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Coated in golden crispy parmesan, these parmesan crusted potatoes are the ultimate upgrade to a classic side dish and so easy to put together.
Soft and fluffy on the inside with a crunchy, crispy exterior, roasted parmesan potatoes are an impressive twist on a simple favorite. Not only do they make an excellent side, but this recipe uses thinner slices of potato that make the crispy finished product perfect for dipping or serving as an appetizer.
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Ingredients
- Baby Potatoes: These are best as they crisp up well and make for easier dipping later on.
- Parmesan: I highly recommend grating your own at home rather than buying pre-grated as you’ll get a stronger flavor.
- Olive oil.
- Seasonings: Oregano, garlic powder, paprika, black pepper, salt.
How to make parmesan-crusted potatoes
Start by preheating the oven to 400ºF/200ºC.
Cut Potatoes: Wash your potatoes thoroughly, using a brush to scrub the potatoes. I don’t peel them, so be sure to scrub well. Dry well with a kitchen towel, then cut the potatoes vertically. This will maximize the surface area so the potatoes can hold even more cheese.
Prepare the Cheese Mixture: In a bowl, mix the grated parmesan, paprika, garlic powder, black pepper, salt and oregano.
Layer Cheese Mixture and Potatoes: Line a baking sheet/baking pan with parchment paper to prevent sticking and brush with the olive oil. Then, sprinkle the parmesan mixture over the parchment, leaving a small border at the edges.
Next, layer over the potato slices cut side down, pushing them down to make sure the bottoms are fully coated in the cheese. Brush the tops of the potatoes with more olive oil.
Bake: Bake the potatoes in the oven for 25 minutes at 400ºF/200ºC or until the potatoes are golden brown and crispy on top.
Remove from the oven and allow to cool slightly before serving with your favorite dipping sauce. I love crispy parmesan potatoes with my Copycat Cane Sauce, but they work great with other creamy sauces like ranch, Chick-Fil-A sauce, or delicious white BBQ sauce.
Storing leftovers
- In The Fridge: Allow the potatoes to cool completely before transferring to an airtight container. Keep them in the refrigerator for up to 3 days.
- In The Freezer: This parmesan-crusted potato recipe is best enjoyed piping hot and fresh, but you can freeze them to keep them for longer. Allow the potatoes to cool completely before transferring to an airtight, freezer-safe container or a Ziplock bag. Store them in the freezer for up to 3 months.
- To Reheat: If frozen, allow the potatoes to thaw overnight in the fridge before using. They’re best reheated either in the air fryer or in a pan with a little olive oil and a sprinkle of extra parmesan for crispiness. They won’t have quite the same texture as fresh, but reheat them until warmed through.
More potato side dishes
If you try this recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
Parmesan Crusted Potatoes
Equipment
- Baking dish
Ingredients
- 2.4 lb baby potatoes
- 1.8 oz parmesan cheese 1 cup grated
- 2 Tbsp olive oil
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Instructions
- Preheat the oven to 400ºF/200ºC.
- Wash your potatoes thoroughly, using a brush to scrub the potatoes. I don’t peel them, so be sure to scrub well.
- Dry well with a kitchen towel, then cut the potatoes vertically.
- In a bowl, mix the grated parmesan, paprika, garlic powder, black pepper, salt, and oregano.
- Line a baking sheet with parchment paper to prevent sticking and brush with the olive oil. Sprinkle the parmesan mixture over the parchment, leaving a small border at the edges.
- Layer over the potato slices skin side up (cut side down), pushing them down to make sure the bottoms are fully coated in the cheese. Brush the tops of the potatoes with more olive oil.
- Bake the parmesan-crusted potatoes in the oven for 25 minutes at 400ºF/200ºC or until the potatoes are golden and crispy on top.
- Remove from the oven and allow to cool slightly before serving with your favorite dipping sauce.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is so delicious! I made these on Christmas and they were a big hit. I’m going to make them all the time now. A super simple recipe.
So happy to hear you enjoyed the parmesan potatoes, Tanya! I hope you are making them again soon! Happy cooking!
All I have to say is YUMMY, new favorite potatoes ,only thing I did was par boil them for a bit to make sure they were done.
Hi Stony! So glad you loved the potatoes! Happy cooking!
Didn’t like that the recipe disappeared off screen before I could finish writing the ingredient measurements. So I never was able to make it & taste it. I tried again & same happened. Left your site & went to another site
,did not do the same thing
Hey Jp,
I’m really sorry to hear that the recipe kept disappearing on you! That sounds frustrating. I’ll make sure to pass this feedback along so we can fix it. I hope you give the recipe another shot! <3
I already know I’m going to love this as a side. Great idea!
Hope you gave them a try, Charlotte 🙂
Husband and I loved these! Tried using white potatoes the 2nd time i made them since I had a few of both, but they weren’t as good as the yellow. This recipe is a keeper!
Thank you for your comment! So happy you both like them 🙂