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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This looks delicious! I don’t have any potatoes on hand so I’m using Brussels sprouts instead. *gasp*
I’m INSPIRED! I want to try that!
Nagi, they were great! My husband couldn’t stop eating them!
That’s fantastic to hear Christie! Thanks for leaving a review! N x ❤️
I made these tonight’ for a early supper. Served with spinach quiche. Delicious. I ate four while fixing my plate. Even my picky husband liked these potatoes. The quiche not so much. I’ll be making these again for sure. Didn’t make the dipping sauce. I’ll try that next time
That’s great to hear Gloria! Thanks for leaving a review! N x
I have them in the oven right now. They smell amazing! We are going to enjoy them with carrots and a ham steak. I can hardly wait!
Hope you love them Margaret!
Made these last night…OMG, it was so easy and we loved them, and couldn’t stop eatting them! I will definitely make again (and again and again).
I’m so happy to hear that Lix! Thanks for sharing your feedback – N x ❤️
Greetings Potato Queen!
I’ve been really sick & wanted something easy to make with a nice batch of local, red potatoes when this arrived in my mailbox. Perfect! I cut the larger potatoes into thirds & they worked just fine. Instead of dipping sauce, I served it alongside a few poached eggs for yolky deliciousness and a peppery arugula, veggie-packed salad, topped with your French dressing. It was absolutely delicious (& good for my beleaguered sinuses)!
We had a few leftover potatoes, so the next day I sliced them very thin & added them to the remaining salad with bleu cheese dressing. Another winner!
Thanks so much, as always!
PS. Glad Dozer got a potato! Our cats Comet & Charley enjoyed cleaning our yolky, parmesan-y plates!
I’m so sorry to hear you’ve been unwell Fiona, I hope you’re feeling better! N xx
Nagi, This looks so enticing. I plan to make it but have a question. I grate my own Parmigiano Reggiano. Reading your notes you recommend the stuff in the dairy section because of it’s consistency. I have an electric grinder that has a grater attachment and makes grated parm that has the consistency of coarse sand. Do you think that would work?
Thanks for your reply.
Hi Don! That will be perfect, just ensure you go by weight rather than cup volume as freshly grated is lighter 🙂 N x
Tried these for dinner tonight with roasted carrots and baked chicken breasts. Didn’t have baby potatoes so just cut normal ones into smaller pieces. THIS IS TO DIE FOR!!!!!!!!!!!!! Thank you so much for the recipe, this will become a regular in our house and is already written into the cookbooks for my 2 daughters when they leave home 😀
I’m so happy to hear that Jax! Thanks for sharing your feedback – N x ❤️
Trying these tonight. They look delicious ..
Hope you love them!
These look and sound so insanely good! I’m wondering though: when you give two ingredient options, eg. garlic powder or onion powder, or yoghurt, sour cream, combo of both; which is the one you normally make the recipe with? When I make a new dish for the first time I like to stick exactly to the recipe and then modify from there the next time (yeah, I’m a touch obsessive compulsive). Thank you so much!!!!
Not at all Becca! 🙂 I understand, I will specify in the recipe. N xx
Thank you so much!
Hi Nagi,
Such a simple recipe for a perfect side! Looks absolutely delicious,Thanks for sharing.
Simple is often the BEST! 😂
I have made these and love them. I have a couple of times had the wonderful crust not stay on the potato.. Can u tell me why? Other times they come out perfect We all LOVE them.. I use butter instead of olive oil
Hi Connie! Sorry to hear some fell off, did you let it rest before flipping?? What type of parmesan did you use?? Oh! And butter… hmm. I don’t think that would affect it, but I don’t actually know….
Hi Nagi! I have Slovene background, and we have a saying that goes “There’s no lunch without potatoes” – how sensible, eh? Potatoes with everything, actually. Guess I’m ‘potato girl’, too. Who cares – I love ’em. Making this recipe tomorrow when I do ‘the family roast thing’ for my daughter’s birthday. She’s a ‘potato girl’, too, but practises restraint. I never learnt to do that!
I LOVE hearing that Liz! PS I’m renaming us, we’re Potato Queens, not Potato Girls 😂
haha, potato girl doesn’t sound very flattering but I am sure it was all in love. These potatoes are the BOMB!!
I’m happy to be the Potato QUEEN! Sounds so much more flattering! 😂
the parmesan that you say is the powder type like the ones that come in bottle like kraft type? or what kind do you mean?
Hi Rocio! I mean the sand type that is sold in the fridge section of the supermarket which is real cheese. The Kraft one that comes in a green bottle in the aisles is not real cheese – or if it is, it is loaded with preservatives!
Made these tonight with that nasty Kraft parmesan from the aisle as that was all we had (don’t judge me 😉 ) – and it was still delicious! Can’t wait to try them with the proper cheese. Thanks for your recipes – they are always a winner!
No judging! I just didn’t know if it would WORK! 😂 I’m so pleased you enjoyed this Dorothy, thanks for letting me know! N x ❤️
I just love your recipes in my inbox everyday,,,I am making these potatoes for my friends visiting from Holland ,,Sunday ,,,Looking forward
Hope you love them Esme! So glad you’re enjoying my recipes – N x
Hi Nagi, made these tonight with bbq chook and oven baked broccoli. Oh my…..delicious. thanks for the recipe 😊
What a FEAST!!! 😍
I made them for our dinner tonight – lovely! When I went to the fridge to get the ‘sand’ Parmesan, – none there! So the only sort I had was ‘shaved’ and I used that and it worked okay. No doubt it would have been better with the sand one and will be there for the next time. Thanks Nagi, another winner.
Don’t you love the expressions that come over Dozer’s face, I do love seeing him. 😊
That’s great to hear Mary!! Did it come out crispy using the shaved parmesan? Curious! N xx
*smile* Hello from a ‘non-potato girl’ ! Often I do not have spuds in the house for weeks at a time for a variety of reasons . . . BUT I really like this simple flavourful take, and since it is Dozer-approved shall make this very easy recipe for the weekend when some potato-loving friends will be in the house . . . . quite foolproof even where I am concerned . . . !!!
WHAT??!!! *she screeches* No potatoes????!!!
Occasionally : Like once a month or so when I want to have friends afloat except 🙂 !! Oh, beautiful gal: when I come to visit . . . I fully expect to have some on my plate at times and Dozer will ‘smile’ and understand . . . why on earth would I eat one of the most unhealthy of all carbs .. . .and I LOVE carbs . . . .
I love potatoes any kind ,your recipes look so good can’t wait to try them.
Fellow Potato Girl! 😂
Nagi these look amazing!! I am in Australia and when you say the ‘sand like’ Parmesan in the refrigerated section at Woolworths or Coles, do you mean the Kraft grated Parmesan that is just in the normal aisles, the one that smells pretty yukky? The only grated Parmesan I see in the refrigerated section is Perfect Italiano or Mil Lel brands.
I just want to get it right to start with.
Many thanks!!
Hi Jan – I’m in Australia too! I didn’t even notice that Woolies or Coles don’t sell the sandy parmesan in the fridge section, I get mine from Harris Farms. Which state are you in? Otherwise, just grate it yourself using a microplane. Please don’t use that stuff that is sold in the dried pasta section, I am not even sure that is real cheese!!! 🙂 N xx
Thanks Nagi. I am in Queensland. What brand is the one you get from Harris Farms? IGA might have it here.
Hi Jan! It’s just a Harris Farms one they do themselves. Sorry I can’t help more! N x
Hi Nagi, I tried making the potatoes using the Mil Lel grated Parmesan cheese from the refrigerated section (sandy type) and the cheese did not stick to the potatoes. I’m from SA and can’t get the Harris Farm grated Parmesan you suggested. You mentioned grating the Parmesan – what brand do you suggest I use that is more readily available and works?
Hi Nagi, Do you mean the green can of parmesan cheese?
Awwwww! I only get ONE when you’ve stuffed 6 into your mouth, that’s not playing fair. I’m your official taste tester aren’t I.
YES that Green Can!!! We have that here too!!! Cheese?? 🤔 How does cheese survive for a year on the shelves! 😉 N x