Crispy Parmesan Roasted Potatoes
Let Me Tell You About These Potatoes (Friend to Friend)
Okay, so let me set the scene: it’s Sunday, the house smells like coffee, and I’ve got a few potatoes just sort of… hanging out in the pantry, looking at me like, “Well?” That was the first time I tried making these Crispy Parmesan Roasted Potatoes, and honest to goodness, I thought I’d goofed the whole thing up (parmesan everywhere, flour dusting the dog, you know the vibe). But then—magic. Golden, cheesy, crispy bits on the outside; fluffy in the middle. And my sister actually texted me the next day asking for the recipe, which, if you know her, is like a Michelin star review. I probably make these more than is strictly necessary, but when something works, who’s counting? Oh, and yes, the dog forgave me for the flour incident. Eventually.
Why These Will Disappear (And Maybe Cause Squabbles)
I make this when I want dinner to feel a bit special but can’t be bothered with anything fancy. My family goes crazy for this because the bottoms get so crisp, they almost shatter when you bite into them (like, “who needs chips?”). Also, I used to hate how homemade roasted potatoes would come out kind of… limp. But parmesan solves everything. And even though grating cheese feels like arm day, it’s worth it. Actually, if you use the pre-grated stuff, it still works pretty well (don’t tell my uncle, though—he’s a cheese purist).
What You’ll Need (and What You Can Swap)
- 6-8 medium potatoes (I usually grab Yukon Gold, but any waxy potato works. Granny always swore by Maris Piper, not that she ever measured anything!)
- 2-3 tablespoons olive oil (sometimes I use melted butter if I’m feeling extra)
- 3/4 cup grated Parmesan cheese (the real deal is best, but honestly—I’ve used that green can in a pinch, and nobody complained)
- 2 teaspoons garlic powder (fresh minced is nice, but I get lazy)
- 1 teaspoon smoked paprika (or regular paprika, or just none if you’re not fussed)
- 1 teaspoon salt (plus more “to taste”—I never get this right the first time)
- A few cracks of black pepper
- Optional: handful of chopped fresh parsley or chives (if you remember you bought them)
How I Actually Make These (With a Few Honesty Bombs)
- Preheat your oven to 220°C (about 425°F). I always forget and have to wait impatiently, so do this first.
- Scrub the potatoes (I never peel them; the skin gets all crispy and delicious). Chop into bite-sized pieces—think chunky, but not so huge they take forever.
- Toss potatoes in a big bowl with olive oil, salt, pepper, garlic powder, and paprika. Sometimes I get distracted and just dump it all on the tray—works either way, honestly.
- This is where I sneak a taste. Raw potato isn’t great, but the oil and spices make it weirdly tempting—don’t judge.
- Mix up the parmesan and maybe a little more paprika in a shallow plate. Press the cut side of each potato piece into the cheese mix. Yes, it’s a bit fiddly, but that’s where the CRISP comes from.
- Arrange potatoes cheese-side down on a lined baking tray (I use parchment, but foil is fine too. Or just scrub the tray after, like I usually do).
- Roast for 30-40 minutes. Halfway, I peek in and maybe flip a few if they look sad, but mostly I leave them alone and make a cup of tea.
- When they’re golden and crunchy on the bottom, pull them out. Sprinkle with herbs if you have them. Or just eat one straight off the tray and burn your mouth. Classic move.
Stuff I Wish I’d Known (AKA Notes)
- Don’t crowd the pan. I tried cramming too many on once, and they steamed instead of crisped. Still edible, but meh.
- If you have time, soak the potatoes in cold water for 20 minutes before roasting—it really makes them crispier, but I forget about 80% of the time.
- I’ve left out paprika and garlic before, and they’re still good. The cheese is the real hero.
Things I’ve Tried (Some Good, Some… Not So Much)
- Added a sprinkle of chili flakes for a kick—worked great! Kids weren’t thrilled though.
- Once tried sweet potatoes instead of regular. They taste yummy but don’t get as crispy. Just a heads up.
- I even tossed in some rosemary once; it was fine, but the flavor sort of took over. Maybe just a little if you love it.
What If You Don’t Have All the Gear?
I always say a good baking tray is essential (I keep meaning to get a new one because mine’s warped), but if you’ve just got a roasting pan, that’ll do. No parchment? Just oil the tray more and be prepared to scrape a bit. Oh, and for grating, a box grater is ideal, but I’ve literally used a microplane and even a vegetable peeler in a pinch—wonky, but it works.
Storing Leftovers (Not That You’ll Need To)
Pop any leftovers in a container in the fridge. They’ll keep for two days, though honestly, in my house it never lasts more than a day! Reheat in the oven or a frying pan for best crunch—microwave works but they get a bit sad and floppy.
Serving These Up (What We Do at My Place)
I love piling these up with a little sour cream or Greek yogurt, and sometimes a splash of hot sauce. They’re perfect with roast chicken, but I’ve also been known to eat them cold, straight out of the fridge. At family parties, my cousin dunks them in ketchup and swears it’s the only way. To each their own, yeah?
Don’t Rush These Steps (Trust Me, I Tried)
- Once I tried skipping the cheese-press step to save time—big mistake. The cheese is what makes the crunchy crust, so don’t skimp.
- Another time, I didn’t preheat the oven properly. Potatoes turned out pale and a bit rubbery. So, actually, I find it works better if you wait until it’s really hot before putting them in.
Potato Questions I Get All the Time (And My Honest Answers)
- Can I use pre-shredded cheese? Sure! It clumps a bit more, but nobody ever seems to notice.
- Do I really have to soak the potatoes? Nah, but if you remember, it helps. Sometimes I do, sometimes I just can’t be bothered.
- What about air fryers? Oh, I tried this once. They get crisp, but the cheese can burn kinda fast—maybe check out Bon Appetit’s air fryer tips if you’re keen.
- Can I make these vegan? I haven’t tried it myself, but I hear nutritional yeast plus a dash of oil does a decent job. Try this vegan parm recipe (I use them for dairy-free days).
- Why do mine stick to the pan? Usually not enough oil, or the cheese got a bit overenthusiastic and spread out. Just give ’em a little nudge with a spatula—it’s all part of the fun.
So that’s my Crispy Parmesan Roasted Potatoes—messy, a bit unpredictable, but always delicious. If you try them, let me know how it goes (and if you somehow manage to have leftovers, respect!).
Ingredients
- 2 pounds baby potatoes, halved
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (optional)
Instructions
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1Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
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2In a large bowl, toss the halved baby potatoes with olive oil, garlic powder, dried Italian herbs, salt, and black pepper until evenly coated.
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3Add the grated Parmesan cheese and toss again to coat the potatoes thoroughly.
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4Arrange the potatoes cut-side down in a single layer on the prepared baking sheet.
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5Roast in the preheated oven for 35-40 minutes, or until the potatoes are golden and crispy on the edges.
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6Remove from the oven, sprinkle with chopped fresh parsley if desired, and serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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