This is the best, roasted potato recipe because it’s got browned red potatoes, crunchy Parmesan cheese, melty Parmesan cheese, and sweet sweet roasted Vidalia onions.
These roasted potatoes are seriously amazing. 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.
How to Make Parmesan Roasted Potatoes
I use red potatoes for this recipe, they look great and the size means you only have to cut them in halves. For the onion, I love Vidalia for that roasted sweetness. First you’ll toss the cut potatoes and onions with olive oil, salt, and thyme.
Next, fill a large oiled baking sheet with a bed of grated Parmesan cheese. Then you add the red potatoes (cut-side-down) and onions. It goes in the oven at 450°F for 40 minutes until the potatoes are tender and browning.
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!
I like to finish them off with a sprinkling of chives before serving, but that part is totally optional.
Warning: Your Pan will get Messy
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, which is a major disappointment. 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. Once you try it though, I think you’ll agree that these potatoes are worth the clean up effort.
And now, the Best Roasted Potato Recipe I’ve Ever Made:
This is the best, roasted potato recipe because it’s got browned red potatoes, crunchy Parmesan cheese, melty Parmesan cheese, and sweet sweet roasted Vidalia onions.
Ingredients
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 oz.) of finely grated Parmesan cheese
2 Tbsp. roughly chopped chives for garnish (optional)
Instructions
Preheat the oven to 450°F.
Rub a big metal pan (11″x17″ is ideal) with 1 teaspoon of the olive oil.
In a large bowl combine the potato halves, onion quarters, the remaining 2 tablespoons of olive oil, salt, and 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.
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.
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.
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, gloopy 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!
3065.9 g688.1 mg12 g35.6 g15.5 g21.6 mg
This post originally appeared in May of 2013 and has been revised and republished in October 2020.
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. 💜
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.
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
[…] those red potatoes look good, all crunchy and browned. It reminds me of my old favorite Parmesan Roasted Potatoes and Onions recipe. If you love crisp red potatoes like I do, you’ve gotta check it […]
[…] 6: Slow Cooker Breakfast Pumpkin Bread Pudding Number 5: Italian Eggs Number 4: Parmesan Crusted Red Potatoes and Vidalia Onions Number 3: Pasta Carbonara made with Greek Yogurt Number 2: An Easy Crawfish Boil […]
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)
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!!!
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
Carrie,
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.
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!
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!
I'm Christine Pittman, a cookbook author and busy mom of two. My recipes are made from scratch, they're quick, and they're fresh. I started this website over 10 years ago and I'm delighted that over a million people now come to visit every month to try my recipes. Thank you for visiting and for joining me on this delicious journey!Find out more about me here.
DO YOU NEED MORE TIME?
I’m with you! Time is something that too easily slips away. Listen to my podcast, Time Management Insider, to learn how to streamline your household tasks so that you have more time for the things you really want to do!
Prep Time:
Yield:
Print Recipe
Pin Recipe
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. 💜
Rose, I’m so happy you liked it! Thank you for letting me know!! <3
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.
Great idea, Liz. I’m going to look for that foil and give it a try!
[…] Parmesan Roasted Red Potatoes with Vidalia Onions and Thyme by Cook the StoryA Salad Called German Potato by The Vintage Cook […]
USE ALUMINUM FOIL DOPE
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
[…] those red potatoes look good, all crunchy and browned. It reminds me of my old favorite Parmesan Roasted Potatoes and Onions recipe. If you love crisp red potatoes like I do, you’ve gotta check it […]
[…] 6: Slow Cooker Breakfast Pumpkin Bread Pudding Number 5: Italian Eggs Number 4: Parmesan Crusted Red Potatoes and Vidalia Onions Number 3: Pasta Carbonara made with Greek Yogurt Number 2: An Easy Crawfish Boil […]
[…] Parmesan Roasted Red Potatoes with Vidalia Onions and Thyme by Cook the StoryA Salad Called German Potato by The Vintage Cook […]
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)
★★★★★
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!
[…] My Best Potato Recipe: Parmesan Roasted w/ Vidalias […]
[…] Go here for the text version of the Parmesan Roasted Poatoes with Vidalia Onions recipe shown in the…. […]
Yowsers! I love those potates!
★★★★★
Everything about these sounds absolutely delicious! I have such a weakness for potatoes. :)
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!!!
Yummm perfect recipe to use for my Black Gold Farms red potatoes!!!
Exactly! Have you tried the Black Gold Farms potatoes yet? Totally delicious!!!
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
Carrie,
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.
Your BrunchWeekers appreciate you, too! :) And those potatoes look delicious.
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!
[…] Parmesan Roasted Red Potatoes with Vidalia Onions and Thyme by Cook the Story A Salad Called German Potato by The Vintage Cook […]
The only word I can think of is yummy.
[…] Parmesan Roasted Red Potatoes with Vidalia Onions and Thyme by Cook the Story A Salad Called German Potato by The Vintage Cook […]
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!
These potatoes look fantastic! I can’t wait to try them. And hey, the messier the pan the better the food!
★★★★★
[…] Parmesan Roasted Red Potatoes with Vidalia Onions and Thyme by Cook the Story A Salad Called German Potato by The Vintage Cook […]
[…] Parmesan Roasted Red Potatoes with Vidalia Onions and Thyme by Cook the Story A Salad Called German Potato by The Vintage Cook […]
[…] Parmesan Roasted Red Potatoes with Vidalia Onions and Thyme by Cook the Story A Salad Called German Potato by The Vintage Cook […]
[…] Parmesan Roasted Red Potatoes with Vidalia Onions and Thyme by Cook the Story A Salad Called German Potato by The Vintage Cook […]