Crispy Parmesan Roasted Potatoes Recipe

Alright listen. If you’re looking for the easiest, tastiest side dish ever — this one’s it.

Parmesan roasted baby potatoes . That crispy outside, soft inside, cheesy garlic flavor? Yeahhh. You're gonna wanna make these every single week.

Perfect for dinners with fam, backyard cookouts, or just because you want something that tastes fancy but takes no time at all.

Secret to Crispy Parmesan Roasted Potatoes (No Sogginess!)

Let me tell ya — roasted potatoes can go sideways real fast.

But here’s the deal:
Use baby potatoes, cut ‘em right, don’t crowd the pan, and use that Parmesan cheese like a boss. And boom — crispy golden magic every time.

You don’t need much, and you don’t need to babysit them in the oven either.

What You Need

• 1½–2 lbs baby creamer or baby potatoes (cut in half)
• 3 cloves garlic, minced
• ½ tsp dried oregano, thyme or rosemary
• Salt and pepper (about ¾ tsp salt and ¼ tsp pepper to start)
• 3 tbsp olive oil
• ⅓ cup finely grated Parmesan or Pecorino Romano cheese
• Fresh parsley for garnish

Swaps & Tips:

• No fresh herbs? Use dried — about ¼ tsp
• Out of Parmesan? Try asiago or even shredded mozzarella if you're feeling wild
• No baby potatoes? Yukon golds work too, just cut into small chunks
• Want extra crispy? Make sure they’re in a single layer
• Want more heat? Sprinkle red pepper flakes in with the garlic

How to Make Parmesan Roasted Baby Potatoes Recipe

Step 1: Heat up the oven

Set oven to 400°F. Grab a big baking sheet, spray lightly with non-stick stuff or use one that’s already nonstick.

Step 2: Mix it all together

Toss the potatoes in a bowl or right on the pan with olive oil, garlic, Parmesan, herbs, salt and pepper. Stir till everything’s coated. Spread ‘em out so they got space.

Step 3: Bake till golden

Slide into oven and roast for 40–55 minutes. Flip or toss halfway through. They should be golden brown, crispy on the outside, tender inside.

Step 4: Finish with flair

Pull them outta the oven, sprinkle with chopped parsley and a lil extra Parmesan if you feel like it.

Serve warm and watch everyone dig in.

Leftovers?

Store leftover potatoes in fridge for up to 4 days. Reheat in oven or toaster oven for best crispiness.

Microwave will make 'em soggy, so stick with oven or skillet if you can.

Want meal prep? These are great made ahead and packed into lunch containers.

Cheesy Potato Hacks

• Don’t overcrowd the pan! Spacing is key for crispy potatoes
• Cut all pieces about same size so they cook even
• Use preheated oven — no slow roasting here
• Toss once halfway, not more than that
• For extra flavor, add lemon zest or drizzle balsamic glaze before serving
• Grate your own Parmesan — it melts better than the shaker kind