Potatoes are one of the most versatile foods and a beloved staple in most of our diets! These Roasted Potatoes are our absolute favorite; they’re seasoned with a few spices and topped with freshly grated Parmesan cheese, fresh out of the oven. Roasting the potatoes at a high temperature results in a crispy exterior and delightfully light and fluffy interior.
We’re obsessed with potatoes in just about every single way they can be prepared. I’m partial to these mashed potatoes; they’re one of my all time favorite recipes on this site! But a very close second is roasted potatoes, particularly this recipe complete with a simple seasoning mix and lots of melty Parmesan cheese.
These roasted potatoes are perfection — they’ve got a nice crispy exterior and soft pillowy interior — basically everything we love about fries but without all the oil and deep frying. Additionally, roasted potatoes are inexpensive to make and super filling. They’re also very versatile and can go with so many things!
What to serve with Roasted Potatoes
- Roasted potatoes are a great side dish to just about any meat-filled main course — alongside a beef roast, ham, pork tenderloin, or turkey!
- They’re great piled in your breakfast burrito (one of my favorite ways to eat them!) or served for breakfast in place of traditional hash browns, alongside some bacon and eggs.
- These potatoes are great as a replacement to fries and any dishes you’d enjoy fries with.
How to store Roasted Potatoes
Honestly, these potatoes are the best the first day they’re made– particularly right after they’ve been roasted. After that, they lose texture and flavor. If you do have leftovers, let them cool to room temperature and then store them in an airtight container in the fridge for 3 to 5 days.
How to reheat Roasted Potatoes
You can reheat roasted potatoes by re-baking them until they’re firm and crisp. Spread the potatoes on the baking sheet, drizzle them with a touch more oil, and bake them at 450 degrees for 5-6 minutes or until crispy. I wouldn’t recommend the microwave as it tends to make the potatoes even softer.
What kind of potatoes to use
Really all potatoes roast well and are delicious–russet potatoes, red potatoes, sweet potatoes, etc. For this recipe, I do highly recommend using Yukon gold potatoes. We love the creamy, tender, and buttery flavor Yukon golds deliver and they roast fantastically well. Their skin is also delicate, so you really don’t need to peel them first which saves some time.
- Cut the potatoes into even sizes; this will ensure all the potatoes roast evenly. We want fairly small potato pieces — about a 1/2-inch in size. The size is also important to get that perfect crispy outside and fluffy interior.
- Use a high oven temperature; the high temperature helps the potatoes get perfectly crispy and caramelized. If your potatoes aren’t caramelizing in the oven or if they’re browning too quickly, your oven temperature could be off; here’s how to test your oven temperature.
- Grate the Parmesan cheese over the potatoes with a microplane. This gives the cheese the best possible texture and it melts perfectly over the Roasted Potatoes.
More roasted veggies
- Roasted Sweet Potatoes two ways: sweet and savory!
- Lemon Roasted Broccoli
- Roasted Asparagus with Parmesan cheese
- Reader favorite Roasted Brussel Sprouts
- Roasted Carrots two ways: sweet and savory!
Potatoes are one of the most versatile foods and a beloved staple in most of our diets! These Roasted Potatoes are our absolute favorite -- they're seasoned with a few spices and topped with freshly grated Parmesan cheese fresh out of the oven. Roasting the potatoes at a high temperature results in a crispy exterior and delightfully light and fluffy interior.
- 2 pounds Yukon gold potatoes peeled if desired (I leave peel on)
- 3 tablespoons olive oil
- 1 teaspoon fine sea salt
- 3/4 teaspoon freshly cracked pepper
- 1 and 1/2 teaspoons paprika
- 1 teaspoon roasted garlic powder
- 1/4 cup freshly grated Parmesan cheese
- Optional: fresh finely diced parsley
PREP: Preheat the oven to 425 degrees F. Line an extra-large sheet pan (15x21 inches) or 2 large sheet pans with parchment paper (I don't recommend foil; parchment paper is important for even baking!) Set aside.
POTATOES: If desired you can peel the potatoes,but I leave the peel on. Thoroughly scrub and then dry the potatoes. Cut potatoes evenly into 1/2-inch cubes and place on the prepared sheet pan(s). Drizzle 3 tablespoons olive oil over everything and then sprinkle on 1 teaspoon salt, 3/4 teaspoon pepper, 1 and 1/2 teaspoons paprika, and 1 teaspoon garlic powder. Toss with your hands to evenly coat everything. You can stir this all together in a large bowl, but I like saving dishes and want to make sure all the spices end up on the potatoes.
BAKE: Separate the potatoes quickly with your hands to make sure they aren't touching or overlapping; this will cause them to steam instead of roast (less flavor; not as crispy). Bake for 10 minutes; then remove and flip the potatoes. Bake for another 10 minutes, and remove and flip the potatoes again. Repeat the baking and flipping twice more, for a total of 30 minutes baking time. Pierce with a fork to test for doneness. This is right around 35 minutes for me but may vary if your potatoes are larger or smaller.
FINISHING: Remove pan(s) from the oven and let cool for 2-3 minutes. Grate Parmesan cheese directly over the potatoes (I like using a microplane to get a really light yet even dispersion of cheese). If you choose to not use the Parmesan cheese, you may want to add an extra sprinkle of salt as the Parmesan does add some additional saltiness. If you have some fresh parsley and like herbed potatoes, sprinkle over the potatoes; this is optional.