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Crispy Roasted Parmesan Potatoes Recipe

ByLucy
Jump to Recipe· 4.9 from 742 reviews

If you re anything like me and eternally on the lookout for a simple side that’s bursting with flavor and texture, this Crispy Roasted Parmesan Potatoes Recipe is going to become your new go-to. Imagine baby potatoes roasted to golden perfection, their edges irresistibly crispy and crusted with a savory parmesan layer that adds just the right amount of punch. It s comfort food elevated-simple, hearty, and so satisfying.

I love making these whenever I need a side that pairs beautifully with just about any main dish, whether it’s a weeknight roast chicken or a casual Sunday BBQ. The parmesan crust really sets this recipe apart, giving every bite a delightful crunch and a cheesy hit that keeps you coming back for more. Trust me, once you try this Crispy Roasted Parmesan Potatoes Recipe, it ll quickly become a family favorite you ll want to make time and again.

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Why You’ll Love This Recipe

  • Perfectly Crispy Texture: The parmesan crust gives the potatoes a golden, crunchy exterior that s hard to resist.
  • Simple Ingredients: You only need a handful of pantry staples and baby potatoes to create a gourmet-feeling side dish.
  • Versatile Serving Options: Serve these as a side, snack, or appetizer with optional dipping sauce for extra flavor.
  • Make-Ahead Friendly: You can prep these in advance and reheat easily, so they’re great for busy weeknights.
The image shows many small, round, golden-brown potatoes that are crisp on the outside with some green herb bits sprinkled on top. The potatoes are cut in half, showing a soft inside and a crunchy, textured outside. They are spread out on white parchment paper over a white marbled surface. On the right side, there is a white small bowl filled with a white creamy dip. A woman's hand is holding one potato on a small wooden stick dipped into the sauce. There is also a clear glass jar filled with similar small wooden sticks in the bottom right corner. photo taken with an iphone --ar 4:5 --v 6.1 this …

Ingredients You’ll Need

The magic here is in how these ingredients work together to create a crispy, cheesy coating that clings beautifully to tender roasted potatoes. Make sure to look for finely grated parmesan in the refrigerated section-it makes all the difference!

  • Baby Potatoes: I like using small halved potatoes because they roast quickly and have a perfect creamy center.
  • Olive Oil: Helps the parmesan crust stick and adds a subtle richness.
  • Grated Parmesan: Use the sand-like grated kind from the fridge, not shredded-it crisps up better.
  • Garlic Powder: Adds a mellow, savory note, but onion powder works if you prefer.
  • Dried Oregano or Thyme: Either herb adds a lovely earthy flavor that complements the cheese.
  • Paprika: Just a bit for color and subtle smokiness.
  • Salt and Black Pepper: To season just right.
  • Sour Cream and Green Onions (Optional Dipping Sauce): Creamy and fresh, this combo is the perfect cooling dip that balances the rich, crunchy potatoes.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how easy it is to swap and play around with this recipe to suit your mood or dietary needs. Feel free to get creative or stick to the classic-either way, you can make it your own!

  • Herb Swap: I sometimes switch out oregano for fresh rosemary or thyme to add a different herbal twist-both work beautifully with the parmesan crust.
  • Dairy-Free Version: For a dairy-free take, try nutritional yeast instead of parmesan and use a vegan mayo-based dip instead of sour cream.
  • Spicy Kick: Add a pinch of cayenne or chili flakes to the parmesan mixture if you like a little heat.
  • Different Potatoes: If baby potatoes aren’t at hand, fingerlings or new potatoes work fine; just adjust roasting time accordingly.

How to Make Crispy Roasted Parmesan Potatoes Recipe

Step 1: Get Your Oven and Pan Ready

Set your oven to 200°C (400°F), or 180°C if you use a fan-forced setting. I like using a glass baking dish because the potatoes tend to slide off easier than metal pans once cooked. Drizzle about 2 tablespoons of olive oil evenly over the base of your dish; this helps form that deliciously crispy parmesan crust later on.

Step 2: Mix Your Parmesan Coating

In a small bowl, combine the grated parmesan, garlic powder, oregano (or thyme), paprika, salt, and pepper. This fragrant mixture is what creates that iconic crispy layer. Tip: Don t skip the paprika-it not only adds flavor but gives a beautiful golden color to your final dish!

Step 3: Spread Parmesan Mixture in the Pan

Scatter the parmesan mix evenly over the oiled base of your baking dish. Don t stir or press it around; just a gentle spread is perfect. This layer is going to stick to the cut sides of the potatoes and transform into a crispy crust.

Step 4: Arrange the Potatoes Cut-Side Down

Place the halved baby potatoes on top of the parmesan mixture, cut side down, pressing each firmly into the cheese so they stick. This is key for that lovely crust to hold. If you want, drizzle a little more olive oil on top or spray lightly for an extra glossy finish, then sprinkle a tiny bit of salt for seasoning.

Step 5: Bake Until Golden and Crisp

Bake for 35 to 40 minutes. You ll want to check that the potatoes are tender by poking with a fork, and the parmesan layer underneath should be deep golden and crispy. I like to peek through the glass dish to make sure the crust is developing without disturbing the potatoes.

Step 6: Rest and Flip for Serving

Let the potatoes rest for about 5 minutes after baking to let the crust set. Then, using an egg flip or spatula, gently cut through the parmesan crust between every 4 or so potatoes, scoop them up, and flip them over cheese-side up onto your serving plate. This simple step makes sure you showcase that gorgeous crispy parmesan topping.

Pro Tips for Making Crispy Roasted Parmesan Potatoes Recipe

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  • Use the Right Parmesan: I ve tried shredded parmesan before, and it never crisps like the finely grated kind from the fridge-stick with the sand-like texture for best results.
  • Don t Disturb the Cheese Layer: Once you spread the parmesan mixture in the pan, avoid touching it before placing the potatoes so it stays intact and forms that crispy crust.
  • Press Potatoes Firmly: Make sure to press the cut side of each potato into the parmesan layer to help it bond during baking.
  • Rest Before Flipping: Letting the potatoes rest for a few minutes after baking prevents the crust from crumbling when you flip them.

How to Serve Crispy Roasted Parmesan Potatoes Recipe

A white plate holds several golden brown, round potato pieces that are crispy on the outside with a rugged texture and sprinkled with black pepper and herbs; some are whole small potatoes with shiny skins, while others are sliced in half, showing a soft inside. On the right side of the plate is a white bowl filled halfway with a creamy white sauce speckled with small green herbs, with one crispy potato piece partly dipped in the sauce. The plate sits on a white marbled surface with small crumbs scattered around. Photo taken with an iphone --ar 4:5 --v 6.1

Garnishes

I love sprinkling extra finely chopped green onions or chives over the potatoes just before serving-this brightens up the dish both in flavor and color. A light drizzle of sour cream or the optional dipping sauce on the side also adds a luscious, creamy contrast to the crunchy crust.

Side Dishes

These potatoes are incredibly versatile. I often serve them alongside roasted chicken or grilled steak, and they re fantastic with steamed veggies or a fresh green salad for a lighter option. They also make a great snack or appetizer at gatherings when paired with a tangy dipping sauce.

Creative Ways to Present

For special occasions, I like to serve these potatoes stacked in a small tower or arranged standing up on their parmesan side for a rustic, eye-catching presentation. Garnishing with edible flowers or a sprinkle of smoked paprika adds a beautiful touch that impresses guests without extra fuss.

Make Ahead and Storage

Storing Leftovers

I usually let leftover potatoes cool completely before storing them in an airtight container in the fridge. Keeping the cheese side up helps preserve the crispiness a little longer. If they start to soften a bit, don t worry, reheating will bring back most of that magic.

Freezing

I ve frozen these before by cooling fully, placing them on a tray to freeze individually, then transferring to a sealed bag. They thaw nicely overnight in the fridge, but note the parmesan crust is best fresh-still, reheated leftovers from frozen make a tasty quick side.

Reheating

To reheat, I pop them in a baking dish with the parmesan side up at 200°C (400°F) for about 5 minutes until warm and crispy again. Avoid microwaving if you want to retain crispiness-using the oven or a toaster oven makes a big difference!

FAQs

  1. Can I use regular shredded parmesan instead of grated parmesan?

    While shredded parmesan is thicker and melts differently, for this Crispy Roasted Parmesan Potatoes Recipe, the finely grated, sand-like parmesan is best. It crisps nicely to form the golden crust you re aiming for, whereas shredded cheese tends to stay gooey and won t give you the same texture.

  2. What if I don t have baby potatoes?

    You can use fingerling or new potatoes cut into similar-sized pieces to ensure even cooking. Just keep in mind smaller potatoes roast more quickly, so adjust your baking time accordingly to avoid overcooking.

  3. Can I prepare this Crispy Roasted Parmesan Potatoes Recipe ahead of time?

    Absolutely! You can prep the potatoes and parmesan mixture ahead and assemble just before baking. Leftovers store well in the fridge and reheat beautifully in the oven to restore the crispiness.

  4. What s the best way to get the parmesan crust to stick to the potatoes?

    Pressing the cut side of the potatoes firmly into the parmesan mixture ensures the cheese bonds well before baking. Also, don t disturb the parmesan layer once you ve spread it in the dish-this keeps the crust intact and perfectly crispy.

  5. Is the dipping sauce necessary?

    The dipping sauce is optional but highly recommended! The creamy sour cream and green onion combo balances the crispy, salty potatoes with a refreshing, tangy contrast. You can skip it if you prefer but it definitely adds an extra layer of yum.

Final Thoughts

Honestly, this Crispy Roasted Parmesan Potatoes Recipe is one of those few side dishes that never fails to impress, no matter who I serve it to. It s simple enough for a quick weeknight meal yet special enough for guests. I hope you enjoy making it as much as I do, and don t forget to play around with the seasonings to make it your own. Once you have this recipe in your arsenal, it ll always be ready to bring some crispy, cheesy joy to your table.

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Crispy Roasted Parmesan Potatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 742 reviews
  • Author: Lucy
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 – 5 servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American
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Description

Crispy Roasted Parmesan Potatoes are a deliciously golden side dish featuring halved baby potatoes baked with a flavorful Parmesan crust seasoned with garlic, oregano, and paprika. Baked to perfection until tender and topped with a crunchy cheesy crust, these potatoes are perfect served with a tangy sour cream and green onion dipping sauce. Ideal as a snack or side dish, they offer a delightful combination of textures and savory flavors.

Ingredients

Units Scale

Potatoes

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

Parmesan Mixture

  • 1/2 cup / 50 g grated parmesan (sand-like type)
  • 1/2 tsp garlic powder (or substitute with onion powder)
  • 1/2 tsp dried oregano or thyme
  • 1/2 tsp paprika
  • 1/4 tsp salt (optional – leave out to lower sodium)
  • 1/2 tsp black pepper

Dipping Sauce (Optional)

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

Instructions

  1. Preheat Oven: Preheat your oven to 200°C (400°F) or 180°C (fan-forced). This ensures a hot environment for crispy roasting.
  2. Prepare Parmesan Mixture: In a bowl, mix together grated parmesan, garlic powder, dried oregano or thyme, paprika, salt, and black pepper to create a flavorful crusting mixture.
  3. Prepare Baking Dish: Drizzle 2 tablespoons of olive oil into a 22 x 33 cm (9 x 13 inch) glass baking dish. Tilt the dish so the oil evenly coats the base. Then, sprinkle the Parmesan Mixture evenly over the oiled base without stirring or spreading after sprinkling.
  4. Arrange Potatoes: Place the halved baby potatoes cut side down firmly onto the Parmesan-coated surface. Press them slightly to ensure good contact. Optionally, drizzle a little more olive oil on top and sprinkle with salt for extra seasoning and crispiness.
  5. Bake: Bake in the preheated oven for 35 to 40 minutes, or until the potatoes are tender and the Parmesan crust is a deep golden brown. You can check tenderness through the glass baking dish.
  6. Rest and Flip: Remove from oven and let the potatoes rest for 5 minutes. Use a spatula or egg flip to cut between clusters of potatoes (about every 4) and carefully flip the clusters upside down, placing the Parmesan crust side up on a serving platter. This exposes the crispy cheesy side for serving.
  7. Serve: Serve hot with the optional dipping sauce made from sour cream and chopped green onions. Garnish with extra green onions or chives if desired. These potatoes work beautifully as a side dish or as flavorful nibbles.

Notes

  • Use the grated Parmesan with a sand-like texture sold in the refrigerated section for the best crispy crust. Avoid shredded Parmesan as it won’t crisp up properly. For freshly grated Parmesan, use about 50 g with a fine microplane grater and measure by weight, not volume.
  • This recipe works well in both glass and metal pans, though potatoes release a bit easier from glass. Avoid lining the baking dish with parchment paper, as it reduces crispiness.
  • This recipe is adapted from various Parmesan crusted potato recipes to achieve the optimal crisp and flavor.
  • Leftovers can be refrigerated after cooling. To reheat and crisp up, place potatoes cheese side up in a baking pan and bake at 200°C (400°F) for 5 minutes until warmed through and crispy again. While not as perfect as freshly made, they remain very tasty.

Nutrition

  • Serving Size: 1/5 of recipe (approx. 150 g)
  • Calories: 210 kcal
  • Sugar: 1 g
  • Sodium: 220 mg
  • Fat: 9 g
  • Saturated Fat: 3.5 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 27 g
  • Fiber: 3 g
  • Protein: 7 g
  • Cholesterol: 10 mg

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