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Home Potato Recipes

Crispy Roasted Parmesan Potatoes

By:Nagi
Published:6 Sep '17Updated:8 Jun '21
284 Comments
Recipe v Video v Dozer v

These Crispy Roasted Parmesan Potatoes are epic! Make them for your Sunday Roast or pass them around at a gathering. It goes without saying that these are all about that crispy, golden parmesan crust…..

Make these Crispy Roasted Parmesan Potatoes for your Sunday roast or pass them around at a party! recipetineats.com

THESE CRISPY ROASTED PARMESAN POTATOES ARE EPIC!

Just a fleeting glance at these Crispy Roasted Parmesan Potatoes is all you need to KNOW that these are utterly addictive and that you’ll be fighting to make sure you get your fair share.

Just look at them! Soft on the inside….. Golden crispy parmesan crusted on the outside, loaded with ridiculous flavour not just from the parmesan, but from a touch of seasoning too….

Make these Crispy Roasted Parmesan Potatoes for your Sunday roast or pass them around at a party! recipetineats.com

QUICK AND EASY TO MAKE

And isn’t it just so convenient that something as fabulous as these are so fuss free to make? Drizzle oil in baking dish, scatter over parmesan + basic seasonings, press down halved baby potatoes, bake.

To make life really easy, I use store bought parmesan, the sand-like type that is sold in the refrigerator section that’s made with real parmesan (I take no responsibility if you choose to try this with the grated parmesan sold in the aisles). Freshly grated parmesan also works, as long as it’s finely grated (but see recipe notes for quantity required).

Make these Crispy Roasted Parmesan Potatoes for your Sunday roast or pass them around at a party! recipetineats.com

This is the “sandy” parmesan I use for this recipe. It’s made with real parmesan, grated finely, and it’s sold in the refrigerator section.

Make these Crispy Roasted Parmesan Potatoes for your Sunday roast or pass them around at a party! recipetineats.com

HOW TO SERVE THESE PARMESAN POTATOES

The obvious way to serve these are as a side dish.

But they would also be fabulous served as finger food to pass around at a party! Truthfully, I’ve never done it and that thought only dawned on me after I snapped what I thought was the last photo and started popping them into my mouth, one by one.

I froze, with my 4th 5th 6th potato halfway to my mouth, thinking “I should take a photo showing these like something to serve as nibbles”.

That 6th potato never made it into the shot below. ? – Nagi x

MORE PARMESAN CRUSTED RECIPES

  • Parmesan Crusted Cauliflower

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FEED YOUR POTATO OBSESSION!

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Make these Crispy Roasted Parmesan Potatoes for your Sunday roast or pass them around at a party! recipetineats.com

Make these Crispy Roasted Parmesan Potatoes for your Sunday roast or pass them around at a party! recipetineats.com

WATCH HOW TO MAKE IT

Crispy Roasted Parmesan Potatoes recipe video!

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Make these Crispy Roasted Parmesan Potatoes for your Sunday roast or pass them around at a party! recipetineats.com

Crispy Roasted Parmesan Potatoes

Author: Nagi
Prep: 10 minutes mins
Cook: 35 minutes mins
Total: 45 minutes mins
Side
4.95 from 80 votes
Servings4 - 5 people
Tap or hover to scale
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Recipe video above. Tender potatoes with the most incredible CRISPY parmesan crust! Make these for your Sunday Roast or pass them around at a party! Serves 4 -5 as a side. Also, don't miss the Parmesan Crusted CAULIFLOWER! 

Ingredients

  • 750 g / 1.5 lb baby potatoes , halved (about 3.5cm / 1.75", 20 - 24 potatoes)
  • 2 tbsp olive oil , plus more for drizzling

Parmesan Mixture:

  • 1/2 cup / 50 g grated parmesan , the sand-like type (Note 1)
  • 1/2 tsp garlic powder (or sub with onion powder)
  • 1/2 tsp dried oregano or thyme
  • 1/2 tsp paprika
  • 1/4 tsp salt (I use table salt, leave out to lower sodium)
  • 1/2 tsp black pepper

Dipping Sauce (Optional):

  • 3/4 cup sour cream, or sub with plain yoghurt , or a combination of both
  • 1/4 cup finely chopped green onions/scallions , plus more for garnish (or chives)

Instructions

  • Preheat oven to 200C/400F.
  • Mix Parmesan Mixture in a bowl.
  • Drizzle oil in 22 x 33cm / 9 x 13" glass baking dish (Note 2). Tilt pan to spread all over the base.
  • Use a spoon to scatter the Parmesan Mixture over the base. Spread as evenly as you can. Once sprinkled, do not touch - don't try to spread it.
  • Place potatoes cut side down, pressing firmly.
  • Optional: drizzle top of potatoes with a touch of oil or spray with oil, then sprinkle with salt.
  • Bake potatoes for 35 - 40 minutes or until they are soft and the parmesan crust is deep golden (you can check through the glass!)
  • REST for 5 minutes. Then use an egg flip to cut between every 4 or so potatoes (i.e. cutting through the parmesan crust which bonds between each potato - see video), then scoop up 4 or so potatoes and flip them upside down so the cheese side is up on a serving platter. 
  • Serve with Dipping Sauce, if using, and sprinkle over extra green onions if desired. Serve as a side dish or as nibbles!

Recipe Notes:

1. Use the grated parmesan that has a sand-like consistency sold in the refrigerated section. I take no responsibility if you try this with the grated parmesan sold in the aisles!! Shredded parmesan doesn't go as crispy.
For freshly grated, use 50g/1.75 oz parmesan and a fine grater (microplane). Don't measure by cups because the volume of fresh grated parmesan is far greater than store bought for the same weight.
2. This works in a metal pan as well but I find the potatoes come off slightly easier from glass. Don't try lining with baking paper, you'll lose some of the crispiness.
3. Adapted from various Parmesan Crusted Potato recipes, including this one and this one and this one.
4. LEFTOVERS/MAKE AHEAD: Cool then refrigerate. Place in a baking pan cheese side UP and bake at 200C/400F for 5 minutes or until just heated through and cheese is crispy again. It's not quite the same as freshly made, but it's still darn good!
5. Nutrition per serving, assuming 5 servings.

Nutrition Information:

Serving: 153gCalories: 219cal (11%)
Keywords: Parmesan Potatoes
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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284 Comments

  1. Janet M. Pope says

    November 17, 2023 at 2:09 pm

    I make this recipe several times a year and also use the same cheese mixture for parboiled (halved, 10 minute boil) brussels sprouts, then drizzle with balsamic vinegar.

    Reply
  2. Janet Meerman says

    October 20, 2023 at 1:42 am

    Made these tonight, absolutely delicious, husband said these are a keeper. Followed the recipe exactly. Nagi you are my go to for all inspirations of what to have for dinner. 😍

    Reply
  3. jim says

    September 2, 2023 at 10:49 am

    this website sucks tried to print out the recipe and got 30 pages of pic of foods

    Reply
  4. mariaalice44 . says

    July 25, 2023 at 1:16 am

    Your recipes are brillent

    Reply
    • Pat Genik says

      September 20, 2023 at 11:08 am

      5 stars
      This is seriously one of my favorite sites… Great recipes easy instructions and lots of laughs…. Please keep them coming I love this one

      Reply
  5. M.perks says

    April 17, 2023 at 8:12 am

    5 stars
    First, I’m not a cook. However I needed to make something for a get together, and this looked super easy. Other than being slightly browner than the picture, they were good. I used a rte dip.

    Reply
  6. Kathy says

    April 10, 2023 at 12:27 am

    5 stars
    Loved these! Family couldn’t stop eating them. I made as directed and served with sour cream. So easy to make and next time I’ll try some of the suggestions in the other comments.

    Reply
  7. Barbara Ehrentreu says

    February 17, 2023 at 1:56 pm

    5 stars
    This was easy and just as described in the recipe. My family loved them and one of my daughters said they were addictive! One question I have is can we freeze leftovers?

    Reply
  8. Mary H says

    February 17, 2023 at 1:43 am

    5 stars
    I’ve made this a couple times with good results. Last time I added some carrots sliced about 1/2 inch thick. Wow! The carrots were better than the potatoes! Definitely doing this with carrots again.

    Reply
  9. TC says

    January 12, 2023 at 1:37 pm

    5 stars
    Just made this for tonight’s dinner (served with yogurt dip & a salad) and it’s our new fave! We only had smoked version for the paprika but it worked well with recipe!

    Reply
  10. Nancy Morgan says

    December 27, 2022 at 2:24 am

    5 stars
    This will be a Christmas dinner mainstay. Endless raves from family. Easy to prepare ahead. one change- left potatoes as is in casserole, as flipping them onto a platter sounded like a disaster in the making. Everyone scooped out their portion with a spatula. Sadly, no leftovers!

    Reply
  11. Lee Ann says

    November 13, 2022 at 6:18 am

    Delicious! I used 3 T melted butter and a drizzle of olive oil. I added 1/4 C panko to the dry mixture. I reserved a few Tablespoons of the dry mix and 1T melted butter. Brushed the tops with the rest of the melted butter and sprinkled the remaining cheese mix on top, I mixed 1/2 C sour cream with a teaspoon of dried chives and chilled it while the potatoes roasted.

    Reply
  12. HN says

    October 20, 2022 at 5:21 am

    Can I make this with cut up yellow potatoes?

    Reply
    • Joan Cramer says

      August 18, 2023 at 12:52 pm

      I did, HN, and it worked out fine. I cut the cubes about 1.5 inches square. I tried to make sure the cut edges on the sides weren’t touching other potatoes’ cut edges so they wouldn’t stick together. Other than that, I didn’t change a thing. However, I’ve made this with baby potatoes also, and IMO, it’s much better.

      Reply
  13. KRL724 says

    September 22, 2022 at 6:03 am

    5 stars
    These are great! I put the oven temperature up to 425 degrees though, because it crisps everything better. I’m pretty sure I could eat these every day! LOL

    Reply
  14. Sadia says

    September 16, 2022 at 11:05 am

    These were AMAZING! I jazzed up the yogurt dip with some garlic, salt, and lemon juice.

    Reply
  15. Marilyn Jean Magee says

    September 15, 2022 at 11:06 am

    5 stars
    OMG! This is soooo good! When I first took them out of the oven I thought it was a fail as the oil was bubbling up all around the potatoes. Looked like alot more oil than I had put in. But the 5 min. rest did the trick. Oil and cheese settled and crisped. Served by cutting and flipping as suggested. Potatoes creamy outside and crispy on the bottom. So tasty…no dip necessary. Love this recipe!

    Reply
  16. Kathy says

    September 13, 2022 at 12:20 am

    OMG! These potatoes are downright addictive! They’re easy to make and even easier to devour! I also sprinkled some shredded Parmesan over them at the end, for that extra little something. Mmmm!!

    Reply
  17. Brandi says

    September 5, 2022 at 12:26 am

    Can you use skinless potatoes? My kids don’t like the skin on them.

    Reply
    • Lee Ann Freeman says

      November 13, 2022 at 7:51 am

      5 stars
      I think so. Reserve some of the mixture,brush the tops with oil or butter and sprinkle mixture on top. I added about 1/4 C Panko for extra crunch.

      Reply
  18. Deb says

    May 21, 2022 at 7:23 am

    5 stars
    Wow! That was soooo fast and easy! Five minutes and in the oven. And the scent is heavenly. It’s cooking now and I can’t wait to try it. My review is on how quick and easy this was. I was amazed!
    And I must add that I’m in love with Dozer…..and every recipe that I try on your site so thank you so much!

    Reply
    • Nagi says

      May 21, 2022 at 1:57 pm

      I’m in love with Dozer too Deb!!! N x

      Reply
  19. Deb says

    May 21, 2022 at 7:21 am

    5 stars
    Wow! That was soooo fast and easy! Five minutes and in the oven. And the scent is heavenly. It’s cooking now and I can’t wait to try it. My review is on how quick and easy this was. I was amazed!

    Reply
  20. Marilyn Stevens says

    April 21, 2022 at 6:00 am

    5 stars
    I may have already raved, but these babies are double rave-worthy! They’re my go-to pot luck, either as an appetizer or the potato side dish. By the way, since the pandemic, I’ve only been able to get the “green can” parmesan down here in the tropics, and it works fine.

    Reply
    • Nagi says

      April 21, 2022 at 4:11 pm

      That’s good to know in a pinch Marilyn!! N x

      Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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