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Parmesan potatoes are delicious and easy to make. The potatoes are cooked on a bed of seasoned grated parmesan, making them crispy and irresistible!
If you know me, you know I love potatoes in every shape or form. From classic roasted potatoes to Greek potatoes and batata harra, we love spuds here no matter how they’re made! This brings me to today’s recipe, which is parmesan crusted potatoes which we are obsessed with. They’re a showstopper and bonus, they’re so easy to make!
Table of Contents
Why This Recipe Works
- Easy: This recipe has just a few steps and calls for minimal preparation.
- Flavors: The seasoned parmesan crust gives the potatoes the perfect flavor.
- Texture: These roasted parmesan potatoes are crispy on the outside and very fluffy on the inside.
Ingredients
- Potatoes: Make sure the potatoes are the same size so the wedges cook evenly.
- Parmesan: It’s best to get a block of parmesan and grate it yourself for the best texture and flavor.
- Spices: I use a combination of onion powder, rosemary and oregano.
- Olive oil: I prefer using extra virgin olive oil for this recipe.
What Kind Of Potatoes To Use?
I like using russet potatoes because of their starch content. However, you can also use other types of potatoes including yukon gold or baby potatoes. If using baby potatoes, just cut them in half and prepare the recipe.
How To Make Parmesan Crusted Potatoes
- Preheat the oven to 425 degrees F. In a bowl, mix the grated parmesan with the onion powder, rosemary and oregano.
- Coat the bottom of a baking sheet with olive oil and scatter the parmesan mix over the olive oil so the bottom of the baking sheet is completely coated.
- Place the potato wedges on the baking sheet and press a bit. Drizzle some olive oil over the potatoes.
- Roast the potatoes in the oven for 45 minutes until the potatoes are fork tender. Let them sit for 5 minutes and then scoop them using a fish spatula and transfer to a serving plate, cheese side up.
Variations
- Spices: Use your preferred spices to make parmesan crusted potatoes. Some of my suggestions are paprika, dried basil or even zaatar.
- Dipping sauce: Use any of my recipes for dipping sauces for chicken wings, tahini sauce, aioli or green goddess dressing.
What To Serve Parmesan Potatoes With
You can serve these parmesan crusted potatoes with a variety of dishes including roasted chicken, chicken cacciatore, roasted leg of lamb and blackened salmon.
Leftovers
Roasted parmesan potatoes are best served right out of the oven when they’re fresh and warm. However, if you have leftovers, store them in an airtight container and refrigerate for up to 3 days. You can reheat them in the oven or air fryer at 400 degrees for 5 to 10 minutes.
Frequently Asked Questions
Yes, baby potatoes would work in this recipe. Keep in mind that you only need to cut them in half and there is no need to cut them into wedges.
No, there is no need to parboil the potatoes prior to roasting.
You can peel the potatoes if desired, I like to keep the skin on because it gets crispy and very delicious.
Unfortunately no. These are best served fresh right out of the oven.
More Potato Recipes
Persian Recipes
Persian Potato Patties Recipe (Kuku Sibzamini)
Mediterranean recipes
Spanish Tortilla Recipe (Easy Tutorial)
Mediterranean recipes
Easy Patatas Bravas Recipe (Video)
Side dishes
Olive Oil Mashed Potatoes
Did you make this recipe? I’d love to hear about it! Please comment and leave a 5-star🌟 rating below. You can also follow us on Instagram, Facebook, Pinterest or subscribe to our newsletter to get a free e-Cookbook!
Crispy Parmesan Potatoes
Ingredients
- 4 russet potatoes, cut into wedges
- 3/4 cup grated parmesan
- 1 tsp onion powder
- 1 tsp dried rosemary
- 1 tsp dried oregano
- 4 tbsp olive oil
Instructions
- Preheat the oven to 425 degrees F. Mix the grated parmesan with the onion powder, rosemary and oregano in a bowl.
- Coat the bottom of a baking sheet with olive oil and scatter the parmesan mix over the olive oil so it covers the entire the bottom of the baking sheet.
- Place the potato wedges on the baking sheet and press a bit. Drizzle some olive oil over the potatoes.
- Roast the potatoes in the oven for 45 minutes, until the potatoes are crispy on the outside and tender on the inside. Let them sit for 5 minutes and then scoop them using a fish spatula and transfer to a serving plate, cheese side up.
Video
Notes
- It’s best to get a block of parmesan and grate it yourself because it’ll have better texture and flavor.
- You can use other spices including paprika and dried basil.
- I usually use russet potatoes for this recipe but you can also use yukon gold or baby potatoes. If using baby potatoes, you only need to cut them in half.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The combination of crispy, golden brown potatoes with the salty, nutty flavor of parmesan cheese is perfection. I love how easy and quick this recipe is to make. Definitely a new family favorite!
These crispy potatoes were sooooo yummy! Served them up with a tasty ranch sauce and they were perfection!
These are SO GOOD. I can’t get over how crispy they are. Love the cheesy flare!
The little tip of using a fish spatula is so helpful. I have one and never thought of using it for potatoes. thanks!
These were so crispy and the parmesan cheese flavoring was so good! This is a snack favorite in our house!