No-Fail Roasted Potatoes are ultra crispy and flavorful! Potatoes slices are placed atop melted butter, spices, and parmesan cheese and roasted in the oven for perfectly golden potatoes every time.
Want more roasted side dish recipes? Try these Roasted Carrots, Roasted Vegetables, Roasted Green Beans and Roasted Red Potatoes!
Table of Contents
This recipe takes Roasted Potatoes to the next level!
You’ll slice the potatoes in half and arrange them on a baking sheet with melted butter, spices, and Parmesan cheese — no flipping or fussing.
Why we love this oven-roasted potatoes recipe:
- Customizable: You can play around with adding various flavors, such as fresh herbs, spices, or anything else you like!
- Simple: You only need a few ingredients for this simple recipe, making it such an easy side dish for any dinner.
- Crispy yet fluffy: Slicing the potatoes half makes the outside crispy while keeping the inside nice and creamy!
What others are saying:
“These were absolutely fantastic! Turned out crispy on the outside and soft on the inside. Thank you!” Genie
Ingredients for Roasted Potatoes:
- Potatoes: You can use any type of potato you like for this recipe, such as yellow potatoes, baby potatoes, red potatoes, russet potatoes, and even sweet potatoes!
- Salted butter: I like using salted butter, but unsalted works just as well.
- Seasonings: Seasoning salt, garlic powder, and parmesan cheese add a ton of flavor and the Parmesan gives these potatoes that cheesy crust.
How to make Roast Potatoes in the oven:
This recipe is super easy to make and the oven does all the work! You can find the full list of instructions in the recipe card.
- Slice potatoes in half.
- Let the butter melt in the oven on the sheet pan. Mix seasoning salt and garlic powder with the melted butter.
- Add parmesan cheese to the melted butter and spice mixture.
- Arrange potatoes cut-side down in a single layer on the baking sheet, brushing excess butter on them. Let the potatoes roast until they are tender and golden brown.
How to store Roasted Potatoes:
Leftover Roasted Potatoes will last in an airtight container in the fridge for up to 5 days.
To reheat, simply place them in the oven or air fryer at 350 degrees F until heated through.
What’s the best way to reheat potatoes?
I don’t think that microwaving the potatoes does them justice. I like to reheat them in the oven at 400ºF for 7-10 minutes to get them crispy again without making them soggy!
Serving suggestions:
These potatoes go with pretty much anything! I love serving them alongside a Perfect Roast Chicken or JUICY Roast Pork Tenderloin!
To round out the meal, add my favorite buns and some extra veggies, like these Roasted Carrots, this Homemade Coleslaw Recipe or this Easy Broccoli Salad.
More potato recipes you’ll love:
- Scalloped Potatoes — creamy and cheesy!
- Breakfast Potatoes — perfect with any meal.
- Loaded Mashed Potatoes — if you’re a little extra.
- Twice Baked Potatoes — perfect prep ahead side!
No-Fail Roasted Potatoes
written by Ashley Fehr
Ingredients
- 6 small-medium potatoes cleaned and halved
- 3 tablespoons salted butter
- 1-1½ teaspoons seasoning salt (more or less according to your preferences)
- ½ teaspoon garlic powder
- ¼ cup parmesan
Instructions
- Preheat oven to 400 degrees F. While oven is preheating, place butter on a large rimmed baking sheet (mine was roughly 9×12"). Place in the oven to allow the butter to melt.
- When the butter is melted, remove pan from the oven and sprinkle the seasoning salt and garlic powder over the butter. Use a brush to combine the seasonings on the pan. Sprinkle Parmesan over top the butter.
- Place potatoes cut side down on the butter. Brush some of the excess butter onto the backs of the potatoes so they get crispy and flavorful.
- Bake 30-40 minutes, depending on the size of your potatoes. You can always check the doneness of a potato by poking it with a sharp knife. If the knife comes out easily without resistance, your potatoes are done. Cool for a full 5 minutes before removing from the pan.
Notes
- Potatoes: we love red potatoes here, but you can use any kind!
- Seasonings: again, we love these simple seasonings and seasoning salt itself adds a myriad of different flavors, but feel free to experiment and mix it up!
Nutrition Information
Want to save this recipe?
Create an account easily save your favorite content, so you never forget a recipe again.
Tried this recipe?
Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
Tag @thereciperebel
Donna says
Hi Ashley – my daughter is allergic to cheese. Will these still crisp up nicely if I leave out the parmesan?
Roseann says
Is the parmesean cheese fresh or the grated in the jar
Ashley Fehr says
Always fresh if possible!
Laurie Ann Wallace says
Has anyone tried this with Russet potatoes? I would like to try, but not sure how long to bake them? The recipe looks fabulous!
Ashley Fehr says
Hi Laurie Ann! Russets are usually a little bigger, so I would maybe start by adding 10 minutes and adjusting as needed
Susan B says
I have tried this several times, and LOVE the recipe. But wondering if you have some measurements on the seasonings? Sometimes I get it right and sometimes, not as much. Just would love to make a note if you have some measurements. Thanks!
Ashley Fehr says
Hi Susan! I am just working on tightening up this recipe, so you’ll see some improvements soon!
Gail says
Hi Ashley
Excited about trying this easy way to make roast potatoes 😊 for our Canadian Thanksgiving next weekend. Quick question if I peel and cut pities day before and store them in water in fridge will that harm the potatoes. Just trying to prep ahead.
Thanks
Gail 😊
Ashley Fehr says
Hi Gail! It will not harm them, I would just make sure they are dry before roasting because wet potatoes won’t become golden
Kelley says
These are perfection! Simple but so delicious.
The Recipe Rebel says
Thanks Kelley!
Sharon Brindle says
This best potatoes ever, thought I had lost the recipe and was sick about it so now I wrote it down because they are so easy and delicious
The Recipe Rebel says
Hi Sharon! So glad you enjoyed the recipe! Thank you for this kind review!
Penny says
These are great! And if I’m feeling particularly naughty, I might even sprinkle a little mild cheese on top just before serving. I know the way to my hubby’s heart!
Ashley Fehr says
I love that idea!
Janet says
Best ever! Simple to make and they are delicious. How does it get any better than this. Thank you.
The Recipe Rebel says
Hi Janet! So glad you enjoyed the recipe! Thank you for this kind review!
Michelle says
Thank you for this EASY and DELICIOUS recipe! I was concerned about over-baking and butter burning, but I followed the recipe exactly as written (using white potatoes and Morton Season All) and voila! I’m so happy to have found a simple way to prepare one of my favorite foods. I will definitely be searching your site for more great recipes. 🙂
The Recipe Rebel says
Hi Michelle! So glad you enjoyed the recipe! Thank you for this review!
Genie says
These were absolutely fantastic! Turned out crispy on the outside and soft on the inside. Thank you!
Ashley Fehr says
Thanks Genie!
Jae Birdsong says
Fabulous!!! We couldn’t use butter because lo is allergic but these still roasted up great using buttery spread. This is our new go-to, our picky kids loved to pick these up and devour them! Thank you!
Ashley Fehr says
I’m so happy to hear that!