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Plate of Parmesan Crusted Roasted Potatoes garnished with herbs.

Parmesan-Crusted Roasted Potatoes

These crispy, buttery roasted potatoes are infused with Parmesan cheese and topped with fresh parsley, making for a perfect side dish for any meal.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

Potatoes
  • 2 lbs baby potatoes or Yukon Gold, halved Even sizes roast evenly.
Oil and Seasoning
  • 3 tablespoons olive oil Use extra virgin for flavor.
  • Salt to taste Salt
  • Black pepper to taste Black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley or Italian seasoning
Cheese and Butter
  • 1/2 cup freshly grated Parmesan cheese Freshly grated melts and crisps best.
  • 2 tablespoons unsalted butter, melted Unsalted helps control seasoning.
Garnish
  • Fresh parsley, finely chopped (optional garnish)
  • Lemon wedges (optional garnish)

Method
 

Preparation
  1. Preheat oven to 425°F (220°C). Line a baking sheet and heat it while you prep.
  2. Parboil the halved potatoes in salted water about 10 minutes until just tender. You want a fork to meet little resistance.
  3. Drain and let the potatoes cool slightly so they dry — moisture fights crisping.
  4. In a large bowl, toss potatoes with olive oil, a pinch of salt, black pepper, garlic powder, and dried parsley. Coat each piece.
  5. Place the potatoes cut-side down on the hot baking sheet. You should hear a little sizzle when they hit the pan.
Mix and Roast
  1. Mix the melted butter with the grated Parmesan in a small bowl. Stir until it’s a thick, spreadable mix.
  2. Spoon or press the Parmesan-butter mixture generously onto the cut sides of each potato.
  3. Roast for 25–30 minutes until the bottoms are deep golden brown and crisp and the tops smell nutty. Look for browned edges and a crunchy base when you lift one.
  4. Garnish with chopped fresh parsley and serve with lemon wedges for a bright lift.

Notes

Time-saver: Parboil in a covered pot to speed the process without losing moisture. Common mistake + fix: If potatoes stay soggy, give them more space on the pan — crowding steams, not roasts. Simple variation: Add smoked paprika or rosemary for a smoky or herb-forward twist.