Parmesan Roasted Potatoes

Why You’ll Love This Recipe

I keep this recipe in my regular rotation because it delivers big flavor with minimal effort. The combination of melted butter and Parmesan creates a rich, savory base, while the herb seasoning adds a punch of flavor in every bite. I also like that the potatoes roast directly in the baking dish, which means fewer dishes to clean. It is a comforting side that works for weeknight dinners, holidays, or casual gatherings.

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, any brand)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 lbs red potatoes, washed
• Nonstick cooking spray

Directions

1. I add the butter to a 9×13 baking pan.
2. I place the pan in a cold oven.
3. I turn the oven to 400°F and let the butter melt while the oven preheats.
4. Once melted, I carefully remove the pan from the oven.
5. Meanwhile, I cut the potatoes in half and lightly score the cut sides.
6. In a small bowl, I mix Parmesan cheese, 2 tablespoons of herb seasoning, salt, and black pepper.
7. I sprinkle this seasoning mixture evenly over the melted butter in the pan.
8. I place the potatoes cut side down into the pan so they sit directly on the seasoned butter.
9. I spray the tops of the potatoes with cooking spray and sprinkle the remaining 1 tablespoon of herb seasoning over them.
10. I bake uncovered for about 40 minutes, or until the potatoes are tender and golden.

Servings and Timing

• Servings: 6
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes

Variations

I like switching this recipe up depending on what I have at home or the meal I’m serving:

• I sometimes use Yukon gold potatoes instead of red potatoes for a creamier texture.
• I add garlic powder or fresh minced garlic for extra flavor.
• I sprinkle smoked paprika when I want a deeper, smoky taste.
• I use Italian seasoning when I do not have herb seasoning on hand.
• I add a little extra Parmesan at the end for a crispier, cheesier crust.

Storage/Reheating

Storage

I store leftover potatoes in an airtight container in the refrigerator for up to 4 days. I make sure they cool completely before storing to maintain texture.

Reheating

I reheat them in the oven at 375°F for about 10–15 minutes so they stay crispy. I sometimes use an air fryer for a quicker reheat. I avoid microwaving when possible because it softens the crispy edges.

FAQs

Can I use a different type of potato?

Yes, I often use Yukon gold or baby potatoes if I do not have red potatoes. They still roast well and taste great.

Do I need to peel the potatoes?

No, I keep the skins on because they add texture and help the potatoes crisp up nicely.

Why do I score the potatoes?

I score them so they absorb more of the butter, cheese, and seasoning while roasting, which makes them more flavorful.

Can I prepare these ahead of time?

Yes, I sometimes cut and season the potatoes a few hours ahead and keep them refrigerated until I am ready to bake.

How do I make them extra crispy?

I make sure the potatoes are placed cut side down in the butter and avoid overcrowding the pan so they roast instead of steam.

Conclusion

I find these Parmesan Roasted Potatoes to be one of the easiest ways to elevate a simple side dish. The buttery base, crispy edges, and savory Parmesan coating create a combination that feels both comforting and satisfying. I like how little effort they require while still delivering impressive results every time I make them.

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