Parmesan Roasted Potatoes

Name: Parmesan Roasted Potatoes
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 6
Cuisine: American
Ingredients: 1.5 lb honey gold potatoes, halved; 1/4 cup olive oil; 1 envelope (1 oz) onion soup mix; 1/2 cup parmesan plus additional for garnish

Jump to Recipe·5 from 1 review

Crispy roasted parmesan potatoes are an easy and inexpensive side dish perfect for most any meal. These potatoes are coated in a cheesy onion seasoning and oven-roasted to crispy perfection in just 45 minutes.

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My husband is the traditional “meat and potatoes” kind of guy and I’m always experimenting with new recipes to help satisfy those cravings like roasted sweet potatoes, crispy smashed potatoes, or crispy potato skins. Recently I came up with these parmesan roasted potatoes and it proved to be a HUGE hit with the whole family and a tasty addition to our menu rotation!

These potatoes are roasted perfectly soft on the inside-light and fluffy. The outside is ever so slightly crispy with perfectly caramelized onion seasoning and flavorful parmesan cheese. Seriously, this potato recipe meets all the requirements our website-both super easy and SO delicious!!

Why I love this recipe

this is such an easy side dish, literally 5 minutes of prep time
packed with flavor, even my most picky kid loves them
perfect side dish for almost any main dish

Ingredients

We only need a few simple ingredients for this recipe:

potatoes – I used honey gold but you can use baby potatoes or any other type of thin-skinned potato. For best results cut into pieces no thicker than 1 inch.
olive oil – you can use melted butter instead of olive oil if desired, just mix with the seasoning mixture in a large bowl instead of a bag
onion soup mix – don’t want onions? substitute 2-3 tablespoons of Italian seasoning, Mrs. Dash, or your favorite seasoning blend
parmesan cheese – grated or shredded, it doesn’t matter which

Step by step

Preheat oven to 425 degrees and spray a 9 by 13 casserole dish with nonstick cooking spray.
Add all ingredients to a large gallon bag and shake well to coat the potatoes in the parmesan mixture.
Pour in an even layer on the prepared baking pan.
Cover with aluminum foil and roast for 25 minutes covered, then an additional 20 minutes uncovered until they are fork tender and golden brown.
Garnish with additional parmesan and a sprinkle of fresh parsley if desired.

Can I just say that for some reason I love recipes where you mix things a big bag…is it just me? I think it’s just the act of shaking the bag all around that brings out the inner kid in me (and my boys always want a turn!)

FAQs

What is the best type of potato for roasting?

Yukon gold potatoes, honey gold potatoes, or russet potatoes are all great varieties for roasting. Red potatoes and fingerling potatoes are generally too waxy textured to get good results when roasting so avoid those varieties.

Do I need to peel potatoes before roasting?

Peeling potatoes tends to be a personal preference. I leave the skins on, especially when using a potato with thin skin like the honey gold or yukon gold.

Serving suggestions

As I mentioned, this is a super versatile side dish that goes with about anything. Some of my favorite meals to serve these crispy potatoes with are pork chops, baked chicken breast, baked tenderloins, baked chicken thighs, or steakhouse-style steak.

You can also use them as a substitute for french fries with burgers or hot dogs with copycat Zax sauce or your dipping sauce of choice.

Leftover oven-roasted potatoes also make a great side dish the next day for scrambled eggs as a substitute for traditional hash browns, or use them as the base of a breakfast bowl!

Storage

Store leftover potatoes in an airtight container in the refrigerator for up to 3 days.

I do not recommend freezing these potatoes as the texture turns mushy when they are thawed and reheated.

If you try this recipe please comment and rate it below, I love hearing from you!