Indulge in the irresistible crispy, cheesy goodness of Parmesan Crusted Potatoes. These oven-roasted potatoes are soft and fluffy inside but have a satisfying cheesy, golden brown crust on the outside. It’s the perfect side dish for potato lovers and super easy to make.
You may also love these Easy Honey Roasted Baby Carrots and Roasted Carrots, Potatoes and Green Beans!
Why We Love These Crispy Potatoes
- Crispy perfection – the crispy crust adds a satisfying crunch to each bite of the soft and tender potatoes.
- Rich flavor – Combining oven-roasted potatoes with the golden-brown Parmesan cheesy crust creates a savory and indulgent taste.
- The best part? This potato recipe is a cinch to prepare.
Ingredients
- Baby potatoes – Yellow potatoes are my go-to (Yukon Gold potatoes).
- Olive oil
- Grated Parmesan cheese (Use good quality refrigerated, finely grated cheese, NOT the shelf-stable grated Parm we all grew up with. That has its place, but it’s not here. )
- Sea salt (or kosher salt)
- Ground black pepper
- Garlic powder
- Red pepper flakes
- Italian seasoning
Directions for Crispy Parmesan Crusted Potatoes
Step 1: Cut the baby potatoes in half using a sharp knife. You do not need to remove potato skins.
Step 2: In a small bowl, stir together Parmesan cheese, salt, pepper, garlic powder, red pepper flakes, and Italian seasoning until mixed.
Step 3: Pour the olive oil into the bottom of your 9 x 13-inch large baking dish, ensuring the bottom of the dish is fully coated. Then, sprinkle the Parmesan mixture evenly over the oiled surface. Take your time here and keep your hand steady to avoid messing up the mixture once it’s in the dish.
Step 4: Begin by placing the cut side of each potato half onto the mixture, starting from one side and moving row by row across the bottom of the pan. As you do this, gently press potatoes down into the cheese mixture to ensure they stick. Remember, avoid twisting them; just apply gentle downward pressure.
Give the potatoes a light spritz with cooking spray, then sprinkle a touch of sea salt on top for that extra flavor boost.
Step 5: Bake for 30-40 minutes in the preheated oven or until potatoes are fork-tender and cheese has turned golden brown. After baking, give the potatoes a few minutes to cool and settle. Then, carefully transfer each one to a serving bowl using a spatula. Sprinkle some chopped parsley over the crispy Parmesan potatoes if you’re feeling fancy.
Substitutions
- Potato Varieties: Experiment with different potato varieties such as Yukon Gold, red potatoes, or fingerling potatoes to find your favorite flavor and texture combination.
- Seasoning Options: Get creative with your seasonings! Add garlic powder, onion powder, smoked paprika, or dried herbs like rosemary, thyme, or oregano to enhance the flavor of your potatoes.
- Leftover Ideas: If you have leftover Parmesan roasted potatoes, chop them up and add them to salads, breakfast hashes, or frittatas for a delicious leftover makeover.
Recipe FAQ
Yes, you can use different types of potatoes such as Yukon Gold, fingerling potatoes or red potatoes. Technically, the texture of russet potatoes would work, but they’re too big!
After cooling, cover and store them in the refrigerator for up to 3 days.
Yes, you can. Either reheat them in the microwave or lay them golden crust side up in a single layer on a baking sheet and bake them in a preheated 400°F oven for 5-10 minutes until heated through and the edges of the potatoes are crispy again. However, remember that they’re always at their best when enjoyed fresh out of the oven for the first time.
Bourbon Pork Tenderloin, roasted chicken, grilled steak, or baked fish are all excellent choices to complement the savory goodness of Parmesan roasted potatoes. But I also make them alongside burgers and scrambled eggs! It’s totally up to you.
Other Recipes You’ll Love
Parmesan Roasted Baby Potatoes
Ingredients
- 2 tablespoons olive oil
- ½ cup finely grated Parmesan cheese the good refrigerated stuff
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon ground red pepper
- ½ teaspoon Italian seasoning
- 2 lbs baby potatoes
- pinch salt optional
Instructions
- Preheat oven to 400 degrees F.
- In small bowl, stir together Parmesan cheese, salt, pepper, garlic powder, red pepper and Italian seasoning until mixed.
- Pour olive oil into a 9 x- 13-inch glass baking dish making sure the oil coats the bottom completely.
- Sprinkle the cheese mixture slowly and evenly over the entire oiled bottom of the baking dish.
- Cut the baby potatoes in half and place them cut side down into the pan, pushing each one gently into the cheese mixture. Lightly spray the top of the potatoes and sprinkle with a pinch of salt, if desired.
- Bake for 30-40 minutes, or until potatoes are fork tender and cheese has turned golden brown. Let potatoes rest for several minutes before removing each one carefully from pan with a spatula and moving to a serving platter.
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