Crispy Parmesan-Roasted Potatoes with Garlic and Herbs

These viral Parmesan roasted potatoes are crispy on the outside and tender and creamy inside. Herb-forward and richly flavored, they make an outstanding side dish for holidays like Thanksgiving or Christmas, and they work beautifully as an appetizer served with a dipping sauce.

If you enjoy simple, satisfying sides, try other favorites like Boursin mashed potatoes, scalloped potatoes au gratin, honey butter cornbread, creamy macaroni and cheese, or a classic creamed corn for a full menu of comforting options.

Parmesan Crusted Potatoes

Side dishes often steal the show, and these Parmesan-crusted roast potatoes are no exception. They’re fast to prepare—about 12 minutes of hands-on time—and use simple ingredients. Unlike many recipes where I recommend grating cheese from the rind, this one works well with good-quality pre-grated Parmesan to save time. Just choose real Parmesan from the deli or specialty cheese section.

These Parmesan Roasted Potatoes Are…

• A perfect side for Thanksgiving, Christmas, or any gathering
• Great as an appetizer when paired with a dipping sauce
• Crisp and cheese-crusted on the outside with a sharp Parmesan bite
• Tender and creamy inside
• Herby and balanced with flaky sea salt
• Lifted by a touch of sweet tang from a balsamic glaze

Key Ingredients

These crispy, cheesy potatoes require only a handful of quality ingredients:

Potatoes – baby Yukon Golds or baby red potatoes (I often use a mix).

Parmesan – pre-grated real Parmesan (avoid blends or fillers).

Herbs – fresh thyme leaves are ideal and need no chopping.

Olive oil and butter for richness and color.

Flaky sea salt (optional) – a finishing sprinkle of Maldon or similar enhances flavor.

Balsamic glaze – easy to drizzle, adding a sweet-tangy finish.

How to Make Parmesan Roasted Potatoes

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment for easy cleanup. Drizzle a bit of olive oil on the parchment, then spread an even layer of grated Parmesan across the surface.

Scatter thyme leaves and a few grinds of black pepper over the cheese. Slice the baby potatoes thinly and press each slice face-down into the Parmesan so the cheese adheres. Space the potatoes about 1/2 inch apart; leaving larger gaps yields more cheese per potato.

Brush the tops of the potatoes with melted butter, then bake for 20–25 minutes, until potatoes are fork-tender and the Parmesan is crisp and golden. Remove from the oven, drizzle with balsamic glaze, and finish with flaky sea salt. Let cool for about 5 minutes before serving or separating pieces.

Dipping Sauce for Serving as an Appetizer

If serving these potatoes as an appetizer, skip the balsamic glaze so the dipping sauce pairs seamlessly. Two tasty options are a creamy jalapeño-style dip or a bang-bang sauce. My preferred bang-bang sauce is quick to whisk together:

• 1/2 cup mayonnaise
• 2 tablespoons sweet chili sauce
• 1 tablespoon sambal oelek
• 1 tablespoon sriracha
• 1 teaspoon rice vinegar

Combine all ingredients and whisk until smooth. Adjust sweetness with extra sweet chili sauce if you like a milder heat.

Looking for More Potato Side Dishes?

Try scalloped potatoes au gratin, Southern sweet potato casserole, classic mashed potatoes, or a simple potato salad for other crowd-pleasing options.

I hope you enjoy this Parmesan roasted potatoes recipe. If you try it, leave a comment with feedback or questions, and feel free to share your version on social media.

Parmesan Roasted Potatoes

Prep: 15 mins • Cook: 20 mins • Total: 35 mins • Servings: 8

Ingredients

• 1.5 pounds baby potatoes (Yukon Gold or red), washed and dried
• 6 ounces grated Parmesan (about 3/4 cup)
• 1 tablespoon fresh thyme leaves, stems removed
• 3 tablespoons butter, melted
• 1/2 teaspoon freshly cracked pepper
• 3 tablespoons olive oil
• 1 teaspoon flaky sea salt (like Maldon), for finishing
• 2 tablespoons balsamic glaze

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment, then drizzle olive oil across the paper and spread an even layer of grated Parmesan.
2. Sprinkle thyme leaves and cracked pepper over the cheese. Press the sliced potatoes face-down into the Parmesan, spacing them about 1/2 inch apart.
3. Brush the potato tops with melted butter. Bake 20–25 minutes until potatoes are fork-tender and the cheese is crisp.
4. Remove from oven, drizzle with balsamic glaze, and finish with flaky sea salt. Allow to cool for 5 minutes before serving.

Notes

Adjust the spacing to control how much Parmesan adheres to each potato. If serving as an appetizer, omit the balsamic glaze and serve with the bang-bang dipping sauce listed above.