Name: Easy Crispy Parmesan Roasted Red Potatoes
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1.5 lbs red potatoes, halved or quartered; 2 tbsp olive oil; 1/3 cup grated Parmesan cheese; 1 tsp garlic powder; 1 tsp onion powder; 1/2 tsp paprika (optional); 1 tsp dried parsley or Italian seasoning; 1/2 tsp salt; 1/4 tsp black pepper; Fresh parsley (optional, for garnish)

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Easy crispy Parmesan roasted red potatoes are one of my favorite side dishes—golden and crunchy on the outside, tender and creamy on the inside, with a savory cheesy crust that makes every bite irresistible. These potatoes are simple to make but always feel special, whether I’m serving them alongside roasted chicken, steak, or just enjoying them as a snack with dipping sauce.

Why You’ll Love This Recipe

I love how little effort it takes to turn red potatoes into something so delicious. The Parmesan forms a crisp, golden crust while the seasoning soaks into every bite. Roasting brings out the natural sweetness of the potatoes, and the texture is just perfect—crispy edges with a soft center. Plus, they go with just about everything and always get devoured fast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Red potatoes, halved or quartered
Olive oil
Grated Parmesan cheese
Garlic powder
Onion powder
Paprika (optional)
Dried parsley or Italian seasoning
Salt
Black pepper
Fresh parsley (optional, for garnish)

Directions

I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or foil for easy cleanup.
I wash and cut the red potatoes into halves or quarters, depending on size, and pat them dry to help them crisp up.
In a large bowl, I toss the potatoes with olive oil, Parmesan, garlic powder, onion powder, paprika, dried herbs, salt, and pepper until well coated.
I spread the potatoes out in a single layer, cut-side down, on the baking sheet.
I roast them for 30–35 minutes, or until they’re golden brown and crispy on the edges.
I let them cool for a few minutes before serving, and sprinkle with fresh parsley if I want a pop of color.

Servings and timing

This recipe makes about 4 servings. It takes around 10 minutes to prep and 30–35 minutes to roast, so I usually have it ready in about 45 minutes total.

Variations

Sometimes I add a sprinkle of crushed red pepper flakes for heat or swap the Parmesan for Asiago or Pecorino Romano. I’ve also tossed in chopped fresh rosemary or thyme for a more earthy flavor. If I want extra crunch, I add a handful of breadcrumbs to the mix before roasting.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the oven or an air fryer at 375°F to get the crispiness back. Microwaving works too, but the texture will be softer.

FAQs

Can I use other types of potatoes?

Yes, I’ve used Yukon gold or baby potatoes with great results. Just keep the pieces similar in size for even roasting.

Why aren’t my potatoes crispy?

Make sure to dry the potatoes well before tossing with oil. Also, don’t overcrowd the pan—space helps them crisp instead of steam.

Can I make this ahead of time?

I usually prep the potatoes and season them ahead, then roast right before serving for best texture. They’re tastiest fresh from the oven.

Is fresh Parmesan better than pre-grated?

Freshly grated Parmesan melts and browns better, but pre-grated works fine if that’s what I have on hand.

What can I serve these with?

I love serving them with grilled or roasted meats, alongside eggs for brunch, or dipped in sour cream, ranch, or aioli.

Conclusion

Easy crispy Parmesan roasted red potatoes are one of those side dishes I always come back to. They’re simple, flavorful, and full of texture—from that cheesy crust to the tender center. Whether I’m making a weeknight dinner or a weekend feast, these potatoes are always a reliable hit on the table.