Roasted Parm & Parsley Potatoes, Millie's

Millie Johnson


The parmesean cheese in these roasted potatoes gives it a delightful cheesy crunch !


★★★★★ 1 vote

10 Min
40 Min


  • 5 large
    potatoes, cut into 2 inch chunks
  • 1/4 c
    olive oil
  • 1 1/2 Tbsp
    parsley flakes
  • 1 Tbsp
    chives, dried or fresh
  • 1 tsp
    kosher salt
  • 1 1/2 tsp
    worcestershire sauce
  • 1/4 tsp
    black pepper
  • 1/8 tsp
    celery seeds
  • 1/4 tsp
    crushed red pepper * optional
  • 1/3 c
    fresh grated parmesean cheese

How to Make Roasted Parm & Parsley Potatoes, Millie's


  1. Pre heat oven to 375 degrees. Spray sheet pan with non-stick spray.
  2. In small bowl add olive oil then mix in parsley, salt, pepper, celery seed, chives, worchestershire sauce and crushed red pepper. Set aside.
  3. Peel, rinse, and cut potatoes into 2 inch chuncks
  4. Pour herbed olive oil mixture over potatoes and coat well.
  5. Dump onto baking sheet and spread out. Cover with foil. Bake 20 minutes.
  6. Remove foil, stir then spread back out, then sprinkle parmesean cheese over the top potatoes. It is ok if cheese does not stay on potatoes. The cheese will crisp up. Bake for 15 to 20 minutes or till potatoes are tender.
  7. Stir then transfer to serving dish. You may need to break up some of the parmesean cheese crispys.

Printable Recipe Card

About Roasted Parm & Parsley Potatoes, Millie's

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: Italian
Dietary Needs: Gluten-Free
Other Tag: Quick & Easy

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