I’m delighted to invite you into my kitchen today to learn how to make these insanely delicious crispy crunchy Parmesan potatoes! This easy yet impressive potato recipe combines crispy roasted potatoes with savory Parmesan, garlic, and herbs for an irresistible side dish.
As a busy mom, I’m always looking for recipes that are simple to prepare but taste gourmet. And let me tell you – these Parmesan potatoes deliver! The secret is roasting the potatoes cut-side down to achieve ultra crispy edges. Then we coat them with a flavorful Parmesan mixture that bakes into a crispy, cheesy crust.
You’ll love serving these potatoes with any meal because they make it feel special. The combination of the crispy exterior and fluffy interior is simply perfect. I like to call them “fancy fries” in my house!
Can I prepare the potatoes ahead of time?
Yes, you can prep the raw potatoes up to 8 hours in advance. After cutting the potatoes and tossing them with the oil, spices, and herbs, transfer them to an airtight container and refrigerate until ready to roast. Allow the potatoes to sit at room temperature for 30 minutes before putting them in the hot oven.
What kind of Parmesan should I use?
I recommend using a good quality Parmesan that you grate yourself, rather than pre-grated cheese. The cellulose that is added to prevent caking in pre-grated cheeses can prevent the cheese from melting and browning nicely during roasting. Freshly grated Parmesan has superior flavor.
Can I double this recipe for a larger gathering?
Absolutely! This versatile potato recipe can easily be doubled or tripled. Use two or three large rimmed baking sheets, dividing the potatoes between them so they roast evenly. Rotate the pans and stir the potatoes midway for even cooking. Extend the roasting time by 5-10 minutes if needed to achieve crispy edges.
What if my potatoes aren’t getting crispy enough?
A few tricks for extra crispy spuds: Cut the potatoes into smaller, evenly sized pieces to increase the surface area. Make sure not to overcrowd the baking sheet. And if after 30 minutes they still need some extra crunch, turn the oven up to 450°F and roast for 5-10 minutes longer, checking frequently to avoid burning.
What do you recommend serving with the potatoes?
These Parmesan potatoes pair well with just about anything! They make a perfect side for meatloaf, chicken, fish, chops and more. For a delicious sheet pan meal, roast chicken thighs or sausages alongside the potatoes. I also love serving them as an appetizer topped with sour cream and scallions. Enjoy!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients:
- 2 pounds small Yukon Gold potatoes, halved or quartered if large (about 2 cups diced)
- 1⁄2 teaspoon dried basil
- 1⁄4 teaspoon dried thyme
- 1 teaspoon garlic powder
- 3 tablespoons olive oil
- 1⁄3 cup freshly grated Parmesan cheese
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon dried oregano
- 1⁄4 teaspoon pepper
Instructions:
- Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.
- In a large bowl, toss potatoes with olive oil, garlic powder, oregano, basil, thyme, salt and pepper until evenly coated. Spread into a single layer on prepared baking sheet.
- Roast for 15 minutes, then remove pan from oven and flip potatoes. Sprinkle Parmesan cheese evenly over potatoes and lightly toss to coat. Return pan to oven.
- Continue roasting until potatoes are golden brown and crispy on the outside, about 15 more minutes.
- Transfer potatoes to a serving dish and serve immediately. Enjoy!
Cooking tips:
- Choose small to medium sized potatoes for the best texture – large potatoes may not get as crispy.
- Cut any large potatoes into evenly sized pieces so they cook at the same rate.
- Use freshly grated Parmesan for the best flavor. Pre-grated cheese won’t melt as nicely.
- Flip the potatoes halfway during roasting to ensure even browning.
- Check potatoes towards the end of roasting time and return to oven for a few minutes if you want them extra crispy.
- Serve immediately for the crispiest texture.
