Pioneer Woman Roasted Parmesan Potatoes

Pioneer Woman Roasted Parmesan Potatoes are a crispy, golden side dish that steals the show at any dinner table. Ree Drummond, known for her comforting ranch-style cooking, elevates the humble potato by tossing it in a savory mix of olive oil, herbs, and a generous coating of Parmesan cheese. The high-heat roasting method ensures the potatoes are fluffy on the inside but develop a deeply caramelized, cheesy crust on the outside that is utterly addictive.

Try More Recipes:

• Pioneer Woman Sweet Potato Casserole
• Pioneer Woman Pull Apart Cheese Bread
• Pioneer Woman Sausage Stuffing Recipe

🧡 Here Is The Breakdown Of Why This Recipe Is A Favorite:

• The “Frico” Crust: This is the game-changer. When you toss the potatoes with the Parmesan before roasting, the cheese that touches the hot pan melts and then fries into a golden, salty, crispy lace (known as frico). It gives every bite a savory crunch that plain roasted potatoes just don’t have.
• Minimal Effort, Maximum Reward: It is a “chop and drop” recipe. You don’t need to par-boil the potatoes first (a common step for crispy potatoes). You just cut, toss, and roast, making it perfect for busy weeknights.
• The Texture Contrast: Ree Drummond swears by Russet potatoes for this because their high starch content makes the insides incredibly fluffy and cloud-like, which contrasts perfectly with the hard, cheesy exterior.
• Picky Eater Proof: It relies on the holy trinity of comfort food flavors: starch, fat (butter/oil), and cheese. There are no “scary” ingredients, making it a guaranteed win for kids or guests who prefer simple, rustic food.

🍠 Pioneer Woman Roasted Parmesan Potatoes Ingredients

• 3 lbs (1.4kg) Russet Potatoes
• 1/3 cup Olive Oil
• 1/2 cup Parmesan Cheese
• 1 tsp Dried Rosemary
• 1 tsp Dried Thyme
• 1 tsp Garlic Powder
• Salt & Black Pepper
• Fresh Parsley: Chopped, for garnish.

🍲 How To Make Pioneer Woman Roasted Parmesan Potatoes

1. Preheat: Crank the oven to 400°F (200°C). You need high heat to crisp the potatoes.
2. Prep the Potatoes: Wash and scrub the potatoes. Cut them into uniform 1-inch chunks. If you cut them too small, they will dry out; too big, and they won’t cook through.
3. Toss: Place the potatoes on a large rimmed baking sheet. Drizzle generously with the olive oil.
4. Season: Sprinkle the dried rosemary, thyme, garlic powder, salt, and plenty of black pepper over the potatoes. Toss with your hands until every chunk is glistening and coated.
5. The Cheese: Sprinkle the Parmesan cheese over the potatoes and toss again to distribute.
6. Spread: Arrange the potatoes in a single layer. Tip: Ensure the cut sides are facing down as much as possible—this maximizes contact with the hot pan for better browning.
7. Roast: Bake for 30–35 minutes. Shake the pan halfway through (at the 15-minute mark) to prevent sticking and ensure even cooking.
8. Crisp Up: If they aren’t crispy enough, roast for another 5–10 minutes. The cheese should be golden brown and the edges of the potatoes dark and crunchy.
9. Serve: Remove from the oven, sprinkle with fresh parsley, and serve hot.

⭐ Recipe Tips

• Don’t Overcrowd: Use two baking sheets if necessary. If the potatoes are piled on top of each other, they will steam instead of roast, resulting in soft, soggy spuds.
• Dry Your Spuds: After washing the potatoes, dry them thoroughly with a kitchen towel before cutting. Water is the enemy of crispiness.
• Metal Pan: Use a metal baking sheet rather than glass or ceramic. Metal conducts heat better and faster, creating that essential crispy crust.
• Cheese Timing: If you prefer the cheese less browned, you can roast the potatoes for 20 minutes first, then sprinkle the Parmesan on for the final 10-15 minutes.

🍗 What To Serve With Roasted Parmesan Potatoes?

These Roasted Parmesan Potatoes are the perfect partner for hearty meats. Serve them alongside a Ribeye Steak, Meatloaf, or Rotisserie Chicken. They also work beautifully as part of a breakfast spread with bacon and eggs.

🎚 How To Store Leftovers Roasted Parmesan Potatoes?

• Fridge: Store in an airtight container for 3–4 days.
• Freezer: Not recommended. Roasted potatoes tend to become grainy and watery when frozen and thawed.

🥵 How To Reheat Leftovers Roasted Parmesan Potatoes?

• Air Fryer (Best): Reheat at 350°F for 3–5 minutes to bring back the crunch.
• Oven: Spread on a baking sheet and bake at 400°F for 10 minutes.
• Microwave: Avoid if possible; they will turn soft and mushy.

FAQs

More Recipes:

• Pioneer Woman Spinach Mushroom Quiche
• Pioneer Woman Ramen Noodle Salad
• Pioneer Woman Mexican Street Corn Salad Recipe

Roasted Parmesan Potatoes Nutrition Facts (Per serving)

• Calories: ~280 kcal
• Total Fat: 14g
• Saturated Fat: 4g
• Cholesterol: 10mg
• Sodium: 380mg
• Total Carbohydrate: 34g
• Protein: 6g

Pioneer Woman Roasted Parmesan Potatoes

Recipe by Imen DridiCourse: Sides, Dinner, Lunch, AppetizersCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

35

minutes

Calories

280

kcal

Pioneer Woman Roasted Parmesan Potatoes are a simple, high-impact side dish. Russet potatoes are tossed in olive oil, garlic, herbs, and Parmesan cheese, then roasted at high heat until golden, crispy, and irresistible.

Ingredients

• 3 lbs (1.4kg) Russet Potatoes

• 1/3 cup Olive Oil

• 1/2 cup Parmesan Cheese

• 1 tsp Dried Rosemary

• 1 tsp Dried Thyme

• 1 tsp Garlic Powder

• Salt & Black Pepper

• Fresh Parsley: Chopped, for garnish.

Directions

• Preheat: Crank the oven to 400°F (200°C). You need high heat to crisp the potatoes.
• Prep the Potatoes: Wash and scrub the potatoes. Cut them into uniform 1-inch chunks. If you cut them too small, they will dry out; too big, and they won’t cook through.
• Toss: Place the potatoes on a large rimmed baking sheet. Drizzle generously with the olive oil.
• Season: Sprinkle the dried rosemary, thyme, garlic powder, salt, and plenty of black pepper over the potatoes. Toss with your hands until every chunk is glistening and coated.
• The Cheese: Sprinkle the Parmesan cheese over the potatoes and toss again to distribute.
• Spread: Arrange the potatoes in a single layer. Tip: Ensure the cut sides are facing down as much as possible—this maximizes contact with the hot pan for better browning.
• Roast: Bake for 30–35 minutes. Shake the pan halfway through (at the 15-minute mark) to prevent sticking and ensure even cooking.
• Crisp Up: If they aren’t crispy enough, roast for another 5–10 minutes. The cheese should be golden brown and the edges of the potatoes dark and crunchy.
• Serve: Remove from the oven, sprinkle with fresh parsley, and serve hot.

Notes

• Don’t Overcrowd: Use two baking sheets if necessary. If the potatoes are piled on top of each other, they will steam instead of roast, resulting in soft, soggy spuds.
  Dry Your Spuds: After washing the potatoes, dry them thoroughly with a kitchen towel before cutting. Water is the enemy of crispiness.
  Metal Pan: Use a metal baking sheet rather than glass or ceramic. Metal conducts heat better and faster, creating that essential crispy crust.
  Cheese Timing: If you prefer the cheese less browned, you can roast the potatoes for 20 minutes first, then sprinkle the Parmesan on for the final 10-15 minutes.