This post may include affiliate links; for details, see our disclosure policy.

Imagine: roasted potatoes that are crispy outside, tender inside, and covered in crunchy Parmesan cheese. Yes, you need these Parmesan potatoes stat.

Parmesan potatoes

Hello there. Looking for the world’s most perfect food? OK we jest, but these Parmesan potatoes are truly extraordinary. There’s the crunchy exterior, oven roasted to perfection. Of course the interior is velvety and tender. And you know how Parmesan cheese gets all crunchy and savory when you heat it up? Yeah, those little crunchy bits are all over these potatoes, making them all the more irresistible. These babies work as a side dish for just about anything, from salmon to a veggie burger to a Swiss melt. Want to know how to make them?

Related: Baked Potato Wedges (sans Parmesan, still amazing!)

Parmesan potatoes

Ingredients for these Parmesan potatoes

As the name might imply, there are only a handful of ingredients needed for these simple Parmesan potatoes:

  • Small, waxy potatoes, about 2 to 3 inches long (thin-skinned varieties like red potatoes, fingerling, and so forth)
  • Salted butter
  • Spices: Garlic powder, dried basil
  • Shredded Parmesan cheese
  • Kosher salt and fresh ground pepper

The only thing you’ll need to watch for is the type of potato that you buy. For this recipe you’ll need a waxy potato, like a red potato or even fingerling potato. A waxy potato has less starch content than a starchy potato (a Russet potato, for example), which is fluffier and holds its shape less than a waxy potato. How to tell if a potato is waxy potato? Waxy potatoes have thin skin: if it feels thin and like you could scratch off a piece with your finger, it’s probably a waxy potato.

The size of potato is also important: you’ll need small potatoes for this recipe, or potatoes that are 2 to 3 inches long. This makes for the perfect oven roasted Parmesan potatoes in terms of size of the wedges and also bake time. (You could certainly use larger potatoes, you’d just have to bake them longer than specified in the recipe below!)

Parmesan potatoes

How to make Parmesan potatoes

There are lots of ways to make Parmesan potatoes; some are a little labor intensive, and others require simply roasting potatoes with Parmesan on them. Since we’re all about pretty simple cooking (hey, we wrote a book about it!), we developed this recipe to balance big flavor with the most simple cooking method possible.

Here’s how to make these Parmesan potatoes (see the full recipe below):

  • Cut the potatoes into wedges.
  • Mix together with melted salted butter, garlic powder, dried basil, salt, pepper, and Parmesan cheese.
  • Place on a parchment lined baking sheet at bake at 425 degrees for 18 minutes, then flip and bake another 10 minutes. Serve immediately.
Parmesan potatoes

How to cut potato wedges

The only piece of technique needed in these Parmesan potatoes is how to cut potato wedges! It’s fairly simple, but you also might blank out when you get to the cutting board (we have!). You’ll simply place the potato on its side and cut it in half lengthwise, then cut it in half again into quarters. Then place each potato quarter cut side up and slice it in half to make a wedge.

This is easiest to see by watching: so we made you a video! Here I am cutting potato wedges in our kitchen:

This Parmesan potatoes recipe is…

Vegetarian and gluten-free. For vegan, use the vegan variation in our Baked Potato Wedges recipe.

Parmesan potatoes
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Parmesan potatoes

Parmesan Potatoes


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 3 to 4 1x

Description

Imagine: roasted potatoes that are crispy outside, tender inside, and covered in crunchy Parmesan cheese. Yes, you need these Parmesan potatoes stat.


Ingredients

Scale
  • 1 pound yellow or red waxy potatoes, 2 to 3 inches long (about 6 to 7 potatoes)
  • 2 tablespoons salted butter, melted
  • ½ teaspoon garlic powder
  • ½ teaspoon dried basil
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ½ cup shredded Parmesan cheese
  • Chopped flat-leaf parsley, as a garnish (optional)

Instructions

  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Cut the potatoes into wedges (see the video below!). Place all ingredients into a bowl and mix until fully coated.
  3. Line a baking sheet with parchment paper. Place the wedges onto the sheet in a single layer, using your fingers to place some of the Parmesan cheese that falls off onto the top of the wedges (it doesn’t have to be perfect, just take a minute or so to do this).
  4. Bake the potatoes for 18 minutes. Remove the baking sheet from the oven and flip the potatoes.
  5. Reverse the baking sheet in the oven, and bake another 10 minutes until browned and crispy. Enjoy immediately!
  • Category: Side Dish
  • Method: Roasted
  • Cuisine: Italian

Keywords: Parmesan Potatoes, Parmesan Potatoes Recipe, Parmesan Roasted Potatoes

Looking for more roasted recipes?

Outside of these Parmesan roasted potatoes, here are a few more roasted veggies we love to serve as side dishes:

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.

4 Comments

  1. These are fantastic and well worth the effort. I didn’t use parchment paper or flip mine partway through cooking as the recipe calls for, as the potatoes browned on the bottom and didn’t stick to the sheet. Served them with honey mustard dipping sauce from this website, but to my surprise, you don’t need sauce. Leftovers reheat nice and crispy in the air fryer. My only complaint is that there isn’t room for more on the baking sheet!

  2. Prepared your Parmesan Potato Wedges at the last minute in hopes of bringing some joy to what was destined to be yet another spark-less stay-in-place dinner. They were awesome and brought some smiles to our table for the first time in a while! Thank you!