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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My very picky husband declared these “outstanding”.
They were absolutely delicious as were the Brussel sprout version.
I have made several of your recipes and they have all been fabulous. You are now my go-to. Thanks for upping my game!!!
Wahoo!!! Thats great to hear Samantha!
Any thoughts on whether I can sub pecorino for the Parm? I have a guest who can only tolerate sheep’s milk products. I LOVE this recipe in its original form. Thanks!
Hi Kay, yes that’s fine!
From what I am reading you don’t peel the potatoes first?
Hi Judy, no need to peel the potatoes 🙂
Hello. We are not cheese fans. Is it possible to swap the parmesan for bread crumbs or something else?
Thanks.
Hi Marianne, this one is all about that crispy cheese, why not try this recipe instead: https://salesdock.info/duck-fat-potatoes-crispiest-best-roast-potatoes/%3C/a%3E%3C/p%3E
Thank Thank you !!!!!!
You’re so welcome Yvonne!
I have made these probably 10 times over the last few months, I am not a big potato-as-a-side-dish fan, and these changed that. Serving next to red wine braised short ribs tonight. Thank you so much for the recipe!
I love your website and all your recipes! Do you have a recommendation for mandolin slicer that won’t kill you? (We had one and got rid of it because it just seemed too dangerous to use!) thank you! 🙂
You’re so converted Bailey – it’s dangerous!!
Hey Nagi,
Can you use yukon golds (yellow fleshed potatoes) as a sub in this? I just picked up a huge block of parmesan and this immediately popped into my mind. They’re also medium-sized, so if they have a similar starch content and could be subbed, would I just quarter and put flesh-side down?
Happy weekend!
Becca
I haven’t tried but I bet they would be amazing Becca!
Thanks Nagi! I’ll report back tomorrow. 😉
My husband and I just love these! Have made it several times for just a meal. So easy too.
I’m so happy you love them Sue!
These are a staple at our house. We all love them!!!
Woot!!!!
Hello Nagi! I made these for my parents one evening… then i had to make them for the next two nights! Sooo good! Thanks from Wahiawa Hawaii.
Just wondering if anyone has tried with the shredded parmesan cheese?
Hi Jax – I talk about this in the recipe notes 🙂 N x
Wahoo!
What type of baby potatoes do you use for this? (I am in metro Melbourne). I had to cut normal sized potatoes into quarters as my store didn’t have baby potatoes – still very delicious!! Would love to find the same baby potatoes though for presentation next time. Thank you
Hi Kristen, Harris Farm sell them here, baby chat potatoes – N x
Very easy to make but I found it to be a bit too salty (I used kosher salt). Will make it again but with half the salt. Love your recipes!
Hi Loan, sorry you found it a bit too salty, I find the brand of parmesan can also affect the saltiness levels!
Hi! I made these but they were burnt after just 10 minutes in the oven and the potatoes still hard. I followed the recipe. Do you think it could be related to my oven? I have been having trouble with bottoms burning lately.
Hi Crystal, that definitely doesn’t sound right! I imagine it may be your oven – try using an oven thermometer to ensue it’s heating to the correct temperature ❤️
Hi Nagi, I made these as finger food to a friend’s house, and added salt, green onions and a spoon of garlic paste to yogurt for a dipping sauce! It was delicious! Everyone pretty much hovered around the plate till it was all gone! Yumm. Thank you!
Terrific Neetha!
FANTASTIC!!! As a divorced dad I was looking for something to compliment a Christmas beef tenderloin roast – my 3 kids and I LOVED them!
That would have been the perfect combo Tom! I’m so glad you loved it!
If you were to use these as an app for a cocktail party will they still be as yummy sitting out for an hour or so? Thank you! All your recipes are wonderful!
This was so easy & fantastic! Great presentation & flavor! Family gobbled it up!
Awesome Renee!
I run into this problem a lot; I have a turkey in at 325*, and need to cook these at 400*. One oven. So, would I start them at 325 for say half of the cooking time, then turn it up when the turkey comes out? Maybe 325 for 30-40 mins, then 400 to finish them for 20-30 mins? How is the best way to do that? This is tonight’s dinner, so it’s a bit of wonky planning on my part. Rather, wonky non-planning. Btw, I’ve made these several times and my husband LOVES them; coking from a guy who admittadly doesn’t love many things.
Hi Bethany, I’d start the potatoes at the lower temp then finish them off at 400 while the turkey is resting. Just keep an eye on them from about 20 minutes. You have one lucky husband!
Would you be able to use vegetable oil instead?
That will be fine Trisha!
G’day Nagi
We live in a very small town with very little choice of brands/foods. Is there any chance you could give me a brand name of the Parmesan you used so I can try to track it down please. Currently the shop has a large piece of Parmesan to grate (too dear) & a bag of something they call Parmesan but I’m not entirely sure it is! LOL I don’t want to have to wait until I go to a large town to try this recipe. Help please 🙂
Just get a hunk of parm and grate it yourself no worries that’s all the store did
👍🏼
Hi Gypsy! I’m afraid I don’t know the brand because it is sold in tubs that the store puts together themselves. Sorry! N x
Thanks for trying to help anyways 🙂 x