Parmesan Roasted Potatoes with Gremolata and Yogurt
These Parmesan Roasted Potatoes are the ultimate upgrade to your dinner table—golden and crispy on the outside, fluffy on the inside, and loaded with garlicky, cheesy flavor. Topped with a bright, lemony gremolata and a dollop of cool, tangy Greek yogurt, this side dish is simple yet sophisticated—perfect for weeknights or entertaining
Drizzling refreshing and vibrant homemade gremolata over these crispy red baby potatoes is an easy way to transform a side dish of roasted potatoes into something worthy of presenting alongside Thanksgiving turkey or Christmas lunch!
WHY YOU'LL LOVE PARMESAN ROASTED POTATOES WITH GREMOLATA
Perfect texture – Parboiling ensures creamy centers with crispy edges. It's how every potato should be served!
Bold flavors – Parmesan, garlic, and fresh herbs make every bite irresistible. SO much better than any takeout restaurant
Elegant presentation – The gremolata and yogurt add a restaurant-quality touch. It gives your side dish an elevated look and flavor profile!
Versatile – Pairs with roast chicken, steak, fish, or grilled veggies. An almost perfect condiment or accompaniment!
KEY INGREDIENTS
- Red potatoes – Wash the potatoes to rid them of any debris. I've left the skin on for added crispy texture.
- Fats – I've used high quality olive oil and melted unsalted butter for coating these boiled and cut potatoes before going into the oven to roast.
- Garlic – Freshly minced or pressed garlic cloves will provide the best flavor.
- Parmesan cheese – Freshly grated is better than pre-shredded cheese.
- Garnish – I've used Greek yogurt and my homemade gremolata for the garnish to these crispy parmesan roasted potatoes.
COOKING TIPS
- Try to cut the potatoes into similar sizes so that they cook evenly. Larger pieces may not cook through properly.
- Arrange the potatoes in a single layer on the baking sheet without overcrowding, or the potatoes won’t get crispy.
- You can be extra generous with the parmesan cheese if you like and sprinkle more over the roasted potatoes before serving.
- Always use freshly grated parmesan cheese for the best flavor and texture.
- Tossing these potatoes halfway through the roasting time ensures an even cook and crispy exterior on all sides.
STORAGE AND REHEATING
- FRIDGE: Store these parmesan roasted potatoes with gremolata in an airtight container in the fridge for up to 4 days.
- FREEZER: Once completely cool, these parmesan roasted potatoes can be placed back onto a parchment paper-lined baking sheet to flash freeze in the freezer. Once hardened, the potato pieces can be transferred to an airtight container or Ziploc bag and stored in the freezer for up to 1 month.
- REHEAT: Thaw frozen parmesan roasted potatoes in the fridge and reheat them in the oven or in an air fryer until heated through.
MORE CRISPY POTATO RECIPES
- Best Ever Mini Hasselback Potatoes Recipe
- Air Fryer Accordion Potatoes
- Air Fryer Roasted Potatoes
- Air Fryer Parmesan Potatoes
Parmesan Roasted Potatoes with Gremolata
Ingredients
- 3-4 pounds red potatoes washed
- 1/3 cup olive oil
- 2 tbsp melted unsalted butter
- 4 cloves garlic minced or pressed
- 1/2 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- For garnish:
- 1 cup plain full-fat Greek yogurt
- Homemade Gremolata See our Recipe
Instructions
- Place the potatoes in a large pot and fill with water until potatoes are just covered. Place on the stove and bring to a boil.
- Boil the potatoes for 5 minutes.
- Remove from heat, drain, and allow potatoes to cool to room temperature or until cool enough to handle.
- Heat your oven to 400°F
- Cut potatoes in half, then in half again, or in quarters until you have one-inch pieces. Place potato pieces in a bowl.
- In a separate bowl, combine oil, melted butter, garlic, Parmesan, salt, & pepper. Pour over potatoes and toss to coat.
- Arrange potatoes in a single layer on a parchment or foil lined baking sheet.
- Roast in the oven for 30 minutes, turning halfway through.
- Remove roasted potatoes from the oven and arrange on a platter.
- Drizzle the gremolata over the potatoes.
- Spoon the Greek yogurt onto the center of the potatoes, or serve in a separate dish on the side.
Notes
- If desired, use any other variety of potato that you like – golden and fingerling potatoes work great with this recipe.
- You can use sour cream instead of Greek yogurt for serving if you like.
- Want them Extra crispy? Space potatoes apart—overcrowding steams them.
- No Parmesan? No worries! You can try Pecorino Romano for a sharper bite.
- Make-ahead: Parboil potatoes up to 1 day ahead (store in fridge).
FREQUENTLY ASKED QUESTIONS
CAN I MAKE THESE POTATOES IN AN AIR FRYER?
Absolutely! Line the air fryer basket with parchment paper and cook the potatoes for 10 minutes at 350 degrees F. Toss the potatoes and then continue to cook them for another 5-8 minutes or until golden brown.
Do not overcrowd the air fryer basket and cook in batches, if required.
How Do You Keep Roasted Potatoes From Sticking?
Line your pan with parchment paper—not foil!—and toss potatoes in oil BEFORE adding Parmesan. The cheese will crisp without gluing them to the pan.
Why do I need to parboil the potatoes first?
Parboiling: reduces oven time (prevents dried-out potatoes), softens the interior for fluffy centers, and roughs up the surface (creates more crispy edges).
Can I make these potatoes ahead of time?
Yes! Parboil and season the potatoes up to 24 hours in advance—store them coated in oil/Parmesan mixture in the fridge. Roast just before serving for maximum crispiness. Pro Tip: Let chilled potatoes sit at room temp 15 minutes before roasting to prevent steaming.
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