One of the all-time best flavors is cheese and potatoes and the Parmesan Crusted Potatoes rank as one of the best potato side dishes! This recipe is SO easy yet SO flavorful.
I might even call them addictive, like potato chips. They are like...once you pop you just can't stop. My family couldn't get enough and already asked for them again!
This recipe solidifies my philosophy that just a few ingredients make for the best recipes. Potatoes, fat, seasonings, and cheese = perfection! The parmesan adds to the saltiness of the end product, so I like to use Dash Garlic and Herb Seasoning which is salt-free.
That seasoning is so universal and can be used on just about anything. It is also important to use grate parmesan, not shredded, and do this fresh so there are no additives on the cheese. Toss a few chunks in a food processor until a fine crumb has formed.
Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.
First, boil the potatoes for a few minutes. This helps to make them cream on the inside and crisp on the outside after baking. Oh, and unlike these pictures, cut them in half before boiling.
Prepare the baking sheet by melting the butter on it. Just toss it in the hot oven till melted. Then dust the grated parmesan in a full layer across it.
Then toss the potatoes in the olive oil, seasoning, and a little salt. Then place the potatoes cut side down on the prepared sheet pan and bake until the cheese is crispy and the potatoes are golden brown.
Remove the pan from the oven and let it cool for about 5 minutes before starting to move the potatoes. This lets the cheese set and firms up while also sticking to the potato fully. Then using a metal spatula, flip the potatoes over and they are ready to serve.
If you want to serve these as a snack, add a bowl of chive sour cream on the side, or drizzle some over them. They are addictively dippable and equally great served as a side next to a wonderfully grilled steak.
Notes & Tips
It is best to boil the potatoes for just a few minutes before roasting them. It gives the middle a beautiful buttery texture while the outside stays crisp.
The use of butter and oil is necessary. The oil helps the skin of the potato crisp and the butter helps the cheese melt and release from the pan.
Serve these potatoes as a snack at a party, like the Super Bowl or barbeque. Toss some chives in some sour cream for a perfect dip.
These bake up to be like little bite-sized crispy potato skins. If you have leftovers, reheat them in a hot oven or air-fryer to crisp them back up.
I like fingerling potatoes for this recipe, but any small potato works great here. However, Yukon golds make for the most creamy version.
I love this salt-free garlic and herb seasoning. You could also use some fresh minced garlic and some rosemary for great flavor too.
Parmesan lends to the namesake of this recipe. You could also use grana padano, asiago, or any other hard cheese you like.
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