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featured parmesan roasted potatoes.

Parmesan Roasted Potatoes Recipe

Course: Appetizer, Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Servings: 5
Calories: 252kcal
Author: Becky Hardin
Breadcrumbs and Parmesan create a crispy crust on roasted potatoes for a simple side dish.
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Equipment

Ingredients

  • 3 tablespoons salted butter melted (⅜ stick)
  • ½ cup Italian-style Panko breadcrumbs
  • ½ cup pre-grated Parmesan cheese
  • ¼ cup freshly shredded Parmesan cheese
  • 1.5 pounds baby red potatoes halved lengthwise (1 bag)
  • Minced fresh parsley optional, for garnish

Instructions

  • Preheat oven to 400°F and line a large rimmed baking sheet with parchment paper.
    overhead view of ingredients for parmesan roasted potatoes.
  • Pour the melted butter into the baking sheet and gently tilt the sheet so that the butter coats the whole bottom.
    3 tablespoons salted butter
  • In a small bowl, whisk the breadcrumbs, grated Parmesan, and fresh Parmesan together until combined.
    ½ cup Italian-style Panko breadcrumbs, ½ cup pre-grated Parmesan cheese, ¼ cup freshly shredded Parmesan cheese
    cheeses and breadcrumbs mixed together in a white bowl.
  • Sprinkle the mixture evenly all over the butter in the baking sheet. If necessary you can gently shake the baking sheet to evenly distribute the crumb mixture but don’t try to spread it out.
  • Place the potatoes, cut side down, on top of the crumbs on the baking sheet, pressing them gently into the mixture.
    1.5 pounds baby red potatoes
    halved red potatoes face down in a baking pan filled with parmesan and breadcrumbs.
  • Bake for 18-23 minutes or until the potatoes can be pierced all the way through with a fork and the cheese is golden brown.
    roasted halved red potatoes face down in a baking pan filled with parmesan and breadcrumbs.
  • Remove the pan from the oven and allow the potatoes to cool for at least 5 minutes.
  • Gently cut between the potatoes with a spatula or knife and then remove the potatoes from the pan, with the crust on them.
  • Serve hot garnished with fresh, minced parsley, optional and dips or sour cream, optional.
    Minced fresh parsley

Notes

  • This recipe works with just about any potato, so feel free to use your favorites.
  • You can switch up the herbs for a different flavor.
  • Be sure to give the potatoes plenty of space on the sheet pans so they can get evenly crispy.
Storage: Store Parmesan roasted potatoes in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Nutrition

Serving: 0.33333pound | Calories: 252kcal | Carbohydrates: 30g | Protein: 8g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 369mg | Potassium: 614mg | Fiber: 3g | Sugar: 1g | Vitamin A: 342IU | Vitamin C: 27mg | Calcium: 162mg | Iron: 1mg