Parmesan Roasted Potatoes

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We love potatoes at my house. Mashed, baked, fried, au gratin, you name it, we love it. This version is not only quick and extremely tasty, but it is also really low in fat. (Trust me, you will not miss all those extra calories.) I got the recipe from my friend Lorraine, who is a wonderful cook.
These yummy roasted potatoes are crunchy on the outside and soft on the inside. Mmm. They are wonderful as a side dish with just about any type of meat. You can add more or less cayenne pepper depending on your family’s tastes. I usually use fresh Parmesan cheese, but I am sure that the canned stuff would work just dandy.
roasted potatoes-recipe

Parmesan Roasted Potatoes
4 medium potatoes, scrubbed or peeled (I scrub them and just peel off the ugly parts.)
1 Tbsp oil (I use olive oil)
2 Tbsp grated Parmesan cheese
2 tsp dry parsley
1/2 tsp garlic powder
1 tsp salt
1/4 tsp cayenne pepper
1/4- 1/2 tsp paprika (optional)
Cube potatoes and toss with oil. Combine remaining ingredients and add to potatoes. Toss till evenly coated. Spread potatoes on a greased cookie sheet. (Line with foil first for easier clean up.) Bake at 450 for about 25 minutes, turning occasionally.
–To make the potatoes get all brown and crunchy, I place the cookie sheet on the very bottom oven rack.
–If you line the pan with foil, you have to grease it really well or they stick to it and it tears when you try to turn them. I think it is more hassle than it is worth, but you can try it.
–If you prefer, you can cut the potatoes in slices and they work just as well.


  1. These sound so good! Use the Reynolds non-stick foil and they won’t stick to it. Here is a link: . You can buy it at Walmart.

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