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Home Potato Recipes

Crispy Roasted Parmesan Potatoes

By:Nagi
Published:6 Sep '17Updated:8 Jun '21
284 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

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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 minutes mins
Cook: 35 minutes mins
Total: 45 minutes mins
Side
4.95 from 80 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 @recipe_tin.

LIFE OF DOZER

Wondering if he’s allowed back in…. (he was booted out so I could mop!)

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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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284 Comments

  1. Bonnie says

    September 25, 2017 at 8:33 am

    5 stars
    The potatoes are awesome and I will be making these a lot, yumm😊

    Reply
    • Nagi says

      September 27, 2017 at 6:19 pm

      I’m so happy you enjoyed this Bonnie! Thank you for letting me know – N x ❤️

      Reply
  2. calvin harvey says

    September 25, 2017 at 6:57 am

    looks delicious

    Reply
    • Nagi says

      September 25, 2017 at 8:11 am

      Thank you Calvin!

      Reply
  3. Twila Rudderham says

    September 23, 2017 at 2:43 pm

    Hi Nagi
    I was wondering if you could use fresh garlic instead of powder?

    Reply
    • Nagi says

      September 25, 2017 at 7:55 am

      Hi Twila! I would mix it with the olive oil 🙂 I think that’s the best way. N x

      Reply
  4. Jennifer says

    September 19, 2017 at 9:02 am

    5 stars
    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). 🙂

    Reply
  5. Steven says

    September 18, 2017 at 2:11 am

    5 stars
    Yummmmm. Thanks Nagi. Addictive. You are naughty for my diet.

    Reply
    • Nagi says

      September 18, 2017 at 6:50 pm

      Hmmm…. sorreeee ….. I know, these are evil, aren’t they? 😁

      Reply
  6. Pat says

    September 17, 2017 at 11:16 pm

    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!

    Reply
    • Nagi says

      September 18, 2017 at 6:49 pm

      Hi Pat! I am not sure of the name but any small potatoes will be fine for this recipe. 🙂

      Reply
  7. Jamie says

    September 17, 2017 at 4:23 pm

    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.

    Reply
    • Nagi says

      September 18, 2017 at 6:45 pm

      Hi Jamie! I use one called WP Opt, it’s a boutique 🙂

      Reply
  8. Regina says

    September 17, 2017 at 4:37 am

    Will they cook through in a convection oven set 25 degrees lower?

    Reply
    • Nagi says

      September 18, 2017 at 6:33 pm

      Definitely yes!

      Reply
  9. Cathie says

    September 15, 2017 at 6:23 am

    I don’t eat carbs and would love to make this with some kind of vegetable. What do you think would work best?

    Reply
    • Lisa says

      September 19, 2017 at 11:18 am

      5 stars
      I did this with zucchini and grilled them. I liked even better than the potato.

      Reply
    • Liz says

      September 16, 2017 at 11:20 pm

      Zucchini. Is that a carb?

      Reply
    • Nagi says

      September 15, 2017 at 12:44 pm

      HI Cathie! What about cauliflower? You just need to cut it so you have a flat side to press into the parmesan 🙂

      Reply
      • Steven says

        September 18, 2017 at 2:12 am

        Yum. That sounds Delish too. What about brussel sprouts?

        Reply
        • Nagi says

          September 18, 2017 at 6:50 pm

          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!

          Reply
  10. Heidi says

    September 14, 2017 at 3:35 am

    What happens if you use the shredded parmesan in the aisle?

    Reply
    • Nagi says

      September 15, 2017 at 8:13 am

      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

      Reply
      • Darla says

        September 18, 2017 at 11:20 am

        I used the aisle kind but used about 3/4 cup

        Reply
  11. Omuley Katz says

    September 13, 2017 at 3:32 am

    5 stars
    I think I will try this using a muffin tin so each potato has it’s own little bed of yum.

    Reply
    • Nagi says

      September 15, 2017 at 7:56 am

      Oooh! Hope you LOVE IT!!! ❤️

      Reply
  12. Christie says

    September 12, 2017 at 9:10 am

    This looks delicious! I don’t have any potatoes on hand so I’m using Brussels sprouts instead. *gasp*

    Reply
    • Nagi says

      September 12, 2017 at 9:57 pm

      I’m INSPIRED! I want to try that!

      Reply
      • Christie says

        September 13, 2017 at 2:15 pm

        Nagi, they were great! My husband couldn’t stop eating them!

        Reply
        • Nagi says

          September 15, 2017 at 8:03 am

          That’s fantastic to hear Christie! Thanks for leaving a review! N x ❤️

          Reply
  13. Gloria says

    September 12, 2017 at 7:18 am

    5 stars
    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

    Reply
    • Nagi says

      September 12, 2017 at 9:51 pm

      That’s great to hear Gloria! Thanks for leaving a review! N x

      Reply
  14. Margaret P says

    September 11, 2017 at 8:38 am

    5 stars
    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!

    Reply
    • Nagi says

      September 11, 2017 at 9:20 pm

      Hope you love them Margaret!

      Reply
  15. Lix says

    September 10, 2017 at 3:04 pm

    5 stars
    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).

    Reply
    • Nagi says

      September 11, 2017 at 8:53 pm

      I’m so happy to hear that Lix! Thanks for sharing your feedback – N x ❤️

      Reply
  16. Fiona Jones says

    September 10, 2017 at 5:18 am

    5 stars
    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!

    Reply
    • Nagi says

      September 11, 2017 at 8:48 pm

      I’m so sorry to hear you’ve been unwell Fiona, I hope you’re feeling better! N xx

      Reply
  17. Don Bischoff says

    September 9, 2017 at 7:10 am

    5 stars
    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.

    Reply
    • Nagi says

      September 11, 2017 at 8:37 pm

      Hi Don! That will be perfect, just ensure you go by weight rather than cup volume as freshly grated is lighter 🙂 N x

      Reply
  18. Jax says

    September 9, 2017 at 5:19 am

    5 stars
    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 😀

    Reply
    • Nagi says

      September 11, 2017 at 8:35 pm

      I’m so happy to hear that Jax! Thanks for sharing your feedback – N x ❤️

      Reply
  19. Doris says

    September 9, 2017 at 2:32 am

    Trying these tonight. They look delicious ..

    Reply
    • Nagi says

      September 11, 2017 at 8:34 pm

      Hope you love them!

      Reply
  20. Becca says

    September 8, 2017 at 4:14 pm

    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!!!!

    Reply
    • Nagi says

      September 8, 2017 at 8:38 pm

      Not at all Becca! 🙂 I understand, I will specify in the recipe. N xx

      Reply
      • Becca says

        September 9, 2017 at 9:55 am

        5 stars
        Thank you so much!

        Reply
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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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