Crispy Parmesan Roasted Potatoes | Ambitious Kitchen

Crispy Parmesan Roasted Potatoes | Ambitious Kitchen

10 mins read

You know I couldn’t share this new Roasted Garlic Whipped Feta Dip without also giving you the BEST recipe to pair with it, right? Right.

These incredible crispy roasted parmesan potatoes are deliciously tender and buttery, and have a crispy layer of parmesan baked right on top of them. I mean, LOOK AT THE CRUNCH, people! I used the same method as these cute little parmesan crusted crostini from this fall, but with baby gold potatoes because who doesn’t love a good potato?

Roast these little cuties up, add some fresh garnishes, and then serve them with my epic garlic feta dip plus your favorite main dishes. Yes, I included tons of other sauces and dips to choose from, plus a huge list of mains that would round these out to be the best dinner ever. Find it all in the blog post and enjoy your new favorite potato recipe!

Everything you’ll need to make crispy roasted parmesan potatoes

Okay, parmesan oven-roasted potatoes couldn’t be easier to make but they feel a little elevated and are SO delicious. Here are the simple ingredients you’ll need to make them:

  • Potatoes: I like to use baby gold potatoes because they get nice and crispy and have the right amount of starchiness, but you could also use red potatoes.
  • Butter: you’ll need salted butter for both the potatoes themselves and for coating the pan in parmesan cheese. I think they get so much flavor from salted butter (rather than using olive oil!)
  • Seasonings: we’re keeping it simple! You’ll just need garlic powder, dried oregano, salt, and pepper. I find them perfectly flavorful with these seasonings, but you could mix it up with Italian seasoning, or red pepper flakes for a kick of heat.
  • Parmesan: we’ll be roasting the halved potatoes right on top of some grated parmesan cheese to give them incredible, crispy, cheesy edges.
  • To garnish: I like to top the potatoes with lemon zest, fresh parsley and dill, and a little flaky sea salt. See below for our fav ways to serve them!

halved seasoned potatoes in a bowl

A note on different cheeses

It’s important to use pre-grated store-bought parmesan cheese from the refrigerated section of your grocery store for these parmesan potatoes. Grating it from a block or using the shelf-stable parmesan won’t give you an even crispiness when roasting.

We’ve only tested this recipe using parmesan cheese, but we suspect that softer cheeses like cheddar, etc. won’t crisp up as well. Cheeses similar to cheddar are likely to produce more oil when baked, which would leak a bunch into your pan and not get the potatoes super crispy like we want.

parmesan potatoes in a glass pan before roasting

How to make parmesan roasted potatoes

  1. Prep your potatoes. Start by halving your potatoes, then add them to a bowl and toss with melted butter and seasonings.
  2. Prep your pan. Brush melted butter on the bottom of a glass pan, then evenly sprinkle with parmesan cheese. I recommend using a 9×13-inch glass pan instead of a baking sheet so that you can see the parmesan crisping on the bottom!
  3. Arrange & roast. Place the potatoes cut-side down firmly onto the sprinkled parmesan cheese in your pan in a single layer, then roast them up until they’re fork-tender and the cheese is golden brown.
  4. Garnish & serve. If you’re serving with my Roasted Garlic Whipped Feta Dip, spread it on the bottom of a platter, then flip the potatoes onto the dip and garnish with lemon zest, herbs, and sea salt. Otherwise, serve as is or with your fav dipping sauces (see more ideas below!)

parmesan roasted potatoes in a glass pan

Our favorite sauces to serve with these crispy parmesan potatoes

As I mentioned, I LOVE serving these roasted parmesan potatoes on top of my new Roasted Garlic Whipped Feta Dip, but you can really have fun with different dips & sauces like:

Get all of my amazing homemade dips & sauces here!

parmesan potatoes on top of garlic feta dip in a serving bowl

Pair these parmesan potatoes with delicious mains

These easy parmesan roasted potatoes make the perfect side dish to your fav proteins and main dishes! Here are some I can recommend:

roasted parmesan potatoes in a bowl with garlic feta dip

Storing & reheating tips

These parmesan roasted potatoes are best eaten the day of so that they’re nice and crispy! If you do have leftovers, here’s how I suggest storing and reheating them:

  • To store: store any leftover parmesan potatoes in an airtight container in the fridge for up to 3-5 days.
  • To reheat: reheat the potatoes back in the oven at 400 degrees F for about 10 minutes. I wouldn’t recommend reheating them in the microwave as they’ll lose their crispiness.

parmesan potatoes in a bowl with garlic feta dip

More side dishes you’ll love

Get all of my side dish recipes here!

I hope you love these crispy parmesan roasted potatoes! If you make them be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!

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Ambitious Kitchen

125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day

Crispy Parmesan Roasted Potatoes with Garlic, Lemon & Herbs

parmesan roasted potatoes in a bowl with garlic feta dip

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Serves4 servings

Easy, crispy parmesan roasted potatoes with fresh lemon and herbs. Serve these savory parmesan potatoes with an incredible roasted garlic feta dip alongside your favorite mains and proteins! The perfect side dish for any dinner table.


  • For the potatoes:
  • 1 ½ pounds baby gold potatoes, halved lengthwise
  • 1 tablespoon salted butter, melted
  • 1 teaspoon garlic powder
  • ½ teaspoon dried oregano
  • 1 teaspoon kosher salt
  • Lots of freshly ground black pepper
  • For the pan:
  • 2 tablespoons salted butter, melted
  • ½ cup (2 ounces) pre-grated store-bought Parmesan cheese (from the refrigerated section, do not grate yourself)
  • For serving:
  • Roasted garlic whipped feta dip, optional but recommended
  • 1 lemon, zested
  • 1 to 2 tablespoons finely chopped fresh parsley
  • 1 to 2 tablespoons finely chopped fresh dill
  • Flakey sea salt, for sprinkling (I like Maldon)


  • Preheat the oven to 400 degrees F.

  • In a large bowl, add the halved potatoes, then pour over the 1 tablespoon of melted butter, garlic powder, dried oregano, salt and black pepper. Gently toss the potatoes with tongs or clean hands until well coated with the butter and spices.

  • In a 9×13 inch glass (or metal will also work but glass is best) baking dish, add the 2 tablespoons of melted butter and use a pastry brush or silicone brush to evenly spread it over the bottom of the pan. Next, evenly sprinkle with grated Parmesan cheese; do not attempt to spread it, simply do your best to sprinkle over evenly. (Note: It is important to use the store bought kind for the best browning and crispiness!).

  • Place potatoes cut-side down firmly onto the cheese in a single layer.

  • Roast the potatoes for 35 to 40 minutes until potatoes are fork-tender and parmesan cheese is nice and golden brown. (This is easiest to see with a glass pan!)

  • If using, spread about 1 cup of the roasted garlic feta dip on the bottom of a platter, then use a flexible turner to scoop up the potatoes and flip them upside down onto the feta dip/sauce. Immediately garnish with lemon zest, fresh herbs and a little sprinkle of flaky sea salt. Serve remaining roasted garlic feta sauce on the side for dipping. Alternatively, you can serve the potatoes immediately with your dipping sauce of choice, but I love my roasted garlic whipped feta dip for this one!

Recipe Notes

Do not use grated parmesan cheese sold in the aisles. Refrigerated store-bought grated (not shredded) parmesan is best for this recipe.
See the full post for tips, tricks, and even more ways to serve these potatoes!
This recipe was inspired by Recipe Tin Eats & Kale Junkie.


Serving: 1serving (based on 4, not including dip)Calories: 260calCarbohydrates: 31gProtein: 8.8gFat: 12.2gSaturated Fat: 7.5gFiber: 2.5gSugar: 1.2g

Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats

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