Crispy Parmesan Roasted Red Potatoes with onion soup mix, oil, and cheese—an easy, crowd-pleasing side dish ready to steal the spotlight.
So I used to think of potatoes as filler. Like, “What can I throw on the plate next to the chicken to make it look like I put effort in?” That was me. They were dependable, sure—but never exciting.
Then, during one particularly hectic week, I remembered this old recipe my aunt used to make for Sunday dinners. Parmesan Roasted Red Potatoes. She never wrote it down, just tossed everything in a plastic bag, shook it like she was mad at it, and let the oven do its thing. I tried to recreate it one random Tuesday night, more out of desperation than nostalgia. And wow.
One bite and I swear—something shifted. They were crispy at the edges, fluffy inside, and had this savory onion-cheese thing going on that tasted like you’d spent hours in the kitchen (I hadn’t). Since then, these have become my ride-or-die side dish for everything from quiet weeknights to chaotic holidays when all you want is something you can count on.
Why You’ll Love This Parmesan Roasted Red Potatoes Recipe?
Let’s be real: not all sides are created equal. Some feel like an obligation—these? They steal the show. You know that golden crust you get on the bottom of the pan when cheese hits hot oil? That’s this recipe’s whole vibe.
Plus, there’s no flipping, no fancy gadgets, and zero pressure to make it perfect. It’s rustic. It’s humble. It’s the kind of food that says, “Yeah, I cooked—but I also left time to sit and actually eat it.”
You can make them ahead of time, serve them hot, eat the leftovers cold (been there), or pop them back in the oven for round two. They hold their own with literally anything: steak, salmon, a rotisserie chicken from the store when you’ve got no energy left. They’re versatile like that.
Ingredient Notes:
This is one of those magical recipes where less really is more. But here’s the breakdown—and a few real-life swaps I’ve made when my pantry didn’t want to cooperate.
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Red Potatoes (2 lb) – I usually don’t even measure. If it fits in my biggest mixing bowl, I call it good. Red potatoes hold their shape and get those lovely crispy edges. No peeling—skins are half the charm.
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Oil (⅓ cup) – Olive oil is my go-to, but I’ve used avocado oil when I was being fancy. Once, I used vegetable oil and honestly? Still great. Just don’t skimp—you want a nice coating.
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Onion Soup Mix (1 packet) – This is where the magic happens. It’s salty, it’s savory, it smells like comfort. And yes, it’s from a packet. We’re not trying to be heroes here.
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Parmesan Cheese (½ cup, grated) – If you’ve got the good stuff, use it. If all you’ve got is the green can? Also fine. It melts and crisps either way. No parmesan snobbery here.
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Salt & Pepper – Just a pinch. The soup mix does most of the heavy lifting.
How To Make Parmesan Roasted Red Potatoes?
There’s nothing technical about this, and that’s why it works. If you’ve got five minutes, a spoon, and a baking dish, you’re golden.
Step 1: Preheat the oven
350°F is your sweet spot. Low enough to cook the inside slowly, high enough to let the cheese crisp up once you uncover it.
Step 2: Shake it all together
This part’s fun. Toss your cut potatoes, oil, soup mix, Parmesan, salt, and pepper into a large zip-top bag or bowl. Seal it up and shake like you mean it. This is also an excellent time to get out some frustration if your day’s been a lot.
Step 3: Into the pan
Pour the whole glorious mess into a 9×13-inch baking dish. Spread the potatoes out in an even layer. You want them cozy, but not stacked. Too much overlap = soggy vibes.
Step 4: Bake covered
Cover the dish with foil and bake for 35 minutes. This lets the potatoes soften and soak up the flavor without drying out.
Step 5: Bake uncovered
Uncover and bake another 15 minutes. This is when the magic happens—those edges turn golden, the cheese browns, and you start sneaking bites before the pan hits the table.
Want To Save This Recipe?
Storage Options:
Once cooled, store leftovers in an airtight container in the fridge. They’ll keep for 3–4 days, but good luck making it that long.
Reheat in the oven or air fryer if you want that crisp back. Or just microwave them and toss ’em on a salad with a fried egg. No judgment.
Variations and Substitutions:
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No soup mix? Try garlic powder + onion powder + a pinch of dried herbs. It’s not the same, but it’s still delicious.
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Want more crunch? Sprinkle panko breadcrumbs in with the cheese. You won’t regret it.
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Herby twist? Rosemary, thyme, or Italian seasoning all play nice here.
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Sweet potatoes? Yes, it works. A little softer, a little sweeter—but still tasty.
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Spicy version? Add a pinch of red pepper flakes or smoked paprika for warmth.
What to Serve with Parmesan Roasted Red Potatoes?
These potatoes don’t need much. But they sure shine next to:
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Grilled chicken thighs – The crispy skin + crispy potatoes combo? Unreal.
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Baked salmon – Especially with lemon or dill. That zing pairs so well.
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Pork chops – Glazed or pan-fried, they’re a perfect match.
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Holiday roast beef – Fancy but easy? These are holiday-table worthy.
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Leftover eggs and veggies – Breakfast hash, here you come.
Frequently Asked Questions:
Can I prep these ahead of time?
Yep! Mix everything up and leave them in the fridge (in the bag or dish) until you’re ready to bake. Just add 5–10 minutes to your cook time if they’re cold.
Can I freeze them?
Honestly? I wouldn’t. The texture changes and not in a good way. They’re better fresh or refrigerated.
What if I don’t have Parmesan?
Use another hard cheese—asiago, romano, even sharp cheddar. Just avoid soft melty cheeses here.
There’s something comforting about a dish that’s so easy, so flexible, and so dang satisfying. These Parmesan Roasted Red Potatoes are exactly that. No stress, no frills—just a golden, cheesy pan of goodness that feels like a hug in food form.
So next time you’ve got a bag of potatoes and no idea what to make, give this a go. It might just become your go-to too. And if you do try it? Tell me how it went. Messy oven moments and all.
Now spill it—crispy edges or soft middles? Which team are you on?
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Parmesan Roasted Red Potatoes
Ingredients
- 2 pounds red potatoes quartered
- ⅓ cup olive oil or preferred neutral cooking oil
- 1 packet dry onion soup mix
- ½ cup grated Parmesan cheese
- Salt and ground black pepper to taste
Instructions
Preheat the Oven:
- Set the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or line it with foil for easier cleanup.
Prepare the Potatoes:
- Place the quartered red potatoes in a large zip-top plastic bag or mixing bowl.
Add Seasoning and Coating:
- Pour the olive oil over the potatoes. Add the dry onion soup mix, grated Parmesan cheese, and a small amount of salt and pepper to taste. Seal the bag or mix thoroughly in the bowl to ensure all potatoes are evenly coated.
Transfer to Baking Dish:
- Spread the seasoned potatoes into the prepared baking dish in an even layer.
Bake Covered:
- Cover the dish tightly with aluminum foil and place in the preheated oven. Bake for 35 minutes.
Bake Uncovered:
- Remove the foil and continue baking for an additional 15 minutes, or until the potatoes are golden brown and tender.
Serve:
- Remove from the oven and allow to cool slightly before serving warm.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
