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
FEED YOUR POTATO OBSESSION!
WATCH HOW TO MAKE IT
Crispy Roasted Parmesan Potatoes recipe video!
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Crispy Roasted Parmesan Potatoes
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:
Nutrition Information:
LIFE OF DOZER
Wondering if he’s allowed back in…. (he was booted out so I could mop!)
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Hi Nagi, do you have a good parmesan sub as parmesan isn’t vegetarian due to the inclusion of calf rennet?
Sorry Tracey, you need the parmesan for this one! I know there are some vegetarian parmesan type cheeses available now but I haven’t tried it to confirm if it works with this recipe sorry! N x
Perfect!! My only change, and it isn’t a change, is I made homemade buttermilk ranch dip and used half ranch, half sour cream with fine scallions, big crowd pleaser, but the potatoes are def the stars here!
do you ignore a step that removing oil out of dish?
These are AMAZING and so easy!! I made them for dinner on Father’s Day and they were a huge hit with everyone. Looking forward to trying more of your recipes!!
Hi Naji. Do you slightly par boil the pots. first, then place back in the hot saucepan and shake (as you do for roast pot.)? Also for roast pot. instead of semolina, could I use Panko b.crumbs? Love Dozer. TKU, Gabrielle
Hi Gabrielle, no I don’t, I cook them as per the instruction in the recipe and as per the video 🙂 N x
Where is semolina? I don’t see it.
Can this be made in the big metal pan that comes with the oven?
Would like to make this for 8-10people and can’t find a glass dish that can hold that amount of potatoes.
Hi Heidi, I mention this in the notes 🙂 N x
this is now one of my family favourites. I can never make enough..
Wahoo, that’s great to hear Tracey! N x
I made these for a karaoke party EVERYONE raved about them and asked for the recipe. so easy and so good. thank you for making me look good! LOL
These potatoes are THE BEST!
Whenever I make them they are a huge hit. I love how quick and easy they are to make. I even made them for a dinner party last night. Everyone at the table wanted me to share the recipe with them….I shared your website instead.
I have loved everything I’ve made from your website.
Thank you for being so generous with your recipes, hints and tips. I also love your video tutorials, you make everything look so easy
Cheers Lyndelle
Nah, just wanted to let you know I made this recipe again today. I live in a small town and could only find the shredded parmesan. So I chopped it up in my Cuisinart. Worked just great.
Thanks again.
Hi Nagi, when you say “sand like consistency”, do you mean the Kraft Parmesan we find in Australian supermarkets or the perfect Italiano grated cheese?
Em x
Hi Em! I get this one from Harris farms:
https://www.harrisfarm.com.au/products/parmesan-grated-82338
Not the perfect Italiano which is shredded like tiny batons. Needs to be like the powdery form (but make sure it’s from the fridge section, not aisle!) N x
I want to try brussel sprouts this way. Any reason I shouldn’t?
Many people don’t like them nuked or boiled. I cut them in 1/2, lay them on a foiled cookie sheet, drizzle with olive oil and sprinkle with garlc powder, and roast at 350 for about 1/2 hr or so. salt/peeper to your own preference.
The tasre chages completely from bitter to sweet.
tarse should have been (taste) sorry
Made these Parmesan potatoes today for a sundowner with friends. Served them with sour cream & spring onions. They were so tasty & a great hit- many tks for a simple, sustaining & delicious nibble.
These are amazing. Creamy in the inside, crispy in the outside. Just perfect. I also used the powdery parmesan, or what my kid calls it “sprinkle cheese”. Thanks for a great recipe!
Love it! Super yummy and so easy!
Can I sub with red potato? I’m in quarantine and have red potato’s on hand.
I used red and white potatoes and they were great!
Hi Nagi
I suppose that plagiarism happens all the time online 🙁 I just found this http://alldelish.com/crispy-crunchy-parmesan-potatoes/
which uses a different recipe from yours but has actually lifted the entire intro narrative from yours, word for word! I recognised your style and checked, as yours is a recipe I frequently use. The words don’t even make sense with the method in their recipe. Not sure there’s anything to be done, but I wanted to alert you anyway.
Kia Kaha,
Carol in Auckland xx