Hot Honey Parmesan Roasted Potatoes

These hot honey Parmesan roasted potatoes are golden, crispy, and bursting with flavor. Tossed with garlic powder, Parmesan cheese, and a drizzle of sweet-spicy hot honey, they strike the perfect balance of savory, salty, and just the right amount of heat—making them an irresistible side dish for almost any meal.

Why You’ll Love This Recipe

I love these potatoes because they’re incredibly simple yet feel special. The Parmesan gives them a crispy, nutty coating, while the hot honey drizzle adds a surprising sweet-spicy kick that keeps me coming back for more. They roast beautifully without much effort, making them a go-to side dish whether I’m serving roast chicken, grilled steak, or even enjoying them on their own straight from the pan.

Ingredients

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

• Yukon Gold potatoes, peeled and cut into chunks (Russets, Maris Piper, or Albert Bartlett Rooster also work)
• Olive oil
• Garlic powder
• Salt
• Black pepper
• Parmesan cheese, grated
• Fresh parsley, chopped
• Hot honey

Directions

I preheat the oven to 425°F (220°C) and line a roasting tin or baking sheet with parchment for easy cleanup.

I toss the potato chunks with olive oil, garlic powder, salt, and pepper until evenly coated. I spread them out in a single layer, making sure they aren’t overcrowded, and roast for about 30–35 minutes, turning once halfway through, until they’re tender inside and golden on the outside.

Once they’re nearly done, I sprinkle Parmesan over the potatoes and return them to the oven for 5 minutes so the cheese melts and crisps.

I transfer the potatoes to a serving dish, drizzle with hot honey, and finish with fresh parsley for color and freshness.

Servings and Timing

This recipe serves 4 and takes about 45 minutes total—10 minutes for prep and 35 minutes for roasting.

Variations

Sometimes I swap Parmesan for Pecorino Romano for a sharper flavor. For a smoky twist, I add a pinch of smoked paprika to the seasoning. I can also use rosemary or thyme instead of parsley for a different herbal note. If I want extra spice, I stir a bit of chili flakes into the hot honey before drizzling.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I spread them on a baking sheet and warm at 375°F (190°C) until hot and crisp again—about 10 minutes. The air fryer also works well for reheating.

FAQs

Can I make these without hot honey?

Yes, I can simply use regular honey, or skip it altogether for classic Parmesan roasted potatoes.

Can I use pre-grated Parmesan?

I prefer freshly grated Parmesan for the best melt and crisp, but pre-grated will work in a pinch.

How do I keep the potatoes crispy?

I make sure to dry them well after peeling and cutting, and I avoid overcrowding the pan so they roast instead of steam.

Can I make these ahead of time?

I can par-roast the potatoes earlier in the day, then finish them in the oven with Parmesan and hot honey just before serving.

What’s the best type of potato for this recipe?

I love Yukon Gold for their buttery flavor and creamy texture, but Russets give an extra-crispy edge.

Conclusion

These hot honey Parmesan roasted potatoes are the perfect blend of crispy, cheesy, and sweet-spicy goodness. They’re quick enough for a weeknight side but special enough to serve at a dinner party—and they’re so moreish, I rarely have leftovers.

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