Crispy Parmesan Roasted Red Potatoes
Tender red potatoes develop golden, crunchy edges when roasted with Parmesan cheese and savory onion seasoning. This sheet-pan side dish combines the earthy sweetness of baby potatoes with a umami-rich coating of grated cheese and dry soup mix, creating textured bites that are neither greasy nor bland. The method—coating in a bag, then roasting covered then uncovered—ensures creamy interiors while building crisp, browned exteriors. Perfect for weeknight dinners, holiday tables, and meal prep since it reheats well. What sets this version apart is the clever use of onion soup mix as an all-in-one seasoning base, eliminating the need to measure individual herbs and spices while delivering consistent flavor.
Ingredients
- 2 lb red potatoes, quartered
- ⅓ C oil, neutral
- 1 packet onion soup mix, dry1 tsp garlic powder + 1 tsp onion powder + 1 tsp dried parsley + 1/2 tsp salt1 packetsavory
replaces packet flavor
- ½ C Parmesan cheese, gratedPecorino Romano or grana Padanoequal weightsavorydairy-free
harder cheeses provide sharper bite
Full guide → - salt, to taste(optional)
- black pepper, to taste(optional)
Instructions
- 1
Preheat the oven to 350 degrees.
- 2
Combine all ingredients in a large Ziploc bag and toss until potatoes are evenly coated.
- 3
Spread coated potatoes into a baking dish in a single layer.
- 4
Cover with aluminum foil and bake.
- 5
Remove foil and continue baking until edges are golden and crisp.
Tips
Don't skip the aluminum foil step. Covering during the first 35 minutes steams the potatoes to tender centers while the second 15 minutes of exposed roasting crisps the exterior and caramelizes the cheese.
Use a bag for coating to minimize cleanup and ensure even seasoning distribution. The oil clings to the bag walls, so massage thoroughly for complete coating.
Cut potatoes uniformly into quarters so they cook at the same rate. Pieces of similar size prevent overcooked edges and hard centers.
Good to Know
Transfer cooled potatoes to an airtight container and refrigerate up to 4 days. Reheat covered at 300 degrees for 10-15 minutes until warmed through.
Prepare through coating step up to 8 hours ahead. Store in the Ziploc bag in the refrigerator, then transfer to baking dish and roast when ready.
Serve hot or warm as a side with roasted chicken, grilled steak, baked fish, or alongside sandwich platters and salads.
Common Mistakes
Don't skip the foil covering—unprotected potatoes dry out on top before the interior softens.
Don't crowd the baking dish—spread in a single layer for even browning and crisping.
Substitutions
Dairy-Free Swaps
harder cheeses provide sharper bite
Full guide →General Alternatives
replaces packet flavor
FAQ
Can I make this ahead of time?
Yes. Coat potatoes in a sealed bag and refrigerate up to 8 hours before spreading in the baking dish. Roast from cold, adding 5-10 minutes to total time. Baked potatoes reheat well covered at 300 degrees for 10-15 minutes.
What if I don't have onion soup mix?
Mix 1 teaspoon each of garlic powder, onion powder, and dried parsley with 1/2 teaspoon salt. This replaces the packet's seasoning base and delivers similar umami and savory depth without pre-mixed packets.
Can I freeze these potatoes?
Freeze cooled roasted potatoes in a single layer on a baking sheet, then transfer to freezer bags up to 3 months. Reheat directly from frozen at 350 degrees for 20-25 minutes covered, or thaw first overnight.