These crispy parmesan potatoes give roasted potatoes an instant upgrade! Loaded with savory cheese and seasoned with Italian spices and bread crumbs for crunch, these potatoes make a crowd-pleasing appetizer or side dish.
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I love potatoes, and there are so many fantastic ways to cook them! I’m always on the lookout for more potato recipes, and these crispy parmesan potatoes are my new favorite way to cook this humble little veggie. (Not that I’d ever turn down a big bowl of mashed potatoes, of course!)
Just the words “crispy” and “parmesan” put together tell you that this is a delicious recipe. You can’t go wrong with potatoes dusted with cheese and seasonings, then baked until they’re perfectly crisp on the outside and fluffy and tender on the inside.
Is your mouth watering yet?!
Crispy Parmesan Potatoes Recipe
These crispy, cheesy potatoes are similar to my Crispy Air Fryer Parmesan Fries, although they have more seasoning added to them. While Italian seasoning pairs well with the salty parmesan cheese, if you add some freshly minced garlic you’ll elevate the flavor even more.I also like to throw on some breadcrumbs for a little extra crunch, although you can leave them off if you prefer.
It’s not complicated to make this recipe, which is another point in its favor. In fact, you’ll need just 5 minutes of prep time to put it together. The end result delivers big on flavor and texture, with minimal effort.
Crispy parmesan potatoes are perfect in place of simple roasted potatoes for those times when you want something a little more special at dinnertime. Or you could serve them at brunch along with quiche or a vegetable frittata. They have a place on the lunch table too—swap fries for these delectable potatoes along with your burger for something different.
Ingredients for Crispy Parmesan Potatoes
See recipe card below this post for ingredient quantities and full instructions.
- Potatoes – For this recipe use small potatoes like Yukon golds.
- Butter – Salted butter gives a little extra flavor, but you can also use unsalted butter.
- Parmesan cheese – Use freshly grated cheese if you have time.
- Breadcrumbs – I like to use Italian-seasoned breadcrumbs for more flavor.
- Italian seasoning – If you don’t have Italian seasoning you can substitute an equal blend of dried oregano and basil.
- Garlic powder
- Smoked paprika
- Olive oil – I like extra-virgin olive oil.
Here are a few ways to change up this recipe:
- Add fresh garlic. Instead of garlic powder, add 3-4 cloves of fresh minced or pressed garlic to the potatoes. This will add a ton of garlic flavor!
- Top with fresh parsley. Fresh parsley is always a wonderful garnish. Take about ½ cup of chopped fresh parsley leaves and scatter them over the potatoes when they come out of the oven.
- Add truffle oil or truffle salt. Truffle fries are a popular version of french fries, and you could make a similar dish if you add a little truffle oil or truffle salt to these crispy parmesan potatoes. Add the oil or salt to the seasoning mix when you coat the potatoes.
How to Make Crispy Parmesan Potatoes
- Prepare: Preheat the oven to 400℉. Add the melted butter to the baking dish, spreading to coat the bottom. In a small mixing bowl, stir together the cheese, breadcrumbs, Italian seasoning, garlic powder, and paprika. Sprinkle evenly on top of the melted butter.
- Cut the potatoes: Using a paring knife, slice each of the potatoes in half lengthwise, then score the cut side in a crosshatch pattern. This will help the butter mixture soak into the potatoes as they bake.
- Arrange the potatoes: Place the potato halves, cut side down, in the baking dish, then drizzle the tops with the olive oil.
- Bake: Bake for 30 to 35 minutes, or until the potatoes are browned and easily pierced with a fork. Remove from the dish, then let sit for 5 minutes before serving.
For the crispiest potatoes, soak the peeled potatoes in cold water for up to 4 hours to help remove some of the excess starch. Then drain the potatoes and proceed with the recipe.
How to Store Crispy Parmesan Potatoes
Crispy parmesan potatoes taste the best on the day that they’re made, but if you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, place the potatoes on a baking sheet and heat in the oven on low heat until crisp and hot.
Crispy parmesan potatoes are great served as an appetizer, but they also work as a perfect side dish! Here are a few of my favorite ways to serve parmesan potatoes:
- As an appetizer. Whip up a few cocktails and serve a big platter of crispy potatoes alongside.
- With a roast. Serve crispy parmesan potatoes with roasted meats like my Instant Pot Pork Roast or a roast chicken.
- With burgers. Skip the fries and serve crispy parmesan potatoes with your burgers or sliders! Ham and Swiss Cheese Sliders, BBQ Meatball Sliders, or Bacon BBQ Pork Sliders would also go nicely with a side of cheesy potatoes.
- At Thanksgiving. Switch out the mashed potatoes for something a little more sophisticated. Why not serve parmesan potatoes with the roast turkey for your next Thanksgiving dinner?
You need a hot oven to make crispy potatoes—at least 400-425°F. If your oven temperature is too low, your potatoes won’t crisp up.
Yes, if you soak potatoes in water before cooking, it helps remove some of the starch and makes them crispier.
Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly and can create a gummy or sticky texture on the outside of the potatoes.
Crispy Parmesan Potatoes
- 1 stick (4 ounces) salted butter, melted
- ⅓ cup grated Parmesan cheese
- ¼ cup Italian seasoned breadcrumbs
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- 1 ½-2 pounds small, yellow potatoes (Yukon gold or similar)
- 2 tablespoons olive oil
- Preheat an oven to 400℉. Add the melted butter to the baking dish, spreading to coat the bottom. In a small mixing bowl, stir together the cheese, breadcrumbs, Italian seasoning, garlic powder and paprika. Sprinkle evenly on top of the melted butter.
- Using a paring knife, slice each of the potatoes in half lengthwise, then score the cut side in a crosshatch pattern. This will help the butter mixture soak into the potatoes as they bake.
- Place the potato halves, cut side down, in the baking dish, then drizzle the tops with the olive oil.
- Bake for 30 to 35 minutes until they are browned and easily pierced with a fork. Remove from the dish, then let sit for 5 minutes before serving.