These easy oven parmesan roasted potatoes are full of flavor and have the perfect crispy edges for dipping! They are super simple to make and are a great side dish for so many meals!
One of our favorite sides growing up was to make roasted potatoes. They went with just about anything! We would grow a huge supply of potatoes that would last us all through the winter and anytime we needed some we’d grab a large bowl and head to the cellar.
This simple side dish is just the thing for your summer barbecues, picnics, birthday parties, graduations, or on a cold winter night with a hearty meal. Your friends and family will rave about these addicting potatoe pieces. Make sure you have plenty of ketchup on hand for dipping!
These crispy parmesan potatoes are the perfect side dish to almost any home-cooked meal! Literally anything! A large garden salad, hamburgers, sloppy Joes, Pork chops, Meatloaf, or chicken, just to name a few. And don’t forget to add a dessert at the end like these sourdough mini lemon tarts or blueberry crisp.
Why you should make these easy oven parmesan roasted potatoes
A lot of recipes coming out recently for French fries and roasted potatoes use an air fryer. This helps make the potatoes nice and crispy with very little work. I currently don’t have an air fryer but a cast iron skillet does the trick. I love mine! Plus it is so versatile in the kitchen. If you don’t have a lot of the newer kitchen gadgets and appliances, don’t feel bad! Because I don’t either! I have a small kitchen and try to keep things as functional as possible for me and my family! To read more about how to organize a small kitchen read this post here!
Easy: Nothing could be more easy to prepare then this quick mess- free, skillet recipe for oven-roasted potatoes. Prep time is very minimal since there is no pre-cooking required! The best thing is that everything is mixed together right in the skillet, making for easy clean up and less dishes!
Healthy: There are no artificial or store bought seasoning mixes or other shelf-stable stuff in this healthy recipe for easy oven parmesan roasted potatoes. The recipe is all from scratch with simple ingredients and even includes coconut oil as an healthy fat option. Coconut oil contains numerous health benefits.
Delicious: Potato lovers will find this recipe both addicting and one you will start making on repeat! So much flavor is in each bite, not to mention the favorite crispy edges we all love to dunk in some good old-fashioned ketchup!
What kind of potatoes should be used
Any type of potato work great in this recipe!
Note: Russet potatoes do have a tougher skin and don’t cook up as nicely with the skins on. You can either peel the potatoes first or just use a different type.
Some of our favorites are:
- Yukon gold potatoes
- Red potatoes
- Baby gold potatoes
Equipment you will need:
Cutting board and knife
Mixing bowl
Cast iron skillet or glass baking pan ( I prefer a cast iron skillet – it makes crispier potatoes)
Pro Tips:
For best results, do not stir the potatoes while baking more then once or twice. This allows the edges of the potatoes to get nice and crispy.
Baking the potatoes with high heat helps to give the crispy crunch everyone loves!
A cast iron skillet will give more crispy edges then a glass pan.
To reheat any potatoes later, you can use a skillet on the stove top with a little oil or in the oven. You can add a little extra coconut oil when reheating.
(Microwaving will make the potato edges chewy and tough).
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Recipe
1/4- 1/2 cup coconut oil
8-10 small – medium potatoes
1/2 cup parmesan cheese (like from a green can, not the grated kind off a block)
1 1/2 tsp sea salt
1 tsp dried parsley
Dash of black pepper
Note: Russet potatoes do have a tougher skin and don’t cook up as nicely with the skins on. You can either peel the potatoes first or just use a different type.
Directions
Preheat oven to 425.
Wash potatoes thoroughly to remove any dirt. I like to use this Norwex vegetable brush.
Set potatoes to dry in an even layer on a dish towel.
Cut potatoes into cube size (about 1-inch pieces) and then place in a cast iron skillet. ( I use this one!)
Add the seasonings to the skillet and coconut oil. Stir everything together until the outside of the potatoes are all coated with the seasoning mixture. Spread the potatoes out so that they are in a single layer as much as possible. This will help to ensure that the edges get crispy.
Place in the preheated oven and bake for 4-50 minutes. Give the potatoes a gentle stir, just enough to flip them over, half way through baking. A trick to crispy potatoes in the oven is to not over-stir them! (I know, hard to do!) Edges should be golden brown and crispy when done.
Makes one large skillet full.
Recipe notes: Olive oil or canola oil can be substituted for the coconut oil but I much prefer coconut oil or avocado oil (if I need a replacement option).
Can you use a sheet pan to bake these on?
Yes you can, but I much prefer the way a cast iron skillet bakes the potatoes up!
How to store leftovers
Store any leftover potatoes in an airtight container in the fridge for up to a week. Tip: Store the leftovers in a small baking dish and cover with aluminum foil. Then they are ready to reheat! Add a little extra coconut oil when reheating.
Looking for other healthy and fuss free dinner ideas? Check out these easy skillet meal ideas or Instant pot fajita chicken and rice!
Let me know in the comments below if you tried this recipe and what you served it with!
Easy Oven Parmesan Roasted Potatoes
These Easy Oven Parmesan Roasted Potatoes are full of flavor and have the perfect crispy edges for dunking! They are super simple to make and are a great side dish for so many meals!
Ingredients
- 1/4- 1/2 cup coconut oil
- 8-10 small - medium potatoes
- 1/2 cup parmesan cheese (like from a green can, not the grated kind off a block)
- 1 1/2 tsp sea salt
- 1 tsp dried parsley
- Dash of black pepper
Instructions
- Preheat oven to 425.
- Wash potatoes thoroughly to remove any dirt. I like to use this Norwex vegetable brush.
- Set potatoes to dry in an even layer on a dish towel.
- Cut potatoes into cube size (about 1-inch pieces) and then place in a cast iron skillet.
- Add the seasonings to the skillet and coconut oil. Stir everything together until the outside of the potatoes are all coated with the seasoning mixture. Spread the potatoes out so that they are in a single layer as much as possible. This will help to ensure that the edges get crispy.
- Place in the preheated oven and bake for 4-50 minutes. Give the potatoes a gentle stir, just enough to flip them over, half way through baking. A trick to crispy potatoes in the oven is to not over-stir them! (I know, hard to do!) Edges should be golden brown and crispy when done.
Makes one large skillet full.
Recipe notes: Olive oil or canola oil can be substituted for the coconut oil but I much prefer coconut oil or avocado oil (if I need a replacement option).
Notes
Note: Russet potatoes do have a tougher skin and don't cook up as nicely with the skins on. You can either peel the potatoes first or just use a different type.
Pro tIps:
For best results, do not stir the potatoes while baking more then once or twice. This allows the edges of the potatoes to get nice and crispy and the insides tender.
Baking the potatoes with high heat helps to give the crispy crunch everyone loves!
A cast iron skillet will give more crispy edges then a glass pan.
To reheat any potatoes later, you can use a skillet on the stove top with a little oil or in the oven. You can add a little extra coconut oil when reheating.
(Microwaving will make the potato edges chewy and tough).
A little about me!
Hi! I’m Rebecca, wife and mother and I love homemaking and cooking on a daily basis.
Baking healthy desserts and cooking nutritious filled foods is a passion that I have and that is reflected in the recipes I post here!
Read more about me here.
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Happy baking!
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