Parmesan Herb Roasted Potatoes
Recipes,  Salads & Side Dishes

Parmesan Herb Roasted Potatoes

Parmesan & Herb Roasted Potatoes from Lemony Thyme

From THE moment I tasted these Parmesan Herb Roasted Potatoes I knew.  I knew we would become very close.  These potatoes and I.  The Parmesan cheese creates a crispy coating on the tender well seasoned potatoes.  Heavenly really.

Parmesan Herb Roasted Potatoes

We made them 4 days in a row.  Small batches of course, but nonetheless, we couldn’t get enough of them.  If we hadn’t run out of my new bff Wild Mushroom & Sage Olive Oil I’m pretty certain we’d be on day 10 in a row by now.

For starters sprinkle the Parmesan cheese into the baking pan before placing the ‘baking‘ potatoes cut-side down in the pan.  So here’s how our version goes.

Parmesan Herb Roasted Potatoes

We used ‘petite‘ potatoes (tiny Idaho or Yukon Gold both worked well…remember we ate these 4 days straight), sliced in half.  We coated them with a generous amount of Wild Mushroom & Sage Olive Oil (or you can use your favorite EVOO).  Then we tossed in a couple handfuls of fresh herbs.  For us that meant the ones that came back from last year….Rosemary, Thyme, and their sister Sage.

Parmesan Herb Roasted Potatoes

Into that we grated fresh Parmesan cheese (as I write I talk to myself…and in my head I just sounded like Sandra Lee….’IN. to THAT. we grated’…sorry, moving on).  Salt & pepper…everything squinched up in a Ziploc bag then poured out onto a baking pan.  I also missed the part about cut-side down.  So I cooked mine about 20 minutes then flipped them over and cooked them another 15 minutes.  At this point both sides were feeling the Parmesan crusty love….I’m pretty sure that’s winning.

Parmesan Herb Roasted Potatoes
Parmesan Herb Roasted Potatoes

Parmesan Herb Roasted Potatoes

Libby with Lemony Thyme
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Side Dish
Servings 4


  • 1 lb. petite Idaho or baby Yukon gold potatoes sliced in half
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup EVOO better yet Wild Mushroom & Sage Olive Oil
  • 1-2 handfuls fresh herbs such as rosemary, sage, and thyme
  • salt & pepper


  • Preheat oven to 375 degrees.
  • In a large zipper top bag or mixing bowl, toss potato halves with olive oil, Parmesan cheese, herb sprigs, salt & pepper.
  • Pour onto a shallow rimmed baking sheet in a single layer.
  • Bake for 20 minutes, then using a spatula turn potatoes over and bake another 15 minutes.
Parmesan Herb Roasted Potatoes


  • Ann

    Hi Libby,

    Thank you so much for making my Parmesan Crusted Potato recipe! We love them with the little potatoes–perfect poppers for an appetizer or side dish–and I bet your wild mushroom and sage olive oil was delicious on them. It has been a few weeks since we have eaten them here, and seeing your pictures with all the fresh herbs is reminding me to put potatoes on my market list! So glad you enjoyed!!


    • libby

      Thank you for coming by Ann. We’re making them again tonight to have with ribs. Going to try Tuscan Herb Olive Oil this time. Thank you again for the wonderful recipe inspiration. It’s a real gem. Libby

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