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…..
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….
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).
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.
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
FEED YOUR POTATO OBSESSION!
WATCH HOW TO MAKE IT
Crispy Roasted Parmesan Potatoes recipe video!
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Crispy Roasted Parmesan Potatoes
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 (180C fan-forced).
- 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:
Nutrition Information:
LIFE OF DOZER
Wondering if he’s allowed back in…. (he was booted out so I could mop!)
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Can I make this with cut up yellow potatoes?
I did, HN, and it worked out fine. I cut the cubes about 1.5 inches square. I tried to make sure the cut edges on the sides weren’t touching other potatoes’ cut edges so they wouldn’t stick together. Other than that, I didn’t change a thing. However, I’ve made this with baby potatoes also, and IMO, it’s much better.
These are great! I put the oven temperature up to 425 degrees though, because it crisps everything better. I’m pretty sure I could eat these every day! LOL
These were AMAZING! I jazzed up the yogurt dip with some garlic, salt, and lemon juice.
OMG! This is soooo good! When I first took them out of the oven I thought it was a fail as the oil was bubbling up all around the potatoes. Looked like alot more oil than I had put in. But the 5 min. rest did the trick. Oil and cheese settled and crisped. Served by cutting and flipping as suggested. Potatoes creamy outside and crispy on the bottom. So tasty…no dip necessary. Love this recipe!
OMG! These potatoes are downright addictive! They’re easy to make and even easier to devour! I also sprinkled some shredded Parmesan over them at the end, for that extra little something. Mmmm!!
Can you use skinless potatoes? My kids don’t like the skin on them.
I think so. Reserve some of the mixture,brush the tops with oil or butter and sprinkle mixture on top. I added about 1/4 C Panko for extra crunch.
Wow! That was soooo fast and easy! Five minutes and in the oven. And the scent is heavenly. It’s cooking now and I can’t wait to try it. My review is on how quick and easy this was. I was amazed!
And I must add that I’m in love with Dozer…..and every recipe that I try on your site so thank you so much!
I’m in love with Dozer too Deb!!! N x
Wow! That was soooo fast and easy! Five minutes and in the oven. And the scent is heavenly. It’s cooking now and I can’t wait to try it. My review is on how quick and easy this was. I was amazed!
I may have already raved, but these babies are double rave-worthy! They’re my go-to pot luck, either as an appetizer or the potato side dish. By the way, since the pandemic, I’ve only been able to get the “green can” parmesan down here in the tropics, and it works fine.
That’s good to know in a pinch Marilyn!! N x
These were so tasty! Everyone loved them and I can’t wait to make them again!
only use your recipes–have made most of the salads chicken adobe–got this recipe years ago from a Philippine nurse I cook it in marinate everyone’s favorite–just made Greek lemon potatoes and chicken–loved it also love your dog
Thank you Pat! So glad you are enjoying the recipes!! N x
Love these. Also made with brussel sprouts. Fabulous.
Could I do this recipe with Brussel Sprouts?
Yes you can! See my recipe here: https://salesdock.info/crispy-parmesan-roasted-brussels-sprouts/%3C/a%3E N x
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
very nice
Thanks! N x
Hi Nagi, do you have a good parmesan sub as parmesan isn’t vegetarian due to the inclusion of calf rennet?
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
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!
do you ignore a step that removing oil out of dish?
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!!
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
Where is semolina? I don’t see it.
Hi Gabrielle, no I don’t, I cook them as per the instruction in the recipe and as per the video 🙂 N x