Crispy on the outside, tender on the inside, these Roasted Parmesan Potatoes are tossed with garlic, fresh herbs, and Parmesan for an irresistible side dish. Perfect for holidays or an easy family dinner.
If you’re looking for a side dish that’s simple but packs a ton of flavor, these Roasted Parmesan Potatoes are a must-try! They’re perfectly crispy and golden on the outside, yet soft and tender on the inside—just the way roasted potatoes should be. The magic happens when you toss them with fresh herbs, Parmesan cheese, and garlic, giving them a delicious boost of flavor that takes them from everyday to extraordinary.
As the potatoes roast in the oven, the finely shredded cheese melts right into the potatoes, then crisps up creating that beautiful golden and crisp exterior. The crispy, golden crust on the potatoes, combined with the garlic, and fragrant herbs, makes every bite incredibly flavorful.
This dish is versatile enough for any occasion—whether you’re serving it up for a holiday feast or just need an easy and flavorful side for a family dinner. It’s the kind of side dish that’ll have everyone asking for seconds!
Ingredients:
3 ½ lbs baby potatoes, peeled
1 ½ - 1 ¾ cups Parmesan cheese, friendly grated
1 Tablespoon fresh dill and parsley, minced, each (plus more to garnish)
1 Tablespoon dry herbs (any mixture that you like)
3 garlic cloves, minced
salt, pepper
2 Tablespoons oil
4 bacon strips, cut into lardons
chives, minced, to garnish
How To Make Roasted Parmesan Potatoes
Preheat the oven to 400 degrees Fahrenheit.
Peel the potatoes, place them into a pot, pour in just enough water to barely cover the potatoes and cook in salted water until the potatoes are just cooked through but still firm. Drain the water. 
Mix the grated Parmesan cheese with the fresh herbs, dry herbs, salt, pepper, and minced garlic. 
Dredge the potatoes in the cheese mixture. You might have a hard time getting the cheese to stick, just press it firmly into the potatoes, or just sprinkle the cheese on top of the potatoes.
Brush a large rimmed baking sheet with 2 Tablespoons of oil.
Place the potatoes onto a rimmed baking sheet into the preheated oven. 
Roast for about 15 minutes. Add the bacon to the potatoes. Return to the oven and continue baking for another 10-15 minutes, until the bacon is crisp and golden. You can also cook the bacon in a skillet while the potatoes are in the oven, if you wish. Garnish the potatoes with more fresh herbs and Parmesan cheese.
Roasted Parmesan Potatoes
Ingredients
- 3 ½ lbs baby potatoes peeled
- 1 ½ - 1 ¾ cups Parmesan cheese friendly grated
- 1 Tablespoon fresh dill and parsley minced, each (plus more to garnish)
- 1 Tablespoon dry herbs any mixture that you like
- 3 garlic cloves minced
- salt pepper
- 2 Tablespoons oil
- 4 bacon strips cut into lardons
- chives minced, to garnish
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Peel the potatoes, place them into a pot, pour in just enough water to barely cover the potatoes and cook in salted water until the potatoes are just cooked through but still firm. Drain the water.
- Mix the grated Parmesan cheese with the fresh herbs, dry herbs, salt and pepper. Dredge the potatoes in the cheese mixture. You might have a hard time getting the cheese to stick, just press it firmly into the potatoes, or just sprinkle the cheese on top of the potatoes.
- Brush a large rimmed baking sheet with 2 Tablespoons of oil.
- Place the potatoes onto a rimmed baking sheet into the preheated oven. Roast for about 15 minutes.
- Add the bacon to the potatoes. Return to the oven and continue baking for another 10-15 minutes, until the bacon is crisp and golden. You can also cook the bacon in a skillet while the potatoes are in the oven, if you wish.
- Garnish the potatoes with more fresh herbs and Parmesan cheese. Serve warm.
Olga,
I made this potatoes twice in a row in two weeks and its amazing each time.Now i have this recipe memorized. The only think I did different is I drain the oil and bacon dripping from the baking pan as soon its baked as I don't like fatty foods. A little confession to make its my favourite potatoes recipe by far.Thank you once again. You are amazing and God Bless you abundantly.
Olga, What kind of dry herbs would work best for this recipe? These look delicious!
Hi Olga. It really doesn't matter. Whatever kind you like. Thyme, oregano, rosemary, etc.
I baked these potatoes for my husband, he loves them and asks for them now. Thank you Olga! 🙂
That's awesome, Julia:).
I love your blog- so many mouthwatering recipes. I'm going to surprise my husband and try this one over our snowy weekend. Thank you so much for taking the time to share your recipes and the inspiration behind them. You have brightened up many a cold dreary winter night for me this year.
Thanks for such a sweet comment, Yelena! It means a lot to me.
I would love to hear what you and your husband think of the potatoes once you try them.
My heavens, these are just what my doctor ordered, LOL. Can't wait to make them!
Ha ha, Jane! Enjoy.
My God,
I am roasting potatos all the time, but never think of baking this way. Can't wait to try it. I wish I see this recepie before I came back from the Farmers Market.
Olga , you have to file a restraining order. I just can't stop following your web site:)
Ha ha, Marina! You really made me laugh:).
Thanks for visiting my website.
Another great recipe, Olga. I love potatoes!
I have a suggestion for easier way of coating the potatoes with herbs and cheese...
You can place herbs, potatoes, cheese in a large ziploc bag, shake it, sprinkle some olive oil in it, and shake again.
Thanks, Veranika,
That is a good trick, but, unfortunately, it won't work for this recipe. The cheese will not stick to the potatoes at all. You have to literally press it firmly on with your fingers.
It looks so yummy! I have to try it! I have a problem with one of my sons, he doesn't eat potatoes. Whatever I make for him he doesn't eat it. I should try this one, maybe he will likes it.
Hi Olga, Do you a cook book? If so where can we buy it from?
Hi Ras! At this time, I do not have a cook book. Hopefully sometime soon:).