Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Crispy Roasted Parmesan Potatoes Recipe
These Crispy Roasted Parmesan Potatoes are epic! Make them in your Sunday Roast or cross them round at a gathering. It goes with out saying that these are all about that crispy, golden parmesan crust…..
THESE CRISPY ROASTED PARMESAN POTATOES ARE EPIC!
Only a fleeting look at these Crispy Roasted Parmesan Potatoes is all you’ll want to KNOW that these are totally addictive and that you simply’ll be preventing to be sure you get your fair proportion.
Simply have a look at them! Delicate on the within….. Golden crispy parmesan crusted on the skin, loaded with ridiculous flavour not simply from the parmesan, however from a contact of seasoning too….
QUICK AND EASY TO MAKE
And isn’t it simply so handy that one thing as fabulous as these are so fuss free to make? Drizzle oil in baking dish, scatter over parmesan + primary seasonings, press down halved child potatoes, bake.
To make life very easy, I take advantage of retailer purchased parmesan, the sand-like kind that’s bought within the fridge part that’s made with actual parmesan (I take no accountability when you select to do this with the grated parmesan bought within the aisles). Freshly grated parmesan additionally works, so long as it’s finely grated (however see recipe notes for amount required).
That is the “sandy” parmesan I take advantage of for this recipe. It’s made with actual parmesan, grated finely, and it’s bought within the fridge part.
HOW TO SERVE THESE PARMESAN POTATOES
The plain technique to serve these are as a aspect dish.
However they’d even be fabulous served as finger meals to cross round at a celebration! In truth, I’ve by no means performed it and that thought solely dawned on me after I snapped what I believed was the final picture and began popping them into my mouth, one after the other.
I froze, with my 4th fifth sixth potato midway to my mouth, pondering “I ought to take a photograph displaying these like one thing to function nibbles”.
That sixth potato by no means made it into the shot beneath. ? – Johnsat x
MORE PARMESAN CRUSTED RECIPES
- Parmesan Crusted Cauliflower
- Parmesan Crusted Chicken
- Parmesan Crusted Salmon
FEED YOUR POTATO OBSESSION!
- Really Crunchy Roast Potatoes
- Potatoes au Gratin (Dauphinoise)
- Extremely Crispy Smashed Potatoes
- Greek Lemon Potatoes
- Twice-baked Stuffed Jacket Potatoes
- See all Potato Recipes
WATCH HOW TO MAKE IT
Ingredients
- 750 g / 1.5 lb baby potatoes , halved (about 3.5cm / 1.75″, 20 – 24 potatoes)
- 2 tbsp olive oil , plus more for drizzling
- 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
- 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)
Instructions
- Preheat oven to 200C/400F (180C fan-forced).
- 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!
Notes
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.
Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @PenciDesign.
