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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The potatoes are awesome and I will be making these a lot, yumm😊
I’m so happy you enjoyed this Bonnie! Thank you for letting me know – N x ❤️
looks delicious
Thank you Calvin!
Hi Nagi
I was wondering if you could use fresh garlic instead of powder?
Hi Twila! I would mix it with the olive oil 🙂 I think that’s the best way. N x
Hi Nagi! Wonderful, very easy, delightful recipe. I did change it just a smidge: Instead of robust olive oil, I used the light. Also, there is a reduced-fat grated (sand-like) Parmesan Cheese out there that tastes just a good and reduces the saturated fat intake. These are in the oven as I type this. I can’t WAIT to try them and see what my in-house taste-tester (a.k.a. Dad) thinks of them. I will let you know (oh, also, I left off the salt – Dad’s got high blood pressure – I think it should be fine with the seasonings you have in the recipe, I just added a touch more garlic powder and a little more pepper). 🙂
Yummmmm. Thanks Nagi. Addictive. You are naughty for my diet.
Hmmm…. sorreeee ….. I know, these are evil, aren’t they? 😁
Are the baby potatoe you show in the video Yukon Gold? I am unsure of what type to buy. These look delicious and I would really like to try them soon!
Hi Pat! I am not sure of the name but any small potatoes will be fine for this recipe. 🙂
Hi Nagi!, nice blog!. I was thinking of starting a blog like yours. I love making food!. But I am just wondering, which web host are you with?. I can’t decide and I don’t know where to start.
Hi Jamie! I use one called WP Opt, it’s a boutique 🙂
Will they cook through in a convection oven set 25 degrees lower?
Definitely yes!
I don’t eat carbs and would love to make this with some kind of vegetable. What do you think would work best?
I did this with zucchini and grilled them. I liked even better than the potato.
Zucchini. Is that a carb?
HI Cathie! What about cauliflower? You just need to cut it so you have a flat side to press into the parmesan 🙂
Yum. That sounds Delish too. What about brussel sprouts?
YES, that’s an awesome idea! I tried cauliflower last night, got a bit soggy. Needs tweaking. Think I need to add breadcrumbs 🙂 There’s potential though!
What happens if you use the shredded parmesan in the aisle?
Hi Heidi! Readers have reported it works great and they loved it! For me, it’s not “real cheese” and I prefer the flavour of real parmesan. But if you like the aisle stuff, you will love it!! N x
I used the aisle kind but used about 3/4 cup
I think I will try this using a muffin tin so each potato has it’s own little bed of yum.
Oooh! Hope you LOVE IT!!! ❤️
This looks delicious! I don’t have any potatoes on hand so I’m using Brussels sprouts instead. *gasp*
I’m INSPIRED! I want to try that!
Nagi, they were great! My husband couldn’t stop eating them!
That’s fantastic to hear Christie! Thanks for leaving a review! N x ❤️
I made these tonight’ for a early supper. Served with spinach quiche. Delicious. I ate four while fixing my plate. Even my picky husband liked these potatoes. The quiche not so much. I’ll be making these again for sure. Didn’t make the dipping sauce. I’ll try that next time
That’s great to hear Gloria! Thanks for leaving a review! N x
I have them in the oven right now. They smell amazing! We are going to enjoy them with carrots and a ham steak. I can hardly wait!
Hope you love them Margaret!
Made these last night…OMG, it was so easy and we loved them, and couldn’t stop eatting them! I will definitely make again (and again and again).
I’m so happy to hear that Lix! Thanks for sharing your feedback – N x ❤️
Greetings Potato Queen!
I’ve been really sick & wanted something easy to make with a nice batch of local, red potatoes when this arrived in my mailbox. Perfect! I cut the larger potatoes into thirds & they worked just fine. Instead of dipping sauce, I served it alongside a few poached eggs for yolky deliciousness and a peppery arugula, veggie-packed salad, topped with your French dressing. It was absolutely delicious (& good for my beleaguered sinuses)!
We had a few leftover potatoes, so the next day I sliced them very thin & added them to the remaining salad with bleu cheese dressing. Another winner!
Thanks so much, as always!
PS. Glad Dozer got a potato! Our cats Comet & Charley enjoyed cleaning our yolky, parmesan-y plates!
I’m so sorry to hear you’ve been unwell Fiona, I hope you’re feeling better! N xx
Nagi, This looks so enticing. I plan to make it but have a question. I grate my own Parmigiano Reggiano. Reading your notes you recommend the stuff in the dairy section because of it’s consistency. I have an electric grinder that has a grater attachment and makes grated parm that has the consistency of coarse sand. Do you think that would work?
Thanks for your reply.
Hi Don! That will be perfect, just ensure you go by weight rather than cup volume as freshly grated is lighter 🙂 N x
Tried these for dinner tonight with roasted carrots and baked chicken breasts. Didn’t have baby potatoes so just cut normal ones into smaller pieces. THIS IS TO DIE FOR!!!!!!!!!!!!! Thank you so much for the recipe, this will become a regular in our house and is already written into the cookbooks for my 2 daughters when they leave home 😀
I’m so happy to hear that Jax! Thanks for sharing your feedback – N x ❤️
Trying these tonight. They look delicious ..
Hope you love them!
These look and sound so insanely good! I’m wondering though: when you give two ingredient options, eg. garlic powder or onion powder, or yoghurt, sour cream, combo of both; which is the one you normally make the recipe with? When I make a new dish for the first time I like to stick exactly to the recipe and then modify from there the next time (yeah, I’m a touch obsessive compulsive). Thank you so much!!!!
Not at all Becca! 🙂 I understand, I will specify in the recipe. N xx
Thank you so much!