Parmesan Roasted Baby Potatoes

If you're looking for the perfect side dish that's equal parts crispy, cheesy, and addictive, these Parmesan Roasted Baby Potatoes are your answer. The trick? A clever layer of grated parmesan cheese and spices that bakes into a golden brown crust, clinging to each potato. Whether you call them roasted baby potatoes with parmesan or simply your new go-to potato fix, this recipe is bound to win a permanent place on your dinner table.

Jump to:

• Ingredients Notes
• Step-By-Step Method
• Recipe Tips For Best Results
• Serving Suggestions
• Leftovers and Reheating
• Tasty Variations
• More Potato Side Dishes
• Parmesan Roasted Baby Potatoes

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Fancy something crispier? Try our Crispy Smashed Potatoes With Parmesan Cheese!

Ingredients Notes

• Baby potatoes. Use small, evenly sized potatoes so they cook at the same rate. 
• Olive oil. Helps the potatoes crisp up and carry flavour. A neutral oil works as a substitute.
• Parmesan cheese. Finely grated parmesan (not shredded) is key for the crust. You could also try Pecorino Romano or Grana Padano.
• Seasoning. We used garlic powder, paprika and dried herbs. These form part of the Parmesan mixture. Swap paprika for a pinch of red pepper flakes if you want heat, or use fresh rosemary instead of dried herbs.
• Salt. Just a light sprinkle before baking enhances all the flavours.

Step-By-Step Method

1. Preheat oven to 180°C (360°F). Line a baking sheet with parchment paper and brush with half the olive oil.

2. Toss halved baby potatoes in the remaining olive oil in a large bowl.

3. In a small bowl, combine grated parmesan, garlic powder, paprika, and dried herbs. Sprinkle the cheese mixture over the entire bottom of the pan.

4. Arrange potatoes in a single layer, cut side down, and season with a pinch of salt.

5. Roast in the preheated oven for 30-35 minutes until golden brown and crisp.

6. Transfer potatoes carefully from the sheet pan and serve immediately.

Recipe Tips For Best Results

• Dry the cut side. If your potatoes are watery, dab them with paper towels before arranging. This helps them crisp instead of steaming.
• Use finely grated parmesan. Large shreds won't form the crust properly. A microplane grater works best.
• Unlined tray option. For extra crispiness, skip the parchment paper and roast directly on the baking sheet. Only do this if you're confident the cheese won't stick.
• Don't crowd the tray. The potatoes need enough room in a single layer, otherwise they'll steam rather than roast.
• Rotate the tray. Halfway through cooking time, spin your tray for even browning.

Serving Suggestions

These parmesan roasted baby potatoes go with just about anything. Pair them with roast chicken, grilled salmon, or add them to your Christmas dinner menu as an alternative to traditional roasties. They also make perfect sides for weeknight dinners.

Fancy a snack? Pile them into a serving bowl and dunk them into dips like garlic aioli, sour cream and chive, or even a spicy sriracha mayo.

Leftovers and Reheating

If you have leftover potatoes (a rare thing), store them in an airtight container in the fridge for up to 3 days. 

Reheat on a sheet pan in a hot oven for 10-12 minutes until crispy again, or pop them into the air fryer for the quickest fix.

Tasty Variations

Here are a few tasty variations we tried and loved. 

• Cheese swaps - Try Pecorino Romano or Manchego.
• Spice swaps - Replace paprika with curry powder (and serve with raita) or smoked paprika.
• Herby twist - Add fresh rosemary or thyme to the parmesan mixture before roasting.
• Loaded style - Once baked, scatter with chopped green onions and a little sour cream for a potato-skins vibe.

More Potato Side Dishes

If you love this baby potatoes recipe, there are plenty more potato recipes worth trying. From crispy wedges to creamy mash, these are perfect sides for any meal.