Crispy on the outside, tender inside, these crispy roasted potatoes with Parmesan are pure comfort with a touch of elegance. Fresh rosemary and garlic infuse the olive oil, while a light coating of Parmesan creates an irresistible golden crust. They’re simple enough for a weeknight and special enough for a holiday table, a side that never fails to steal the spotlight.
If you love these rosemary potatoes, you will also love the Greek lemon potatoes, crispy country fried potatoes or potato fritters with feta!
Why you will love crispy roasted potatoes
Here is what you need
- Potatoes – Starchy varieties like Yukon Gold or Russet work best; they crisp beautifully while staying fluffy inside.
- Olive oil – Use good-quality extra-virgin olive oil for the best flavor and those gorgeous golden edges.
- Fresh rosemary – The star herb here. Its woodsy aroma infuses the oil and perfumes the whole kitchen.
- Garlic – Lightly crushed cloves release subtle sweetness and depth as they roast.
- Parmesan cheese – Adds a salty, nutty crunch. Freshly grated is always worth it.
- Sea salt & freshly ground black pepper – Essential for balance and that perfect seasoning.
- Semolina (optional) – A Greek tip! A spoonful mixed with Parmesan gives extra crispness and texture.
See the recipe card for complete information on ingredients and quantities.
Step by step
Step 1: Preheat the oven.
Heat the oven to 220 °C / 500 °F.
Prepare the potatoes.
Peel the potatoes and cut them into 1½-inch pieces.
Step 2: Par-boil.
Place them in a saucepan of cold, salted water, then bring to a boil. Cook for 10 minutes, just until the edges are slightly tender.
Step 3: Infuse the oil.
In a large ovenproof skillet, add butter and olive oil, then stir in the sliced garlic, a generous pinch of chili flakes, and minced rosemary.
Warm gently over low to medium heat while the potatoes boil, allowing the oil to infuse with flavor. Keep a close eye — the garlic should turn fragrant but not brown.
Step 4: Strain the infused oil.
Using a small strainer, pour the warm infused oil into a bowl, separating it from the garlic and rosemary solids. Save the garlic and rosemary for later — they’ll add extra aroma at the end.
Step 5: Drain and rough up.
Drain the potatoes in a colander, then toss and shake them gently to fuzz and blur the edges — this creates those irresistible crispy bits later.
Step 6: Toss & coat.
In a large bowl, combine the potatoes, nutmeg, Parmesan, and semolina (if using). Season generously with salt and pepper. Shake the bowl or toss with a spoon so every piece is coated.
Step 7: Roast to golden perfection.
Pour the strained infused oil onto a rimmed baking sheet and tilt it to coat the surface. Carefully tip the semolina-coated potatoes onto the sheet, spreading them out in a single layer.
Roast for about 40 minutes, turning halfway through, until the potatoes are darkly golden, crispy, and deeply aromatic.
Step 8: Finish & serve.
Add the reserved garlic and rosemary back to the potatoes before serving for an extra burst of flavor.
Serve hot, right from the oven. These are best when their edges crackle and the Parmesan melts into the golden crust.
Suggestions & Substitutions
- Infuse gently. Keep the heat low when warming the butter, oil, and garlic — you want to extract flavor, not color. Burned garlic can overpower the dish.
- Steam-dry the potatoes. After draining, let the potatoes sit for a minute or two so the moisture evaporates. Dry edges crisp better in the oven.
- Rough them up! Shaking the potatoes after boiling is the secret to a beautiful crust. Those fuzzy edges catch the oil, Parmesan, and semolina, turning extra crunchy as they roast.
- Don’t crowd the pan. Give the potatoes space on the baking sheet. Overcrowding steams them instead of roasting — golden edges need room.
- Add garlic and rosemary at the end. Returning the reserved garlic and rosemary after roasting keeps their flavor bright and aromatic instead of burnt or bitter.
- Use good Parmesan. Freshly grated Parmesan melts into a delicate crust that packaged cheese can’t match.
Serving suggestions
- Greek Roast Chicken or Pork Roast – A rustic, cozy pairing with rich, herby juices.
- Lemon-Herb Fish – The citrus notes balance beautifully with the earthy rosemary.
- Marinated Lamb Chops – A classic Greek combination of rosemary, garlic, and lamb.
- Fresh Green Salad (Maroulosalata) – Crisp lettuce and tangy dressing cut through the richness perfectly.
- Tzatziki Yogurt Dip – Serve with a garlicky dip for extra indulgence.
Storage and reheating
- Homemade tomato sauce can be kept in the fridge for 3–4 days. Reheat in a saucepan over medium-low heat or the microwave in a glass container
- You can freeze any leftover sauce in an airtight container and use it within six months.
- Reheat the frozen sauce in a saucepan over medium-low heat. Add a couple of tablespoons of water to loosen it up.
FAQs
More Greek potato recipes
Crispy roasted potatoes with Parmesan
Equipment
- Rimmed baking sheet
Ingredients
- 4 lb Yukon Gold potatoes
- ¼ cup extra virgin olive oil
- 3.5 tablespoons butter
- 2 tablespoons semolina flour
- 1 cup grated parmesan cheese
- 4 garlic cloves minced
- 1 tablespoon rosemary sprigs just the leaves, minced
- ½ teaspoon ground nutmeg
- sea salt
- freshly ground pepper
- chili flakes
Instructions
- Heat the oven to 220 °C / 500 °F.
- Peel the potatoes and cut them into 1½-inch pieces.
- Place them in a saucepan of cold, salted water, then bring to a boil. Cook for 10 minutes, just until the edges are slightly tender.
- In a large ovenproof skillet, add butter and olive oil, then stir in the sliced garlic, a generous pinch of chili flakes, and minced rosemary.Warm gently over low to medium heat while the potatoes boil, allowing the oil to infuse with flavor. Keep a close eye — the garlic should turn fragrant but not brown.
- Using a small strainer, pour the warm infused oil into a bowl, separating it from the garlic and rosemary solids. Save the garlic and rosemary for later — they’ll add extra aroma at the end.
- Drain the potatoes in a colander, then toss and shake them gently to fuzz and blur the edges — this creates those irresistible crispy bits later.
- In a large bowl, combine the potatoes, nutmeg, Parmesan, and semolina (if using). Season generously with salt and pepper. Shake the bowl or toss with a spoon so every piece is coated.
- Pour the strained infused oil onto a rimmed baking sheet and tilt it to coat the surface. Carefully tip the semolina-coated potatoes onto the sheet, spreading them out in a single layer.Roast for about 40 minutes, turning halfway through, until the potatoes are darkly golden, crispy, and deeply aromatic.
- Add the reserved garlic and rosemary back to the potatoes before serving for an extra burst of flavor.Serve hot, right from the oven. These are best when their edges crackle and the Parmesan melts into the golden crust.
Notes
- You can peel the potatoes a day ahead. Keep them submerged in cold water in a cool place. Drain, cut, and cover with fresh, salted water to parboil and roast as directed.
- Keep potatoes in the oven (turned off) until serving. Then, when everything else is on the table, transfer the potatoes to a serving dish and bring them over.
Nutrition
