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roasted potatoes on a sheet pan
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5 from 4 votes

Parmesan Roasted Potatoes

With a simple, one pan, oven-roasted method, these parmesan roasted potatoes are about to become your favorite weeknight side dish. Cover the potatoes for the first half of cooking so they steam through, turning tender and fluffy on the inside before turning golden brown.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Side Dish
Keyword: gluten free, potatoes, sheet pan recipe
Servings: 4
Calories: 194kcal
Author: Jess Smith via Inquiring Chef
Cost: $4.00


  • Half Sheet Pan


  • 1 tablespoon Cooking Oil
  • 1.5 lbs Baby Yukon Gold Potatoes, quartered (sub any baby potatoes)
  • 2 tablespoon Extra Virgin Olive Oil
  • 1 teaspoon Kosher Salt
  • ½ teaspoon Garlic Powder (not garlic salt)
  • ¼ teaspoon Black Pepper
  • ½ cup grated Parmesan Cheese
  • Chopped Parsley, for topping (optional)


  • Preheat oven to 450°F / 232°C.
  • Drizzle cooking oil over a rimmed sheet pan, tipping the pan to evenly coat. (If the oil doesn't mostly cover the bottom of the pan after tipping the pan, add enough oil to lightly coat.)
  • Scatter potatoes over the pan and cover very tightly with foil (you might need two sheets of foil).
  • Transfer potatoes to the oven and roast, covered, for 15 minutes.
  • While potatoes start cooking, whisk together olive oil, salt, garlic powder, and black pepper.
  • Remove potatoes from the oven and (carefully - the pan is piping hot!) remove foil.
  • Drizzle olive oil mixture over potatoes and use a spatula to toss everything together.
  • Return potatoes to the oven and roast, flipping with a spatula halfway through cooking, until golden brown and very tender, 15 to 20 minutes (depending on size of potatoes).
  • Toss potatoes with cheese and return to oven for 2 minutes until cheese is melted.
  • Top with parsley (if using) and serve.


Cooking Oil and Extra Virgin Olive Oil - This recipe starts with cooking oil that can hold up to high heat (like avocado, grapeseed, or vegetable oil) and then ends with extra virgin olive oil for flavor. You can absolutely use just one of these oils for both steps of the recipe if you prefer. 


Calories: 194kcal | Carbohydrates: 30g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 592mg | Potassium: 716mg | Fiber: 4g | Sugar: 1g | Vitamin C: 34mg | Calcium: 20mg | Iron: 1mg