ByDonna Elick
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Cheesy garlic Parmesan Skillet Potatoes are roasted to perfection in a cast iron skillet to create a spectacular potato dish that is bursting with flavor. Loaded with garlic, herbs, and tons of cheese, you will be going back for seconds. This simple garlic Parmesan potatoes recipe comes together in a flash and gives any meal a real WOW factor! It doesn’t get much better than this mouthwatering side. You have to give it a try!
Skillet Potatoes
When I’m looking to make something spectacular, there is nothing quite like pulling out the cast iron skillet and whipping up some roasted skillet potatoes.
We were having the best-ever pot roast for dinner the other night, which incidentally is so good I thought Chad was going to drink the gravy with a straw.
Anyway, cast iron skillet Parmesan garlic potatoes were the perfect side dish that this dinner needed.
I had fresh herbs on hand from making the roast and knew they would be perfect with the garlic and Parmesan cheese.
Butter, olive oil, garlic, and a little (or a lot) herbaceous love qualify this recipe for a spot in the permanent file. Not to mention a whole cup of fresh Parmesan cheese!
We ate them for dinner, but they would also taste great with scrambled eggs and bacon for breakfast! Or, as a hearty side with this BBQ Chicken Salad for lunch.
No matter when you enjoy them, these garlic Parmesan potatoes are simply YUM!!
Ingredient Notes and Substitutions
- Potatoes – You don’t need much to make skillet potatoes, but you do need some quality spuds!
I like red potatoes the best for a pop of color, but Yukon Gold or new potatoes are a great substitute.
- Parmesan Cheese – Grab a block and start shredding! Don’t buy the pre-shredded cheese for this dish, it won’t melt properly.
- Garlic – These wouldn’t be cheesy garlic potatoes without a healthy helping of garlic! You’ll need 5 cloves.
- Herbs and Seasonings – You can adapt the recipe to suit whatever seasonings you have on hand, but I love the combination of Kosher salt, rosemary, thyme, and parsley.
Fresh herbs really take these Parmesan garlic potatoes to a whole new level.
Helpful Tips for Making Garlic Parmesan Potatoes
- Shred the cheese yourself for optimal melting.
Pre-shredded cheese from the supermarket contains several different preservatives to keep it fresh and prevent it from clumping together.
This type of cheese does last longer in the fridge, but isn’t ideal for your Parmesan cheese potatoes.
Take the extra few minutes to shred it yourself — and thank me later!
- Add the herb mixture to the skillet before the potatoes.
You’ll likely be tempted to toss the potatoes in the skillet with a bit of olive oil before adding the herbs and seasonings.
When you coat the skillet with olive oil and herbs before adding the potatoes, the flavors will be more evenly distributed and you don’t have to worry about sticking.
This simple hack will give you the most herbaceous results!
- Bake, don’t pan fry.
These Parmesan cheese potatoes may be cooked in a skillet, but they aren’t seared or pan-fried — rather, they are baked in the oven!
That means a longer cooking time but a lot less cleanup. Now that’s a win in my book!
Parmesan Cheese Potatoes FAQ
How to make crispy potatoes?
Because these cheesy garlic potatoes are baked instead of fried, they won’t crisp up exactly as they would if you made them on your stovetop.
That said, I find that removing the foil for the last 15 minutes of the cooking process helps them crisp up a bit.
If you want them to be extra crispy, let them bake without foil for 5 extra minutes before adding the Parmesan. Or, increase the oven temperature to 425°F, then reduce the 400°F when you add the cheese.
Should I scrub the potatoes before using?
YES! I like to leave the skin on for this recipe, so the spuds need to be squeaky clean.
Use a brush to get all of the dirt and debris off of the skin before chopping them.
Can I parboil the potatoes to speed up the cooking time?
Sure! This is a great hack for cooking skillet potatoes in the oven, but you’ll need to make a few adjustments.
After cutting the potatoes, add them to a pot with lots of cold water and bring to a boil. Once boiling, cook for just a few minutes, until barely fork tender.
Drain and use as directed, but reduce the initial baking down to 25 minutes.
Storing and Reheating Leftover Parmesan Garlic Potatoes
Store any leftovers in an airtight container in the refrigerator — they’ll keep for 3-5 days.
Reheat single servings in the microwave in 30-second bursts until they are warmed through. The air fryer is another good option for small servings. Preheat it to 350°F and then cook for 2-3 minutes.
You could also reheat cheesy garlic potatoes in a skillet with a bit of oil or butter over medium heat for 2-3 minutes.
Enjoy!
With love, from our simple kitchen to yours.
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Other Potato Side Dish Recipes
Cheesy Garlic Parmesan Skillet Potatoes
Donna Elick
My Skillet Potatoes make for a perfect side dish — for breakfast, lunch, or dinner! This garlic Parmesan potatoes recipe is a must-make!!
5 stars from 1 review
Tried this recipe?Please comment and review!
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Prep Time 10 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 10 minutes mins
Course Side Dish
Cuisine American
Method Oven
Servings 8
Ingredients
- 2 tablespoons unsalted butter, melted
- 2 tablespoons Star Fine Foods Extra Virgin Olive Oil
- 1 tablespoon fresh chopped parsley
- 1 tablespoon fresh chopped rosemary
- 1 teaspoon fresh chopped thyme
- 5 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 3 pounds red potatoes, cut into bite size pieces
- 1 cup fresh shredded Parmesan cheese
Instructions
Preheat oven to 400°F.
In a small bowl combine butter, olive oil, chopped herbs, garlic, and salt. Stir to combine. Brush 1/2 mixture onto a large cast iron skillet. Add potatoes to skillet. Brush potatoes with remaining herb mixture. Cover with foil and bake for 45 minutes.
Remove from oven. Remove foil and sprinkle with Parmesan cheese. Bake for 15 minutes or until potatoes are fork tender.
Serve and enjoy!
Donna’s Notes
You can bake these with no foil for a crisp potato
Nutrition
Serving: 1 | Calories: 228cal | Carbohydrates: 28g | Protein: 8g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 377mg | Sugar: 2g | Fiber: 3g | Calcium: 174mg | Iron: 2mg
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Tried this recipe?Let us know how it was!
Originally published October 2015, updated and republished December 2023
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
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