Baked Parmesan Crusted Potatoes are baby potatoes boiled until tender, shaken until roughed up, tossed in a garlicky Parmesan coating and baked to golden perfection. They are a delicious side for holiday meals, backyard barbecues, or just a regular weeknight. Most Parmesan potato recipes bake the potatoes on a bed of cheese but my version coats the entire potato so every side is covered in the crunchy, cheesy deliciousness.
Jump to:
- Why You'll Love These Parmesan Crusted Potatoes
- Ingredients You'll Need
- Easy Recipe Tweaks and Variations
- How To Make Parm Crusted Potatoes
- Expert Tips For Crispy Parmesan Crusted Poatoes
- How To Store & Reheat Leftovers
- Frequently Asked Questions
- What to Serve with Crispy ParmEsan Crusted Potatoes
- 📖 Recipe
- ⭐️ Leave a Review
Potatoes are a love language around here, and we have so many good recipes. For something different, try my Greek lemon potatoes or salt and vinegar potatoes. For a less adventurous side, try my homemade baked French fries and then, to make them extra special, load them up with cheese curds and gravy to make a classic poutine, or add all the toppings in your fridge for some fully loaded French fries!
Why You'll Love These Parmesan Crusted Potatoes
- They are actually crunchy. Most recipes claim the crunch factor, but I'm here to tell you that these rustic Parmesan potatoes are actually crispy and crunchy on all sides.
- These potatoes are rustic, not smashed. Shaking the boiled potatoes roughs up the surface so the Parmesan garlic mixture has more to cling to. Meaning you get all the texture of Parmesan garlic smashed potatoes without any of the actual smashing.
- They go with everything. Serve them as a side for a holiday dinner, or with steak, roast chicken, firecracker salmon bowls, or beef burgers. The possibilities are endless.
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Ingredients You'll Need
- Baby Potatoes: Any kind of potato works, if you want to use larger potatoes, chop them into bite sized pieces.
- Roasted Garlic: Roasted garlic makes these potatoes taste incredible. If you'd rather, you can swap it for 2 cloves of regular minced garlic.
- Parmesan Cheese: Grate your own Parmesan for the best results. Bagged, pre-shredded Parmesan doesn't melt smoothly and gives off a grainy texture.
You can find all the ingredients and their quantities in the recipe card below.
Easy Recipe Tweaks and Variations
- Make Ranch Potatoes: Add up to 2 tablespoons of ranch seasoning powder to the Parmesan cheese mixture to give these potatoes a ranch flavor.
- Use Cajun Seasoning: Another great spice option is adding Cajun spice (1 Tablespoon) to the cheese mixture before tossing the potatoes for a smoky, slightly spicy potato.
- Add Bacon: Add a handful of chopped cooked bacon to the potatoes when mixing with the Parmesan mixture.
How To Make Parm Crusted Potatoes
Step 1
Halve the baby potatoes, add them to a large saucepan and cover with water. Bring the potatoes to a boil and cook until just softened, about 12 minutes.
Step 2
In a small bowl, stir together the Parmesan, roasted garlic, butter, avocado oil, Italian seasoning and rosemary.
Step 3
After the potatoes have boiled, drain off the excess water, let the potatoes steam dry for about a minute in the colander and then transfer them to a large bowl with a lid. Secure the lid tightly and shake for a few seconds to rough up the potatoes. If you don't have a large bowl with a lid, stirring them vigorously with a wooden spoon will give you the same results.
Step 4
Add the Parmesan mixture and stir to combine. Use a gentle hand to stir the potatoes, you don't want them to end up mashed.
Step 5
Spread the potatoes out into an even layer on a baking sheet lined with parchment paper. Bake for about 25 minutes, until the potatoes are super crispy and golden brown.
Step 6
After the potatoes are cooked, transfer them to a serving plate and serve with roasted garlic aioli, horseradish sauce or spicy mayo for dipping.
Expert Tips For Crispy Parmesan Crusted Poatoes
- Let the potatoes steam dry. This is the best hack for precooking or parboiling potatoes. Steam drying happens when you let the hot potatoes sit in the colander for an extra minute after draining the boiling water. You'll be able to see the flesh of the potato visibly "dry out" and they will turn a little bit sticky.
- Don't skip roughing the potatoes up. The roughed up surface is the whole reason these potatoes turn out so crispy and crunchy. And it gives the Parmesan mixture a surface to stick to.
- Give them space on the baking sheet. If you double this recipe, avoid overcrowding the baking sheet which can cause the potatoes to steam in the oven rather than crisping up.
How To Store & Reheat Leftovers
Let the potatoes cool to room temperature, then package them up in an airtight container and keep in the fridge for up to 3 days. Reheat in the oven or an air fryer for a few minutes until they are warmed through.
Frequently Asked Questions
For this recipe, yes. If the potatoes aren't boiled before baking, they would take too long to cook in the oven, and the Parmesan mixture would burn instead of turning crispy and golden brown.
The answer is probably definitely excess moisture. Letting the potatoes steam dry before coating them and not overcrowding the baking sheet are essential steps.
Fresh, finely grated Parmesan Reggiano is the best cheese to use for these Parmesan crusted potatoes. Another option that works well is using Grana Padano.
Basically, yes, they are a very close match. Smashed potatoes are whole baby potatoes smashed with the bottom of a a glass, whereas these potatoes are boiled and roughed up. The flavor is the same, just a different preparation method.
What to Serve with Crispy ParmEsan Crusted Potatoes
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📖 Recipe
Baked Parmesan Crusted Potatoes
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Print Recipe Pin RecipeIngredients
- 1 ½ lbs Baby Potatoes
- ½ cup Parmesan Cheese shredded
- ½ head Roasted Garlic mashed
- 2 Tablespoons Butter melted
- 2 Tablespoons Avocado Oil
- 2 teaspoon Italian Seasoning
- 1 teaspoon Rosemary finely chopped
- ½ teaspoon Flaky Sea Salt
Instructions
- Preheat the oven to 425℉ and line a large baking sheet with parchment paper, then set aside. Halve the baby potatoes, add them to a large saucepan and cover them completely with water. Bring to a boil, then cook for 12-13 minutes, until soft and a fork slides in easily.
- While the potatoes cook, make the parmesan mixture by adding the shredded parmesan, roasted garlic, butter, avocado oil, Italian seasoning, rosemary, and flaky sea salt to a small bowl, stirring to combine.
- After the potatoes are done boiling, drain them well and let them sit in the colander for 1 minute to steam dry. Dry potatoes are the secret to a crispy crust.
- Transfer the steam dried potatoes to a large bowl with a tight fitting lid. Secure the lid and shake for a few seconds, until the potatoes are roughed up and look a little scruffy. If you don't have a lidded bowl, stir the potatoes vigorously with a wooden spoon instead.
- Add the prepared parmesan mixture to the potatoes, and stir gently until all of the potatoes are coated. Use a light hand so the potatoes don't turn mushy or mashed. Spread the coated potatoes in a single, even layer on the prepared baking sheet and bake for 25 minutes, until the edges are super crispy and the potatoes are a deep golden brown.
- Transfer to a serving plate and serve hot with your preferred dipping sauce.
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Notes
- Potatoes: Baby potatoes or fingerling potatoes work best for this recipe. If you want to use bigger potatoes, chop them down into bite sized pieces before boiling.
- Roasted Garlic: Roasting the garlic gives these potatoes a very subtle garlic flavor. If you prefer, you can substitute it for 2 cloves of raw, minced garlic.
- Parmesan Cheese: Don't use the pre-shredded stuff, it doesn't melt smoothly and often tastes grainy. Shred your own Parmigiano Reggiano from the block, or Grana Padano is a good swap.
- Add Different Seasonings: Add up to 2 Tablespoons of powdered ranch seasoning, 1 Tablespoon of Cajun seasoning, or a handful of chopped cooked bacon to the parmesan mixture before tossing with the potatoes.
- How To Store: Store prepared potatoes in an airtight container in the fridge for up to 3 days. Let the potatoes cool completely to room temperature before packaging.
Nutrition
The nutritional information provided is an estimate based on an online nutrition calculator and it will vary based on the ingredients that you use.
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