Golden, cheesy, and irresistibly crunchy, Crispy Roasted Parmesan Potatoes are a side dish that steals the show. This recipe delivers creamy-centered potatoes with a parmesan crust you’ll crave.
Perfect for a dinner party or Sunday roast, these potatoes satisfy every time. The crisp base and flavorful seasonings take simple spuds to gourmet territory with minimal effort.
Main Players in These Crispy Roasted Parmesan Potatoes
- Baby potatoes – The ideal choice for a tender bite and a naturally buttery interior that roasts beautifully.
- Grated parmesan – Choose finely grated, sand-like parmesan for the ultimate crust. It’s the star of the show.
- Olive oil – Helps the parmesan stick and caramelize into that signature golden crunch.
- Garlic powder – Adds savory depth that enhances the parmesan without overpowering.
- Paprika – Offers a subtle smokiness and warm color to balance the cheesy richness.
- Dried oregano or thyme – Just enough herbal aroma to keep things interesting.
- Salt and black pepper – Essential for seasoning both potatoes and the crust.
How to Make Crispy Roasted Parmesan Potatoes
Preheat the oven to 200°C (400°F) and grab a glass baking dish. Mix the parmesan and seasonings, then scatter it evenly across the oiled base of the dish.
Press the halved baby potatoes, cut side down, into the parmesan mixture. Give the tops a light drizzle of oil, and bake until fork-tender and the cheese forms a deep golden crust.
Let them rest briefly before flipping—this helps the crust stay intact. Serve crispy-side up, with an optional sour cream and chive dip to elevate the experience.
Pro Tips for Perfectly Golden Crispy Potatoes
To get that signature crispy bottom, avoid stirring or adjusting the potatoes after pressing them into the cheese. Glass dishes tend to yield better release and even browning, but metal works too.
Stick to sand-like grated parmesan—either store-bought refrigerated or freshly grated with a microplane. Shredded parmesan won’t crisp the same way and may burn or melt unevenly.
Resting the potatoes post-bake helps the crust solidify before flipping. Use a wide spatula to lift multiple at once without tearing the golden layer. Don’t skip the optional dip—it contrasts beautifully with the crispy richness.
How to Store and Reheat Crispy Roasted Parmesan Potatoes
Leftovers should be cooled completely before storing in the fridge. Arrange them cheese side up in a container or baking dish. To reheat, bake at 200°C (400°F) for 5–7 minutes until the crust re-crisps and the centers are warmed through.
While not quite as crisp as freshly baked, they still deliver on flavor and texture. Avoid microwaving—they’ll turn soggy and lose their signature crunch.
Crispy Parmesan Potatoes
Ingredients
- 1/2 teaspoon garlic powder or onion powder as an alternative
- 1/2 teaspoon ground paprika
- 3/4 cup sour cream or plain yogurt, or a mixture of both (optional for dipping)
- 1/4 cup finely chopped scallions or chives plus extra for garnish (optional)
- 750 g 1.5 lb baby potatoes, halved (approx. 3.5 cm or 1.75″ each; about 20–24 potatoes)
- 1/2 teaspoon dried oregano or thyme
- 2 tablespoons olive oil plus extra for drizzling
- 1/2 teaspoon black pepper
- 1/2 cup 50 g finely grated parmesan (sand-like consistency)
- 1/4 teaspoon salt omit to reduce sodium
Instructions
- Preheat the oven to 200°C (400°F) or 180°C for fan-forced settings.
- In a mixing bowl, combine the parmesan, garlic powder, oregano or thyme, paprika, salt, and pepper to form the parmesan mixture.
- Pour olive oil into a 22 x 33 cm (9 x 13 inch) glass baking dish, tilting the pan to ensure the oil coats the entire base.
- Evenly distribute the parmesan mixture across the oiled base using a spoon, taking care not to disturb it once spread.
- Place the potato halves cut-side down onto the parmesan layer, pressing them in firmly.
- Optionally, drizzle or spray the tops of the potatoes with a bit more oil and sprinkle lightly with salt.
- Roast in the oven for 35 to 40 minutes, or until the potatoes are fork-tender and the parmesan crust has developed a rich golden hue—this can be viewed through the glass.
- Allow the dish to rest for 5 minutes. Then, using a spatula, divide and lift clusters of potatoes, cutting through the joined parmesan crust and flipping them cheese-side up onto a serving platter.
- Serve warm, optionally accompanied by the sour cream or yogurt dip, and garnish with extra chopped scallions if desired.
Notes
A glass baking dish yields easier release, though metal pans are suitable; avoid baking paper as it compromises crispiness.
To store, cool and refrigerate leftovers. Reheat cheese-side up in a 200°C (400°F) oven for 5 minutes until the crust is crisp again—still tasty though not as crisp as freshly prepared.
