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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Elizabeth Smith says
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.
Kelleigh says
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!
Tigger says
Love it! Super yummy and so easy!
Bobby says
Can I sub with red potato? I’m in quarantine and have red potato’s on hand.
Tigger says
I used red and white potatoes and they were great!
Carol Wright says
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
Avery says
Hi! I was wondering if this could be made with sweet potatoes?
Nagi says
Hi Avery, sweet potatoes contain a higher sugar content and don’t get as crispy as regular potatoes unfortunately! N x
Bobby says
Could red potato be subbed?
Darren says
Great twist on roast spuds.
Very simple and tasty.
Nagi says
And totally addictive!! N x
Darren says
Fantastic twist on roast spuds. Very tasty and another hit with the family. Thank you!
Pamm says
Make this at least once a month. Making today also.
Just so easy and delish.
Goes great with chicken parmesan.
Nagi says
Wahoo! That’s great Pamm! N x
Indy says
I loved this recipe! So easy, so quick and most importantly, soooo delicious!!!
I have shared this website with at least 25 people!!! So many great, simple and tasty looking recipes! Tomorrows dinner is the emergency part crusted fish! So excited!
Nagi says
Thank you so much Indy, I’m so glad you’re loving the site 🙂 N X
Joe C. says
These were absolutely awesome! First time out of the gate everyone loved them.
Would attach photo if I could.
Nagi says
Perfect Joe! N x
Joy says
Nagi, I can’t post your recipes to my Pinterest…. That is where I keep all of my recipes, so I can use them… Is there a problem with it???
Nagi says
Hi Joy – I have a new favourites function on my website so you can heart all your favourites and save them in one place if that helps!
Anne P says
Hi Nagi!
Made these tonight to go along with your meatloaf recipe. They were amazing and so easy to make! This is a keeper!
Samantha says
My very picky husband declared these “outstanding”.
They were absolutely delicious as were the Brussel sprout version.
I have made several of your recipes and they have all been fabulous. You are now my go-to. Thanks for upping my game!!!
Nagi says
Wahoo!!! Thats great to hear Samantha!
Kay says
Any thoughts on whether I can sub pecorino for the Parm? I have a guest who can only tolerate sheep’s milk products. I LOVE this recipe in its original form. Thanks!
Nagi says
Hi Kay, yes that’s fine!
Judy Levitt says
From what I am reading you don’t peel the potatoes first?
Nagi says
Hi Judy, no need to peel the potatoes 🙂
Marianne says
Hello. We are not cheese fans. Is it possible to swap the parmesan for bread crumbs or something else?
Thanks.
Nagi says
Hi Marianne, this one is all about that crispy cheese, why not try this recipe instead: https://www.recipetineats.com/duck-fat-potatoes-crispiest-best-roast-potatoes/
yvonne Tacoronte says
Thank Thank you !!!!!!
Nagi says
You’re so welcome Yvonne!
Bailey Mills says
I have made these probably 10 times over the last few months, I am not a big potato-as-a-side-dish fan, and these changed that. Serving next to red wine braised short ribs tonight. Thank you so much for the recipe!
Lee says
I love your website and all your recipes! Do you have a recommendation for mandolin slicer that won’t kill you? (We had one and got rid of it because it just seemed too dangerous to use!) thank you! 🙂
Nagi says
You’re so converted Bailey – it’s dangerous!!
Becca says
Hey Nagi,
Can you use yukon golds (yellow fleshed potatoes) as a sub in this? I just picked up a huge block of parmesan and this immediately popped into my mind. They’re also medium-sized, so if they have a similar starch content and could be subbed, would I just quarter and put flesh-side down?
Happy weekend!
Becca
Nagi says
I haven’t tried but I bet they would be amazing Becca!
Becca says
Thanks Nagi! I’ll report back tomorrow. 😉