Pin These Parmesan-Crusted Roasted Potatoes have become a staple in my kitchen whenever I want to impress guests or need a comforting yet easy side dish. The potatoes roast up crispy on the outside and creamy inside, with every piece coated in a golden layer of Parmesan and fresh herbs. Perfect alongside any main or as a crowd-pleasing appetizer.
I first made this for a Sunday lunch when my pantry was nearly empty except for potatoes and Parmesan. From the first tray, my friends hovered in the kitchen asking for seconds and the recipe. Now, this dish makes a frequent appearance at my family table.
Ingredients
- Baby potatoes or Yukon Gold potatoes: choose firm potatoes without blemishes for the creamiest interior
- Olive oil: use high-quality extra virgin oil for richness and to help everything crisp
- Freshly grated Parmesan cheese: grating your own ensures a finer melt and better flavor than prepackaged
- Cornstarch or potato starch: either helps the cheese adhere and creates a crunchier finish
- Garlic powder: for depth and warmth always check freshness for the best taste
- Dried Italian herbs or a mix of oregano thyme and basil: these add classic savory notes
- Smoked paprika: opt for a mild variety for warmth and a hint of smokiness
- Sea salt: for bright flavor enhancement flaky or fine both work well
- Black pepper: freshly ground gives a gentle heat and depth
- Fresh parsley chopped: as a garnish it brings freshness and a pop of color
- Extra Parmesan: optional for an extra burst of cheesiness just before serving
Instructions
- Preheat the Oven:
- Set your oven to four hundred twenty five degrees Fahrenheit two hundred twenty Celsius and prepare a large baking sheet with either parchment paper or a light coat of nonstick spray. This ensures easy cleanup and helps prevent sticking.
- Coat the Potatoes:
- In a large mixing bowl toss the halved potatoes with olive oil. Be sure each potato piece is evenly coated so the seasoning will stick and the potatoes get crispy during roasting.
- Mix the Coating:
- In a separate small bowl combine the Parmesan cheese cornstarch garlic powder Italian herbs smoked paprika sea salt and black pepper. Mix thoroughly so the seasoning distributes evenly in the next step.
- Combine Potatoes and Coating:
- Pour the Parmesan mixture over the oiled potatoes. Toss by hand or with a spatula until every piece looks generously coated in the cheesy mix.
- Arrange on Baking Sheet:
- Lay the potatoes cut side down on the prepared tray leaving space in between. The cut side touching the tray helps develop that signature crispy Parmesan crust.
- Roast Until Golden:
- Place the tray in the oven and roast for thirty to thirty five minutes. The potatoes should be tender and the bottoms a deep golden brown. Avoid moving them during roasting to help achieve maximum crunch.
- Cool Then Loosen:
- Once roasted let the potatoes rest for two to three minutes. Then run a thin spatula under each to gently release from the tray which protects the Parmesan crust.
- Serve and Garnish:
- Transfer to a serving platter and shower with chopped parsley and extra Parmesan if you like. Serve while still hot and crispy for the best texture.
Pin Parmesan is my favorite ingredient here. I love the way it melts into a salty crispy layer that almost no one can resist. My nephew once fist-bumped the air after his first bite and now asks for these potatoes at every family get-together.
Storage Tips
These potatoes are best right from the oven when they are at their crispiest. If you have leftovers store them in an airtight container in the fridge for up to three days. To re-crisp spread them on a baking sheet and bake at three hundred seventy five degrees Fahrenheit for ten to twelve minutes.
Ingredient Substitutions
Swap Parmesan for Pecorino Romano or a good dairy-free cheese if you need a vegan version. Sweet potatoes also work and add a subtle sweetness that pairs nicely with the herbs. If you are out of Italian herbs try a mix of dried rosemary and thyme for a woodier flavor.
Serving Suggestions
Perfect with grilled or roasted meats a crisp salad or even as a snack with a dipping sauce. My favorite is serving them with a bowl of garlicky aioli or spicy sour cream but plain yogurt with lemon and pepper also works wonders.
Cultural and Historical Context
Although roasted potatoes are beloved in many cuisines this version nods to Italian-American flavors thanks to Parmesan and herbs. It is a comforting twist on classic roast potatoes inspired by both Italian appetizer culture and American holiday feasts.
Seasonal Adaptations
In spring try tossing with fresh chives and a sprinkle of lemon zest after roasting During autumn roast with a pinch of dried sage for a cozy twist In winter serve these under a blanket of extra cheese for comfort food season
Success Stories
My friend Jen once made a double batch for her holiday potluck and reported zero leftovers everyone wanted the recipe. Another reader told me they now make these every week for meal prep and add them to school lunches for a treat.
Freezer Meal Conversion
You can partially roast the potatoes for twenty minutes then cool freeze on a tray and transfer to a bag. When you want to serve just finish roasting straight from frozen until hot and crisp about fifteen additional minutes.
Pin These potatoes are always a hit with family and friends. Serve hot and enjoy the irresistible crispy-cheesy crunch in every bite.