These Crispy Roasted Parmesan Potatoes are epic! Make them for your Sunday Roast or pass them around at a gathering. It goes without saying that these are all about that crispy, golden parmesan crust…..
They used to call me the Potato Girl.
“They” being my family.
I guess it was supposed to be a term of endearment. But let’s be honest. Potato Girl? That’s about as flattering as…. oh, I don’t know. Baby Hands? 😂
There was even that Christmas when my mother gave me a Potato Cookbook. An entire book filled with potato recipes. It was supposed to be a joke. But I poured over that book, wide eyed at all the possibilities, all these different potato recipes I’d never seen before. I was thrilled.
(We had a similar incident several years ago, when my brother got me a whole stash of Dozer paraphernalia as a joke gift for Christmas. A Dozer photo calendar, Dozer mug, that sort to thing. You know, those photo print gifts? He was grinning away as I opened it, thinking how cheeky he was. Then burst into wild laughter when he realised that I actually did love them. You see, if I got those kind of things myself, I’d be a Crazy Dog Lady. But when someone else gifts it to you…. 😁 That 2014 calendar was still up in 2016….. )
Sorry, off topic. But truthfully, I feel like these Crispy Roasted Parmesan Potatoes are one of those things where I shouldn’t waste your time describing how utterly addictive these are because all that’s required is a fleeting glance at the photos!
And isn’t it just so convenient that something as fabulous as these are so fuss free to make? Drizzle oil in baking dish, scatter over parmesan + basic seasonings, press down halved baby potatoes, bake.
To make life really easy, I use store bought parmesan, the sand-like type that is sold in the refrigerator section that’s made with real parmesan (I take no responsibility if you choose to try this with the grated parmesan sold in the aisles). Freshly grated parmesan also works, as long as it’s finely grated (but see recipe notes for quantity required).
This is the “sandy” parmesan I use for this recipe. It’s made with real parmesan, grated finely, and it’s sold in the refrigerator section.
In the opening paragraph, I suggested that these be made as nibbly things to pass around at a party. Truthfully, I’ve never done it and that thought only dawned on me after I snapped what I thought was the last photo and started popping them into my mouth, one by one.
I froze, with my 4th 5th 6th potato halfway to my mouth, thinking “I should take a photo showing these like something to serve as nibbles”.
That 6th potato never made it into the shot below. 😂 – Nagi x
PS Dozer got one too. You’ll see in the video…
Tender potatoes with the most incredible CRISPY parmesan crust! Make these for your Sunday Roast or pass them around at a party! Serves 4 -5 as a side, recipe VIDEO below.
Calories: 219 kcal
Author: Nagi
- 750 g / 1.5 lb baby potatoes , halved (about 3.5cm / 1.75", 20 - 24 potatoes)
- 2 tbsp olive oil , plus more for drizzling
Parmesan Mixture:
- 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
Dipping Sauce (Optional):
- 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 oven to 200C/400F.
Mix Parmesan Mixture in a bowl.
Drizzle oil in 22 x 33cm / 9 x 13" glass baking dish (Note 2). Tilt pan to spread all over the base.
Use a spoon to scatter the Parmesan Mixture over the base. Spread as evenly as you can. Once sprinkled, do not touch - don't try to spread it.
Place potatoes cut side down, pressing firmly.
Optional: drizzle top of potatoes with a touch of oil or spray with oil, then sprinkle with salt.
Bake potatoes for 35 - 40 minutes or until they are soft and the parmesan crust is deep golden (you can check through the glass!)
REST for 5 minutes. Then use an egg flip to cut between every 4 or so potatoes (i.e. cutting through the parmesan crust which bonds between each potato - see video), then scoop up 4 or so potatoes and flip them upside down so the cheese side is up on a serving platter.
Serve with Dipping Sauce, if using, and sprinkle over extra green onions if desired. Serve as a side dish or as nibbles!
1. Use the grated parmesan that has a sand-like consistency sold in the refrigerated section. I take no responsibility if you try this with the grated parmesan sold in the aisles!! Shredded parmesan doesn't go as crispy.
For freshly grated, use 50g/1.75 oz parmesan and a fine grater (microplane). Don't measure by cups because the volume of fresh grated parmesan is far greater than store bought for the same weight.
2. This works in a metal pan as well but I find the potatoes come off slightly easier from glass. Don't try lining with baking paper, you'll lose some of the crispiness.
3. Adapted from various Parmesan Crusted Potato recipes, including
this one and
this one and
this one.
4. LEFTOVERS/MAKE AHEAD: Cool then refrigerate. Place in a baking pan cheese side UP and bake at 200C/400F for 5 minutes or until just heated through and cheese is crispy again. It's not quite the same as freshly made, but it's still darn good!
5. Nutrition per serving, assuming 5 servings.
Nico--This recipe is taken from recipetineats.com. On my third time making it in two weeks, I decided to put the recipe on my blog so I didn't have to keep searching the internet for it. The kiddos don't appreciate these but Kev and I love them. Try to eat them while they are still hot.
SAVE RECIPE
