These Parmesan Roasted Potatoes are crispy on the outside, tender on the inside, and bursting with flavor from a homemade tangy lemon yogurt sauce. Perfect to pair with any main course, these potatoes will quickly become your new favorite side dish and are ready in just 45 minutes!

roasted potatoes on a bed of greek yogurt

Anyone who knows me, even a little bit, knows that I absolutely love potatoes! They’re my go-to for any meal, whether it’s breakfast, lunch, or dinner, because they’re so versatile, filling, and always hit the spot. I use them to make my popular recipes like crispy Potato Latkes for the holidays, simple savory Herb Roasted Potatoes, and even hearty Seafood and Potato Stew. There are just so many ways to use them and I love coming up with different flavor combinations and different ways to serve them. 

Today, I’m sharing one of my all-time favorite potato side dish recipes. I call them absolutely delicious parmesan roasted potatoes, and for good reason! These oven-baked potatoes are crispy on the outside, tender on the inside, and have a rich flavor coming from nutty parmesan cheese and a homemade tangy lemon yogurt sauce. It almost feels like a deconstructed baked potato, with each bite having the perfect blend of textures and flavors. My family devoured these the first time I made them, and now they’re on repeat!

This dish is perfect as a side for any meal, whether you’re serving it with grilled chicken, steak, or a simple salad. It’s versatile enough to be served warm or at room temperature, making it a great choice for dinners or meal prep for the week!

Ingredient Notes

glass bowls with ingredients like potatoes, lemon, oil, yogurt.
  • Baby Potatoes – While there are many different types of potatoes, baby potatoes are perfect for this recipe because they roast evenly and have a naturally creamy texture. Look for firm, smooth potatoes without any green spots or sprouts.
  • Unsalted Butter – Adds richness and helps the potatoes crisp up beautifully. Using unsalted butter allows you to control the additional saltiness of the dish.
  • Olive Oil – Complements the butter helping to get a perfect golden-brown crust. Choose a good quality extra virgin olive oil for the best flavor.
  • Lemon Zest – Adds a bright, citrusy note that compliments the savory parmesan and fresh herbs. 
  • Whole Grain Mustard – Adds a tangy, slightly spicy kick that pairs well with the creamy potatoes and rich Parmesan. 
  • Salt – Enhances the natural flavors of the potatoes and the other ingredients. Use kosher or sea salt for a cleaner taste.
  • Parmesan Cheese – Provides a savory, umami richness that makes these potatoes irresistible. Freshly grated Parmesan melts better and has a great robust flavor.
  • Fresh Herbs (mint or basil) – Herbs like mint or basil add a pop of color and freshness to the dish, giving the potatoes a more vibrant flavor.
  • Plain Greek Yogurt – Serves as the base for the tangy lemon yogurt sauce, adding a creamy, slightly tangy flavor that balances the richness of the potatoes. Full-fat yogurt gives the best texture and flavor.
  • Fresh Lemon Juice – Brightens up the yogurt sauce, adding a zesty tang that complements the potatoes. 

Step By Step Instructions

a bowl of dressing with a whisk
Make the dressing.
sheet pan with parchment paper and cut potatoes
Toss the potatoes in the dressing.
bowl of greek yogurt and lemon juice
Make the yogurt base.
sheet pan with roasted baby potatoes
Roast the potatoes.

Prepare for baking: Preheat your oven to 425°F. Line a baking sheet with parchment paper for easy cleanup, and place the cut baby potatoes on top.

Make the parmesan coating: In a small bowl, whisk together the melted butter, olive oil, lemon zest (save the juice for the yogurt sauce), whole grain mustard, salt, and freshly grated Parmesan cheese.

Coat the potatoes: Drizzle the buttery, cheesy mixture over the potatoes. Use your hands to toss everything together, making sure each potato is well coated. Spread the potatoes out into an even layer on the baking sheet, making sure they are not touching if possible.

Roast the potatoes: Pop the baking sheet into the preheated oven and roast for 35-45 minutes. You’ll know they’re done when the potatoes are soft in the middle and beautifully browned and crispy on the outside.

Prepare the yogurt sauce: While the potatoes are roasting, make the tangy yogurt sauce. In a bowl, mix together the plain Greek yogurt and fresh lemon juice. Spread the yogurt sauce evenly on the bottom of a shallow bowl or platter.

Assemble and serve: Once the potatoes are done, pile them on top of the yogurt sauce. Sprinkle with extra Parmesan cheese and fresh mint or basil. Serve warm or at room temperature, and enjoy the parmesan and lemon flavors in every bite!

white plate with roasted potatoes on a bed of greek yogurt
Serve the potatoes over the yogurt sauce.

Recipe Tips

  • Cut the potatoes evenly to make sure they roast at the same rate and get uniformly crispy. Uneven pieces will cook at different rates, leaving some overcooked and others undercooked. 
  • Dry the potatoes thoroughly after washing to help them crisp up better in the oven. Excess moisture can cause them to steam instead of roast, resulting in soggy potatoes. I like to pat them dry with a clean kitchen towel.
  • Use parchment paper to prevent the potatoes from sticking and to make cleanup easier. This also helps distribute the heat evenly.
  • Melt the butter and let it cool slightly before mixing it with the other ingredients to prevent it from solidifying. This makes the whole coating process so much easier.
  • Toss the potatoes well in the coating mixture to make sure every piece gets an even layer of flavor. Using your hands is the best way because it makes sure that each potato is thoroughly covered.
  • Spread the potatoes out in a single layer on the baking sheet to allow them to roast evenly and get crispy. Overcrowding the pan can lead to steaming.
  • Check the potatoes after 30 minutes of roasting and give them a gentle toss. This helps all sides of the potatoes to get that delicious golden-brown color. 
  • Use a spoon to spread the yogurt sauce on the platter, making a nice bed for the potatoes. 
fork scooping a potato dipped in yogurt

Flavor Variations

  • Add a teaspoon of smoked paprika to the coating mixture for a smoky, slightly spicy kick.
  • Use rosemary or thyme instead of mint or basil for a classic herb flavor.
  • For a Mediterranean vibe, sprinkle the potatoes with crumbled feta cheese and a handful of chopped kalamata olives.
  • Replace the whole-grain mustard with Dijon mustard for a smooth, refined flavor.
  • Add a few cloves of minced garlic to the coating mixture for a garlicky flavor boost.
  • Substitute the lemon zest and juice with lime for a zesty, tart variation.
  • Toss the potatoes with some crushed red pepper flakes if you like a bit of heat.
  • Mix in some finely chopped sun-dried tomatoes for a sweet and tangy flavor.
  • Sprinkle the finished potatoes with freshly chopped chives for a mild onion flavor and a pop of natural green color.
  • Replace the Greek yogurt with sour cream for a tangier sauce.

Serving Suggestions

Storing & Freezing

Storing: Place any leftovers in an airtight container and refrigerate for up to 3-4 days. Make sure they are completely cool before storing them.

Freezing: Spread the cooled potatoes without the yogurt sauce on a baking sheet and freeze until solid. Transfer them to a freezer-safe bag or container, and they’ll keep for up to 3 months.

Reheating: Reheat the potatoes in a preheated oven at 375°F for about 10-15 minutes or until heated through and crispy again. You can also reheat them in an air fryer for a few minutes for an extra crunch. Add the lemon yogurt after reheating. 

roasted potatoes on a bed of greek yogurt sprinkled with mint

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roasted potatoes on a bed of greek yogurt

Absolutely Delicious Parmesan Roasted Potatoes

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  • Author: Laney Schwartz
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Category: Side Dish
  • Method: Oven
  • Cuisine: American
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Description

These Parmesan Roasted Potatoes are crispy on the outside, tender on the inside, and bursting with flavor from a homemade tangy lemon yogurt sauce. Perfect to pair with any main course, these potatoes will quickly become your new favorite side dish and are ready in just 45 minutes!

Ingredients

Scale
  • 1.5 pounds baby potatoes, cut in half lengthwise 
  • 2 tablespoons unsalted butter, melted and cooled
  • 2 tablespoons olive oil
  • Zest 1 lemon
  • 1 tablespoon whole grain mustard
  • 1 teaspoon salt
  • 2 tablespoons grated parmesan cheese
  • Fresh mint or basil

Lemon Yogurt

  • 1 cup plain Greek yogurt
  • Juice of half lemon (or whole if not that juicy)

Instructions

  1. Preheat the oven to 425 degrees. Add the cut potatoes to a parchment paper lined baking sheet and set aside. In a small bowl whisk together the butter, oil, lemon zest (save the juice for the yogurt), mustard, salt and parmesan cheese. 
  2. Drizzle the mixture over the potatoes and use your hands to toss until the potatoes are well coated. Spread potatoes into an even layer and roast for 35-45 minutes until they are soft in the middle and brown on the outside. 
  3. Meanwhile, make the yogurt sauce. In a bowl mix together the yogurt and lemon juice. Spread the yogurt on the bottom of a shallow bowl or platter. 
  4. Once the potatoes are done cooking, pile them on top of the yogurt, sprinkle with extra parmesan cheese, fresh mint or basil and serve warm or at room temperature. 

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