- Use finely grated Parmesan with a sand-like texture, typically found in the refrigerated section. Avoid the shelf-stable kind sold in aisles—those won’t crisp properly! If grating fresh Parmesan, use 50 g (1.75 oz) and a fine microplane grater. Skip cup measurements, as freshly grated cheese is lighter and fluffier by volume than pre-grated varieties.
- While this recipe also works in a metal pan, glass dishes make it easier to release the potatoes cleanly. Avoid lining the pan with baking paper, as it can reduce that signature crispiness.
- This version draws inspiration from several Parmesan-crusted potato recipes, blending elements from multiple tried-and-true favorites.
- Leftovers/Make Ahead: Once cooled, refrigerate the potatoes in an airtight container. To reheat, arrange them cheese side up in a baking dish and bake at 200°C (400°F) for about 5 minutes, or until hot and crispy again. They won’t be quite as perfect as freshly made—but they’ll still taste amazing.
- Nutrition: Estimated per serving, based on 5 servings.
Crispy Roasted Parmesan Potatoes Recipe
Crispy on the outside and fluffy inside, these Parmesan potatoes are coated with a golden, cheesy crust that’s bursting with flavor. Perfectly seasoned and oven-roasted, they’re the ultimate comfort side for any meal.
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Servings: 4
Calories: 280kcal
Ingredients
Parmesan Mixture:
- 1/2 cup 50 g finely grated Parmesan cheese (sand-like texture works best)
- 1/2 teaspoon garlic powder or substitute with onion powder
- 1/2 teaspoon dried oregano or thyme
- 1/2 teaspoon paprika
- 1/4 teaspoon salt optional, to reduce sodium
- 1/2 teaspoon freshly ground black pepper
Potatoes:
- 750 g 1.5 lb baby potatoes, halved (each about 3.5 cm / 1.75 inches; roughly 20–24 pieces)
- 2 tablespoons olive oil plus extra for drizzling or spraying
Dipping Sauce (Optional):
- 3/4 cup sour cream or plain yogurt, or a blend of both
- 1/4 cup finely chopped green onions or chives plus extra for garnish
Instructions
- Preheat the oven to 200°C (400°F), or 180°C if using a fan-assisted oven.
- In a small bowl, combine the Parmesan cheese, garlic powder, oregano (or thyme), paprika, salt, and black pepper. Mix thoroughly to create a fragrant, evenly blended Parmesan mixture.
- Lightly coat the bottom of a 22 x 33 cm (9 x 13 inch) glass baking dish with olive oil. Tilt the dish to ensure the oil spreads across the entire surface—this will help form a golden, crispy crust.
- Sprinkle the Parmesan mixture evenly over the oiled surface. Avoid stirring or patting it down once scattered; the loose layer helps achieve that signature crunch.
- Arrange the halved baby potatoes cut side down directly onto the Parmesan layer. Press each piece firmly so the surface makes full contact with the cheese. For extra crispness, drizzle or spray a small amount of olive oil over the top of the potatoes, then sprinkle lightly with salt.
- Bake for 35 to 40 minutes, or until the potatoes are tender inside and the Parmesan base has turned deep golden brown and crisp. You can check the crust through the glass dish for color.
- Once baked, allow the potatoes to rest for about 5 minutes to set the crust. Use a thin spatula to carefully separate sections of four potatoes at a time, cutting through the bonded Parmesan layer. Gently flip them over onto a serving platter so the crispy, golden cheese side faces up.
- Serve warm, accompanied by the dipping sauce if desired. To make the sauce, mix sour cream and green onions until smooth and creamy. Garnish the potatoes with extra chopped green onions or chives before serving. Perfect as a side dish or a bite-sized party appetizer bursting with crunch and flavor.
Notes
Nutrition
Calories: 280kcal