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Parmesan Roasted Baby Potatoes

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These Parmesan Roasted Baby Potatoes are simply amazing and will make all potato lovers scream with joy. Soft on the inside and crispy on the outside with a crunchy Parmesan coating.

I am so in love with how these delicious baby potatoes come out. Pair these potatoes with your favorite protein dish. Once you try these potatoes, you will be hooked and make them this way every single time.

So what makes these crispy Parmesan potatoes so delicious? I boil the potatoes first for 20 minutes before baking them in the oven.

How to Make Oven-Roasted Potatoes

To make this easy recipe, you only need a handful of ingredients —

  • Baby Red Potatoes or my favorite — baby gold potatoes (do not use russet potatoes for this recipe)
  • Onion powder
  • Garlic powder
  • Paprika
  • Parmesan Cheese
  • Olive Oil
  • Salt and Black Pepper
  • 1 stick of melted butter

You could opt for Italian seasoning if you prefer instead of the other seasonings I have listed above.

I like to buy the brand Little Potatoes because they have both new and baby gold potatoes in the bag and the potatoes are all relatively the same size making the cook time the same. They have a thin skin so they crisp up really easy when baked.

In a large pan, add the baby potatoes to the pot. Fill the pot with cold water to cover the potatoes at least 2 inches. Place on medium-high heat and allow it to boil for 20 to 30 minutes or until the potatoes are fork tender. When you can pierce them with a knife or a fork easily, they are done boiling.

Remove the potatoes from the water and toss them in a large bowl. Add in the olive oil, all the spices, and the Parmesan Cheese. Mix well.

Line a baking sheet pan with parchment paper. Toss the potatoes onto the prepared baking sheet in a single layer. Scrape out any leftover Parmesan mixture onto the potatoes.

Let them bake in the 400-degree preheated oven for 25 minutes or until golden brown on the outside.

Right before the crispy potatoes are done baking, melt the stick of butter. Once the potatoes come out of the oven, drizzle the butter over them and sprinkle some fresh chopped parsley on the large baking sheet. Serve with your meal.

Storing Leftovers

Store the leftover potatoes in an airtight container. This easy side dish is just as delicious the next day. You can reheat them in the air fryer or you can reheat them in the microwave, or in the oven.

I like serving them the next day topped with sour cream, cheddar cheese, and bacon. don't forget the green onions and fresh herbs!

Love Potato recipes? Check out these other yummy spud dishes!

Yield: 12 servings

Parmesan Roasted Baby Potatoes

Parmesan Roasted Baby Potatoes

These oven-roasted baby potatoes are an instant hit with everyone who eats them. Flavored with garlic powder, onion powder, paprika, and Parmesan cheese for the perfect crowd-pleaser.

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 3 lbs of baby potatoes
  • 3 tablespoons of olive oil
  • 2 teaspoons of garlic powder
  • 2 teaspoons of onion powder
  • 1 teaspoon of paprika
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of pepper
  • 1/2 cup of grated Parmesan cheese
  • 1 stick of butter melted
  • Optional chopped fresh herbs for garnish

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Place the potatoes in a large pot and fill it halfway with cold water. Place on the stove over medium-high heat and boil for 20 minutes.
  3. While the potatoes are boiling, add the olive oil, Parmesan cheese, and spices into a medium sized bowl. Use a whisk to mix together.
  4. When the potatoes are fork-tender but still firm, remove them from the oven and toss in the Parmesan mixture.
  5. Line a baking sheet with parchment paper. Toss the potatoes on the baking sheet and roast in the oven for 20 minutes or until golden brown.
  6. Once the potatoes are done, drizzle with melted butter and chopped fresh herbs if you want.

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