Roasted Potatoes With Parmesan Cheese

Parmesan roasted potatoes
Roasted potatoes with parmesan cheese Diana Rattray
Prep: 15 mins
Cook: 60 mins
Total: 75 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
327 Calories
14g Fat
43g Carbs
10g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 327
% Daily Value*
Total Fat 14g 18%
Saturated Fat 4g 19%
Cholesterol 14mg 5%
Sodium 496mg 22%
Total Carbohydrate 43g 15%
Dietary Fiber 4g 15%
Total Sugars 2g
Protein 10g
Vitamin C 18mg 91%
Calcium 175mg 13%
Iron 2mg 14%
Potassium 1046mg 22%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These savory potatoes are easy to prepare and roast, and a combination of Parmesan cheese, olive oil, and garlic. The thyme helps flavor the potatoes but feel free to change up the seasonings. Use some oregano and basil or add more garlic. See the tips and variations for more ideas.

The potatoes come out crisp on the outside and tender on the inside. For even browning and crisping, turn the potatoes about every 15 minutes.


  • 2 1/2 pounds potatoes, about 6 to 8 medium red or gold potatoes, peeled and cut into 1-inch cubes

  • 1/4 cup olive oil

  • 1/2 teaspoon garlic powder, or garlic salt

  • 1/2 teaspoon salt

  • 1 teaspoon dried thyme

  • 1 cup grated Parmesan cheese

Steps to Make It

  1. Preheat the oven to 400 F / 200 C / Gas 6. 

  2. Line a large rimmed baking sheet (jelly roll pan or half sheet pan) or roasting pan with foil. Lightly oil the foil.

  3. In a plastic food storage bag or large bowl combine the cubed potatoes with the olive oil, seasonings, thyme, and Parmesan. Toss to coat thoroughly.

  4. Spread the potatoes out in a single layer in the prepared baking pan and roast in the preheated oven for 55 to 60 minutes, until nicely browned, turning 3 or 4 times with a spatula throughout the roasting time.

Recipe Variations

  • Parmesan Roasted Potatoes With Parsley: Omit the thyme and toss the potatoes with 2 tablespoons of fresh chopped parsley when they come out of the oven.
  • Garlicky Parmesan Roasted Potatoes: Add 4 cloves of finely minced fresh garlic to the potatoes with the olive oil.
  • Italian Herb Parmesan Roasted Potatoes: Add 1/2 teaspoon of dried leaf oregano and 1/2 teaspoon of dried leaf basil along with the thyme.
  • Replace part or all of the olive oil with melted duck fat or canola oil.