Parmesan Crusted Potatoes

5 from 11 votes
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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.

Parmesan crusted potatoes with a small bowl with sauce

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.

Ingredients

Ingredients for parmesan crusted potatoes
  • 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.

Thre potatoes cut vertically on a wooden cutting board

Prepare the Cheese Mixture: In a bowl, mix the grated parmesan, paprika, garlic powder, black pepper, salt and oregano.

Grated Parmesan cheese, paprika, garlic powder, dried oregano, salt, and black pepper being mixed

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.

Steps to layering cheese mixture and potatoes on the baking sheet

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.

Golden brown baked potatoes in a baking tray

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.
Parmesan crusted potatoes on a tray

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

5 from 11 votes
By: Samira
Coated in golden crispy parmesan, these parmesan crusted potatoes are the ultimate upgrade to a classic side dish and so easy to put together.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4

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

Store In The Fridge: Allow the potatoes to cool completely before transferring to an airtight container. They’ll keep for up to 3 days. 
In The Freezer: Allow the potatoes to cool completely before transferring to an airtight, freezer-safe container or a Ziplock bag. They’ll keep 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.
Course: Appetizer, Side
Cuisine: American
Freezer friendly: 3 Months
Shelf life: 3 Days

Nutrition

Calories: 325kcal, Carbohydrates: 49g, Protein: 10g, Fat: 11g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Cholesterol: 9mg, Sodium: 516mg, Potassium: 1173mg, Fiber: 6g, Sugar: 2g, Vitamin A: 235IU, Vitamin C: 54mg, Calcium: 189mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating




4 Comments

  1. 5 stars
    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!