Rating: 4.5 stars 4.6
526 Ratings
  • 5 star values: 385
  • 4 star values: 109
  • 3 star values: 22
  • 2 star values: 9
  • 1 star values: 1

These Parmesan-roasted potatoes are crispy on the outside and soft and creamy on the inside. I have tried a lot of good roasted potato recipes, but I keep coming back to this one.

Recipe Summary

15 mins
30 mins
45 mins


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan or cast iron skillet with cooking spray; pour in about 1 teaspoon vegetable oil to coat the bottom.

  • Mix Parmesan, salt, garlic powder, paprika, and pepper together in a bowl.

  • Blot dry the cut-side of potatoes with a paper towel to remove any moisture. Place potatoes in a bowl and drizzle with 1 tablespoon vegetable oil; toss until potatoes are lightly coated. Sprinkle potatoes with Parmesan mixture; toss to coat. Arrange potatoes, cut-side down, on the prepared baking pan.

  • Bake in the preheated oven for 15 to 20 minutes. Flip potatoes and continue baking until golden and crispy, 15 to 20 more minutes. Serve with sour cream.


It is important that you get as much of the Parmesan mixture as possible onto the cut side of the potatoes. As I place the potatoes into the baking pan, I press the cut sides directly onto the Parmesan mixture that sticks to the sides and bottom of the bowl, distributing it as evenly as possible among the potatoes.

Nutrition Facts

162 calories; protein 3.9g; carbohydrates 24.9g; fat 5.8g; cholesterol 5.7mg; sodium 233.6mg. Full Nutrition