These Crispy Roasted Parmesan Potatoes are golden on the outside, soft on the inside, and packed with cheesy, herby flavor. They make the perfect side dish or party snack and come together with minimal prep for maximum reward.

Why You’ll Love This Recipe

Incredibly crispy parmesan crust
Soft and fluffy potato interior
Simple ingredients and easy prep
Bakes in under 40 minutes
Perfect side dish or appetizer
Versatile seasonings
Kid and crowd-friendly
Works well with sour cream or yogurt dips
Can be made in advance and reheated
No flipping required during baking

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

750 g / 1.5 lb baby potatoes, halved
2 tbsp olive oil, plus extra for drizzling

Parmesan Mixture:

1/2 cup / 50 g finely grated parmesan (refrigerated, sand-like texture)
1/2 tsp garlic powder
1/2 tsp dried oregano or thyme
1/2 tsp paprika
1/4 tsp salt
1/2 tsp black pepper

Optional Dipping Sauce:

3/4 cup sour cream or plain yogurt
1/4 cup finely chopped green onions or chives

Directions

Preheat oven to 200°C / 400°F (180°C fan-forced).
Mix parmesan, garlic powder, oregano, paprika, salt, and pepper in a bowl.
Drizzle olive oil into a 9×13-inch glass baking dish and tilt to coat the base evenly.
Sprinkle the parmesan mixture evenly over the base without touching once scattered.
Press halved baby potatoes cut-side down onto the parmesan layer.
Optionally, drizzle or spray the tops with oil and a pinch of salt.
Bake for 35-40 minutes until the potatoes are soft and the crust is deep golden.
Let rest for 5 minutes. Cut through the crust in clusters and flip potatoes cheese-side up to serve.
Serve with the optional sour cream dip and garnish with extra green onions if desired.

Servings and timing

Servings: 4 to 5 people
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Variations

Add 1/4 cup panko breadcrumbs to the parmesan mix for extra crunch
Use smoked paprika for a deeper flavor
Swap garlic powder with onion powder or use both
Sprinkle additional herbs like rosemary or parsley post-bake
Add chili flakes for a spicy kick

Storage/reheating

Refrigerate leftovers in an airtight container
Reheat in oven at 200°C / 400°F for 5-7 minutes until crispy
Best served fresh, but reheats well
Not recommended for freezing due to texture changes

FAQs

Can I use shredded parmesan?

Shredded parmesan won’t yield the same crispy texture. Use finely grated, sand-like parmesan.

What type of potatoes work best?

Baby potatoes are ideal, especially ones around 3.5 cm (1.75″) in size. Larger ones should be quartered.

Can I make this in a metal pan?

Yes, but a glass baking dish tends to release the potatoes more cleanly.

Can I prep this ahead of time?

Yes. Prep everything in the pan and refrigerate, then bake just before serving.

How do I keep the crust from sticking?

Make sure the base is evenly coated in oil and don’t move the parmesan after sprinkling.

Is baking paper recommended?

No, baking paper reduces crispiness. Stick to glass or metal pans without lining.

What dipping sauces go well?

Sour cream, yogurt, or ranch-style dips all pair well. Add herbs or lemon juice for variety.

How do I know they’re done?

The cheese will be golden and crisp, and potatoes should be easily pierced with a fork.

What if I can’t find sand-like parmesan?

Use freshly grated parmesan with a microplane. Weigh it for accuracy (50 g).

Can I make a vegan version?

Use vegan parmesan alternatives, though texture may vary slightly.

Conclusion

These Crispy Roasted Parmesan Potatoes are a guaranteed hit for any meal or gathering. With a perfect balance of crisp and soft textures and loads of flavor, they’ll quickly become a staple on your table. Make them once, and you’ll be hooked!