These Crispy Parmesan Potatoes are ready in 30ish minutes with a tender interior and a crispy cheese crust. They’re the perfect quick side or appetizer for any time of year!
After making Parmesan zucchini sticks and Parmesan mushrooms, I know Parmesan creates the most amazing crust! When I found a viral TikTok recipe for crispy Parmesan potatoes, I couldn’t resist giving it a go.
Viral recipes usually turn out good, but these Parmesan potatoes were something else! They have the best combo of soft, melt-in-your-mouth insides and crispy, cheesy exteriors.
Why You’ll Love This Recipe
- Easy recipe: No peeling, boiling, or smashing. Slice and spice up the potatoes, then let the oven work its magic.
- Minimal ingredients: Only 8 ingredients, including your everyday seasonings.
- Deliciously crispy: Herb-coated potatoes with a crispy Parmesan topping. Pure heaven and beats French fries any day!
- Crowd favorite: They’ll vanish first whether you’re enjoying them with a weekday dinner, on a special event, or a Game day.
Ingredients for Crispy Parmesan Potatoes
You can make this crispy Parmesan potatoes recipe anytime with just 8 simple, everyday ingredients.
- Baby potatoes: I used red baby potatoes but white or yellow ones work too. You’ll need 1.5 pounds, unpeeled.
- Parmesan cheese: I grated some aged Parmigiano Reggiano using the medium-sized holes, but large holes work too. Use vegetarian Parmesan cheese, if necessary.
- Olive oil: Just a bit helps the seasonings stick to the potatoes. I like using extra virgin olive oil for flavor, but avocado oil works too.
- Seasonings: A combination of Italian seasoning, garlic powder, salt, and pepper makes a flavorful, herb-infused blend.
- Fresh herbs: My go-to potato garnish is fresh parsley. You can also try thyme, dill, or basil.
How to Make Crispy Parmesan Potatoes
Here’s a quick overview how to make crispy Parmesan potatoes with just 10 minutes of prep time and no boiling needed!
There is a full recipe card below.
- Prep potatoes: Preheat your oven to 400 F. Give the baby potatoes a good rinse, dry them off, and cut in half lengthwise.
- Mix the seasoning blend: Add Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper to a small bowl and mix with a fork.
- Prepare the baking sheet: Spread 1 tablespoon of olive oil across most of the 9×13 baking sheet, then sprinkle 3/4 of the cheese mixture over the oiled surface.
- Arrange potatoes: Place the potatoes cut side down on top of the cheese, brush with olive oil and sprinkle with remaining Parmesan mixture. If there’s any extra cheese on the sides, push it in closer to the potatoes.
- Bake: Roast potatoes for about 25 minutes or until the cheese turns golden brown at the bottom and the potatoes are tender when pierced with a fork. Take them out of the oven and sprinkle some parsley on top.
Tips for Best Results
Here are my expert tips for making perfectly roasted Parmesan crusted potatoes.
- If using large potatoes: Cut them into 2 inch chunks, smaller potatoes will yield the best results.
- Prep potatoes properly: Remove blemishes and pat them dry for crispiness.
- Don’t use parchment paper: I recommend to use a metal baking sheet for max crispiness, and don’t line it. Ceramic or glass baking dish will work but I think they will crisp up less.
- About Parmesan cheese: Don’t use Parmesan from a shaker. Store-bought finely ground parmesan will work. Store-bought coarsely grated Parmesan will work too, but often it’s not mature cheese and is less flavorful.
- Double the recipe: If serving a crowd or have super hungry 4 adults. I promise they’ll disappear fast!
What to Serve with Parmesan Potatoes?
Use a spatula to separate them before serving. Enjoy Parmesan potatoes as a delicious side dish with almost any main course, or an easy appetizer with dips like healthy ranch or cottage cheese ranch.
And don’t overlook their holiday potential. Potatoes are always a crowd pleaser, so remember to include them in your Easter or Thanksgiving menus.
Plus, this recipe is perfect for sprucing up weeknight dinners or special occasions. Whether you’re serving healthy lemon chicken, baked feta chicken, a boneless turkey breast roast, or some succulent lamb loin chops.
How to Store and Reheat
Store: We didn’t end up with any leftovers from a single batch, but if you do, store them in the fridge in an airtight container for 3-4 days.
It’s best not to freeze the potatoes because it will change their texture.
Reheat: You can microwave the potatoes for 1-2 minutes, but for extra crispiness I rely on the air fryer. Cook them at 400 F for 2-3 minutes.
FAQs
No, boiling the potatoes isn’t necessary for these Parmesan roasted potatoes. They achieve a crispy exterior and soft interior simply from roasting.
Yes. Instead of olive oil brush on 2-3 tablespoons of melted butter onto your baking sheet.
Yes, you will have to work in batches so potatoes are in single layer. Line it with parchment paper, cut it out to fit, and air fry at 400 F for 15 minutes and go from there.
More Side Dish Recipes to Try
- Parmesan roasted cauliflower
- Parmesan roasted brussels sprouts
- Roasted sweet potatoes
- Zucchini tomato bake
Crispy Parmesan Potatoes
Equipment
Ingredients
- 1.5 pounds baby potatoes
- 3/4 cup Parmesan cheese grated
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons extra virgin olive oil divided
- 2 tablespoons parsley finely chopped (for garnish)
- Greek yogurt for serving, optional
Instructions
- Preheat oven to 400F. Rinse, dry and cut baby potatoes in half lengthwise.
- In a small bowl, add Parmesan cheese, Italian seasoning, garlic powder, salt, pepper and stir with a fork to combine.
- Brush most of 9×13 baking sheet, starting in the middle, with 1 tablespoon of olive oil and sprinkle 3/4th of cheese mixture over brushed surface.
- Arrange potatoes cut side down on top of cheese, pushing lightly down on them and arranging them tightly. Brush with remaining 1 tablespoon of olive oil and sprinkle with remaining Parmesan cheese mixture. If there is any extra cheese on the sides push it in closer to the potatoes.
- Bake for 25 minutes or until cheese is golden brown on the bottom and potatoes are fork tender. Remove from the oven, garnish with parsley and separate with a spatula.
- Serve hot with Greek yogurt or your favorite dip for serving.
