Cheesy roasted potatoes are the perfect family-friendly side dish to add to your next meal. Seasoned potatoes are roasted until tender and topped with plenty of melted cheese.
I love adding roasted potatoes to my weeknight meals. They're easy to assemble and everyone loves them! A few of my favorites include herb roasted potatoes and oven roasted seasoned potatoes.
These roasted potatoes are seasoned with mild flavors like onion and garlic, then smothered in melty cheddar and pepper jack cheeses just before serving. They turn out tender and fluffy inside with crispy edges.
Serve cheesy roasted potatoes with your favorite main course. They go great with burgers, oven roasted brats, and chicken drumsticks.
Ingredients and substitutions
- Potatoes - Baby potatoes, red or gold, work great in this recipe. Yukon gold potatoes are also great for roasting.
- Cheese - I used a combination of cheddar and pepper jack cheeses for a variety of flavor. You're welcome to use your favorite kinds of melty cheeses, like monterey jack, sharp cheddar, or American cheese. No matter the type of cheese chosen, I highly recommend freshly grating it from a block. Pre-shredded cheeses are coated in anti-clumping powders that add a grainy texture when melted.
- Oil - Olive oil can be substituted with your preferred cooking oil if desired. Oil is needed to coat your potatoes, help them brown evenly, and help the seasoning adhere to the potatoes.
- Seasoning - Salt, garlic powder, onion powder, and pepper add a mild, savory flavor to your potatoes. I also recommend either chopped chives or parsley as a garnish just before serving.
Tips and tricks
Peeling optional - Feel free to leave the skin on for added nutrition and easier prep.
Slicing your potatoes - Depending on the size of your potatoes, you may need to halve or quarter them. Think about creating bite-size pieces that not only cook faster, but are easy to eat.
Flip halfway through - Optionally, flip your potatoes halfway through baking for even browning on all sides. You may find this necessary if your oven has hot spots or doesn't bake evenly.
Test for doneness - Pierce a large potato piece with a fork. If there's little to no resistance, your potatoes are done. If it feels hard inside, your potatoes need more time. The times included in the recipe card are given as a suggestion, but the type and size of your potatoes will affect the cooking time.
Bake cheese only until melted - To ensure your cheese doesn't burn in the oven, keep an eye on it and remove your potatoes once the cheese has melted.
Storage
Store leftover potatoes in the refrigerator in a tightly sealed container for 3 to 4 days.
Potatoes can be reheated in the microwave or in the oven at 350 degrees Fahrenheit. Bake until heated through, about 10 to 15 minutes. Turn on the broiler for the last 1 to 2 minutes for crispy edges.
If using the broiler, watch your potatoes carefully and do not walk away (the broiler can burn food quickly if you're not watching).
Frequently asked questions
Potatoes will take longer to cook if they're sliced larger than about 1 inch cubes. The time listed in the recipe card is for small, bite size potatoes pieces. If your potatoes are larger (which is fine), they'll take a bit longer to roast in the oven.
I don't recommend potatoes or dairy products because both can change in texture once thawed.
I recommend any melty cheese that you enjoy. My favorites include cheddar (mild or sharp), gouda, gruyere, pepper jack, monterey jack, and parmesan. No matter the cheese used, I highly recommend grating it fresh from a block for best flavor and texture.
Your potatoes should have crispy edges when they're done roasting, but won't be extra crispy all over (like fries) without deep frying. The oil listed in the recipe along with the high heat of your oven are what helps add a crispy texture to your potatoes, so make sure your oven is preheated and you're not skimping on the oil.
Recommended
📖 Recipe
Cheesy Roasted Potatoes
Ingredients
- 2 pounds baby potatoes
- 2 tablespoons olive oil
- ¾ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon pepper
- 1 cup freshly grated sharp cheddar cheese
- 1 cup freshly grated pepper jack cheese, or monterey jack cheese
- 1 tablespoon chopped fresh chives, or parsley, as a garnish
Instructions
- Preheat oven to 400℉. Line a baking sheet with parchment paper and set aside.
- Slice potatoes into halves or quarters (depending on size), about 1-inch bite size pieces.
- Add potatoes to a bowl. Top with olive oil, salt, garlic powder, onion powder, and pepper. Toss to evenly coat potatoes. Pour potatoes out onto prepared baking sheet and spread into a single layer.
- Roast potatoes in the oven for about 30 to 40 minutes, or until potatoes are evenly browned and can easily be pierced through with a fork. Flip halfway through with a spatula to ensure even browning.
- Remove potatoes from the oven and sprinkle with shredded cheeses. Return to oven and cook for another 5 minutes, or until cheese has melted.
- Remove from oven, top with fresh parsley or chives and serve immediately.
Equipment Recommendations
Notes
- Leftovers: Store leftover potatoes in the refrigerator in a tightly sealed container for 3 to 4 days.
I had so much fun creating this recipe! I hope you give it a try and love it as much as I do. If you have a question, check out the post above, which is packed with information about the recipe. Tried the recipe? I'd love to hear your thoughts — leave a comment and a star rating to share your feedback!