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Home Potato Recipes

Crispy Roasted Parmesan Potatoes

By:Nagi
Published:6 Sep '17Updated:8 Jun '21
264 Comments
Recipe v Video v Dozer v

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…..

Make these Crispy Roasted Parmesan Potatoes for your Sunday roast or pass them around at a party! recipetineats.com

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….

Make these Crispy Roasted Parmesan Potatoes for your Sunday roast or pass them around at a party! recipetineats.com

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).

Make these Crispy Roasted Parmesan Potatoes for your Sunday roast or pass them around at a party! recipetineats.com

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.

Make these Crispy Roasted Parmesan Potatoes for your Sunday roast or pass them around at a party! recipetineats.com

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

  • Parmesan Crusted Cauliflower

  • Parmesan Crusted Chicken

  • Parmesan Crusted Salmon

FEED YOUR POTATO OBSESSION!

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Make these Crispy Roasted Parmesan Potatoes for your Sunday roast or pass them around at a party! recipetineats.com

Make these Crispy Roasted Parmesan Potatoes for your Sunday roast or pass them around at a party! recipetineats.com

WATCH HOW TO MAKE IT

Crispy Roasted Parmesan Potatoes recipe video!

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Make these Crispy Roasted Parmesan Potatoes for your Sunday roast or pass them around at a party! recipetineats.com

Crispy Roasted Parmesan Potatoes

Author: Nagi
Prep: 10 mins
Cook: 35 mins
Total: 45 mins
Side
4.95 from 70 votes
Servings4 - 5 people
Tap or hover to scale
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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! 

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:

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.

Nutrition Information:

Serving: 153gCalories: 219cal (11%)
Keywords: Parmesan Potatoes
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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264 Comments

  1. Adrienne says

    November 8, 2021 at 11:24 am

    Could I do this recipe with Brussel Sprouts?

    Reply
    • Nagi says

      November 10, 2021 at 4:24 pm

      Yes you can! See my recipe here: https://www.recipetineats.com/crispy-parmesan-roasted-brussels-sprouts/ N x

      Reply
  2. Janice Seward says

    October 21, 2021 at 12:12 pm

    5 stars
    This was fantastic!! So easy to make and very flavorful! The garlic and spices make it! I did drizzle melted butter with sea salt. THANK YOU!! In my rotation

    Reply
  3. Francine Lizotte says

    October 19, 2021 at 9:58 am

    very nice

    Reply
    • Nagi says

      October 19, 2021 at 3:00 pm

      Thanks! N x

      Reply
  4. Tracey says

    September 15, 2021 at 10:56 pm

    Hi Nagi, do you have a good parmesan sub as parmesan isn’t vegetarian due to the inclusion of calf rennet?

    Reply
    • Nagi says

      September 16, 2021 at 3:24 pm

      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

      Reply
  5. Sherrilyn says

    August 4, 2021 at 8:04 am

    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!

    Reply
  6. paco says

    July 16, 2021 at 12:52 pm

    do you ignore a step that removing oil out of dish?

    Reply
  7. Lisa V. says

    June 22, 2021 at 3:13 pm

    5 stars
    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!!

    Reply
  8. Gabrielle Falk says

    May 22, 2021 at 5:58 pm

    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

    Reply
    • Nagi says

      May 24, 2021 at 10:39 am

      Hi Gabrielle, no I don’t, I cook them as per the instruction in the recipe and as per the video 🙂 N x

      Reply
    • Lauren says

      July 28, 2021 at 11:46 pm

      Where is semolina? I don’t see it.

      Reply
  9. Heidi says

    May 21, 2021 at 6:40 pm

    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.

    Reply
    • Nagi says

      May 22, 2021 at 10:17 am

      Hi Heidi, I mention this in the notes 🙂 N x

      Reply
  10. Tracey says

    April 6, 2021 at 11:08 am

    this is now one of my family favourites. I can never make enough..

    Reply
    • Nagi says

      April 7, 2021 at 10:52 am

      Wahoo, that’s great to hear Tracey! N x

      Reply
  11. Dana Lynn says

    February 22, 2021 at 3:19 am

    5 stars
    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

    Reply
  12. Lyndelle says

    February 7, 2021 at 8:01 pm

    5 stars
    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

    Reply
  13. Pamm says

    January 30, 2021 at 4:17 am

    5 stars
    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.

    Reply
  14. Em says

    December 30, 2020 at 6:58 am

    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

    Reply
    • Nagi says

      December 30, 2020 at 11:27 am

      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

      Reply
  15. Rhonda A Krumroy says

    December 24, 2020 at 12:00 pm

    I want to try brussel sprouts this way. Any reason I shouldn’t?

    Reply
    • Nancy Bloomer says

      June 6, 2021 at 5:19 am

      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.

      Reply
      • Nancy Bloomer says

        June 6, 2021 at 5:22 am

        tarse should have been (taste) sorry

        Reply
  16. Elizabeth Smith says

    November 2, 2020 at 12:23 am

    5 stars
    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.

    Reply
  17. Kelleigh says

    October 23, 2020 at 8:55 am

    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!

    Reply
  18. Tigger says

    August 15, 2020 at 8:37 am

    5 stars
    Love it! Super yummy and so easy!

    Reply
  19. Bobby says

    July 29, 2020 at 7:01 am

    Can I sub with red potato? I’m in quarantine and have red potato’s on hand.

    Reply
    • Tigger says

      August 15, 2020 at 8:38 am

      5 stars
      I used red and white potatoes and they were great!

      Reply
  20. Carol Wright says

    May 22, 2020 at 8:35 am

    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

    Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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