Cheesy and ultra crispy on the outside, soft and fluffy on the inside- you just can’t go wrong with these crispy Parmesan potatoes.
This recipe is one of my go-to recipes when I want to put together a side that’s versatile and easy to pair with a lot of different mains.
I always end up making these when I have some guests coming over, and I’m not too sure about everyone’s taste preferences. With their cheesy, crunchy outer and the lightly seasoned flavors, these crispy parmesan potatoes pair perfectly with my party favorite avocado ranch, and become a total crowd pleaser.
- What's So Great About the Recipe?
- Ingredients For the Crispy Parmesan Potatoes Recipe
- How to Make the Crispy Parmesan Potatoes
- Substitutions & Variations
- 💭Top Tip
- How to Store the Crispy Parmesan Potatoes
- Tips & Tricks to Nail the Recipe
- How to Serve the Crispy Parmesan Potatoes
- More Veggie Sides
- Related Recipes
- Crispy Parmesan Potatoes
- Food Safety
What's So Great About the Recipe?
Who doesn’t love potatoes, and while there are a ton of different ways you can cook them, this one has to be one of my personal favorites.
What I love the most about this recipe is the fact that it focuses on just a few simple ingredients and the right cooking method to let the texture and the flavors really shine.
Ingredients For the Crispy Parmesan Potatoes Recipe
- Olive oil
- Italian seasoning
- Black pepper
- Kosher salt
- Chili flakes
- Parmesan cheese
See recipe card for quantities.
How to Make the Crispy Parmesan Potatoes
In a bowl, combine olive oil, garlic, salt, herbs, pepper, and Parmesan cheese together, mixing to combine.
Add a little more olive oil if the parmesan cheese has absorbed most of it. Toss the halved potatoes through the garlic parmesan mixture to evenly coat.
Arrange the coated potatoes in a single layer onto the prepared baking sheet. Place the baking sheet on the bottom rack of the oven preheated to 400ºF.
Bake the potatoes for about 15-20 minutes, flipping them midway through the cooking process.
Substitutions & Variations
- If you don’t have fresh garlic that the recipe calls for, you can use some garlic powder instead.
- If you want to make this dish vegan, you can use vegan cheese instead of Parmesan cheese.
- If you don’t have Parmesan, you can experiment and try using a variety of other cheeses. Asiago, Cheddar and a mix of two or more of your favorites can be a good start.
- I’ve used some chili flakes to lend a bit of heat to the potatoes. You can also use paprika, cayenne pepper or any other seasoning mix of your choice for some extra flavor.
- In fact, you can just use a simple homemade garlic bread seasoning mix to season the potatoes.
I would highly recommend grating Parmesan cheese fresh from the block, and then using it for the recipe as opposed to using pre-shredded cheese. I find it just has a lot more flavor than the latter.
How to Store the Crispy Parmesan Potatoes
If you have any leftover crispy Parmesan potatoes, you can allow them to cool down completely before transferring them to an airtight meal prep containers.
They can then be refrigerated for 3-4 days and enjoyed whenever you want to.
While microwaving them may seem like the easiest way to go about reheating them, I would recommend reheating them in the oven or in your Air Fryer if you really want to enjoy that crispy texture.
Tips & Tricks to Nail the Recipe
- I’ve used olive oil for this recipe, but you can also use melted butter if you want to. I just feel olive oil just brings so much flavor and healthy goodness into the dish.
- Make sure you use small sized potatoes for this recipe. If the potatoes you have are medium or large, you may want to cut them into smaller chunks, which are more or less the same size.
- Use a fine box grater or a microplane to grate the Parmesan cheese. This will ensure that the cheese crisps up nicely when it is cooked, and that you have that bit of crunchy texture that you want.
- When placing the potatoes on your baking tray, you might want to grease the tray to keep the potatoes from sticking to it while they are being baked.
- Remember to lay the halved potatoes face down on the baking tray. This will help them crisp up beautifully on the inside.
- Also keep a little space between each potato half, and don’t overcrowd the pan. If you’re making these crispy Parmesan potatoes in a larger quantity, cook them in batches to ensure that they get the perfect crunchy texture you’re looking for.
- If you have a few extra minutes, you can also score the potatoes using a sharp knife. This will make them even more crispy, and they'll end up looking so much more beautiful too.
How to Serve the Crispy Parmesan Potatoes
These crispy Parmesan potatoes taste divine when served immediately after they are out of the oven. That way, you’ll be able to enjoy their perfect, crunchy texture.
You can serve them as is, or team them up with a dipping sauce of your choice.
I love pairing these potatoes with my all time favorite tandoori mayonnaise, but you can also serve them with some ranch, mustard or the good old tomato ketchup.
Don’t forget to sprinkle some chopped herbs of your choice on the potatoes to brighten them up and lend them a nice pop of color. I love using chopped parsley, chives or even green onions sometimes.
Yukon gold, red potatoes and Russet potatoes are the best choice for this recipe. They pack in a lot of flavor and taste perfect with the simple blend of spices and seasonings.
You sure can! I love keeping the peel on because it crisps up beautifully, and makes the parmesan potatoes look so much more appealing, but you can totally peel them and use them for the recipe if that’s what you prefer.
You can use any leftover Parmesan potatoes that you have as a filling for your casseroles and other baked dishes. They can also be a great addition to your salads.
And if nothing else works, you can serve them with some eggs for breakfast-easy peasy.
More Veggie Sides
If you enjoyed this recipe, and are looking for more healthy and veggie loaded sides, here are a few good options for you to pick from.
- Italian Sauteed Mushrooms
- Italian Roasted Sweet Peppers
- Spicy Garlic Edamame
- Oven Roasted Sweet Potatoes
- Air Fryer Cauliflower Steaks
Looking for other recipes like this? Try these:
Crispy Parmesan Potatoes
- 1 pound russet or yukon gold potatoes
- 3-4 garlic chopped
- 1 teaspoon oregano, fresh leaves
- 1 teaspoon italian seasoning
- ¼ teaspoon Black pepper Freshly ground
- 1 teaspoon Kosher salt
- 5 tablespoon olive oil, extra-virgin
- 1 tablespoon butter
- 1 teaspoon chili flakes
- 3 tablespoon Parmesan cheese
- In a bowl, combine olive oil, garlic, salt, herbs, pepper, and Parmesan cheese together, mixing to combine.
- Add a little more olive oil if the parmesan cheese has absorbed most of it. Toss the halved potatoes through the garlic parmesan mixture to evenly coat.
- Arrange the coated potatoes in a single layer onto the prepared baking sheet. Place the baking sheet on the bottom rack of the oven preheated to 400ºF.
- Bake the potatoes for about 15-20 minutes, flipping them midway through the cooking process.
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove