These spiced roasted potatoes are crispy on the outside, tender on the inside, and packed with savory flavor. Made from a single humble potato and a handful of pantry spices, this dish proves that simple ingredients can turn into something truly special. It’s an easy side dish that feels comforting, nostalgic, and satisfying every time.
Why You’ll Love This Recipe
This recipe is perfect when you want maximum flavor with minimal effort. It comes together quickly, uses everyday pantry ingredients, and delivers beautifully crispy potatoes without deep frying. It’s ideal for a small household, easy to scale up for guests, and versatile enough to serve alongside dinner or topped with a fried egg for a hearty meal. The balance of butter, spices, and Parmesan creates an irresistible crust that makes these potatoes hard to stop eating.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 medium russet potato (about 10 ounces), peeled and cut into 3/4-inch chunks (about 2 cups)
1 tablespoon salted butter
2 teaspoons grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
Directions
Preheat the oven to 400°F.
Place an 8- or 9-inch oven-safe skillet over medium heat and add the butter. Once melted, stir in the Parmesan cheese, garlic powder, paprika, salt, and black pepper until combined.
Add the potato chunks to the skillet and stir well until every piece is evenly coated with the spiced butter mixture. Spread the potatoes into a single, even layer.
Transfer the skillet to the oven and roast for 15 minutes. Carefully remove the skillet, flip the potatoes, and return it to the oven. Continue roasting for another 15 minutes, or until the potatoes are golden, crispy, and bubbling around the edges. The potatoes should make a light scraping sound when moved in the pan, indicating a crisp exterior.
Remove from the oven and season with additional salt and pepper if needed before serving.
You can use red potatoes, Yukon golds, or any potato you have on hand; just keep the pieces uniform in size. For extra flavor, add a pinch of onion powder or smoked paprika. Fresh herbs such as parsley, dill, or chives can be tossed in just before serving. If you prefer extra cheesiness, sprinkle additional Parmesan over the potatoes while they’re still hot.
Storage/Reheating
Store leftover potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over medium heat until heated through and crispy again. Avoid reheating in the microwave, as it can soften the texture.
FAQs
Can I make this recipe with more than one potato?
Yes, you can easily double or triple the recipe. Use a larger skillet or a baking sheet and keep the potatoes in a single layer for best crisping.
Do I need to peel the potatoes?
Peeling is recommended for the best texture, but you can leave the skins on if you prefer a more rustic finish.
What type of skillet works best?
A cast-iron skillet works best because it retains heat well, but any oven-safe skillet will work.
Can I use unsalted butter?
Yes, just adjust the added salt to taste.
How do I know when the potatoes are fully roasted?
They should be golden brown, crispy on the outside, and tender inside. You’ll also hear a slight scraping sound when moving them in the pan.
Can I prepare the potatoes ahead of time?
You can cut the potatoes a few hours in advance and keep them submerged in cold water. Drain and dry them well before cooking.
Is Parmesan cheese necessary?
Parmesan adds a savory crust, but the potatoes will still be tasty without it if needed.
Can I cook these on a baking sheet instead?
Yes, toss the potatoes with the melted butter and spices in a bowl, spread them on a baking sheet in a single layer, and roast as directed.
What can I serve with these potatoes?
They pair well with eggs, roasted vegetables, grilled meats, or as a simple side to any main dish.
How can I make them extra crispy?
Make sure the potatoes are dry before cooking and always roast them in a single layer without overcrowding the pan.
Conclusion
These spiced roasted potatoes are proof that a simple pantry staple can be transformed into a memorable dish. Crispy, savory, and endlessly versatile, they’re perfect for weeknight dinners, cozy breakfasts, or anytime you want a reliable side that delivers big flavor with little effort. Once you try them, they’re sure to become a regular favorite.
These spiced roasted potatoes are golden, crispy, and full of savory flavor, made with butter, Parmesan, and pantry spices. A quick and easy side dish perfect for any meal.
Author:Sophia
Prep Time:5 minutes
Cook Time:30 minutes
Total Time:35 minutes
Yield:2 servings
Category:Side Dish
Method:Roasting
Cuisine:American
Diet:Vegetarian
Ingredients
1 medium russet potato (about 10 ounces), peeled and cut into 3/4-inch chunks (about 2 cups)
1 tablespoon salted butter
2 teaspoons grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
Instructions
Preheat the oven to 400°F (200°C).
In an oven-safe 8- or 9-inch skillet over medium heat, melt the butter. Stir in Parmesan, garlic powder, paprika, salt, and pepper until combined.
Add the potato chunks and toss until evenly coated. Spread the potatoes in a single layer in the skillet.
Transfer the skillet to the oven and roast for 15 minutes.
Remove the skillet, flip the potatoes, and roast for another 15 minutes, until crispy and golden.
Remove from oven and season with additional salt and pepper to taste. Serve warm.
Notes
Use Yukon gold or red potatoes if preferred—just cut them to the same size.
Add smoked paprika or onion powder for variation.
Top with chopped fresh herbs like parsley or dill after roasting.
Sprinkle more Parmesan while hot for extra cheesiness.
Don’t overcrowd the skillet—this helps the potatoes crisp up.
