Crispy Parmesan Potatoes

published Oct 18, 2021
Parmesan Potatoes Recipe

Melted Parmesan takes these roasted potatoes to a whole new level.


Prep10 minutes

Cook40 minutes

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parmesan roasted potatoes in a blue ceramic bowl with a silver spoon below.
Credit: Photo: Eric Kleinberg; Food Styling: Kristina Vanni

I have a working theory that when it comes to side dishes at mealtime, roasting makes everything better. All you have to do is drizzle potatoes or vegetables with your favorite oil and season them with whatever herbs and spices you happen to have on hand. Then, you can just pop the roasting pan in the oven and allow it to work its magic while you prepare the rest of the meal.

This recipe for Parmesan potatoes takes roasted potatoes to a whole new level. One trick I always use when roasting potatoes is to make sure to start off by roasting them cut-side down in the pan; this ensures that a perfectly browned and crisp crust will form on the surface of the potato. Then, they can be flipped over for the remainder of the cooking time. This recipe goes one step further: After the cut side of the potatoes are browned to perfection, they are then sprinkled with freshly grated Parmesan cheese and popped back into the oven. In just a few minutes the cheese adheres to the surface of the potatoes and becomes browned and bubbly.

Here’s another inside tip when it comes to these potatoes: When you are sprinkling on the Parmesan cheese, don’t worry if some of the cheese misses the potatoes and falls to the surface of the roasting pan. Once the potatoes come out of the oven, this extra cheese bakes into crisp pieces — like Parmesan tuile! When you go to scoop up the potatoes, that crispy Parmesan is an extremely delicious bonus. You can sneak a few bites for yourself, or sprinkle it on top of the serving bowl for added texture.   

Do You Boil Potatoes Before Roasting?

There is no need to boil potatoes before roasting. This recipe calls for smaller potatoes that have been cut in half or quartered. After 40 minutes in the oven, they’ll be perfectly cooked through.

What Type of Potatoes Are Best for Parmesan Potatoes?

Smaller potatoes are best for Parmesan potatoes. Here I used fingerling potatoes. You could also use new potatoes, small red potatoes, or Yukon gold potatoes. Depending on the size, these potatoes could be cut in half or into quarters.

Credit: Photo: Eric Kleinberg; Food Styling: Kristina Vanni

What to Serve with Parmesan Potatoes

Parmesan potatoes are the perfect side dish for a wide variety of recipes.

  • They pair well with Italian-inspired chicken, pork, or beef dishes (add a crisp side salad to round out the meal).
  • Leftover Parmesan potatoes can be revived the next day for breakfast. They taste great topped with a runny egg.

Parmesan Potatoes Recipe

Melted Parmesan takes these roasted potatoes to a whole new level.

Prep time 10 minutes

Cook time 40 minutes

Serves 4

Nutritional Info


  • 1 1/2 pounds

    fingerling potatoes (30 to 34 potatoes)

  • 3 tablespoons

    olive oil

  • 1 teaspoon

    kosher salt

  • 1 teaspoon

    smoked paprika

  • 1/2 teaspoon

    garlic powder

  • 1/2 teaspoon

    onion powder

  • 1/4 teaspoon

    freshly ground black pepper

  • 2 ounces

    Parmesan cheese

  • 5 to 6 sprigs

    fresh parsley


  1. Arrange a rack in the middle of the oven and heat the oven to 400°F.

  2. Cut 1 1/2 pounds fingerling potatoes in half lengthwise. Place in a roasting pan or rimmed baking sheet. Drizzle with 3 tablespoons olive oil. Sprinkle with 1 teaspoon kosher salt, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/4 teaspoon black pepper. Toss to combine. Arrange the potatoes in single layer cut-side down.

  3. Roast until the bottoms are starting to turn golden-brown, about 30 minutes. Meanwhile, finely grate 2 ounces Parmesan cheese (about 1 lightly packed cup). Pick the leaves from 5 to 6 fresh parsley sprigs and finely chop until you have about 2 tablespoons.

  4. Carefully flip over each potato with tongs or a thin metal spatula so they are now cut-side up. Sprinkle the Parmesan over the potatoes. (It’s OK if some fall onto the pan.) Roast until the potatoes are cooked through and the cheese is crisp and golden-brown, about 10 minutes more. Sprinkle with the parsley before serving.