Parmesan Herbed Potatoes make a versatile, crowd-pleasing side for nearly any meal. Tender inside, crisp at the edges, and full of savory flavor, these potatoes come together quickly with simple ingredients. Fresh herbs and grated Parmesan add depth without extra effort, creating an easy recipe you’ll turn to again and again.
These Parmesan Herbed Potatoes practically melt in your mouth. Made with wholesome ingredients and a light drizzle of olive oil, they’re a satisfying, relatively guilt-free side that pairs well with steak, chicken, or fish.
Why you’ll love these Parmesan Herbed Potatoes
- Packed with flavor. Parmesan, garlic, onion powder and rosemary combine for irresistibly savory roasted potatoes.
- Quick and easy. With a handful of pantry staples you can prepare this side in about 20–25 minutes.
- A lighter option. A modest amount of olive oil and fresh ingredients make these a hearty yet balanced accompaniment.
Ingredients you’ll need
- Golden potatoes (about 2 lbs, medium)
- Onion powder – 1 tbsp
- Garlic powder – 1 tbsp
- Freshly ground black pepper – 1 tbsp
- Salt – 1 tbsp
- Extra virgin olive oil – 3 tbsp
- Fresh rosemary – 1 tbsp, finely chopped
- Parmesan cheese – 1/4 cup, finely grated
How to make these Parmesan Herbed Potatoes
- Boil the potatoes. Place the medium potatoes in boiling water and cook for about 10 minutes, until just tender.
- Smash them. Transfer the hot potatoes to a baking sheet and press each one once with a potato masher or the back of a spoon to flatten slightly.
- Season and oil. Sprinkle the onion powder, garlic powder, black pepper, salt, and chopped rosemary over the potatoes, then drizzle evenly with olive oil.
- Bake. Bake in a preheated 400°F (204°C) oven for about 10 minutes, until the edges start to crisp.
- Finish with Parmesan. Remove from the oven and grate fresh Parmesan over the potatoes. Garnish with chopped parsley if desired.
- Serve and enjoy. Serve hot as a side to your favorite main dish.
Recipe notes and tips
- Short on time? If you don’t have time to boil, microwave the potatoes until just tender—this cuts cooking time in half.
- Par-boiling helps. Partially cooking the potatoes first ensures tender interiors and faster oven crisping.
- Best way to smash. Use the back of a spoon or a masher to gently press each potato until the skin splits and it resembles a small pancake.
- Grated vs shredded Parmesan. Finely grated Parmesan adheres more evenly and delivers a fresher taste than coarsely shredded cheese.
- Season before baking. For maximum flavor, apply spices and oil before roasting so the seasonings toast slightly and infuse the potato edges.
- Want more browning? A darker baking sheet absorbs more heat and helps potatoes brown better at the edges.
FAQs
Can I use dried rosemary?
Yes—dried rosemary works fine if you don’t have fresh. Use an equivalent amount and consider crushing it lightly so the texture blends well with the potatoes.
Feel free to experiment with other herbs: basil, cilantro, or parsley can add different bright notes. Mix and match to suit your taste.
What’s the best potato for this recipe?
Golden potatoes are ideal because they cook quickly and become tender without falling apart. New potatoes, red potatoes, or fingerlings also work well. Avoid large russets or idaho potatoes unless you cut them into smaller pieces, as they take longer to soften.
Additional add-ons
Top these potatoes simply with herbs and Parmesan or add a drizzle of ranch, sriracha, or a splash of balsamic for extra flavor. Crispy bacon bits, green onions, or a dollop of sour cream also make great toppings.
More potato recipes
- Easy Homemade Mashed Potatoes
- Spicy Cilantro Hasselback Potatoes
- Cheesy Air Fryer Tater Tots
- Lebanese Spicy Potatoes (Batata Harra)
- Oven Roasted Parmesan Potatoes
I hope you enjoy this Parmesan Herbed Potatoes recipe. If you make it, please share and let others know what you think—it’s a simple side that gets big flavor and makes weeknight dinners feel special.
Parmesan Herbed Potatoes
Ingredients
- 2 lbs Golden potatoes, medium size
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp fresh ground black pepper
- 3 tbsp extra virgin olive oil
- 1 tbsp salt
- 1 tbsp finely chopped rosemary
- 1/4 cup finely grated Parmesan cheese
Instructions
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Boil the potatoes for about 10 minutes until they are just tender.
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Place the hot potatoes on a sheet pan and press each one once with a masher or the back of a spoon to flatten slightly.
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Sprinkle the dry ingredients over the potatoes and drizzle with olive oil.
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Bake in a preheated 400°F oven for about 10 minutes, until edges are crisp.
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Remove from oven and grate fresh Parmesan over the potatoes.
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Garnish with chopped parsley if desired and serve hot.
Notes
- If short on time, microwave the potatoes until just tender instead of boiling.
- Par-boiling produces tender centers and speeds finishing in the oven.
- Smash each potato so the skin splits and you get a pancake-like shape for maximum crisp edges.
- Finely grated Parmesan distributes more evenly and tastes fresher than coarser shreds.
- Season and drizzle oil before baking so flavors toast and the potatoes crisp in about ten minutes.
- Use a darker baking sheet if you want more browning at the edges.
Nutrition
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