Crispy Parmesan-Crusted Potatoes
The secret to extra-crispy potatoes? Roast them on a bed of Parmesan cheese.
Serves4 to 6
Prep10 minutes to 15 minutes
Cook25 minutes
If there’s a more versatile side dish than potatoes, I’ve yet to taste it. The humble spud can be made creamy and mashed, crispy and skillet-fried, shredded and lacy, or, my current favorite method, roasted with a Parmesan cheese crust. These perfectly roasted Parmesan crusted potatoes start with a thick layer of cheese on the potatoes to ensure a crispy cheesy crust; using small baby potatoes means they roast in the same amount of time that it takes for the cheese to melt and crisp. The mix of textures between the creamy potatoes and the crunchy crust is so delicious, don’t be surprised if you eat several spuds straight from the baking sheet.
Why You’ll Love It
- They’re so crispy! A thick layer of grated Parmesan cheese transforms into a golden and crispy crust. Let the potatoes rest for about 5 minutes on the baking sheet before serving to give the cheese time to finish crisping.
- They can be served with anything. Parmesan-crusted potatoes are the perfect side to round out your dinner plate, whether you have chicken, pork, beef, or a vegetarian main dish planned.
Key Ingredients in Parmesan-Crusted Potatoes
- Baby potatoes: All varieties of baby potatoes work with this recipe, including red and purple potatoes. My favorites are baby Yukon golds for their creamy texture and buttery flavor.
- Parmesan cheese: The powder-like consistency of grated Parmesan cheese delivers the best golden, crispy crust. Grate the cheese from a wedge at home, or save the prep time and use store-bought grated Parmesan cheese from the deli’s cheese case.
How to Make Parmesan-Crusted Potatoes
- Season the potatoes. Toss halved baby potatoes with olive oil, kosher salt, black pepper, dried thyme, and garlic powder to add savory flavor to the potatoes.
- Dip potatoes in cheese. Press the cut-side of the potatoes into grated Parmesan cheese so that a thick, even layer of cheese sticks to the potato. Place cheese-side down onto a greased baking sheet.
- Roast the potatoes. Roast until you can easily slide a knife through the center of the potato and the cheese has turned golden-brown. Let the potatoes cool on the baking sheet for 5 minutes to finish crisping up. Use a thin metal spatula to slide under each piece to loosen from the baking sheet to serve.
What to Serve with Parmesan-Crusted Potatoes
Parmesan-Crusted Potatoes Recipe
The secret to extra-crispy potatoes? Roast them on a bed of Parmesan cheese.
Prep time 10 minutes to 15 minutes
Cook time 25 minutes
Serves 4 to 6
Nutritional Info
Ingredients
- 2 tablespoons
olive oil, plus more for the baking sheet
- 1 teaspoon
garlic powder
- 1/2 teaspoon
dried thyme
- 1/2 teaspoon
kosher salt
- 1/4 teaspoon
freshly ground black pepper
- 1 1/2 pounds
baby potatoes (about 20), halved
- 3/4 cup
grated Parmesan cheese (about 2 1/4 ounces)
Instructions
Heat the oven to 400°F. Brush a rimmed baking sheet lightly with olive oil.
Stir 2 tablespoons olive oil, 1 teaspoon garlic powder, 1/2 teaspoon dried thyme, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper together in a large bowl until combined. Add 1 1/2 pounds halved baby potatoes and toss to coat.
Place 3/4 cup grated Parmesan cheese in a small bowl. Working with one potato piece at a time, press the cut side into the cheese until a thick, even layer of cheese sticks to the potato. Place cut-side down on the baking sheet, spacing the pieces evenly apart.
Roast until the potatoes are knife-tender and the cheese is golden-brown, about 25 minutes. Place the baking sheet on a wire rack and let sit for 5 minutes to allow the cheese to finish crisping up. Use a thin metal spatula to scrape up the potatoes and serve.
Recipe Notes
Ingredient substitution: Store-bought shredded Parmesan cheese can be substituted for grated. This style of cheese doesn’t stick well to the potatoes, so divide the cheese into small piles on the baking sheet and place the potatoes cut-side down in the center of each pile.
Storage: Refrigerate leftovers in an airtight container for up to 4 days.