Parmesan Crusted Potatoes
Seriously, what isn’t to like about cheesy potatoes? The concept here is basically baking the potatoes on top of a parmesan butter that turns into a crispy, golden crust on the potato. It results in a crunchy and savory potato that is seriously delicious! I like to boil the potatoes first in some salt and baking soda in order to get the cooking process going and to remove extra starch, which results in extra crispy parmesan crusted potatoes. These are roasted at a high temperature to get that beautiful crust, so you want the potatoes to be done on the inside at the same time as they are done on the outside, so don’t skip that step! Enjoy your parmesan crusted potatoes as a hearty breakfast with a fried egg or as a side dish along with any of your favorite proteins. Welcome to potato heaven!
Ingredients
Yellow Potatoes: I used small, yellow potatoes for this recipe. You can also use Yukon gold but try to get small to medium-sized potatoes. The bigger the potatoes, the longer they will take to bake. You will want to cut them in half and score them as shown in the photo below! Salt & Baking Soda: The potatoes will be boiled in a pot of water with salt and baking soda. This will draw out some of the starch and start the cooking process, which results in beautifully golden brown potatoes. Butter: Butter gets combined with the cheese and seasonings to make an herb parmesan butter. Parmesan Cheese: You will want grated parmesan cheese for this recipe. You can use store-bought or grate your own! Seasonings: Onion powder, garlic powder, Italian seasoning and salt will season these potatoes up to perfection!
How to Make This Recipe
Preheat & Boil Potatoes: Preheat the oven to 450 degrees. Bring a large pot of water to a boil and add in salt and baking soda. Carefully add in the potatoes and boil for minutes, drain and set aside.
Make the Parmesan Butter: In a small bowl, combine the melted butter, parmesan cheese, garlic powder, onion powder and Italian seasonings.
Assemble: Spread the butter mixture onto the bottom of a sheet pan. I find that an offset spatula works best for this. If you find it hard to spread, you can wet your spatula first. Place the potatoes cut side down on top of the parmesan butter.
Bake & Serve: Bake for 15 minutes or until the potatoes are tender and the cheese is golden brown and crispy on the outside. Serve immediately and enjoy!
Serving Suggestions
Honestly, you can eat parmesan crusted potatoes with just about anything! But here are a few of my favorite things to pair them with:
Easy Lemon Chicken Oven Fried Chicken Air Fryer Salmon Skirt Steak with Chimichurri Sauce Tuscan Salmon
More Potato Side Dishes to Try
Best Scalloped Potatoes Loaded Mashed Potatoes Sweet Potato Casserole Baked Potato Pancakes Sweet Potato Toast
title: “Parmesan Crusted Potatoes” ShowToc: true date: “2024-11-10” author: “Sheri Whitson”
If you’re a potatoes-with-everything kind of person but can’t commit to the long roast time on this one, try my parmesan truffle fries or crispy air fryer potatoes for a quick fix!
How to make parmesan potatoes
To make garlic parmesan roast potatoes, simply add one extra step to your usual roast potato method: seasoning. While your potatoes are boiling and cooling, put together the seasoning mix that will coat them. This is a combination of flour, garlic powder, salt and parmesan cheese. The flour helps the mix adhere to the potatoes and give extra level crunch. Using garlic powder means you’ll get a consistent garlic flavour throughout- as opposed to chopped fresh garlic that would clump. Salt, well, have you ever eaten a potato without salt? And parmesan cheese. This deliciously tangy cheese will spike your potatoes to the next flavour division! Once the potatoes are dry and have been given a good roughing up, toss them in the seasoning mix making sure they are evenly coated. Then tip them into the hot oil. It’s tempting to keep checking on roasties and give them an occasional shake. But I suggest roasting these crispy parmesan potatoes for 30 minutes without intervention! Then flipping once and leaving to roast for another 20. If any stick, leave them unflipped. You don’t want to risk detaching that edge! (Don’t worry, you can get them out the pan later.)
Best potatoes for roasting
I think we can all admit to, at least once, just chopping up any old potato that happens to be in the house and slinging them in a roasting pan. I’ve done it myself! Sometimes needs must. However, if you want to get serious about roasting, selecting the perfect roaster is step one. Fact: ‘floury’ potatoes make the best roasties. Floury potatoes have a coarse and grainy texture which give the all-important ‘fluff’ when baked or roasted. Avoid ‘waxy’ ones. These have a low starch and high water content. Not good for fluff. There are over 4000 types of potato worldwide, 200 cultivated in the US and a staggering 500 in the UK! So I’ll break it down to make it easy for you… “Representing Stateside potatoes in the red corner, the ultimate American roaster… the Russet! And challenging on behalf of British shores in the blue corner, the national treasure… Maris Piper!” There you have it. Now, aren’t you all just dying to know which potato will come out on top??
Storage and leftovers
Cover the leftover roasties with cling film and they’ll keep in the fridge for 2-3 days. They are easily reheated in the microwave, oven or air fryer.
Other potato recipes to try
Hasselback Potatoes with Gremolata Creamy Celeriac and Potato Mash with Brown Butter Oven Fried Potatoes with Mushrooms and Onions Scalloped Potatoes with Caramelised Shallots Brown Butter Mashed Potatoes
