Parmesan Roasted Potatoes
This is the best roasted potato recipe because it’s got browned red potatoes, crunchy and melty Parmesan cheese, and 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. They work great as a side dish for plenty of meals though and once you try them, you may end up looking for excuses to make it again.
How To Make Parmesan Roasted Potatoes
I like to 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 until the potatoes are tender and browning, about 40 minutes.
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 well worth the clean up effort.
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.
- 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)
- 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. Some crunchy cheese, some oozy cheese.
- Scatter the chives over top and enjoy.
This post originally appeared in May of 2013 and was revised and republished in April 2021.