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…..
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….
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).
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.
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
WATCH HOW TO MAKE IT
Crispy Roasted Parmesan Potatoes recipe video!
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!
- 750 g / 1.5 lb baby potatoes , halved (about 3.5cm / 1.75", 20 - 24 potatoes)
- 2 tbsp olive oil , plus more for drizzling
- 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
- 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)
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Preheat oven to 200C/400F.
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Mix Parmesan Mixture in a bowl.
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Drizzle oil in 22 x 33cm / 9 x 13" glass baking dish (Note 2). Tilt pan to spread all over the base.
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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.
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Place potatoes cut side down, pressing firmly.
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Optional: drizzle top of potatoes with a touch of oil or spray with oil, then sprinkle with salt.
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Bake potatoes for 35 - 40 minutes or until they are soft and the parmesan crust is deep golden (you can check through the glass!)
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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.
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Serve with Dipping Sauce, if using, and sprinkle over extra green onions if desired. Serve as a side dish or as nibbles!
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.
LIFE OF DOZER
Wondering if he’s allowed back in…. (he was booted out so I could mop!)
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Can I freeze a batch of the parmesan crusted potatoes?
I would love to know myself! N x
I have made this recipe 4-5 times, turns out perfectly each time. I am watching my carb intake and made these yesterday with a a few radishes in the dish alongside the potatoes…omg…I had read that cooking radishes took their tart strong flavor away…yes it does! So now I will make this recipe with some radishes every time!
Hi Nagi – I just made these potatoes tonight and they are wonderful!! I can tell this is going to be a favorite! Thank you so much for this recipe. The pictures and video were very helpful and appreciated.
Glad to hear you enjoyed this Wendy! Thanks for letting me know – N x
This potatoe recipe is to become my “turn-to-in-a-pinch”. I don’t enjoy peeling potatoes making this version simple as quick to prepare as bake! Red potatoes work too! Very good!
That’s great to hear Brooke! Thanks for letting me know you enjoyed this! N x
Hi Nagi! I made these tonight for dinner and both my husband I loved them. I followed your recipe and didn’t alter a thing. The potatoes had so much flavor and we’re really yummy but for some reason the parmesan cheese mixture didn’t stick fully to the potatoes. I cooked them for 30 minutes and the edges were already starting to burn. Not really sure what I did wrong. I will definitely make them again and hopefully they will crisp up better next time. Thanks for the recipe!
HI Joy! What type of pan did you use? Did the cheese stick to the pan if using a metal one? did you definitely rest for 5 minutes to set the cheese a bit?? N x
Hi Nagi, I used a 9×13 glass pan and let the potatoes rest for the 5 minutes when done…maybe even longer. I tried them again yesterday and the same thing happened. The parm cheese all around the edges started to burn. Should I try a lower temp? Just don’t know what I am doing wrong??? Lol
Did you use olive oil?
Just made these and they were delicious!! I used the regular parmesan cheese not refrigerated and it did fine. Will be making these again !
That’s great to hear Debbie! Thank you for letting me know you enjoyed this – N x
Looks wonderful. Garlic mayonnaise would also be a good dipping sauce.
YES!!
I’m a potato lover and I have several cook books dedicated entirely to potatoes. Bought my first one when I was on Holidays visiting my brother and his family, he gave me all sorts of ribbing, Until he had a read it to…
That was about 13 years ago I know have 3 and my brother has 2….lol
I LOVE HEARING THAT!! 😂
We loved this recipe. We keep it as a side meal for years to come. Thank you!
That’s great to hear Brenda! Thanks for taking the time to leave your feedback! N x ❤️
Your dishes sound very delishes , and very nutritious. We looking forward to trying them.
Hope you do try them! 🙂 N x
Thank you for posting a picture that will print out with the recipe. I will definitely try recipe’s with that feature.
Thanks so much for this recipe! I made these potatoes for Christmas dinner to compliment the ham and everyone loved them! YOU ROCK, NAGI!
Love hearing that Cathy! Thanks for letting me know you enjoyed it! N xx