Let’s start these spuds by rinsing and dicing 2 1/2 pounds of yukon gold potatoes.

Need to feed a large crowd? Doubling this recipe is in a cinch!

To your potatoes add 1 tablespoon of all purpose flour…

1 teaspoon of paprika…

2 cloves of minced garlic…

A nice big handful of shredded parmesan cheese…

And about 3 tablespoons of olive oil.

Give your potatoes a good stir and don’t forget to season them with some salt and pepper.

Pop your these golden nuggets of yum (I was tired of saying “potatoes”) onto a cookie sheet and place them into your pre-heated 400 degree oven for 25-35 minutes…

Or until they crispy on the outside and tender on the inside!

Arranged on a pretty platter and sprinkled with parmesan cheese, these potatoes (or golden nuggets of yum) will be hard to ignore!



  • Serves 6
  • 2 1/2 (7-8 potatoes) pounds of yukon gold potatoes
  • 1 tablespoon all purpose flour
  • 1 teaspoon paprika
  • 2 cloves of garlic, minced
  • 1 handful shredded parmesan cheese
  • 3 tablespoon olive oil
  • salt and pepper to taste

4 Responses to Roasted Parmesan Potatoes

  1. momofnine says:

    These cheesy potatoes look so good! Your recipe is easy and clear. I can’t wait to try them. I do like using Yukon Gold potatoes. They seem to cook up more quickly and take on flavors easier than other potatoes. Thank you!

  2. Tiffany says:

    I made them last night and they were so yummy! Thank you for posting!

  3. So glad you liked them Tiffany!! :)

  4. Amber Ramos says:

    I came across this recipe when looking up the artichoke spinach dip pasta (again, I love it!) This was the inspriration for our Sunday breakfast today. I added a couple fun twists. I added thinly sliced crimini mushrooms to the mix and baked them with the golden nuggets of yum. I then served mine in a bowl, and added a fried egg on top! Thanks for this one, I loved it.

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