Cheesy Garlic Parmesan Skillet Potatoes
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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
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.
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.
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
Easy Pan Fried Garlic Parmesan Skillet Potatoes Recipe
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
Nutrition
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.
Originally published October 2015, updated and republished December 2023
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Could you please tell me the cheese blends in the Mexican Cheese blends for the Bacon Cheddar Ranch Pull Apart Bread.
Can you bake this in something other than a cast iron skillet?
You can bake it in any oven safe skillet. I just really enjoy th cast iron.
Next time I will use the entire 10 lb bag, and eat it out of the pan all by myself.
I'm confused by one direction in the cast iron skillet recipe. After combining the butter/oil/spices, you say to brush mixture on skillet, then in the next sentence you say "brush potatoes with mixture". So when you brush the skillet with the mixture, do you only use half of the mixture and the other half for the potatoes"? I hope you answer this soon, as I"m thinking of making these with my prime rib for Christmas dinner. Thanks.
Hi Denise, you are correct. Half on the skillet half on the potatoes. I updated the recipe too. Thank you and let us know how it goes. Have a Merry Christmas.
Thank you!!!!!
Can these be made day ahead and reheated
If you love potatoes as much as I do you will LOVE these! So good!
OMG! Currently making another full pan of these! lol They were so good and went to quickly, I think I will hide some for myself!