Name: Parmesan Baked Potatoes
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 4 large potatoes, scrubbed and cut into wedges; 1/4 cup olive oil; 1/2 cup grated Parmesan cheese; 1 teaspoon garlic powder; 1 teaspoon dried rosemary (or your favorite herb); Salt and pepper to taste

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These Parmesan baked potatoes are perfectly golden, crispy on the outside, and soft on the inside. The combination of olive oil, Parmesan cheese, and herbs gives them a rich, savory flavor that makes them irresistible. I love serving them as a side dish for dinner, but they’re also perfect as a snack or appetizer.

Parmesan Baked Potatoes

Why You’ll Love This Recipe

I love how easy this recipe is to prepare with simple ingredients that I always have in my kitchen. The Parmesan adds a cheesy crust, while the rosemary and garlic powder bring a fragrant touch that fills the kitchen with the most amazing aroma. These potatoes turn out crispy without deep frying, making them a healthier alternative to fries.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

4 large potatoes, scrubbed and cut into wedges
1/4 cup olive oil
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried rosemary (or your favorite herb)
Salt and pepper to taste

Directions

I start by preheating my oven to 400°F (200°C) and lining a baking sheet with parchment paper.
In a large bowl, I toss the potato wedges with olive oil until they’re evenly coated.
I mix Parmesan cheese, garlic powder, rosemary, salt, and pepper in a separate bowl.
I sprinkle this mixture over the potatoes and toss again to make sure every piece is covered.
I arrange the wedges in a single layer on the baking sheet, cut side down.
I bake them for about 35–40 minutes, flipping halfway through, until they’re golden brown and crisp on the edges.
I let them cool slightly before serving so they keep that crunchy texture.

Servings and Timing

This recipe serves 4 people and takes about 50 minutes total — 10 minutes for prep and 40 minutes for baking.

Variations

I sometimes use sweet potatoes instead of regular ones for a slightly sweet twist.
For extra flavor, I sprinkle a bit of smoked paprika or chili flakes.
I’ve also made this recipe using Italian seasoning instead of rosemary for a more herby flavor.
If I want a crispier texture, I soak the wedges in cold water for 30 minutes before baking to remove excess starch.

Storage/Reheating

I store leftover Parmesan baked potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, I place them in the oven at 375°F (190°C) for about 10–15 minutes until warm and crisp again. I avoid microwaving them since that can make them soft.

FAQs

How do I make the potatoes extra crispy?

I make sure the potato wedges are dry before coating them with oil, and I spread them out evenly on the baking sheet so they roast instead of steam.

Can I use pre-grated Parmesan cheese?

Yes, I can use pre-grated Parmesan, but freshly grated cheese melts and crisps up better.

Can I use other types of cheese?

Absolutely! I sometimes use Pecorino Romano or Asiago for a different flavor.

Can I make these potatoes in an air fryer?

Yes, I cook them at 375°F (190°C) in the air fryer for about 20–25 minutes, shaking halfway through.

What can I serve with Parmesan baked potatoes?

I like to serve them with grilled chicken, steak, or even just a fresh salad. They also pair well with dipping sauces like ranch or garlic aioli.

Conclusion

These Parmesan baked potatoes are one of my favorite easy sides because they’re full of flavor and require minimal effort. I love that they turn out crispy and golden every time, and they pair perfectly with almost any main dish. Once I tried this recipe, it quickly became a regular on my dinner table.