Everyone loves potatoes, so when I tell you I’ve made the BEST roasted potato recipe, you bet I know that’s a BIG call. These parmesan-crusted potatoes are next level. I’ll show you how to impress everyone with potatoes that are creamy inside and crispy outside.
These potatoes have the best crispy parmesan crust that sticks to the bottom of every potato!
These babies are basically your ticket to every potluck in town… though fair warning, you might start declining invites so there are more potatoes left for you. They’re fluffy and tender on the inside with a deeply golden, crispy parmesan crust on the outside — the kind you can’t help but sneak straight from the pan. Best of all, they’re made with simple pantry staples, so they’re an easy way to level up dinner without extra fuss.
This Parmesan-crusted potatoes recipe is inspired by my viral Parmesan-crusted carrots and the recipe that started it all, my Parmesan Brussels sprouts — can you tell I’m a little obsessed with this technique? I’ve used it again and again because it’s such a simple way to transform everyday vegetables into something totally crave-worthy.
It’s a hit with both kids and adults thanks to that crispy, umami-packed parmesan paired with creamy, tender potatoes. With just a handful of everyday ingredients, it’s the kind of side dish that fits in anywhere and goes with just about everything.
Dipping sauces for parmesan crusted potatoes
To be honest, I often serve them without a dip, as they’re delicious on their own. However, every now and again I’ll add one to keep things interesting. They’re great with ranch dressing , hot honey , mayo mustard , or firecracker sauce .
Store and reheat parmesan crusted potatoes
Store: First, let the potatoes cool to room temperature. If you package them up before that, they’ll release steam, which will make them go soggy. Once ready, transfer them to a covered container and refrigerate for up to 4 days.
Freeze: I don’t recommend freezing this recipe, as potatoes can turn gritty when frozen and thawed.
Reheat: When it’s time to reheat them, I like to pop them back in the oven or air fryer until warmed through—usually for 5-10 minutes at 400 degrees Fahrenheit. This way, they crisp up again.
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Parmesan Crusted Potatoes Recipe
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Ingredients
- ▢ 1 ½ lb mini potatoes
- ▢ 1 tablespoon olive oil
- ▢ ½ teaspoon onion powder
- ▢ ½ teaspoon garlic powder
- ▢ ½ teaspoon Italian seasoning
- ▢ ½ teaspoon salt
- ▢ ½ teaspoon pepper
- ▢ 2 cups grated parmesan cheese
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Bring a medium-sized pot of water to a boil over high heat. Add the mini potatoes and boil for 10 minutes. Drain and set aside until they’re cool enough to handle. 1 ½ lb mini potatoes
- Cut the potatoes in half and place them in a bowl (or back into the pot if you don’t want to dirty another dish). Add the olive oil, onion powder, garlic powder, Italian seasoning, salt, and pepper and mix well. 1 tablespoon olive oil, ½ teaspoon onion powder
- Line a baking sheet with parchment paper. Sprinkle on the parmesan cheese and then place the potatoes, cut side facing down, onto the parmesan. 2 cups grated parmesan cheese
- Bake for 20-25 minutes, until the potatoes are golden and the cheese has melted. If the potatoes are golden but not quite tender, lower the oven rack to prevent burning while they finish cooking. Let them cool for 5 minutes so the parmesan crisps before you remove them from the pan.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Most of the time, I serve these as is next to a protein main, but sometimes, a dip like garlic mayo is a delicious addition.
Four more potato recipes to try
Mini Hasselback Potatoes
Crispy Roasted Potatoes
Roasted Mini Potatoes with Herbs, Garlic, and Lemon
Crispy Bombay Potatoes
Parmesan Crusted Potatoes Recipe
Ingredients
- 1 ½ lb mini potatoes
- 1 tablespoon olive oil
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 cups grated parmesan cheese
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Bring a medium-sized pot of water to a boil over high heat. Add the mini potatoes and boil for 10 minutes. Drain and set aside until they’re cool enough to handle. 1 ½ lb mini potatoes
- Cut the potatoes in half and place them in a bowl (or back into the pot if you don’t want to dirty another dish). Add the olive oil, onion powder, garlic powder, Italian seasoning, salt, and pepper and mix well. 1 tablespoon olive oil, ½ teaspoon onion powder
- Line a baking sheet with parchment paper. Sprinkle on the parmesan cheese and then place the potatoes, cut side facing down, onto the parmesan. 2 cups grated parmesan cheese
- Bake for 20-25 minutes, until the potatoes are golden and the cheese has melted. If the potatoes are golden but not quite tender, lower the oven rack to prevent burning while they finish cooking. Let them cool for 5 minutes so the parmesan crisps before you remove them from the pan.
