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a turquoise plate full of roasted potatoes

Parmesan Garlic Butter Roasted Potatoes

Crispy, cheesy, herby, roasted potatoes make the perfect side dish for any meal. The entire family will love these potatoes. They might even ask for seconds.
5 from 1 vote
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Prep Time: 12 minutes
Cook Time: 25 minutes
Total Time: 37 minutes
Servings: 4 servings
Author: Laura Franco


  • 1 lbs. baby red potatoes
  • 2 tbsp extra virgin olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 tbsp dry Italian seasoning
  • 1/2 cup finely grated parmesan cheese
  • 1 tbsp butter
  • 2 tbsp finely chopped parsley


To Par-Boil the Potatoes

  • Slice the potatoes into quarters.
  • Boil them in hot boiling water for 5-8 minutes.
  • Drain the water and set them aside.

To Season and Roast the Potatoes

  • Preheat the oven to 425°
  • Mix the olive oil, salt, black pepper, garlic powder, and parmesan cheese.
  • Toss the potatoes with the olive oil cheese mixture.
  • Spread the potatoes onto a cookie sheet.
  • Bake for 25 minutes flipping them at 15 minutes.
  • Melt the butter in the microwave.
  • Remove the potatoes from the oven and drizzle with melted butter.
  • Garnish with parsley and serve.


  • The potatoes can be par-boiled a day before roasting them. Make sure they are completely cool after they are boiled. They should be stored in an airtight container. Bring them to room temperature before roasting them.
  • Change up the herbs and spices...add some cayenne pepper or cajun seasoning for a spicy bit. Add fresh chopped thyme and rosemary for a deeper savory herb flavor.
  • Leftovers will last 2-3 days in an airtight container in the refrigerator. Microwave or re-bake to heat them up.