4.92 from 513 votes

Parmesan Roasted Potatoes

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Crispy and creamy make the most delicious potatoes, and these Parmesan roasted potatoes are just that.

Oven baked for ease and soft centers, but smothered in butter, herbs, and Parmesan that perfectly crisps. These potatoes are the perfect complementary side dish to your dinner.

Parmesan Roasted Potatoes scored and facing up to see the delicious crispy outside

Parmesan Crusted Potatoes are INCREDIBLE.

There is no doubt that potatoes are pretty much the world’s most perfect food. You can bake them, grill them, roast them, mash them, and they can even go in salads!

And potatoes are also fantastic in various flavors—herbs, spicy, smothered in cheese—there really is no wrong way to make a potato.

That being said, there is a right way to make one, and this is one of those ways!

Parmesan Crusted Potato Ingredients

These delicious oven-baked baby red potatoes, soaked in butter and favorite herb seasonings and roasted right in the oven for a delicious Parmesan crust, are amazing. 

  • 1 stick butter (which is 1/2 a cup)
  • 1/3 cup grated Parmesan cheese
  • 3 tablespoons herb seasoning ( I use Mrs Dash)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 lbs red potatoes, washed
  • nonstick cooking spray

RELATED RECIPES: Smashed Red Potatoes, Smashed Creamer Potatoes, Bacon Wrapped Baby Potatoes, Homemade Mashed potatoes with cream cheese, Boiled Red Potatoes, Pressure Cooker Red Potatoes

SERVE WITH: Bacon Chicken, Alice Springs Chicken, Parmesan Chicken Breasts, Ritz Cracker Chicken

Prep Potato Recipe

Wash red potatoes, cut them in half, and score the bottoms (see image below). 

Seasoning Substitutions

The best thing about these Parmesan roasted potatoes, besides the crispy outside and creamy centers, are that the herb seasoning can be easily substituted. 

Instead of herb seasonings, you can substitute with almost any of your favorites – garlic, onion, spicy seasonings like Cajun—really, the choice is yours!

How to Make Parmesan Crusted Potatoes

Let’s start making these amazing Parmesan crusted and oven-roasted potatoes! 

Add one stick of butter to a 9×13 baking pan.

Place the pan in a cool oven.

Turn the oven to 400 and let the butter melt as the oven preheats.

Remove when the butter is melted.

Stick of butter in bottom of roasting dish or pan

Cut the potatoes in half and score each potato.

cut red potato in half and score

In a small bowl, combine cheese and two tablespoons of the herb seasoning, salt, and black pepper, and mix well.

Sprinkle onto the bottom of the pan with the melted butter.

making Parmesan herb seasonings

Place the scored potatoes, cut side down, into the pan.

melted herb potatoes in butter and seasoning baked in oven

Spray the tops of the potatoes with cooking spray and sprinkle with the remaining one tablespoon of herb seasoning.

spraying top of potatoes in a pan

Bake potatoes, uncovered, for 40 minutes or until potatoes are tender and have that nice seasoned crust on them.

Serves 6

crispy Parmesan red potatoes baked in the oven sitting up to see crispy skins
4.92 from 513 votes

Parmesan Roasted Potatoes


Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Parmesan roasted red potatoes, oven baked for a creamy center and a crispy outside, is a delicious worth the time side dish that fills you up in no time!

Ingredients
 

  • 1 stick butter 1/2 cup
  • 1/3 cup grated Parmesan cheese
  • 3 tablespoons herb seasoning divided (any brand – I use Mrs. Dash)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 lbs red potatoes washed
  • nonstick cooking spray

Instructions

  • Add 1 stick of butter to a 9×13 baking pan.
  • Place baking pan into a cool oven.
  • Turn the oven to 400 and let the butter melt as the oven preheats.
  • Remove the pan when butter is melted.
  • Meanwhile, cut the potatoes in half and score each potato.
  • In a small bowl, combine Parmesan cheese and 2 tablespoons of the herb seasoning, salt and pepper and mix well.
  • Sprinkle seasoning mixture onto the bottom of the pan with the melted butter.
  • Place potatoes cut side down into the pan right on top of the seasoning.
  • Spray the tops of the potatoes with cooking spray and sprinkle with remaining 1 tablespoon of herb seasoning.
  • Bake, uncovered, for 40 minutes or until potatoes are tender.

Video

Nutrition

Serving: 1 | Calories: 296kcal | Carbohydrates: 31g | Protein: 5g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 656mg | Fiber: 3g | Sugar: 2g

Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.

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4.92 from 513 votes

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Recipe Rating




35 Comments

  1. Look yami i will try it soon, thanks

  2. Patricia M Nugent says:

    I really wanted to pin this recipe on pinterest but there were’nt directions given. I can’t print it here because i only have a smartphone, no computer or printer. I can’t go out due to covid & my disability. Please put directions on pinterest & let me kniw when they are there. Thank you, i appreciate your help.

    1. Patricia, the instructions are in this article and on the bottom of the post. Just screen shot it with your phone. 🙂

      Trisha

  3. This came out extremely salty. I followed the recipe. Could not eat it was so salty.

    1. I cant say that I have had that feedback before, but you may be really sensitive to foods with salt. The great thing is that you do not have to add additional salt or seasoning to this dish for it to work, so next time just eliminate the extra tsp of salt or make sure your seasoning doesn’t have salt in it. The recipe will still work fine 🙂

      Trisha

  4. David Lewis says:

    Trisha,
    What is herb seasoning?

    1. hi David! A lot of brands do Herb Seasoning Blends, which usually consist of onion, pepper, cumin, oregeno, garlic – there will be several “flavor” choices. If you check the spice aisle of your store, Mrs. Dash carries quite a few blends – I prefer “original” and “garlic and herb” seasoning blend.

  5. Hi Trisha,
    Can I use baby red potatoes?

    1. Like the tiny, tiny ones? You can but you may need less cooking time so just watch it and remove when fork tender.

    2. I used baby yukon gold potatoes and they were tiny but they turned out perfectly. 400 degree oven for 30 minutes. Loved this dish!

  6. I tried this recipe. Pros- seasoning plus Parmesan were delicious. Perfect baking time and very easy to make. Only con- WAY too much butter. Since the potatoes were scored, the entire potato was saturated (which I’m
    Sure is the point), but the potato didn’t have any flavor other than straight butter. I’m trying next time with only a half stick to see if that helps. Otherwise the recipe is great!

  7. Looks yummy! But, tell me, isn’t there a lot of wasted Parmesan that doesn’t stick to potatoes? Or, do you scrape the pan and toss it with the poatatoes?

    1. Trisha Haas says:

      I havent had any issues with sticking personally because I Use a metal spatula to get right under the potato but in case OF sticking, yes, I would just scoop off and throw on the potatoes for sure.

  8. Haven’t tried yet. But it looks really yummy!! I was wondering if you use the grated parmesan in the canister you find in the pasta isle or the
    grated-shredded parmesan in the cheese isle of the grocery store?

    1. Trisha Haas says:

      Just regular canned parmesan is fine!

    2. Do NOT use canned parmesan cheese. It’s an inferior cheese and in order to keep it loose enough for shaking out they add cellulose.
      It is simple and fast to grate parmesano regianno cheese. It’s the true, original Parmesan.

    3. I used the pasta aisle parmesan. It was great!

  9. Great recipe; potatoes come out perfectly cooked and delicious. I halved the recipe for 3 of us and didn’t have any leftovers thanks to my husband! I did sub Kinders Butttery Steakhouse blend for the herb blend and omitted the salt called for. Thanks for the post!

  10. Susan Cain says:

    Delicious. Next time I’ll use some dry Italian salad dressing mix for my herb mix. Even my picky eater had to admit they were tasty! Perfectly seasoned.

  11. Hutch Mom says:

    Ok so I just made these and I had some brussel sprouts I had to use up from my farm box so I added those as well. Omg amazing! My husband loved them and he is not a fan of the sprouts usually. Will definitely make again and try other veggies that way.

  12. Dennis Jablonski says:

    Made these tonite with a slow cooker pot roast.. The potatoes were EXCELLENT! As usual, had to substitute-didn’t have enough red potoes, so I used baby Yukon Gold, and used Penzeys Italian Herb Mix, which is a relatively coarse grind—-SO YUMMY!

  13. Cindi Saltzgiver says:

    These potatoes are delicious. They will now be a quick “go to” for many family dinners.

  14. I just melted butter in the pan and placed it on top of my stove butter was popping everywhere all over me my arms are hitting in the face probably not a good idea to do the butter in the pan like this.

  15. These potatoes are amazing, soooo good! I seldom leave reviews but the potatoes deserve a five-star rating and a compliment! I have made the twice in the last month for my daughter and myself and once, just for moi! Y’all try em cuz they ROCK! Yummy!

  16. Tried this last night with a mix of small red potatoes and Yukon gold. I used canned Parm, used a garlic and herb seasoning and halved the butter since I had slightly less the weight of potatoes called for. They were delicious and my husband raved. Will definitely have this again!

  17. These potatoes are outstanding. I used a bag of small tri colored potatoes because I had them on hand. They end up having a slight crust on the bottom and are very creamy on the inside. I thought I ruined them by using a bottle of herb seasoning with too much salt in the middle, but nope. They were just perfect. These are company worthy.

  18. Can I use olive oil I don’t have the spray can stuff?

    1. Trisha Haas says:

      yep, that should be fine.

  19. Do you need to parboil the potatoes first or just start with raw potatoes?

    1. Trisha Haas says:

      Just raw potatoes cut in half and scored.

    2. Thank you for asking the same question I had. Of seen another blogger that did parboil them. Heck! This way is much easier for win!

  20. Tricia Johnson says:

    OMG! These lasted no time! Just what it says, creamy buttery deliciousness! Great for appetizers or a side dish.

  21. Gigi Pietri says:

    I really loved how easy this recipe was. I used the butter, salt, pepper, Parmesan and added a Dash mix and Rosemary. It was a hit.

  22. Shannon Larsen says:

    And I substitute Yukon, gold potatoes?

    1. Trisha Haas says:

      I dont see why not as long as they are similar in size.

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