Crispy Parmesan Roast Potatoes (2024)

[heart_this] · Oct 4, 2017 · 60 Comments

Potatoes roasted with parmesan cheese that get all sort of nice and golden brown, crispy and good! Seriously better than french fries!

For me, side dishes are the fun part of a big dinner like Thanksgiving and this year I am making these crispy parmesan roast potatoes! You know when you are making a grilled cheese sandwich and some cheese oozes out of the sandwich, cooks in the pan and gets all nice and crispy and all sorts of good? You know, the best part of the grilled cheese sandwich! Well that’s what these roasted potatoes are all about! Parmesan cheese is sprinkled into a baking pan and topped with the potatoes before roasting and the cheese cooks on the bottom of the baking dish just like on the bottom of the grilled cheese sandwiches pan and it gets golden brown and after letting it cool/set for a few minutes after pulling it out, it gets crispy! These roast potatoes are melt in your mouth soft and tender on the inside and crispy n the outside and just pack with melted cheese flavour! Yum! Step aside French fries, there a new king of potatoes in town!

I added cajun seasoning to the potatoes in these photos!

Serve as a side or with a dipping sauce!

Crispy Parmesan Roast Potatoes

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4

Potatoes roasted with parmesan cheese that get all sort of nice and golden brown, crispy and good! Seriously better than french fries!

ingredients

1 tablespoon oil
1 cup parmigiano reggiano (parmesan), grated
1 tablespoon oil
1 1/2 pounds small (1 to 1.5 inch diameter) potatoes, cut in half
salt and pepper to taste

directions

Brush the oil on the bottom of a baking dish and sprinkle on the parmesan.
Toss the potatoes in the oil, salt and pepper and press into the parmesan with the cut side down.
Roast in a preheated 400F/200C oven until the parmesan is nice and golden brown and the potatoes are tender, about 20-25 minutes, before removing from the oven to let cool for 5 minutes and breaking them apart.

Note: The dipping sauce is a gochujang mayo: 1/4 cup mayonnaise mixed with 1 tablespoon gochujang (a Korean style chili bean paste). Sriracha also works well!.
Option: Season the potatoes with your favourite spices or blend instead of just salt and pepper, like cajun seasoning or taco seasoning or Italian seasoning.

Nutrition Facts: Calories 303, Fat 14g (Saturated 5g, Trans 0), Cholesterol 19mg, Sodium 398mg, Carbs 30g (Fiber 3g, Sugars 1g), Protein 13g

Nutrition by:

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Reader Interactions

Comments

Laura says
October 4, 2017 at 9:16 pm

What sauce are you showing with the potatoes?
Reply
mugginsNmagoo says
October 5, 2017 at 1:24 am

Yes, what is the sauce?
Reply
Anonymous says
October 5, 2017 at 4:53 am

I've been roasting red potatoes like this for years, but I add more flavorful by adding a bit of garlic powder (1/4 tsp or so), AND add Panko breadcrumbs to the parmesan. YUM. No sauce needed.
Reply
Unknown says
October 5, 2017 at 10:18 am

Could you post a recipe or what type of sauce you used for your potatoes? Thanks 😉
Reply
kevin says
October 6, 2017 at 5:01 pm

The sauce is 1/4 cup mayonnaise mixed with 1 tablespoon gochujang (a Korean style chili bean paste). Sriracha also works well!
Reply
Susan A says
October 7, 2017 at 4:56 pm

These look yummy, can't wait to make them! What kind of pan did you use? Looks maybe like a ceramic coated cast iron casserole?
Thanks! Many of your recipes have become favorites in our house!
Reply
kevin says
October 10, 2017 at 5:18 pm

Susan A: Any pan will do. I like the glass/pyrex pans as you can see through the bottom to see when they are perfectly golden brown but ceramic and cast iron also work. Enjoy!
Reply
Tina K says
October 17, 2017 at 3:55 pm

When I first saw this picture on Instagram, I ate with my eyes first 0_0 It looked so good. I just made this last night, and wow! This was easy and so yummy. I did add some garlic and onion powder, and I cant wait to try other seasonings. Thanks for a great recipe and keep them coming!
Reply
kevin says
October 19, 2017 at 7:49 pm

Tina K: I'm glad you like them!
Reply
A Sparkling Journey says
See Also
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October 21, 2017 at 11:02 pm

I love potatoes and I would never say no to them, no matter how they are cooked :D! Lovely recipe and is always great to find new ways of cooking them!
https://asparklingjourney.com/
Reply
Nicole says
October 31, 2017 at 12:13 am

Never in a million years would I have thought to make gochujang mayo, but that's brilliant! My potatoes are in the oven right now. Thanks Kevin!
Reply
Heather says
November 14, 2017 at 1:07 am

Kevin, I've been making your recipes for years. They're fantastic! But I just wanted to chime in the comments and say that I really enjoyed this one. The only change that I made was a pinch of dried rosemary. I'll have to make it again and try the gochujang mayo!
Reply
Anonymous says
April 25, 2018 at 12:43 am

Did you mean shredded cheese instead of grated? I used grated but it didn't get crispy. It tasted good though. Thanks for the recipe!
Reply
Karen Sternat says
August 31, 2018 at 11:18 am

How much cajun seasoning would you use?
Reply
- kevin says
  September 1, 2018 at 11:19 am
  
  A half a teaspoon is good! Enjoy!
  Reply
Alli says
November 10, 2018 at 11:28 pm

Hi Kevin,
If I’m doing a paleo/keto diet right now, do you think these would turn out well if I swapped on chunks of turnips for the potatoes…? I’ve never eaten turnips, or turnips with parmesan, and I was wondering if you thought it might work….Or if you have another low carb potato substitute I can use to make this. It sounds so Dee-lish!! 🙂
Thx
Reply
- kevin says
  November 11, 2018 at 10:56 am
  
  I have not tried turnips but I think that they should work; I love using cauliflower in place of potatoes!
  Reply
Ella Arey says
November 11, 2018 at 7:58 am

What brand is the red and white dish you used please? Link to the pan?
Reply
- kevin says
  November 12, 2018 at 9:29 am
  
  The brand is Apple Tree
  Reply
Denise says
November 14, 2018 at 10:00 pm

this was a HUGE hit with my family! love your recipes!
Reply
Joan says
January 12, 2019 at 6:50 pm

You are missing one of the best, most delicious vegetables in the world! TURNIPS!!! (the white ones with the purple top). It’s a staple in my home! Consistency: vegetable stew or ratatouille.
Whipped butter (or olive oil) in a large pan; CHOP/Slice (all organic) 1/2 or 1 eggplant; 4 to 5 zucchini;
1/2 cauliflower (into florets); 3 -4 peeled turnips; halve brussell sprouts. Mix and cover. Cook on Medium-Low heat until soft; checking on flavor, softness, intermittent stirring. I eat the dish for a meal or a side dish. Can make scrambled eggs then add the vegetables to warm; or add the warm vegetables on top of a salad and favorite salad dressing (mine is ricotta cheese, balsamic vinaigrette, fresh lime, pinch of sea salt). Can sprinkle the cooked vegetables with parmesan cheese or melt jack cheese atop. Also for a crunchy, great snack, slice a turnip and put on a plate; lightly sprinkle salt (if desired) and it makes it’s own water. Enjoy!
Reply
- Cindy Heyd says
  May 19, 2019 at 9:39 am
  
  I saw your crispy parmesan roast potato recipe in a yummly email and it brought me to your blog, and I spent the next half hour pinning your recipes! I’m blown away by your creativity and can’t wait to make some of these dishes! Love the blog!
  Reply
dori says
June 9, 2019 at 10:37 pm

These might also be delicious with truffles aioli – mayonnaise mixed with a splash of truffle oil. Yum!
Reply
Kellie says
February 18, 2020 at 7:35 pm

Parmesan did not stick to the potatoes 🙁
Reply
Marco says
March 1, 2020 at 8:31 pm

Trying these right now…took me a minute to figure out from the pictures to put the potatoes cut side down in the roasting pan sitting on top of the Parmesan (I suppose they’d burn otherwise).
Reply
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Meghan | SparklingPenny says
March 16, 2020 at 6:37 am

What a delicious idea. I never thought of adding parmesan to potatoes. Cornflour is the one I knew about. I’ve started roasting mine in a skillet and that helps to make the potatoes nice and crispy.
Reply
Abby Levine says
March 29, 2020 at 8:07 pm

Do u mean “real “ Parmesan as opposed to the Kraft Sprinkle cheese people often use on pasta?
Reply
- kevin says
  March 30, 2020 at 9:05 am
  
  Yes, real parmesan! 🙂
  Reply
Sarah says
April 9, 2020 at 11:17 pm

Mine didn’t crisp up except for the edges around the dish. Two other dishes were baking at the same time though, so maybe it just needed to bake longer in that case. It was still delicious though and definitely worth trying again!
Reply
Michael says
April 20, 2020 at 5:29 pm

Sorry. Novice chef here. Which oils are you referring to for the pan and to toss with the potatoes?
Reply
- kevin says
  April 21, 2020 at 9:32 am
  
  A vegetable oil works well! Enjoy!
  Reply
Bella says
April 28, 2020 at 10:30 am

Parmesan did not stick to potatoes as others have noted. Looked nothing like photo. Very disappointed 😔
Any idea why this did not turn out as pictured?
Reply
- kevin says
  April 29, 2020 at 8:58 am
  
  Some of the cheaper brands of ‘parmesan’ do not turn out like parmigiano reggiano.
  Reply
Jo Mathey says
August 27, 2020 at 8:05 pm

I was so excited to try this recipe. I hardy eat potatoes, but these looked so good I knew I was going to add this to a dish I would make more often. I made them exactly as the recipe says, but along with some other people they did not get crispy like the photo. So disappointing. 🙁
They did taste good and I’m still trying to figure out why they didn’t get crispy. Can you possibly show us the kind and brand of parmesan you used so we can all mimic your fabulous recipe. Thank you.
Reply
- kevin says
  August 31, 2020 at 8:48 am
  
  I’m sorry to hear that they did not get crispy for you! I use parmigiano reggiano that I get in a wedge and I grate just before using. One tip for getting them crispy is that you want the parmesan to get to deep golden brown color. If the cheese is still a pale colour it’s going to taste great but not be crispy. Simply leave it in the oven for a few more minutes it it is looking too pale.
  Reply
Go Cook Yummy says
August 30, 2020 at 10:53 am

These potatoes looks so good. Personally, I like to eat them with a sweet chili sauce. Thank you for the recipe.
Reply
Charlene Tabor says
January 11, 2021 at 9:11 pm

I tried these in my toaster oven. I baked them and added a touch of paprika and they turned out GREAT!
Thank you so much for the yummy easy recipe.
Reply
Cheryl says
August 22, 2021 at 11:06 pm

Can i replace the small potatoes with russet? I would normally use the small but I don’t have any right now and would love to make them.
Reply
- kevin says
  August 23, 2021 at 12:03 pm
  
  Russet potatoes work in this recipe as well!
  Reply
Jen Watson says
October 5, 2021 at 7:11 pm

These potatoes were delicious!! I didn’t have enough Parmesan so I did mix with Asiago and used a bit of garlic powder—these are now on the rotation!
Reply
Jackie says
February 8, 2022 at 7:13 pm

Could I follow this recipe but use baby gold potato’s instead? Thanks!
Reply
- kevin says
  February 14, 2022 at 9:39 am
  
  Yes you can! Enjoy!
  Reply
Patricia M Mcclintock says
September 22, 2022 at 4:03 am

Oh man, tomorrow, I’m going to get everything for your potatoes.
Have a hair appt first, then I’ll go!
Gosh this is great, and..
THANKYOU!!!!! 😘
Reply
Patricia M Mcclintock says
September 22, 2022 at 4:06 am

ThankYou Keven!!!!
Reply
Jordan says
November 10, 2022 at 1:59 pm

absolutely delicious and really easy to make! thank you for this recipe!
Reply
Richard Coleman says
August 20, 2023 at 8:59 am

Is it 1.5lbs of Potatoes or 0.5lbs of Potatoes, I need to convert to kg as am in the UK.
Reply
- kevin says
  August 21, 2023 at 8:47 am
  
  1.5 pounds or about 0.7kg
  Reply
Richard Coleman says
August 30, 2023 at 5:16 pm

Hi, is that 1.5lbs of Potatoes (0.68kg) of Potatoes or 1 x 0.5lbs (0.23kg)
Reply
- Richard Coleman says
  August 30, 2023 at 5:38 pm
  
  Sorry Kevin. Missed the reply, Thank You, do you use Red Potatoes for the recipe?
  Reply
Lakenya W. Herren says
September 11, 2023 at 5:55 am

Crispy Parmesan Roast Potatoes are a delightful twist on a classic side dish. The golden, cheesy crust adds a burst of flavor to perfectly roasted potatoes. Irresistible!
Reply
Shirley says
September 13, 2023 at 2:56 am

Crispy Parmesan Roast Potatoes are pure potato perfection! The crispy exterior and cheesy goodness create a mouthwatering side dish that’s a hit at any meal. Irresistibly delicious!
Reply
Deborah B. Frank says
October 4, 2023 at 4:20 am

Crispy Parmesan roast potatoes are a delectable side dish, with a golden, cheesy crust that adds a delightful twist to classic spuds.
Reply

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