These Parmesan roasted potatoes are everything I crave in a perfect side dish—crispy on the outside, creamy on the inside, and packed with buttery, cheesy, herby goodness. Baked right in the oven, they require minimal effort but deliver maximum flavor.
Why You’ll Love This Recipe
I love how these potatoes come together in under an hour with just a handful of ingredients. The scoring on the potatoes allows the butter and seasonings to soak right in, creating a crispy bottom and a soft, melt-in-the-mouth center. They make a perfect side for weeknight dinners or special occasions, and I can easily switch up the seasoning to match the rest of the meal.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 stick butter (1/2 cup)
1/3 cup grated Parmesan cheese
3 tablespoons herb seasoning (divided; I like using Mrs. Dash)
1 teaspoon salt
1/2 teaspoon black pepper
2 lbs red potatoes, washed
nonstick cooking spray
Directions
I start by adding one stick of butter to a 9×13 baking pan.
Then, I place the pan in a cold oven and preheat to 400°F, letting the butter melt while the oven heats up.
While that’s happening, I cut the potatoes in half and score the cut sides.
In a bowl, I mix the Parmesan, two tablespoons of herb seasoning, salt, and pepper.
Once the butter is melted, I sprinkle the cheese mixture over it in the baking pan.
I place the potatoes cut side down into the buttery, cheesy mixture.
After that, I spray the tops of the potatoes with nonstick spray and sprinkle them with the remaining tablespoon of herb seasoning.
I bake them uncovered for 40 minutes, or until they’re fork-tender and have that golden crust I love.
Servings and timing
This recipe serves 6 people.
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Variations
I sometimes swap the herb seasoning for Cajun spice or garlic and onion powder for a punchier flavor.
Baby Yukon gold or tri-color potatoes also work great if I’m out of red potatoes.
For a cheesy twist, I’ve even added shredded mozzarella or cheddar during the last 10 minutes of baking.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the oven at 350°F for 10–15 minutes to keep the crispy texture. The microwave works too, but the potatoes lose some of their crispiness. I avoid freezing them since the texture changes too much.
FAQs
How do I know when the potatoes are done?
I check if a fork goes through easily and look for a golden, crispy crust on the cut side. That’s when I know they’re perfect.
Can I make these ahead of time?
I can prep them a few hours in advance and store them in the fridge before baking. I just make sure to bring them to room temperature before they go into the oven.
What kind of Parmesan works best?
I usually use grated Parmesan from the pasta aisle. While fresh is great, the canned version holds up well in this recipe.
Can I reduce the butter?
Yes. I’ve used half a stick before and it still tasted great—just less rich. Perfect for a lighter version.
Do I have to score the potatoes?
Scoring really helps the butter and seasoning soak in and gives a crispier texture. I definitely recommend it for best results.
Conclusion
These Parmesan roasted potatoes have quickly become one of my favorite go-to sides. They’re flavorful, easy to make, and always a hit whether I’m cooking for my family or serving guests. With a crispy crust and soft center, they hit all the right notes every time
Parmesan roasted potatoes are a crispy, cheesy, and buttery side dish that’s incredibly easy to make. Scored red potatoes roast to golden perfection with a crunchy Parmesan base and tender center—perfect for any meal.
Ingredients
1 stick butter (1/2 cup)
1/3 cup grated Parmesan cheese
3 tablespoons herb seasoning (divided; e.g., Mrs. Dash)
1 teaspoon salt
1/2 teaspoon black pepper
2 lbs red potatoes, washed and halved
Nonstick cooking spray
Instructions
Place butter in a 9×13-inch baking pan and put the pan in a cold oven. Preheat oven to 400°F (200°C), allowing the butter to melt as it heats.
While the butter melts, score the cut sides of the potato halves in a crisscross pattern.
In a bowl, mix Parmesan cheese, 2 tablespoons herb seasoning, salt, and pepper.
Once the butter is melted, remove the pan from the oven and sprinkle the cheese mixture evenly over the butter.
Place the scored potatoes cut side down onto the cheese mixture in the pan.
Spray the tops of the potatoes with nonstick cooking spray and sprinkle with remaining 1 tablespoon herb seasoning.
Bake uncovered for 40 minutes, or until potatoes are fork-tender and the bottoms are golden and crispy.
Serve hot, garnished with extra herbs or cheese if desired.
Notes
Swap herb seasoning for Cajun, garlic powder, or onion powder for a different flavor.
Yukon gold or tri-color potatoes also work well.
Try adding mozzarella or cheddar in the last 10 minutes for extra cheesiness.
Store leftovers in the fridge for up to 3 days and reheat in the oven for best texture.
