If you’re looking for a side dish that pairs with almost anything, Parmesan-crusted potatoes are a crowd-pleaser. They offer a crispy, golden cheese crust with a creamy and tender inside.
The combination of baby potatoes and grated Parmesan creates a texture and flavor that stands out without needing a laundry list of ingredients.
You can easily customize the seasoning with herbs and spices. The real secret is pressing the potatoes into the cheese to get that perfect crust.
This method works quickly in the oven, so you’ll be munching on crispy potatoes in about 30 minutes.
Essential Ingredients and Preparation Tips
To get potatoes that are crispy on the outside and tender inside, focus on the right potatoes, cheese, seasonings, and prep methods. Each part plays a key role in building flavor and texture.
Choosing the Best Potatoes for Parmesan Crust
Baby potatoes are the MVPs of this recipe. Their small size means they cook evenly and quickly, giving us tender, creamy interiors.
Yukon Gold baby potatoes are excellent for their buttery flavor and smooth texture. Red and purple baby potatoes also work well and add a pop of color.
Russet potatoes are larger and starchy, which can make them drier and less ideal for a crisp Parmesan crust. If you use them, cut them smaller for even cooking, but keep an eye out for dryness.
Selecting and Preparing Parmesan Cheese
Freshly grated Parmesan cheese is the best choice for a crispy, golden crust. Its powder-like texture sticks well to the potatoes and melts evenly when roasted.
We recommend grating from a wedge rather than using pre-shredded Parmesan, which often has added starch that messes with the melting magic. If you’re in a rush, deli-grated Parmesan can work, but don’t expect a perfect, uniform crust.
For the crispiest results, press the cut side of each potato firmly into a bowl of grated Parmesan before roasting. This creates a thick, even layer that browns beautifully.
Key Seasonings and Flavor Enhancers
Olive oil is essential to coat the potatoes, helping seasonings stick and aiding crisping. Kosher salt and freshly ground black pepper are your seasoning BFFs.
Garlic powder, dried thyme, and onion powder add depth without stealing the show from the cheese. A sprinkle of oregano or smoked paprika brings subtle warmth and complexity.
Toss the baby potatoes in olive oil and your spice mix before coating with Parmesan. This balances the dish and lets the crust’s rich, savory taste shine.
Preparation and Cutting Techniques
Halving baby potatoes is ideal because it exposes the soft interior and creates a flat surface for cheese to cling to. If your potatoes are on the larger side, cut them into uniform pieces about 1 to 2 inches wide.
Press the cut sides into the grated Parmesan cheese—don’t just sprinkle, give them a good press. Place the potatoes cut-side down on an oiled baking sheet to keep the cheese in direct contact with the pan for maximum browning.
Letting the potatoes rest on the pan for a few minutes after roasting helps the Parmesan finish crisping. This keeps the crust from going soggy when you serve them.
Step-by-Step Parmesan-Crusted Potatoes Recipe
Let’s walk through making crispy parmesan potatoes from start to finish. We’ll cover mixing the cheese and spices, coating and arranging the potatoes, baking for the perfect crust, and a few ways to tweak the recipe.
Creating the Parmesan Mixture
Start by making the parmesan coating that gives these potatoes their signature crunch. Combine about 1 cup of freshly grated Parmesan cheese with ½ teaspoon each of paprika, garlic powder, dried oregano, sea salt, and ¼ teaspoon of black pepper.
Mix everything together so every potato half gets that golden, crispy layer. Freshly grated Parmesan is best because it melts and crisps up like a dream.
Coating and Arranging Potatoes
Halve about 2.4 pounds of baby potatoes, leaving the skin on for extra texture. Dry them thoroughly to help them crisp in the oven.
Line a baking sheet with parchment paper and brush it with 1 tablespoon of olive oil. Sprinkle the parmesan mixture evenly over the sheet to form a cheesy landing pad.
Place the potato halves cut side down on the parmesan layer, pressing them firmly so the cheese sticks. Brush the tops of the potatoes with the remaining tablespoon of olive oil to help them turn golden and crunchy.
Baking for the Perfect Crispy Crust
Preheat your oven to 400°F (200°C) for even cooking and maximum crispiness. Bake the potatoes for about 25 minutes until the parmesan crust is golden-brown and the potatoes are tender.
If you want extra crunch, turn on the broiler for the last 2-3 minutes—but keep an eye out, because cheese goes from golden to “oops!” in a flash. The result is a crust that shatters lightly with each bite, while the inside stays soft and dreamy.
Serving Suggestions and Variations
These parmesan-crusted potatoes pair well with grilled meats or roasted chicken. If you’re feeling like you need some greens in your life, toss them next to a simple salad.
They also make a fantastic snack, especially when dunked into garlic aioli, ranch, or spicy mayo. Go ahead, double dip—we won’t tell.
For a twist, swap baby potatoes with fingerlings or Yukon Golds. Want some heat? Add a dash of cayenne pepper to the parmesan mixture.
If you’re dairy-free, a vegan cheese alternative works just fine. Sweet potatoes can also join the party—just keep an eye on the bake time.
