Golden, crispy, and cheesy — Parmesan Roasted Potatoes are the perfect bite-sized side for Thanksgiving. I remember my cousins sneaking crunchy potato wedges straight off the baking sheet before dinner was even served. The nutty Parmesan, garlic, and herbs coat each potato piece with irresistible flavor. With their crisp edges and tender insides, these roasted potatoes are an easy crowd-pleaser that pairs perfectly with turkey and gravy.
Ingredients
2 lbs baby Yukon Gold or red potatoes, halved or quartered
3 tbsp olive oil
4 garlic cloves, minced
1 cup grated Parmesan cheese
1 tsp salt
½ tsp black pepper
1 tsp paprika (optional)
2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, toss potatoes with olive oil, garlic, salt, pepper, and paprika.
- Add Parmesan cheese and toss again to coat evenly.
- Spread potatoes in a single layer on a parchment-lined baking sheet.
- Roast for 35–40 minutes, flipping halfway, until golden and crispy.
- Garnish with chopped parsley and serve hot.
Substitutions
Swap Parmesan with Pecorino Romano for a sharper flavor.
Use sweet potatoes for a sweeter twist.
Add rosemary or thyme for extra aroma.
For dairy-free, use nutritional yeast instead of Parmesan.
Equipment
Sharp knife
Large mixing bowl
Baking sheet
Parchment paper
Oven
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in a single layer, then transfer to bags for up to 1 month.
Reheating: Re-crisp in the oven at 375°F for 10–12 minutes.
Top Tips
Cut potatoes evenly so they roast at the same speed.
Don’t overcrowd the pan—space allows crisping.
Toss with Parmesan after oil so it sticks better.
Roast on parchment for easy cleanup.
FAQs
Can I make these ahead of time?
Yes, par-roast them for 20 minutes, refrigerate, then finish roasting before serving.
Why aren’t my potatoes crispy?
Too much moisture or crowding the pan prevents browning.
Do I need to peel the potatoes?
Not necessary—skins add texture and nutrients.
Can I add other cheeses?
Yes, cheddar or mozzarella adds richness but Parmesan gives the best crisp finish.