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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Oh YUM! Totally trying these. So easy and looks delicious. Dozer approved, he is so, so cute. Seeing him in your posts makes me smile. Thanks for sharing Nagi 🙂
It seems almost pointless to add whether something is Dozer approved, he approves of EVERYTHING! 😂
Hello Potato Girl! Delicious! Bone Apetite! Love them, you can cook potatoes day in day out they are so, so versitaile, many ways, oh so good when you on budget. Dear Dozer if he could talk God only knows what he would be saying!?? Have good week.
I agree! Potatoes are terrific value! Hope you are having a great week too Vera – Love, Potato Girl 😉 N x
You are killing me…I’m trying to cut out carbs since I gained weight this summer…When I reach my weight goal…these are going into my mouth 🙂
Try some small cut sweet potatoes! Those are yummy too as we’ve made those before and a friendlier carb!
What a terrific idea! ❤️
Sorreeee….NOT! 😂
I see nothing humorous in plastering photos of your baby everywhere — doesn’t everyone?? I believe it’s a beautiful present. Look at that face. Who couldn’t fall head over heels in love with him?? And I have to tell you, Hubby and I were in the car driving to take our kids to lunch when I ran across your video on Facebook. I grabbed Hubby’s arm to get his attention — scared the living daylights out of him — and had to play the video. OMG, it is so US!! Potatoes! Olive oil! Parmesan cheese. Tomorrow I’m going to the store and getting those small potatoes. YUM!! I’ve already printed out the recipe. xoxo
But leaving a calendar up for 3 years….🤔
When you say “REST for 5 minutes before flipping,” do you mean flipping the whole pan over onto a platter? Or do you take them out with a spatula and flip them upside down on a plate?
THANK YOU for the question Lisa, I will expand on that. I use a spatula and flip them 4 or so at a time – if you flip the whole pan, I fear there is a risk of the parmesan crust sliding off some! 🙂 N x
I LOVE potatoes and these look delicious!! Guess I am going to have to get to the grocery store to find the “refrigerated section” parmesan cheese so I can make these. We always keep potatoes in the house since I love them so much. I guess I am a potato girl too.
Dozer looks like he wants to come back in so he can have another crispy potato!
Fellow potato girl! And potato DOG 🙂 N x
ha ha… ‘the Potato girl’? love it since I was called ‘fatty mazumbaan’ [Zulu for potato] by my brothers when i was young. Didn’t apply then, but probably does now! Great recipe idea – making if for my supper and will eat them ALL by myself too!
BA HA HA! You and me – Potato sisters! 😂
Thanks Nagi
Your recipes are always exciting and very good.
Thank you Cathy! 🙂 N xx
Looks great, as always! Do you parboil the potatoes first? I find it necessary to do that when I oven roast my taters!
Hi James! Nope, pop them in raw 🙂 These babies are small so when halved, they cook to soft in 35 – 40 minutes 🙂 N x
Hi Nagi! What a great appetizer idea! Crispy outside, creamy inside is perfect! These would also be good along side a nice rare steak. Adding cheese and baby potatoes to grocery list. 🙂
Oooooh…..big juicy steak and these….what a pairing!! 😂
Recipe printed!!!!
They will make the debut in my next get together with my neighbors. Love cheese and potato and together, they are the BOMB!
CAN’T WAIT TO HEAR WHAT YOU THINK!
These look amazing – picked up a roast on sale yesterday – now I know what to serve as a side! Thanks!!
PERFECT ROAST DINNEr! 😂