These Parmesan Roasted Potatoes are loaded with smoky bacon bits, fresh parsley, and pressed garlic. Every bite is perfectly golden crisp on the edges and tender-soft in the center.
We love to serve these potatoes with some crispy breaded chicken or baked lemon chicken.
Table Of Contents
Recipe Details
These bacon and parsley Parmesan Roasted Potatoes are perfect for any occasion. They’re not too heavy and have tons of flavor.
- TASTE: Savory bacon, salty Parmesan cheese, and fresh garlic and parsley give these potatoes tons of amazing flavor.
- TEXTURE: These Parmesan Roasted Potatoes are so crispy on the outside and have a fluffy soft texture on the inside that’s utterly delicious.
- TIME: This recipe will take you 40 minutes.
- EASE: This dish is nice and easy, with just a handful of ingredients and clear instructions and photos, so you can make it perfect every time.
What You’ll Need
Ingredient Notes
- Potatoes- I like Yukon gold potatoes for this recipe because they are very tender when cooked, but other varieties work, too. Look for firm potatoes without black spots, blemishes, or “eyes.”
- Bacon- Pork bacon renders down best and adds tons of flavor to these potatoes. But you can use turkey bacon as well, although it has less fat to offer flavor to the dish.
- Parmesan cheese- Freshly grated from the block will give you the best flavor, but pre-shredded also works. Avoid the powdery stuff on the dry goods shelves at the grocery store though.
Add-ins and Substitutions
- Use other potato varieties- I used Yukon gold in my oven roasted potatoes, however, you can also use russets, red, new, or baby potatoes.
- Give it an Italian spin- All you’ll need is to add some Italian seasoning and paprika to these Parmesan Roasted Potatoes.
- Add ranch seasoning– The key ingredients here would be a packet of ranch seasoning mix and unsalted butter, along with the minced garlic and parsley.
- Substitute different herbs– Some great additions to these potatoes would be rosemary, oregano, or thyme.
How to Make Parmesan Roasted Potatoes
- Boil the potatoes. Preheat the oven to 380 degrees Fahrenheit. Then wash the potatoes and cut them into pieces. Place them in a large pot and submerge the potatoes in water with some salt. Cook until they just start to soften, or can be easily pierced with a knife (don’t fully cook them).
- Cook the bacon. Now chop the bacon into small pieces and place it on a baking sheet lined with foil. Cook the bacon in the oven for about 10 minutes and set aside.
- Strain and peel the potatoes. Strain out the water and set the potatoes aside to cool. Once they’ve cooled, peel the skins off (optional).
- Roast them. Spread olive oil on a baking sheet and place the potatoes on top. Preheat the oven to 410 degrees Fahrenheit and bake the potatoes for 25-30 minutes. Halfway through, flip them for even browning. In the last 3 minutes, spread the bacon, garlic, and parmesan cheese on top of the potatoes. When finished, mix in the chopped parsley and serve.
Pro Tip: You can also bake them at 350 degrees (about 45 minutes) or even 450 (20-25 minutes) if you prefer them more or less crisp. And you can also briefly broil your potatoes at the very end
Recipe Tips
- The best size– I found that cutting the potatoes into about 1-inch cubes gives you a good crispy potato. This will prevent them from under or overcooking
- Rinse them– Letting the potatoes sit in some cold water helps remove excess starch. With less starch, they get a better crisp in the oven.
- Single-layer– Make sure that you don’t overcrowd the baking sheet. If you don’t place them into a single layer, the potatoes could get mushy from trapped moist air.
- High heat– With higher heat, you get a nicer crisp. You can also broil them at the end for a little while.
FAQs
To make your roasted potatoes extra crispy, you can soak the chopped potatoes in cold water for 30 minutes, or overnight. This will help get out any excess starch so they crisp up even more.
If you plan to season the potatoes, it’s best to do it after roasting, or at the end of the process. That’s because anything with salt will draw out moisture, causing your Parmesan Roasted Potatoes to get soggy.
Serving Suggestions
These Parmesan Roasted Potatoes are the perfect side dish because they go with pretty much anything. Here are some great pairings to try.
- Meats: Enjoy these potatoes on the side of dishes like Juicy Grilled Chicken Kabobs, Vertical Roasted Chicken, Pork Crown Roast, and Braised Beef.
- Seafood: Panko Crusted Salmon, Easy Baked Cod with Vegetables (cod en papillote), Cedar Plank Salmon, and Air Fryer Shrimp all go great with this side dish.
- Salad: Pair these Parmesan Roasted Potatoes with Kani Salad, Cucumber Radish Salad, Crab Salad Recipe (VIDEO), and Spinach Pomegranate Salad.
- Vegetables: Serve this dish alongside Air Fryer Zucchini Fries, Crispy Broccoli, Bacon Wrapped Asparagus, or Air Fryer Brussels Sprouts.
Make This Recipe in Advance
Make ahead: You can make the bacon ahead of time and allow it to cool, storing in the fridge for a couple of days. The potatoes, too, can be boiled and cooled, saving the roasting for the day you plan to serve this dish.
Storing: Store the Parmesan Roasted Potatoes in the fridge in an airtight container for up to 5 days. You can reheat them in the oven or in the microwave until warmed through.
Freeze: After they have cooled down, you can place them in a freezer bag and freeze for up to 3 months. Allow them to thaw overnight in the fridge before reheating.
More Tasty Potato Side Dishes!
Full Recipe Instructions
Parmesan Roasted Potatoes
Ingredients
Instructions
- Preheat oven to 380 degrees Fahrenheit.
- Chop the bacon into small pieces and place on a baking sheet lined with foil. Cook the bacon in the oven for about 10 minutes and set aside. If you don’t have time to cook your own bacon, you can always use store bought bacon crumbles.
- While the bacon is cooking, wash the potatoes and cut them into pieces. (About 8 pieces per potato, depending on the size). Place the potatoes in a pot and fill with enough water to fully submerge the potatoes. Add 1/2 tbsp salt and cook until the potatoes are just starting to soften or easily pierced with a knife. You don’t want to fully cook them just yet.
- Strain out the water and set the potatoes aside to cool. Once they’ve cooled, peel the skins off. (Peeling the skin is optional)
- Spread 2 tablespoons of olive oil onto a baking sheet and place the potatoes on top. Preheat the oven to 410 degrees Fahrenheit and bake the potatoes for 25-30 minutes. Halfway through baking, flip the potatoes to ensure even browning. In the last three minutes of baking, spread bacon, garlic, and parmesan cheese on top of the potatoes.
- Once the potatoes are out of the oven, mix in the chopped parsley.
Notes
- The best size– I found that cutting the potatoes into about 1-inch cubes gives you a good crispy potato. This will prevent them from under or overcooking
- Rinse them– Letting the potatoes sit in some cold water helps remove excess starch. With less starch, they get a better crisp in the oven.
- Single-layer– Make sure that you don’t overcrowd the baking sheet. If you don’t place them into a single layer, the potatoes could get mushy from trapped moist air.
- High heat– With higher heat, you get a nicer crisp. You can also broil them at the end for a little while.
Nutrition
This recipe was originally posted on Mar 24, 2015, we’ve tweaked it a bit since then.
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Claudia M Richards says
FANTASTIC !!!!!!!
simplyhomecooked says
Thank you Claudia!
Luda says
Thank you for recipe. Why you not peel the skin befor you boil
simplyhomecooked says
I think the skin helps the potatoes stay together better when boiling them.
plasterer bristol says
Great recipe. Top marks, we really enjoyed this. Thanks for sharing.
Simon
simplyhomecooked says
Thank you, so glad you enjoyed it 🙂