Parmesan Roasted Potatoes

This is the best roasted potato recipe I’ve ever made and certainly the best potato recipe I’ve ever developed myself. Why is it so good? It’s got browned red potatoes, crunchy Parmesan cheese, melty Parmesan cheese and sweet sweet roasted Vidalia onions. I sometimes make these potatoes as an alternative to hashbrowns for brunch because they go into the oven and I don’t have to get sweaty standing over the stove monitoring them.

These roasted potatoes are seriously amazing. You fill a pan with a bed of grated Parmesan cheese. Then you add red potatoes (cut-side-down) and onions. The cheese sticks to the potatoes at the edge of the pan and gets crunchy. In the middle of the pan, the cheese stays a bit gooey. Crunchy cheesy gooey potatoes and sweet onions. Hard to get better than that!

The Best Roasted Potato Recipe Ever: Parmesan Red Potatoes with Vidalia Onions. Try it instead of hashbrowns for brunch. By @cookthestory

I’ll tell you something though. Your pan is going to be a mess and there’s nothing you can do about it. If you put foil on it first, the cheese sticks to the foil and you don’t get to eat it. If you put parchment down, then the cheese doesn’t brown as well.

You’re just going to have to let the pan soak. And then I’d suggest asking one of your lovely guests to do the washing up.


The Best Roasted Potato Recipe Ever: Parmesan Red Potatoes with Vidalia Onions. Try it instead of hashbrowns for brunch. By @cookthestory

This recipe is part of Brunch Week 2013, when a group of bloggers got together and posted brunch recipes for a week. I love to serve roasted potatoes and onions like these instead of hash browns because I can just put them in the oven and not have to stand at the stove monitoring and stirring.

The Best Roasted Potato Recipe Ever: Parmesan Red Potatoes with Vidalia Onions. Try it instead of hashbrowns for brunch. By @cookthestory

Here are the beautiful recipes that the other Brunch Weekers have come up with today.

Brunch Drink Recipes

Frozen Grasshopper by Amanda’s Apron
Gin and Sparkling Red Wine Cocktail by Take A Bite Out Of Boca
Chocolate Trifle {kid friendly} by Real Housemoms
Vanilla Pomegranate Mojito by Noshing With The Nolands
Cherry Sangria by Cooking In Stilettos

Potato Brunch Recipes

Parmesan Roasted Red Potatoes with Vidalia Onions by Cook the Story
A Salad Called German Potato by The Vintage Cook

Breads, Grains, Cereals and Pancake-type Yums

Chocolate Chip Craisin Granola Bars by Big Bear’s Wife
Dandelion Pesto Pizza by Culinary Adventures with Camilla
Biscoff Walnut Granola Parfaits by White LIghts on Wednesday
Stuffed French Toast by poet in the pantry
Pina Colada French Toast by The Domestic Mama & The Village Cook
Sourdough Epi Baguettes with Rhubarb Blood Orange Ginger Jam by Spontaneous Tomato
Carrot Cake Pancakes by Love and Confections

Spreads and Dips for Brunch

Strawberry-Kiwi Jam by Sweet Remedy
Grilled Pineapple and Walnut Dip by Jane’s Adventures in Dinner

Brunch Dessert Recipes

Raspberry Sweet Rolls with Meyer Lemon Glaze by by Cravings of a Lunatic
Florida Strawberry, Lavender Farmers Cheese and California Walnut Braided Pastries by Vanilla Lemonade

Sour Cream Coffee Cake by Savory Sweet Eats

And a big thank you to the BrunchWeek Sponsors: Califorina Walnuts, Lodge Cast Iron, Flavors of Summer, Black Gold Farms, The Food and Wine Conference and #SundaySupper, Bob’s Red Mill, Whole Foods Orlando and Stonyfield Organic. I am so grateful that you recognized how a group of bloggers could get the word out about your products, products that I love and would endorse even if you hadn’t given us such amazing giveaways for our readers. Thank you for your enthusiasm and generosity.

The Best Roasted Potato Recipe Ever: Parmesan Red Potatoes with Vidalia Onions. Try it instead of hashbrowns for brunch. By @cookthestory

And now, the Best Roasted Potato Recipe I’ve Ever Made:

Parmesan Roasted Red Potatoes with Vidalia Onions

I will apologize straight-away and tell you that the pan you use for these potatoes will need to soak afterwards and will still be hard to scrub clean. Don't be tempted to line it with foil (a stickier less tasty mess will ensue) or parchment paper (no real browning will happen). Just let the crusty mess happen. Eat them and be happy. And then let someone else do the dishes!


  • 3 lbs of small red potatoes, halved
  • 4 medium-sized vidalia onions, peeled and quartered
  • 2 tbsp + 1 tsp olive oil (divided)
  • 1/2 tsp coarse salt
  • 1 tsp dried thyme leaves
  • 3 cups (about 4 ounces) of finely grated Parmesan cheese
  • 2 tbsp roughly chopped chives for garnish (optional)


  1. Preheat the oven to 450º. Rub a big metal pan (11"x17" is ideal) with 1 teaspoon of the olive oil.
  2. In a large bowl combine the potato halves, onion quarters, the remaining 2 tablespoons of olive oil, the salt and the thyme. If the onions break apart a bit while mixing, that's perfectly fine. Good, in fact, since more of their edges will end up browned and sugary sweet.
  3. Sprinkle the Parmesan cheese all over the prepared pan in an even layer of white snow. Place the potatoes on top of the Parmesan cut side down. Scatter the bits of onion all around.
  4. Roast in the oven for 40-50 minutes, until the potatoes are really tender and browning on top, the onions are browning on the edges and the Parmesan cheese at the edges of the pan (and maybe further towards the middle) is crunchy and brown.
  5. Remove the pan from the oven. Use a metal lifter to scrape and get under the crusty Parmesan and lift the potatoes and onions into a serving dish. Some of the potatoes won't have a hard dark crust but instead gloopey bits of melted Parmesan stuck to them. That's good too! Some crunchy cheese, some oozy cheese. I told you this was the best roasted potato recipe ever! Scatter the chives over top and EAT!


 Disclosure: I have not been given anything in exchange for writing posts that include mention of the Brunch Week sponsors beyond the prizes to be given to the giveaway winners and a handful of samples, not exceeding $100 in value, total.

32 Responses to “Parmesan Roasted Potatoes”

  1. Rose’s Nana — May 30, 2018 @ 5:47 pm (#)

    Ladies, I’m a true potato lover & this is one of the best recipes I’ve ever tasted!  Tried one new trick though & it worked beautifully.  Instead of rubbing the baking sheet with olive oil, I used Pam EVOO spray instead.  Browned beautifully & got crispy – was delicious – & cleanup was a breeze.  Give it a try.  Christine, thanks so much for sharing this recipe.  My family of 6 all love it. 💜

    • Christine Pittman — June 4, 2018 @ 10:53 am (#)

      Rose, I’m so happy you liked it! Thank you for letting me know!! <3

  2. Liz S — August 22, 2017 @ 12:15 am (#)

    Has anyone tried using the foil that is coated to keep food from sticking? I’m curious to know if that would solve the problem of the mess on the baking tray.

    • Christine Pittman — August 28, 2017 @ 11:18 am (#)

      Great idea, Liz. I’m going to look for that foil and give it a try!

  3. DIKK — October 30, 2014 @ 10:22 am (#)


    • Christine Pittman — November 12, 2014 @ 11:48 am (#)

      Hi Dikk, I actually tested the recipe with aluminum foil. It was a disaster. You see, the cheese not only melts but it starts to brown and crisp up. When that happens, it adheres to the foil. When you try to scoop off the potatoes later, a lot of the cheese is completely stuck to the foil so it doesn’t end up on your plate. And worse, some foil tears and comes to your plate along with the potatoes. I also tested this recipe using parchment paper to line the pan. This was slightly better in that the cheese didn’t stick to it. But it didn’t brown as well and get that nice crunchy Parmesan crust. Hope that makes me seem like less of a dope :). Have a great day! -Christine

  4. three feathers — July 9, 2013 @ 11:39 am (#)

    OMG…..these were hot-diggidy-danged-dog-delish! didn’t have chives so had to finely minced the green part of a green onion……everyone acted like their lives depended on eating these spuds up, fighting over the “crusties” totally a thumbs-up LIKE ;0)

    • Christine Pittman — July 11, 2013 @ 9:30 am (#)

      I am so so so happy that you liked this recipe. It is one of my all-time favorites. Thanks so much for letting me know!

  5. Jane's Adventures in Dinner — May 14, 2013 @ 2:34 pm (#)

    Yowsers! I love those potates!

  6. Kiersten @ Oh My Veggies — May 13, 2013 @ 7:48 pm (#)

    Everything about these sounds absolutely delicious! I have such a weakness for potatoes. :)

  7. Katie — May 13, 2013 @ 2:47 pm (#)

    ummm potatoes are my absolutely favorite and a must for any breakfast/brunch! I must give your recipe a try! Thank you again for organizing such a wonderful event!!!

  8. Shaina — May 12, 2013 @ 12:08 am (#)

    Yummm perfect recipe to use for my Black Gold Farms red potatoes!!!

    • Christine Pittman — May 14, 2013 @ 8:20 am (#)

      Exactly! Have you tried the Black Gold Farms potatoes yet? Totally delicious!!!

  9. Carrie @ poet in the pantry — May 11, 2013 @ 8:30 pm (#)

    This is exactly what I need, for I cannot seem to master the usual home fries that tend to grace brunch tables everywhere. Throw it all in the oven and let it be–just my style! Thank you for organizing Brunch Week and doing all the hard work–the rest of us just do what comes naturally–share our food love. <3

    • Christine Pittman — May 14, 2013 @ 8:25 am (#)

      You’re welcome. I really enjoyed it and am so very grateful that you contributed such beautiful recipes and for your enthusiastic participation throughout the week. It meant the world to us. Thank you! And glad you like the looks of my potatoes. I am also a throw-it-all-in-the-oven kind of girl. If it’s in the oven, I can focus on other things.

  10. Allison (Spontaneous Tomato) — May 11, 2013 @ 3:52 pm (#)

    Your BrunchWeekers appreciate you, too! :) And those potatoes look delicious.

    • Christine Pittman — May 14, 2013 @ 8:33 am (#)

      Thanks Allison! Loved having you along for the ride. We need to meet up at some point so we can talk all things food and linguistics. So funny to have found someone with whom I have so much in common!

  11. phyllis — May 11, 2013 @ 12:23 pm (#)

    The only word I can think of is yummy.

  12. Samantha — May 11, 2013 @ 11:35 am (#)

    This BrunchWeeker loves you. You and Terri have pulled of an amazing week long event filled with enticing recipes, amazing giveaways and outstanding women. We all thank you!

  13. Rachel @ I Love My Disorganized Life — May 11, 2013 @ 10:40 am (#)

    These potatoes look fantastic! I can’t wait to try them. And hey, the messier the pan the better the food!


  1. A Gin & Sparkling Red Wine Cocktail — January 5, 2015
  2. Grilled Shrimp and Potato Kebabs — October 21, 2014
  3. Best Recipes of 2013 — December 30, 2013
  4. #BrunchWeek: Recipe Re-Cap and PinChatLive | {i love} my disorganized life — October 26, 2013
  5. Warm New Potato Pea Salad Recipe | Nosh My Way — June 17, 2013
  6. An Easy Crawfish Boil Recipe — May 26, 2013
  7. Last Day to Brunch for Mom | Savory and Sweet Eats — May 11, 2013
  8. {Saturday Sips} Frozen Grasshopper {+ a giveaway} | Amanda's Apron — May 11, 2013
  9. Biscoff Walnut Granola Parfaits #BrunchWeek - White Lights on Wednesday — May 11, 2013
  10. Florida Strawberry, Lavender Farmers Cheese and California Walnut Braided Pastries | Vanilla Lemonade — May 11, 2013
  11. Vanilla Pomegranate Mojito #BrunchWeek | Noshing With The Nolands — May 11, 2013
  12. Raspberry Sweet Rolls with Meyer Lemon Glaze #BrunchWeek | Cravings of a Lunatic — May 11, 2013

Leave a Comment

Fill your busy life with great food!

Sign up to get my quick recipes and useful tips by email and receive my slow cooker ecookbook as a free thank you gift.