These Ruth’s Chris–style Parmesan-crusted roasted potatoes are the definition of steakhouse perfection. Crispy, golden bottoms sealed with nutty Parmesan contrast beautifully with fluffy, tender centers, creating a side dish that feels both indulgent and comforting.
What makes these potatoes truly special is the technique. Parboiling ensures the insides are perfectly soft, while roasting them cut-side down allows the Parmesan and butter to fuse into a deeply caramelized crust. The result is a crisp, cheesy layer that delivers bold flavor in every bite.
Simple seasonings let the potatoes and cheese shine, while garlic and herbs add subtle depth without overpowering the dish. Finished with fresh parsley and a squeeze of lemon, these potatoes feel bright, rich, and restaurant-worthy all at once.
Perfect alongside steak, chicken, or seafood, these roasted potatoes elevate any meal and are guaranteed to disappear fast. Once you make them this way, it is hard to go back to ordinary roasted potatoes.
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Servings: 4
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Ingredients
2 lbs baby potatoes or Yukon Gold potatoes, halved
3 tablespoons olive oil
Salt, to taste
Black pepper, to taste
1 teaspoon garlic powder
1 teaspoon dried parsley or Italian seasoning
1/2 cup freshly grated Parmesan cheese
2 tablespoons unsalted butter, melted
Optional garnish
Fresh parsley, finely chopped
Lemon wedges
Instructions:
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