Crispy Parmesan Crusted Potatoes
Small, skin-on potato halves roast cut-side down on a layer of Parmesan. The cheese browns against the pan and forms a craggy crust on each flat face, while the centers turn tender. Garlic, Italian seasoning, and a light scatter of parsley finish the potatoes without hiding their crisp edges.
This version roasts directly, without boiling or flipping. Start checking before the expected roast time is up: the potatoes need to be fork-tender, and the cheese should be golden rather than blackened.
Ingredients for Parmesan Crusted Potatoes
- 1 1/2 pounds baby gold potatoes (680g)
- 1 cup loosely packed finely grated Parmesan, preferably grated from a block (85g)
- 2 tablespoons olive oil, divided
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped flat-leaf parsley
Yield: 4–6 side servings. Time: 15 minutes prep, 30–40 minutes roasting, plus a 5-minute rest.
How to Roast Parmesan Crusted Potatoes
- Preheat and cut: Heat the oven to 400°F (205°C) with a rack in the middle. Wash and thoroughly dry the potatoes, then halve them to make flat cut faces. Cut any noticeably larger potatoes into similarly sized, bite-size pieces.
- Prepare the pan and cheese: Lightly coat a large, unlined rimmed metal baking sheet with 1 tablespoon olive oil, leaving no pools. Toss the potatoes with the remaining tablespoon of oil, salt, and pepper. Mix the Parmesan, garlic powder, and Italian seasoning, then spread it evenly over the area of the pan the potatoes will occupy.
- Press into place: Set the potatoes cut-side down on the cheese, pressing each piece firmly into it. Leave a little space between pieces so they roast rather than steam. Use a second baking sheet if needed.
- Roast without flipping: Roast uncovered for about 30–40 minutes. Begin checking at 25 minutes, testing thick pieces near both the center and edges of the pan. The potatoes are done when a fork enters easily and the cheese underneath is golden to deep golden brown, with crisp edges. If browning is uneven, rotate the pan without moving the potatoes.
- Rest and serve: Leave the potatoes on the pan for about 5 minutes so the crust can firm up. Slide a thin metal spatula beneath the cheese and lift it with the potatoes. Pile them in a shallow bowl with some crusted faces turned up and some rounded skins showing. Scatter the parsley lightly over the top.
How to Keep the Parmesan Crust Attached
Dry cut faces and firm contact with the cheese help create an even crust. Wet potatoes or a crowded pan can leave the bottoms soft and patchy. Keep the potatoes cut-side down throughout roasting, then let the cheese rest before lifting from beneath it; pulling up hot potatoes one by one can leave the crust on the pan.
For a different crispy potato shape, try Garlic Parmesan Smashed Potatoes With Crispy Edges.
When Are the Potatoes Done?
Check both the thickest potatoes and the color of the cheese. Small, similarly sized halves are more likely to become tender before the crust gets too dark. If the cheese is browning quickly but the potatoes are still firm, move the pan to a lower rack and watch closely as they finish rather than roasting toward a fixed time.
Small red potatoes can replace the gold potatoes, but check their tenderness rather than assuming they will finish at the same time. Refrigerated pre-grated Parmesan is also an option; its browning may differ from finely grated block Parmesan.
Leftovers and Reheating
Let leftovers cool before transferring them to a covered container; trapped steam softens the crust. Refrigerate for up to 3–4 days. Reheat uncovered on a baking sheet at 400°F for about 8–10 minutes, until hot and crisp at the edges. A microwave will warm the potatoes but soften the crust. Freezing is not recommended for this version because thawed potatoes may turn grainy.
Nutrition
Approximate nutrition per serving, based on 6 side servings: 190 calories, 8g protein, 9g fat, and 21g carbohydrates. Approximate values per 100g of finished potatoes: 170 calories, 7g protein, 8g fat, and 19g carbohydrates. Values vary with the Parmesan and moisture lost during roasting.
Equipment
- Oven
- Rimmed metal baking sheet
- Mixing bowl
- Thin metal spatula
Ingredients
For the Potatoes
- 1 1/2 pounds baby gold potatoes (680 g)
- 2 tablespoons olive oil, divided
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
For the Parmesan Crust
- 1 cup loosely packed finely grated Parmesan, preferably grated from a block (85 g)
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning
To Finish
- 2 tablespoons chopped flat-leaf parsley
Instructions
- Preheat the oven to 400°F (205°C) with a rack in the middle position.
- Wash and thoroughly dry the potatoes. Halve them to create flat cut faces, and cut any noticeably larger potatoes into similarly sized pieces.
- Lightly coat a large, unlined rimmed metal baking sheet with 1 tablespoon of olive oil, without leaving pools of oil.
- Toss the potatoes with the remaining tablespoon of olive oil, salt, and pepper.
- Mix the Parmesan, garlic powder, and Italian seasoning. Spread the mixture evenly over the area of the baking sheet the potatoes will cover.
- Arrange the potatoes cut-side down on the Parmesan and press each piece firmly into the cheese. Leave space between pieces; use a second baking sheet if needed.
- Roast uncovered for about 30–40 minutes, checking from 25 minutes. The potatoes are done when a fork enters easily and the cheese is golden to deep golden brown with crisp edges. Rotate the pan if browning is uneven, without moving the potatoes.
- Let the potatoes rest on the pan for about 5 minutes. Slide a thin metal spatula beneath the cheese and lift the potatoes, then scatter parsley over the top.
Tips
- Dry the potatoes thoroughly so the crust browns evenly.
- Press each cut face firmly into the Parmesan and keep the potatoes cut-side down while roasting.
- Avoid crowding the pan; use a second baking sheet if necessary.
- Start checking at 25 minutes and test thick potatoes near both the center and edges of the pan.
- Let the crust rest before lifting, and slide a spatula beneath it to help keep it attached.
Variations
- Red Potato Version: Replace the baby gold potatoes with small red potatoes and check them for tenderness as they roast.
- Pre-Grated Parmesan Version: Use refrigerated pre-grated Parmesan; the crust may brown differently than it does with finely grated block Parmesan.