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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Sue Carney says
My husband and I just love these! Have made it several times for just a meal. So easy too.
Nagi says
I’m so happy you love them Sue!
Haley says
These are a staple at our house. We all love them!!!
Nagi says
Woot!!!!
sg says
Hello Nagi! I made these for my parents one evening… then i had to make them for the next two nights! Sooo good! Thanks from Wahiawa Hawaii.
Jax says
Just wondering if anyone has tried with the shredded parmesan cheese?
Nagi says
Hi Jax – I talk about this in the recipe notes 🙂 N x
Nagi says
Wahoo!
Kristen says
What type of baby potatoes do you use for this? (I am in metro Melbourne). I had to cut normal sized potatoes into quarters as my store didn’t have baby potatoes – still very delicious!! Would love to find the same baby potatoes though for presentation next time. Thank you
Nagi says
Hi Kristen, Harris Farm sell them here, baby chat potatoes – N x
Loan LaCorte says
Very easy to make but I found it to be a bit too salty (I used kosher salt). Will make it again but with half the salt. Love your recipes!
Nagi says
Hi Loan, sorry you found it a bit too salty, I find the brand of parmesan can also affect the saltiness levels!
Crystal says
Hi! I made these but they were burnt after just 10 minutes in the oven and the potatoes still hard. I followed the recipe. Do you think it could be related to my oven? I have been having trouble with bottoms burning lately.
Nagi says
Hi Crystal, that definitely doesn’t sound right! I imagine it may be your oven – try using an oven thermometer to ensue it’s heating to the correct temperature ❤️
Neetha says
Hi Nagi, I made these as finger food to a friend’s house, and added salt, green onions and a spoon of garlic paste to yogurt for a dipping sauce! It was delicious! Everyone pretty much hovered around the plate till it was all gone! Yumm. Thank you!
Nagi says
Terrific Neetha!
Tom says
FANTASTIC!!! As a divorced dad I was looking for something to compliment a Christmas beef tenderloin roast – my 3 kids and I LOVED them!
Nagi says
That would have been the perfect combo Tom! I’m so glad you loved it!
Lefkie says
If you were to use these as an app for a cocktail party will they still be as yummy sitting out for an hour or so? Thank you! All your recipes are wonderful!
Renee says
This was so easy & fantastic! Great presentation & flavor! Family gobbled it up!
Nagi says
Awesome Renee!
Bethany says
I run into this problem a lot; I have a turkey in at 325*, and need to cook these at 400*. One oven. So, would I start them at 325 for say half of the cooking time, then turn it up when the turkey comes out? Maybe 325 for 30-40 mins, then 400 to finish them for 20-30 mins? How is the best way to do that? This is tonight’s dinner, so it’s a bit of wonky planning on my part. Rather, wonky non-planning. Btw, I’ve made these several times and my husband LOVES them; coking from a guy who admittadly doesn’t love many things.
Nagi Maehashi says
Hi Bethany, I’d start the potatoes at the lower temp then finish them off at 400 while the turkey is resting. Just keep an eye on them from about 20 minutes. You have one lucky husband!
Trisha says
Would you be able to use vegetable oil instead?
Nagi says
That will be fine Trisha!
Gypsy says
G’day Nagi
We live in a very small town with very little choice of brands/foods. Is there any chance you could give me a brand name of the Parmesan you used so I can try to track it down please. Currently the shop has a large piece of Parmesan to grate (too dear) & a bag of something they call Parmesan but I’m not entirely sure it is! LOL I don’t want to have to wait until I go to a large town to try this recipe. Help please 🙂
Rob says
Just get a hunk of parm and grate it yourself no worries that’s all the store did
Nagi says
👍🏼
Nagi says
Hi Gypsy! I’m afraid I don’t know the brand because it is sold in tubs that the store puts together themselves. Sorry! N x
Gypsy says
Thanks for trying to help anyways 🙂 x
Terri says
So easy & so very good. Will use this recipe over and over.
Nagi says
Glad you loved it Terri! N x
Clodagh Kelly says
Can I freeze a batch of the parmesan crusted potatoes?
Nagi says
I would love to know myself! N x
Beth K says
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!
Wendy says
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.
Nagi says
Glad to hear you enjoyed this Wendy! Thanks for letting me know – N x
Brooke Knight says
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!
Nagi says
That’s great to hear Brooke! Thanks for letting me know you enjoyed this! N x
Joy says
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!
Nagi says
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
Joy says
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
Shannon says
Did you use olive oil?
Debbie says
Just made these and they were delicious!! I used the regular parmesan cheese not refrigerated and it did fine. Will be making these again !
Nagi says
That’s great to hear Debbie! Thank you for letting me know you enjoyed this – N x