These Parmesan Crusted Red Potatoes are tossed with fragrant herbs and roasted in the oven for a simple, versatile, and irresistible side dish. High heat produces delightfully crispy edges while the cheese and herbs form a savory crust that will have everyone reaching for seconds.
Main dishes matter, but reliable side dishes are what make weeknight meals feel complete. This easy red potato recipe deserves a regular spot in your rotation: it’s quick to prep, bakes unattended, and complements a wide range of mains.
This isn’t a complicated technique—parmesan-roasted potatoes are common—but this version consistently delivers great flavor and texture. The first time I made them my husband paused mid-bite and asked, “What did you do to these potatoes?” Seven years later they still bring smiles at the table.
What sets this recipe apart is the balance of flavor and crispness. The potatoes are coated in grated Parmesan, seasoned with thyme, rosemary, paprika, garlic powder, salt, and pepper, then roasted at high heat until golden and crunchy. They’re more than a supporting player; guests often enjoy the potatoes as much as the main course.
Ingredient & Substitution Notes
Below are helpful notes for shopping and ingredient choices. Full quantities appear in the recipe card included in the article.
- Baby red potatoes. Small red potatoes are ideal because they require only halving or quartering to make bite-sized pieces. Buying pre-washed baby reds saves time.
- Grated Parmesan cheese. Use finely grated Parmesan so it adheres to the potatoes and crisps nicely in the oven.
- Extra-virgin olive oil. Just enough oil helps the seasonings form a paste that clings to the potato pieces.
- Dried herbs and spices. Paprika, dried rosemary, dried thyme, garlic powder, kosher salt, and freshly-ground black pepper provide a balanced, savory crust.
Can I use other types of potatoes?
Yes. Small Yukon Golds or baby Dutch potatoes roast well with the same seasoning. Cut to uniform, bite-sized pieces and check for tenderness, since cooking times vary between varieties.
How To Roast Parmesan Red Potatoes
This recipe is delightfully hands-off, which is perfect when you’re juggling the rest of dinner. You can start the potatoes first and let them roast while you finish other preparations.
First, cut your baby potatoes into bite-sized pieces. Leave the skins on and halve or quarter the potatoes so most pieces are roughly 1 inch. Place them in a large mixing bowl.
Toss with the cheese, oil, and seasonings. Start with about 1 tablespoon of olive oil and add more, up to a second tablespoon, only if needed. Mix in the grated Parmesan, paprika, dried rosemary, garlic powder, dried thyme, salt, and black pepper until the potatoes are evenly coated.
Arrange the potatoes in a single layer on a rimmed baking sheet. Line the pan with parchment paper or a silicone mat so the seasoning stays with the potatoes and cleanup is easier. Some cooks prefer arranging pieces cut-side down for extra browning, but a mixed arrangement works well and yields a variety of textures.
Roast at high heat. A hot oven—about 450°F (220°C)—is key for quick roasting and crisp edges. Bake for roughly 30 minutes, stirring if desired, until the Parmesan crust is golden and the potatoes are tender inside.
How to tell when baby potatoes are done?
The crust will be crisp and golden and the potatoes will be fork-tender. Pierce a larger piece with a fork—if it slides in easily, the potatoes are ready.
Finish with a scattering of fresh parsley or rosemary for color and brightness. If you like heat, add a pinch of red pepper flakes. Kids often enjoy these with ketchup; adults may prefer sour cream or ranch-style dips.
Perfect Pairings
These potatoes pair beautifully with grilled or roasted proteins like chicken, salmon, pork chops, or steak. They also work well alongside a roast chicken for an easy, crowd-pleasing meal.
Storage & Reheating
You can prepare these ahead of time and rewarm them in the oven to preserve crispness. Store leftovers in an airtight container in the refrigerator for 3–4 days and reheat on a sheet pan at 350–400°F until heated through and crisped.
Related Recipes
If you love hearty potatoes, try them alongside a light herbed potato salad or on a sheet pan with sausage and roasted vegetables for a complete meal. Quick sides like glazed carrots or a simple arugula salad also complement these potatoes nicely.
Remember this easy, flavorful side the next time you need a reliable dish that’s quick to prepare and loved by many. It’s simple to make, stores well, and reheats beautifully.
If you try these Parmesan Crusted Red Potatoes, please rate the recipe and leave a comment. Your feedback helps other cooks and supports the recipe creator.
Parmesan Crusted Red Potatoes
Ingredients
- 1.5 pounds (about 500 grams) baby red potatoes
- 1/2 cup grated Parmesan cheese
- 1–2 Tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon dried rosemary
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/4 teaspoon kosher salt (or sea salt)
- 1/4 teaspoon freshly-ground black pepper
Instructions
- Preheat oven to 450°F (220°C). Line a rimmed baking sheet with parchment paper or a silicone mat.
- Clean potatoes if needed. Halve or quarter into roughly 1-inch pieces.
- Place potatoes in a large bowl. Add the grated Parmesan, 1 Tablespoon olive oil (add up to 1 more Tablespoon if needed), paprika, dried rosemary, garlic powder, dried thyme, salt, and pepper. Stir until the potatoes are evenly coated and the seasonings adhere.
- Spread the potatoes in a single layer on the prepared baking sheet. Bake until crispy and golden brown, about 30 minutes. Check doneness by piercing a larger piece with a fork; it should be tender. Serve immediately.
Notes
- Prep Ahead: These roast well if made earlier in the day. Reheat in the oven to preserve crispness rather than using the microwave.
- Shortcut: If you’re short on time, substitute 3 heaping teaspoons of Italian seasoning for the individual dried herbs.
Nutrition Estimate
This post was originally published in August 2017 and has been updated with new photos and additional notes on variations and storage.