Crispy Parmesan Potatoes
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These Crispy Parmesan Potatoes are the crispiest potatoes of your life. Golden, crunchy, salty Parmesan crust on the bottom, soft and fluffy inside. You’ll be tempted to eat straight from the pan!
Meet Your New Favorite Potato
This one’s a game changer. You toss halved baby potatoes with olive oil, Parmesan cheese, garlic powder, some herbs and then roast them cut side down. As they bake, the cheese melts, sizzles, and forms that deeply golden crust. Soft and fluffy inside, crispy and salty on the outside, these are the ultimate side dish you’ll make on repeat.
If you love roast potatoes but want something faster (and possibly even better), this is your recipe. Minimal prep, no fancy tricks, and 100% satisfaction guaranteed.
Why You’ll Love These Crispy Parmesan Potatoes
- Crispy Parmesan bottoms. The cheese caramelizes beautifully into a golden, crunchy layer.
- No special skills required. Slice, toss, bake, the oven does the rest.
- Pairs with everything. Chicken, steak, fish, eggs… these potatoes play well with everyone.
- Addictive. You’ll find yourself “taste-testing” half the tray before dinner even hits the table.
Ingredients and Tips
- Small potatoes: Baby red of gold. Even sized pieces mean even cooking. If your potatoes are large, cut them into similar bite sized pieces so they cook evenly.
- Freshly Grated Parmesan only: I know, I know, the bagged stuff is convenient. But it just doesn’t melt or crisp the same. Fresh Parmesan forms that gorgeous golden crust. It’s worth the extra minute of grating.
- Cut-side down always: Laying the potatoes flat against the tray ensures the Parmesan has full contact, giving you that signature golden crunch.
- Don’t overcrowd: If the potatoes are piled up, they’ll steam instead of crisp. Spread them out in a single layer, and if needed, use two trays.
- Hands off while baking: Resist the urge to stir or flip. Let the oven do the work. The less you touch them, the better that cheesy crust forms underneath.
Halve your small potatoes so each piece is roughly the same size. No need to peel, the skin adds flavor and helps with the crisp.
In a big bowl, mix together olive oil, garlic powder, Italian seasoning, salt, pepper, and half your Parmesan. Add the potatoes and toss until every piece is coated. Don’t skimp here, that cheesy mix is the secret to the crust!
Bake at 400°F / 200°C for about 30 minutes until the bottoms are deep golden and crisp. No touching, no flipping, just let the oven do its thing.
Pull them out, sprinkle the rest of the Parmesan, and pop back in for 5 minutes to melt and brown beautifully.
Sprinkle parsley, maybe a touch more salt, and serve straight away. (Warning: you’ll “taste test” at least five before they hit the plate.)
How To Serve
These go with absolutely everything. Here are some of my favorite dishes to serve them with:
Garlic Butter Steak Bites
Firecracker Chicken
Baked Lemon Garlic Halibut
Denver Omelette
Frequently Asked Questions
Can I use a different cheese?
Parmesan’s the star here because it crisps beautifully, but you can swap in Asiago, Grana Padano, or Pecorino if that’s what you’ve got. Just note, some melt faster, so keep an eye on them near the end.
Do I have to use red potatoes?
Nope! Any small waxy potato works. Baby Yukon Golds or new potatoes are perfect. Avoid russets, they’re too starchy and don’t hold up as well.
Can I make them ahead?
Best eaten fresh, straight from the oven. If you do have leftovers, reheat in the oven or air fryer to bring the crunch back. Microwave only if you’re desperate, they’ll go soft.
What if my cheese sticks to the tray?
Line it with parchment paper or non-stick foil if you want to play it safe.
Can I add other seasonings?
Absolutely. Try smoked paprika, rosemary, or a pinch of chili flakes if you want some heat. This recipe’s a base, build on it!
Other Delicious Potato Recipes You’ll Love
- Mashed Potatoes
- Funeral Potatoes
- Irish Potato Cakes (Potato Farls)
- Potatoes Au Gratin
- Greek Lemon Potatoes
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Crispy Parmesan Potatoes
Video
Ingredients
- 3 pounds small red potatoes
- 3 tablespoons olive oil
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
- ½ teaspoon garlic powder
- 1 tablespoon Italian seasoning
- 1 cup Parmesan cheese (freshly grated)
- 2 tablespoons fresh parsley (chopped)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Start by preheating your oven to 400℉ (200℃).
- Wash the potatoes thoroughly and pat dry. Cut the potatoes in half and set them aside.
- In a large bowl, combine the olive oil, salt, pepper, garlic powder, Italian seasoning, and half of the Parmesan cheese.
- Add the potatoes and toss until they're well coated in the seasoning.
- Transfer the potatoes to a large baking sheet, spreading them out in a single layer. Ensure that each potato is cut-side down for maximum crispiness. Place the baking sheet in the preheated oven and roast for about 25-30 minutes, or until the potatoes are golden brown and crispy.
- Remove the baking sheet from the oven, and sprinkle the remaining Parmesan cheese over the potatoes. Return the baking sheet to the oven for another 5 minutes, or until the cheese is melted and golden.
- Remove the potatoes from the oven, sprinkle with the fresh chopped parsley, and serve warm.
Notes
- Freshly grated Parmesan only. The bagged kind has anti-caking agents that stop it from melting properly.
- Cut-side down. That’s the surface that gets crispy, so make sure it’s in full contact with the tray.
- Don’t crowd the tray. Steam = soggy potatoes. Give them breathing room.
- Preheat the tray. If you want to go next level crunchy, slide the tray in while the oven heats, then add the potatoes to the hot surface.
- Serve immediately. Like all crispy things, they’re at their best fresh out of the oven.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
