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Parmesan Roasted Potatoes - 1

Roasted Potatoes (with Parmesan, Garlic, and Herbs)

Ingredients

  • 2 1/2 lbs red potatoes, cut into 1-inch chunks
  • 3 Tbsp olive oil
  • 1/2 cup grated parmesan cheese*
  • 1 Tbsp chopped fresh rosemary (optional)
  • 1/2 tsp salt and pepper, or more to taste
  • 3 cloves garlic, minced (1 Tbsp)
  • 2 Tbsp chopped fresh parsley

Instructions

  • Preheat oven to 400 degrees F. Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray. Lightly dust with flour and shake out excess.
  • In a large mixing bowl, toss potatoes with olive oil. Add parmesan, and rosemary (if using) and season with salt and pepper (then more to taste if desired), toss to evenly distribute.
  • Pour mixture onto prepared baking sheet and spread into an even layer (add parmesan clumps that may have fallen off potatoes back on tops of potatoes).
  • Bake in preheated oven until golden brown on bottom, about 30 minutes. Remove from oven, add garlic and toss (they may stick slightly so use a thin melt a spatula to lift from pan and rotate).
  • Return to oven and bake until tender and lightly browned, about 15 minutes longer. Sprinkle with parsley and serve immediately.

Notes

  • *I’ve found I don’t like shredded parmesan here because it doesn’t coat as evenly. For best results, go with the powdery stuff.
  • If you don’t have fresh herbs on hand, I’ve also made these with Italian seasoning instead, use 1 1/2 tsp (instead of rosemary and parsley).

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