for an extra crispy texture. The oven method is better for larger batches and holiday meals.
📋 Variations
- For a spicy kick, add a pinch of crushed red pepper flakes or smoked paprika.
- Swap garlic powder for fresh minced garlic mixed into the butter.
🍽 What to Serve With Roasted Potatoes
The better question here might be, what can't they go with? These parmesan roasted baby potatoes go with just about anything…
- Garlic butter cod
- Garlic pork chops or stuffed pork loin
- Air fryer meatloaf
- Ground beef dinners
- Roast chicken
- Steak
- Sheet pan meals
Storage & Reheating
If you’re lucky enough to have leftovers, these crispy potatoes store well in the fridge for 3-4 days.
To Reheat
- Oven: Place frozen potatoes on a baking sheet and bake at 400°F for 10–15 minutes, or until hot and crispy again.
- Air Fryer: Reheat at 375°F for about 5–7 minutes.
- Skip the microwave — it’ll make the Parmesan coating soft instead of crisp.
FAQs
Depending on the size of your baby potatoes, you'll need 25-30 minutes for them to roast. You can tell they are done when the skins have started to wrinkle and they can easily be pierced with a fork.
Roasting is best done at a high heat, around 400°-450°F.
Yes, you can use any kind of baby potatoes, even purple potatoes. If using regular potatoes, cut them into same sized pieces. But baby potatoes will always be my favorite.
You can make the butter seasoning ahead of time and refrigerate until ready to use.
You can, but finely grated Parmesan melts and forms a more even crust. Shredded Parmesan tends to melt in clumps, so if that’s what you have, give it a quick pulse in a food processor first.
Baby Yukon Gold or red potatoes are perfect — they’re small, tender, and crisp up beautifully. If using larger potatoes, cut them into 1-inch pieces so they cook evenly.
Yes! Place the seasoned potatoes cut side down in a single layer and cook at 400°F for about 15–18 minutes. Check halfway through and give the basket a little shake.
Absolutely! Just make sure not to overcrowd your pan. Use two sheet pans if needed so every potato gets that crispy edge instead of steaming.
Yes — pop them in a 375°F oven or the air fryer for a few minutes to bring the crunch back. The microwave works in a pinch, but they’ll be softer.
Tried these parmesan crusted potatoes? I’d love to hear how they turned out! ⭐ Drop a star rating and a quick comment below—it not only helps others but totally makes my day. 😊🍽️
Recipe
Parmesan Roasted Baby Potatoes
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Ingredients
- 3 Tablespoons salted butter melted
- ⅓ cup grated Parmesan cheese
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 1 teaspoon finely chopped fresh rosemary
- ½ teaspoon black pepper
- ⅛ teaspoon cayenne pepper
- 1 pound baby Yukon gold potatoes sliced lengthwise
- Parsley optional garnish
- Assorted dips for serving sour cream, ketchup, aioli
Instructions
- Preheat oven. Place your baking sheet in the oven and preheat it to 400°F. Heating the pan ahead of time helps the potatoes crisp up beautifully.
- Make the Parmesan mixture. In a small bowl, combine the melted 3 Tablespoons salted butter, ⅓ cup grated Parmesan cheese, 1 teaspoon sea salt, 1 teaspoon garlic powder, 1 teaspoon finely chopped fresh rosemary, ½ teaspoon black pepper and ⅛ teaspoon cayenne pepper.Stir until the mixture forms a paste-like consistency.
- Coat the potatoes. Use a butter knife or small offset spatula to smear a little of the Parmesan mixture onto the cut surface of each potato half.
- Place on heated pan. Carefully remove the hot baking sheet from the oven. Line it with parchment paper, then arrange the 1 pound baby Yukon gold potatoes cut side down on the parchment.
- Bake the potatoes. Roast for 25–30 minutes, or until the potatoes are golden brown, the skins are slightly wrinkled, and they can be easily pierced with a fork.
- Garnish and serve. Sprinkle with Parsley if desired, and serve warm with sour cream, ketchup, aioli, or your favorite dipping sauce.
Notes
Nutrition
This Farm Girl Cooks is not a dietician or nutritionist, and any nutritional information shared is an estimate. Calories and other nutritional values vary depending on which brands were used.
