If there ever was a side dish that wowed every guest at the table, it would be these Parmesan Crusted Potatoes. Crispy, golden edges laced with nutty cheese and just the right blend of seasonings, each bite is a little bit of heaven. Whether you need a simple weeknight companion or a show-stopping addition to a holiday spread, this recipe is both easy to pull off and absolutely unforgettable. I canโt wait for you to try these โ theyโre the kind of potatoes youโll crave before youโve even finished the last one!
Ingredients Youโll Need
These Parmesan Crusted Potatoes call for a handful of everyday staples, but each one shines in its own way. The ingredients meld together for the ultimate balance of crisp, flavor, and pure comfort. Hereโs what youโll need, and why you simply canโt skip a single item:
- Yukon Gold or baby potatoes: Buttery and thin-skinned, these create the perfect creamy contrast to the crispy Parmesan layer.
- Freshly grated Parmesan cheese: Donโt settle for pre-grated! Freshly grated cheese melts better and forms that irresistible crust.
- Olive oil: Helps the potatoes crisp up while infusing them with a rich, slightly peppery flavor.
- Garlic powder: Adds warmth and depth without overpowering the potatoes or cheese.
- Paprika: Gives a hint of smoky color and just a touch more flavor complexity.
- Salt and black pepper: Both are essential for seasoning every layer and making the flavors pop.
- Chopped fresh herbs (like parsley or chives, optional): For a finishing burst of color and freshness right before serving.
How to Make Parmesan Crusted Potatoes
Step 1: Prep the Potatoes
Begin by scrubbing your potatoes well and cutting them in half. For even roasting, make sure all the pieces are roughly the same size. If youโre using larger potatoes, quarter them instead. No need to peel โ the skins get beautifully crisp and delicious as they roast!
Step 2: Make the Parmesan Crust Mixture
In a bowl, combine the freshly grated Parmesan, garlic powder, paprika, salt, and pepper. Give everything a quick toss so the seasonings are evenly distributed throughout the cheese. This blend is what creates the signature crunch and flavor for your Parmesan Crusted Potatoes.
Step 3: Oil the Pan and Layer the Cheese
Drizzle a generous amount of olive oil onto a rimmed baking sheet, then use a spatula or your hands to spread it around. Sprinkle the Parmesan mixture directly over the oiled surface โ you want a thick, even layer, as this is where the magic happens and forms the crispy base everyone loves.
Step 4: Arrange the Potatoes
Place your potatoes cut side down onto the Parmesan mixture. Press each one gently, making sure the exposed surface comes in direct contact with the cheese layer. This step is key for an even, golden crust on every potato.
Step 5: Roast to Perfection
Slide the tray into a hot oven and roast until the cut sides are deeply golden and the potatoes are tender inside. Resist the urge to move them during cooking; letting them sit untouched is what ensures a proper Parmesan crust forms.
Step 6: Cool, Release, and Garnish
Once the potatoes are done, allow them to rest a couple of minutes so the cheese sets. Carefully lift each one off the tray with a thin spatula โ they should come off in one swoop, crust and all. Scatter with your favorite fresh herbs just before serving, and get ready for compliments.
How to Serve Parmesan Crusted Potatoes
Garnishes
To really let your Parmesan Crusted Potatoes shine, finish them off with a shower of chopped parsley, chives, or even a sprinkle of flaky sea salt. These fresh, bright touches contrast beautifully with the deep, savory crust and add a pop of color to your plate.
Side Dishes
This irresistible potato dish pairs beautifully with anything from roasted chicken to grilled fish or a simple garden salad. Their rich, cheesy profile makes them a natural fit alongside lighter mains, or you can double up on comfort food by serving them with a classic steak for a truly memorable meal.
Creative Ways to Present
Try piling your Parmesan Crusted Potatoes on a rustic wooden board with dips like garlicky aioli or herbed sour cream. For parties, serve them on skewers for easy grabbing, or nestle them into little bowls as part of a buffet spread. However you present them, watch them disappear!
Make Ahead and Storage
Storing Leftovers
If youโre lucky enough to have leftovers, store your Parmesan Crusted Potatoes in an airtight container in the refrigerator for up to three days. They keep their flavor and some crispness, making them a dream for next-day snacking.
Freezing
While you can technically freeze these potatoes, the texture of the crust can soften. If you do freeze them, arrange in a single layer on a baking sheet until firm, then transfer to a freezer bag. These can be stored for up to one month.
Reheating
For the best results, reheat your potatoes in a hot oven or air fryer rather than the microwave. This brings back the crisp Parmesan crust and warms the potatoes all the way through, making them nearly as good as the day you made them.
FAQs
Can I use pre-grated Parmesan?
While itโs tempting to use the pre-grated stuff, freshly grated Parmesan will melt more smoothly and give you a crispier, more flavorful crust โ totally worth the extra effort.
What type of potatoes works best?
Yukon Gold and baby potatoes are stars in this dish thanks to their creamy interiors and thin skins, but you can experiment with fingerlings or red potatoes for a fun twist.
Is it possible to make these dairy-free?
You can try substituting with a dairy-free Parmesan-style cheese, though the crust might not be quite as golden or crispy. Itโs a fun experiment if youโre looking to accommodate dietary needs!
Can I add other seasonings?
Absolutely! Feel free to toss in a little dried Italian herb mix or even a pinch of chili flakes for a bit of heat. Customizing the seasoning is a great way to make your Parmesan Crusted Potatoes your own.
How do I prevent sticking?
A generous coating of olive oil on your baking sheet will do wonders, but also make sure to use a good-quality, heavy-duty pan and let the potatoes cool slightly before lifting โ thatโs when the crust sets.
Final Thoughts
If youโre ready to win over your family or impress your friends, give these Parmesan Crusted Potatoes a spot on your table. Theyโre the perfect mix of simple, comforting, and just a little bit fancy. I promise, once you try them, youโll find yourself looking for excuses to make them again and again!
PrintParmesan Crusted Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Side-dishes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Parmesan Crusted Potatoes are crispy on the outside, soft inside, and generously coated in a savory, cheesy crust. This easy side dish brings golden roasted baby potatoes together with fragrant herbs and a layer of real Parmesan, creating an irresistible treat thatโs perfect for weeknight dinners, holiday tables, or a satisfying snack.
Ingredients
For the Potatoes
- 1.5 pounds baby potatoes, halved
- 2 tablespoons olive oil
- 3/4 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
For the Parmesan Crust
- 1 cup freshly grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs (oregano, basil, thyme mix)
- 1/2 teaspoon paprika (optional for extra flavor and color)
For Garnish
- Chopped fresh parsley or chives (optional)
Instructions
- Preheat the Oven โ Set your oven to 425ยฐF (220ยฐC). Line a large baking sheet or shallow roasting pan with parchment paper or lightly grease it to prevent sticking.
- Prepare the Parmesan Crust โ In a small bowl, combine grated Parmesan, garlic powder, Italian herbs, and paprika. Mix until evenly blended; set aside.
- Coat the Potatoes โ In a large bowl, toss the halved potatoes with olive oil, salt, and black pepper until the potatoes are evenly coated.
- Arrange Parmesan Layer โ Sprinkle the Parmesan mixture evenly across the prepared baking sheet, forming a uniform layer about the size of your potatoes.
- Place Potatoes Cut Side Down โ Arrange the oiled potato halves cut side down on top of the Parmesan mixture, pressing gently to ensure all surfaces touch the cheese crust.
- Roast until Golden and Crispy โ Bake for 30โ35 minutes, or until potatoes are tender and the bottoms are deeply golden and crisp. Avoid moving the potatoes while they roast, to allow the Parmesan to form a solid crust.
- Cool, Lift, and Serve โ Let the pan cool for 5 minutes after baking. Carefully lift each potato with a spatula so the crust comes up with the potato. Transfer to a platter, sprinkle with chopped parsley or chives, and serve hot.
Notes
- For the best texture, use freshly grated Parmesan rather than pre-shredded.
- Yukon Gold or red baby potatoes hold their shape and crisp nicely.
- Try varying the herbs or adding a pinch of chili flakes for kick.
- Leftovers can be reheated in an oven or air fryer to revive crispiness.
Nutrition
- Serving Size: 1/4 of recipe (approx. 6โ8 potato halves)
- Calories: 230
- Sugar: 1 g
- Sodium: 440 mg
- Fat: 11 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 6.5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 10 mg
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