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Crispy Roasted Parmesan Potatoes

20 mins Cook
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Copy of NomNom Recipes 1 62

These Crispy Roasted Parmesan Potatoes are absolutely fantastic! Whether you’re preparing them for a Sunday Roast or sharing them with friends at a gathering, they undeniably steal the show with their irresistibly crispy, golden parmesan crust.

Parmesan Potatoes Crispy Roasted Parmesan Potatoes


A mere glance at these Crispy Roasted Parmesan Potatoes is enough to confirm their irresistible allure, and you’ll find yourself vying to ensure you secure your portion. Take a moment to appreciate them: tender on the inside, enveloped in a golden, crispy parmesan coating on the outside, brimming with remarkable flavor, not just from the parmesan but also from a hint of seasoning.


Isn’t it wonderfully convenient that something as delightful as these potatoes can be prepared with such minimal fuss? All you need to do is drizzle oil in a baking dish, sprinkle with parmesan and basic seasonings, arrange halved baby potatoes on top, and bake.

For added ease, I opt for store-bought parmesan, the granulated variety found in the refrigerator section, which is crafted from real parmesan (please note that I can’t vouch for the results if you choose to use the grated parmesan found in the aisles). Freshly grated parmesan, finely grated, can also be used, but you’ll find more details on the quantity required in the recipe notes. The “sandy” parmesan I use for this recipe is finely grated and made with real parmesan; you can find it in the refrigerator section.


The most apparent way to enjoy these is as a side dish.

However, they could also be a fantastic choice for serving as finger food at a gathering! Honestly, I hadn’t considered this until I had already taken what I believed was the final photo and began indulging in them, one by one.

I paused, with the 4th, 5th, and 6th potato halfway to my mouth, thinking, “I should capture a photo showcasing these as delectable nibbles.”

As you can see in the picture below, that 6th potato never quite made it into the frame!

Crispy Roasted Parmesan Potatoes

Crispy Roasted Parmesan Potatoes

These Crispy Roasted Parmesan Potatoes are absolutely fantastic! Whether you're preparing them for a Sunday Roast or sharing them with friends at a gathering, they undeniably steal the show with their irresistibly crispy, golden parmesan crust.
prep time
10 mins
cooking time
20 mins
total time
30 mins



  • 750 g / 1.5 lb baby potatoes , halved (about 3.5cm / 1.75", 20 - 24 potatoes)

  • 2 tbsp olive oil , plus more for drizzling


  • 1/2 cup / 50 g grated parmesan , the sand-like type (Note 1)

  • 1/2 tsp garlic powder (or sub with onion powder)

  • 1/2 tsp dried oregano or thyme

  • 1/2 tsp paprika

  • 1/4 tsp salt (I use table salt, leave out to lower sodium)

  • 1/2 tsp black pepper


  • 3/4 cup sour cream, or sub with plain yoghurt , or a combination of both

  • 1/4 cup finely chopped green onions/scallions , plus more for garnish (or chives)


Preheat your oven to 200°C/400°F.
Combine the Parmesan Mixture in a bowl.
Drizzle oil into a 22 x 33cm / 9 x 13" glass baking dish (refer to Note 2). Tilt the pan to ensure the oil spreads evenly across the base.
Use a spoon to evenly scatter the Parmesan Mixture over the base. Once you've sprinkled it, avoid trying to spread it any further.
Place the potatoes, cut side down, and press them down firmly.
If desired, you can optionally drizzle a small amount of oil over the top of the potatoes or give them a quick spray of oil, then sprinkle a bit of salt.
Bake the potatoes for 35 to 40 minutes or until they become tender, and the parmesan crust takes on a deep golden hue (you can check this through the glass!).
Allow the potatoes to rest for 5 minutes. Then, use a spatula to cut between every group of 4 or so potatoes (essentially cutting through the parmesan crust, which forms a bond between each potato - refer to the video). Afterward, flip over 4 or so potatoes so that the cheese side faces up on a serving platter.
You can serve them with the Dipping Sauce, if you prefer, and sprinkle extra green onions on top if desired. Enjoy them as a side dish or as delightful nibbles!


Opt for finely grated parmesan with a sand-like texture, typically found in the refrigerated section. I can't guarantee the same results if you attempt this with the grated parmesan available in the aisles. Shredded parmesan doesn't achieve the same level of crispiness. When using freshly grated parmesan, measure out 50g/1.75 oz and use a fine grater (like a microplane). Keep in mind that the volume of freshly grated parmesan is significantly greater than that of store-bought for the same weight. You can use a metal pan for this recipe, but I've found that the potatoes release more easily from a glass dish. Avoid lining it with parchment paper, as it may compromise some of the crispiness. This recipe is an adaptation of various Parmesan Crusted Potato recipes, including the ones linked here. For leftovers or preparing in advance: Allow the potatoes to cool, then refrigerate. When reheating, place them in a baking dish with the cheese side facing up and bake at 200°C/400°F for about 5 minutes or until they are just heated through and the cheese becomes crispy again. While it may not be exactly like freshly made, it's still incredibly tasty! Nutrition information is provided per serving, assuming there are 5 servings.
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