Crispy Parmesan Potatoes Recipe
Golden, cheesy-crisp potatoes with a shattering Parmesan crust and tender centers. Simple prep, big flavor, perfect for any meal.
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Servings:
Ingredients
Main Ingredients
- 2.25 lb baby gold potatoes, halved or quartered
- 0.75 cup finely grated Parmesan cheese for roasting base
- 0.25 cup extra finely grated Parmesan for finishing
- 3 tbsp olive oil
- 2 tbsp unsalted butter, melted
- 1.5 tbsp cornstarch helps crisp
- 1 tsp garlic powder
- 0.5 tsp onion powder
- 0.75 tsp smoked paprika
- 1.25 tsp kosher salt divide to taste
- 0.5 tsp black pepper freshly ground
- 0.25 tsp red pepper flakes optional heat
- 2 tbsp fresh parsley, chopped for garnish
Instructions
Preparation Steps
- Preheat oven to 425°F. Line a rimmed sheet pan with parchment and brush it lightly with olive oil.
- Cut potatoes into 1-inch pieces. Rinse briefly, then pat very dry so they crisp well.
- Toss potatoes with remaining olive oil, melted butter, cornstarch, garlic powder, onion powder, smoked paprika, salt, pepper, and red pepper flakes.
- Sprinkle 1/2 cup of the Parmesan evenly over the prepared pan to form a cheesy base.
- Arrange potatoes cut-side down on the cheese. Roast 30–35 minutes until deep golden and tender.
- Loosen potatoes with a thin spatula, flip, and roast 5–10 minutes more to crisp the tops.
- Transfer to a platter. Shower with remaining Parmesan and parsley. Rest 2 minutes, then serve hot.
Notes
Try lemon zest and chopped rosemary with the seasonings, or swap smoked paprika for Cajun spice. Serve with garlic aioli, ranch, or warm marinara. Store leftovers in an airtight container up to 3 days; re-crisp in a 425°F oven for 8–10 minutes or air fryer at 375°F for 5 minutes.
This recipe is an original creation inspired by classic Crispy Parmesan Potatoes Recipe flavors. All ingredient ratios and instructions are independently developed.