There’s something magical about a tray of crispy roasted potatoes—especially when they’re dusted with fragrant garlic, smoked paprika, and two kinds of Parmesan. Whether you’re hosting a gathering, planning a casual family meal, or just craving something deliciously comforting, these Parmesan roasted potatoes hit all the right notes. I love how they have this perfect balance of tender insides and crisp, golden edges, and that extra pop of flavor from the Parmesan is just… chef’s kiss. Plus, they’re surprisingly easy to make, so let’s dive right in!
🥔 A potato love story (with a crispy twist)
One of the first times I made these Parmesan roasted potatoes, I was rushing to get dinner ready for a casual weekend get-together. I wanted something simple, but with a little wow factor. Potatoes are always a crowd-pleaser, but I was feeling a bit adventurous, so I decided to coat them in Parmesan and herbs for that extra layer of flavor. As the scent of garlic and paprika wafted from the oven, my friends started gathering around the kitchen, peeking at the crispy rounds sizzling away. When I finally pulled the tray out, there was that beautiful golden crisp, and the sprinkling of Parmesan over the hot potatoes took them straight to irresistible. Now, these potatoes have become my go-to whenever I want to impress without too much effort.
The story behind roasted potatoes
Roasted potatoes have been a beloved side dish for centuries, crossing borders and cuisines. From classic British roasties to the French pommes rôties, nearly every culture has its own take on this humble vegetable. The key to great roasted potatoes is all in the texture—crunchy on the outside, soft on the inside. Over time, variations like adding herbs, spices, and cheese have evolved, making roasted potatoes a versatile canvas for all kinds of flavors. The Parmesan twist is one of my favorite modern adaptations—it adds a savory, nutty element that turns a simple side into something a little more special.
Let’s talk ingredients: the stars of the show
- Russet potatoes: These are the real MVPs. Russet potatoes are perfect for roasting because of their high starch content, which helps them crisp up beautifully. If you don’t have russets, Yukon Golds are a good alternative—they’re a little creamier but still roast up nicely.
- Parmesan cheese (both shredded and grated): The combination of shredded and grated Parmesan adds texture and flavor. Shredded melts into a gooey, golden layer, while the grated gives you that extra hit of umami. If you’re out of Parmesan, pecorino romano or even asiago would work.
- Garlic powder: This adds a subtle but important depth of flavor. Fresh garlic can burn in the oven, so I recommend sticking with garlic powder here.
- Smoked paprika: The smoky sweetness of paprika complements the earthiness of the potatoes and adds a warm, reddish hue. If you don’t have smoked paprika, regular paprika works too, but you’ll miss that nice smokiness.
- Olive oil: Essential for helping the potatoes crisp up while adding a rich flavor. Any light, neutral oil like avocado oil would also do the trick if you’re out of olive oil.
- Fresh parsley & chives: These herbs brighten up the finished dish, balancing the richness of the cheese. You can substitute cilantro or green onions if you prefer.

Kitchen gear: What you need (and what you can skip)
To make these Parmesan roasted potatoes, you don’t need any fancy gadgets—just a few essentials:
- A large bowl: For soaking the potatoes, which helps remove excess starch and ensures crispier edges.
- Sharp knife or mandoline: If you want perfectly thin slices, a mandoline is handy, but a sharp knife works just fine. Just try to keep the slices as even as possible for consistent cooking.
- Large zip-top bag: This is my favorite hack for evenly coating the potatoes with seasoning. You can use a bowl instead, but shaking the bag is just easier (and kind of fun!).
- Parchment paper: Lining your baking sheet with parchment ensures that the potatoes won’t stick, making clean-up a breeze.
- Baking sheets: Depending on how many potatoes you’re roasting, you may need more than one baking sheet to make sure they’re spread out in a single layer. If they overlap, they won’t get as crispy.
Step-by-step: My foolproof method for perfectly crispy potatoes
- Prep the potatoes: Start by washing and slicing your russet potatoes into thin rounds—about ¼-inch thick. I like to leave the skins on for added texture and flavor, but if you prefer them peeled, go for it! Once they’re sliced, soak them in a bowl of cold water with some ice for about 30 minutes. This little trick pulls out extra starch and really helps with that crispy factor. Don’t skip it—I’ve made the mistake of rushing this step, and the potatoes didn’t get that lovely crunch.
- Season them up: After their soak, pat the potato slices dry with paper towels (the dryer, the better!). Then, toss them into a large zip-top bag with your garlic powder, smoked paprika, salt, and pepper. Give it a good shake to coat every slice evenly. Next, add the olive oil and shake again. This double-shake method ensures every potato is evenly seasoned and has just the right amount of oil to crisp up nicely.
- Bake to perfection: Preheat your oven to 450°F and line your baking sheets with parchment paper. Lay the potatoes in a single layer—make sure they aren’t overlapping, or they won’t crisp up! Pop them in the oven for 35-40 minutes, flipping them halfway through. You’ll know they’re done when the edges are golden brown and crispy. Keep an eye on them in the last few minutes, as they can go from golden to too brown quickly.
- Cheese and herbs magic: As soon as those crispy rounds come out of the oven, toss them into a large bowl with both the shredded and grated Parmesan. The heat from the potatoes will melt the shredded cheese just enough to coat them in a gooey, savory layer. Finish with the fresh parsley and chives for a burst of color and flavor.

Variations and tweaks: Let’s get creative!
One of the best things about this recipe is how versatile it is. I’ve experimented with a few fun variations, and here’s what I’ve found:
- Vegan version: Skip the Parmesan and use a plant-based cheese or nutritional yeast for that cheesy flavor. The nutritional yeast actually adds a delicious, nutty taste that pairs surprisingly well with the smoked paprika.
- Gluten-free: Good news—this recipe is naturally gluten-free! Just be sure to check that any seasonings or toppings you use don’t contain hidden gluten.
- Seasonal twists: In the fall, I’ve added some ground cinnamon and nutmeg for a warm, cozy flavor. Or try rosemary and thyme in the winter for an herby, festive vibe.
- Spicy version: If you like a little heat, toss in some cayenne pepper or red pepper flakes with the paprika. The heat works wonderfully with the Parmesan and gives the potatoes an extra kick.
- International flavors: Swap the smoked paprika for curry powder or garam masala for an Indian-inspired twist. Or, add a sprinkle of za’atar and sumac for a Middle Eastern flavor profile.
How to serve these potatoes like a pro
For a casual family dinner, I love piling these Parmesan roasted potatoes into a serving bowl and placing them right in the center of the table, encouraging everyone to dig in. If you’re feeling fancy, try arranging the crispy rounds on a platter in overlapping rows, then sprinkle a little extra Parmesan and herbs on top. You can also serve them with a variety of dipping sauces—ranch dressing, ketchup, or even a tangy aioli all pair perfectly.
What to drink?
Since these Parmesan roasted potatoes are rich and savory, you’ll want something refreshing to balance them out. I recommend serving them with:
- Iced lemon water: Simple, but effective! The bright acidity of lemon water cuts through the richness of the cheese and olive oil.
- Sparkling water with lime: If you’re a fan of bubbles, a tall glass of sparkling water with a wedge of lime feels extra refreshing.
- Herbal iced tea: A chilled mint or chamomile iced tea would complement the herbs in the potatoes and keep things light and refreshing.
Storing and reheating tips for leftovers
If you manage to have any leftovers (which is rare in my house!), let the potatoes cool completely before transferring them to an airtight container. They’ll keep in the fridge for up to three days. To reheat, spread them out on a baking sheet and pop them back into a 400°F oven for about 10 minutes, just until they’re warmed through and crispy again. You can also reheat them in an air fryer for extra crunch! Avoid the microwave if you can—it’ll make the potatoes soggy.
Scaling the recipe for any crowd
This recipe is pretty easy to adjust based on how many people you’re feeding. For a smaller batch, you can halve the ingredients and use one baking sheet instead of two. If you’re feeding a crowd, simply double everything—but remember, it’s key to keep the potatoes in a single layer. Use multiple baking sheets or bake in batches if needed. I’ve learned the hard way that overcrowding the pan leads to soggy potatoes, no matter how well you season them.
Ready to make these potatoes your own?
These Parmesan roasted potatoes are such a crowd-pleaser, and they’re endlessly adaptable to suit your tastes. Whether you like them cheesy, spicy, or herby, they’re always a hit. So go ahead—give them a try, and feel free to tweak the seasonings and toppings to make them your own. Once you’ve perfected your version, these potatoes might just become your new go-to side dish for any occasion.

Frequently asked questions
1. Can I use a different type of potato?
Yes! While russet potatoes are ideal for this recipe, Yukon Gold or red potatoes would work well too.
2. Can I make these ahead of time?
It’s best to eat them fresh, but you can prep the potatoes and season them in advance. Just wait to bake them until you’re ready to serve.
3. How do I make sure the potatoes get crispy?
Make sure the potatoes are dry before roasting, and don’t overcrowd the pan. The ice water soak also helps with crispiness!
4. Can I use fresh garlic instead of garlic powder?
Fresh garlic can burn easily in the oven, so I recommend sticking with garlic powder for this recipe.
5. What can I use instead of Parmesan?
Pecorino Romano or Asiago are great alternatives if you don’t have Parmesan on hand!

Parmesan Roasted Potatoes Recipe
- Total Time: 1 hour 15 minutes
- Yield: 6-8 1x
Description
Crispy Parmesan roasted potatoes with garlic, smoked paprika, and fresh herbs make the perfect side dish for any meal.
Ingredients
- 8 russet potatoes
- 2 cups ice
- 1½ tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp kosher salt
- 1 tsp black pepper
- ½ cup olive oil
- ¼ cup shredded parmesan cheese
- ¼ cup grated parmesan cheese
- 2 tbsp parsley chopped
- 2 tbsp chives chopped
Instructions
- Prep the potatoes: Start by washing and slicing your russet potatoes into thin rounds—about ¼-inch thick. I like to leave the skins on for added texture and flavor, but if you prefer them peeled, go for it! Once they’re sliced, soak them in a bowl of cold water with some ice for about 30 minutes. This little trick pulls out extra starch and really helps with that crispy factor. Don’t skip it—I’ve made the mistake of rushing this step, and the potatoes didn’t get that lovely crunch.
- Season them up: After their soak, pat the potato slices dry with paper towels (the dryer, the better!). Then, toss them into a large zip-top bag with your garlic powder, smoked paprika, salt, and pepper. Give it a good shake to coat every slice evenly. Next, add the olive oil and shake again. This double-shake method ensures every potato is evenly seasoned and has just the right amount of oil to crisp up nicely.
- Bake to perfection: Preheat your oven to 450°F and line your baking sheets with parchment paper. Lay the potatoes in a single layer—make sure they aren’t overlapping, or they won’t crisp up! Pop them in the oven for 35-40 minutes, flipping them halfway through. You’ll know they’re done when the edges are golden brown and crispy. Keep an eye on them in the last few minutes, as they can go from golden to too brown quickly.
- Cheese and herbs magic: As soon as those crispy rounds come out of the oven, toss them into a large bowl with both the shredded and grated Parmesan. The heat from the potatoes will melt the shredded cheese just enough to coat them in a gooey, savory layer. Finish with the fresh parsley and chives for a burst of color and flavor.
Notes
For a casual family dinner, I love piling these Parmesan roasted potatoes into a serving bowl and placing them right in the center of the table, encouraging everyone to dig in. If you’re feeling fancy, try arranging the crispy rounds on a platter in overlapping rows, then sprinkle a little extra Parmesan and herbs on top. You can also serve them with a variety of dipping sauces—ranch dressing, ketchup, or even a tangy aioli all pair perfectly.
- Prep Time: 45 minutes (including soaking)
- Cook Time: 35-40 minutes
- Category: Dinner