If you're anything like me, you're always on the hunt for a delicious, easy side dish to go with dinner, especially one that doesn't require a ton of ingredients or time. Enter these Parmesan Rosemary Roasted Potatoes.
They’re crispy on the outside, soft and fluffy on the inside, and packed with flavor thanks to fresh rosemary and nutty Parmesan cheese.
These roasted potatoes are one of my favorite go-to sides. They pair beautifully with just about anything—grilled chicken, steak, pork chops, or even a juicy burger. And the best part? They come together in under 40 minutes and use simple pantry staples you probably already have on hand.
Why You’ll Love This Recipe
- Minimal ingredients – nothing fancy, just good, simple flavors.
- Quick prep – chop, toss, roast, done.
- Family-approved – even the pickiest eaters love these crispy bites.
- Customizable – feel free to change up the herbs or add a sprinkle of garlic or smoked paprika.
Toss them with chopped fresh rosemary and a couple of tablespoons of fresh grated Parmesan Cheese. Sprinkle on some salt and pepper and then drizzle with a little olive oil. Pop them in the oven for about 20-25 minutes (or more if you want them more crusty and brown.
Parmesan Rosemary Roasted Potatoes
Ingredients:
- 2 lbs baby potatoes (Yukon Gold or red work great), halved
- 2–3 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1½ teaspoons fresh rosemary, finely chopped (or ½ teaspoon dried if that’s what you’ve got)
- ½ teaspoon garlic powder
- ½ cup grated Parmesan cheese (fresh is best for flavor and texture)
- Optional: chopped fresh parsley for garnish
How to Make Them:
- Preheat your oven to 425°F. I like to line my baking sheet with parchment paper or foil for easy cleanup.
- Toss it all together: In a big mixing bowl, combine the halved potatoes, olive oil, salt, pepper, rosemary, and garlic powder. Give it a good toss so everything is coated.
- Add the cheese: Now sprinkle in the Parmesan and toss again. Make sure the cheese sticks to the potatoes—this is where all that crispy, golden goodness comes from.
- Roast to perfection: Spread the potatoes out on your prepared baking sheet, cut side down. Pop them in the oven and roast for 25–30 minutes, or until they’re crispy and golden brown.
- Serve hot: Garnish with a little chopped parsley if you’re feeling fancy, and serve them right away. These are best fresh out of the oven!
Whether you're making a weeknight dinner or hosting a weekend get-together, these Parmesan Rosemary Roasted Potatoes will be your new favorite side. Trust me—once you make them, they’ll become a regular on your menu too.
Love Potatoes? Check out these other delicious recipes
- Paula Deen's Grilled Potatoes
- Cracker Barrel Hashbrown Casserole
- TikTok Parmesan Roasted Potatoes
- Slow Cooker Garlic Parmesan Chicken and Potatoes
Parmesan Rosemary Roasted Potatoes
These little potatoes are the perfect side dish. Slow-roasted and then tossed with fresh rosemary and shredded Parmesan cheese. Simple and classic side dish that anyone can prepare.
Ingredients
- 2 lbs baby potatoes (Yukon Gold or red work great), halved
- 2–3 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1½ teaspoons fresh rosemary, finely chopped (or ½ teaspoon dried if that’s what you’ve got)
- ½ teaspoon garlic powder
- ½ cup grated Parmesan cheese (fresh is best for flavor and texture)
- Optional: chopped fresh parsley for garnish
Instructions
- Slice potatoes in half and drizzle with 1 tablespoon of olive oil. Sprinkle on fresh rosemary and Parmesan.
- Add a pinch of salt and pepper and then toss together.
- Place on a sheet pan and put in a preheated 400 degree oven for about 20-25 minutes.
- Remove from the oven and toss a couple of times while cooking to ensure all sides toast and get brown.