Parmesan Crusted Potatoes

5 from 3 votes
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The best Parmesan Crusted Potatoes you will ever have. Easy to make and only a few ingredients for crispy golden potatoes.

Grey bowl with parmesan potatoes and a silver fork.
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Why Make These Parmesan Crusted Potatoes

These potatoes are viral, everyone who has made them has become obsessed! They are minimal ingredients, making them super affordable and easy to bake up.

You can customize the flavors a bit using different seasonings and they are crispy, golden baked to perfection. I know the entire family will gobble these up. You can also make the low carb veggie version, Parmesan Crusted Brussel Sprouts or Charred Broccoli for a lighter option! They are both wonderful.

Ingredients Needed

Baby Potatoes. I prefer the yukon gold variety, they make a great even flavor and they cook up fast. The perfect canvas for the golden Parmesan.

Parmesan. Please use whatever parmesan you prefer, freshly grated or powdered will work best!

Seasonings. The recipe below in the recipe card calls for salt, black pepper, garlic powder and oregano.

All other ingredients and measurements can be found in the recipe card below. 

Steps To Make This Recipe

Potatoes cut into half  on a wooden cutting board.

Step One. Preheat oven to 425º. Prepare the baby potatoes by slicing them in half lengthwise, score them with a very small sharp knife (just add a few cuts into them Photo one). Set aside.

Step Two. In the baking dish, pour the melted butter, cheese, seasonings in and mix with a fork. It should form a thick paste like texture (photo two). If you need to add more Parmesan you can to thicken the paste. The thicker it is the more crispy it will be.

Step Three. Place sliced potatoes snug to each other into the cheesy paste, lightly press them down (photo three). Sprinkle a few pinches of Parmesan over the potatoes and bake for 20-25 minutes. Or until the cheese and potatoes get browned. I love them that way, but you can also pull them a little quicker if you want the cheese less browned, they just won’t be as crispy!.Let them cool a bit, this will also help the cheese to stick to the potatoes, sprinkle with chopped fresh chives. Serve and enjoy!

White baking dish with potatoes in it.
Parmesan crusted around potatoes in a white baking dish.

Recipe Variations & Substitutions

Potatoes. You can use carrots or brussel sprouts in place of the potatoes.

Parmesan. Vegan parmesan will have an effect but it won’t crispy up as much. You can also use pecorino.

Seasonings. use any variations of seasoning! Feel free to play around like added red pepper flakes and so on to change up the flavor.

Recipe FAQs

Can I make these ahead of time?

This is best enjoyed while fresh out of the oven! But you can make them ahead of time and heat them up, they just wont be as crispy.

Do I have to score the potatoes?

No, you can skip this part if you are really rushing however it does help the potatoes cook quicker and gets the Parmesan to really stick.

Recipe Tips

Experiment with Seasonings: Customize the Parmesan crust by experimenting with different seasonings. Add garlic powder, onion powder, thyme, rosemary, or a pinch of cayenne pepper to enhance the flavor profile.

Watch the Oven Temperature: Keep a close eye on the oven temperature to prevent the Parmesan crust from burning. If necessary, cover the dish with aluminum foil for part of the baking time to control browning. Please note, I like mine on the more brown/crispy side but they can turn burnt quickly so keep an eye!

Recipe Pairings

These Parmesan Potatoes pair well with my Brussel Sprout Salad, or you can dunk them in my Pesto Dressing. Additionally they will go great with almost any main dish like my Furikake Salmon.

Other Side Dishes To Try Soon!

If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.

Grey bowl with parmesan potatoes and a silver fork.
5 from 3 votes

Parmesan Crusted Potatoes

The best Parmesan Crusted Potatoes you will ever have. Easy to make and only a few ingredients for crispy golden potatoes. 
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings: 4

Equipment

  • 8×8 baking dish or similar size
  • sharp knife
  • cutting board

Ingredients 

  • .75-1 lb baby potatoes, *see notes
  • ¼ cup butter, melted
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ¼ tsp salt
  • ¼ tsp black cracked pepper
  • ¼ tsp dried oregano
  • cup fresh parmesan, grated , *more for topping and as needed to create paste
  • 2 Tbsp fresh chives, chopped

Instructions 

  • Preheat oven to 425º. Prepare the baby potatoes by slicing them in half lengthwise, score them with a very small sharp knife (just add a few cuts into them Photo One). Set aside.
  • In the baking dish, pour the melted butter, cheese, seasonings in and mix with a fork. It should form a thick paste like texture. If you need to add more Parmesan you can to thicken the paste. The thicker it is the more crispy it will be. 
  • Place sliced potatoes snug to each other into the cheesy paste, lightly press them down. Sprinkle a few pinches of Parmesan over the potatoes and bake for 20-25 minutes. Or until the cheese and potatoes get browned. I love them that way, but you can also pull them a little quicker if you want the cheese less browned, they just won't be as crispy! Let them cool a bit, this will also help the cheese to stick to the potatoes, sprinkle with chopped fresh chives. Serve and enjoy!
    *Store leftovers in an airtight container in the fridge for up to 4 days. 

Notes

You may not use the full amount of potatoes depending in size, the bigger potatoes will take up more surface area in the baking dish so please use patience on how many potatoes you need. You can also make a second batch if you’s like. 

Nutrition

Serving: 0.5cup | Calories: 219kcal | Carbohydrates: 27g | Protein: 5g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 36mg | Sodium: 376mg | Potassium: 376mg | Fiber: 2g | Sugar: 1g | Vitamin A: 421IU | Vitamin C: 17mg | Calcium: 114mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Side Dish
Cuisine: American
Servings: 4
Calories: 219
Keyword: 30 minute, Appetizer, Side Dish
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Recipe Rating




3 Comments

  1. 5 stars
    These were an absolute hit at our Christmas dinner. Everyone was asking where I got the recipe and I was sure to send them here!

  2. 5 stars
    Oh, this was a major hit with my family. SO delicious. The potatoes were tender and the flavor was just outstanding. I WILL be making this again!!

    1. So grateful to hear you enjoyed it as much as we do, thank you for the feedback.