Parmesan Crusted Potatoes

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If there’s one thing I never get tired of making, it’s potatoes. They’re simple, comforting, and endlessly versatile. But when I want something that’s not just delicious but downright irresistible, I go straight for my Parmesan Crusted Potatoes. Crispy on the outside, fluffy on the inside, and wrapped in that golden, cheesy layer that makes everyone ask for seconds.

The first time I made these, I was actually trying to use up a leftover wedge of Parmesan. I had no plans, no fancy technique in mind—just a craving for something warm and crunchy. As soon as I pulled them from the oven, that nutty, toasty aroma told me this would be a staple in my kitchen. I served them with sour cream and herbs that night, and even my pickiest eater couldn’t resist.

Over time, I started perfecting the method. The balance of butter, herbs, and cheese turned out to be the secret. I love how little effort it takes to whip up such an impressive dish. Whether I’m throwing a weekend brunch, making a cozy dinner, or need a show-stopping side for a gathering, Parmesan Crusted Potatoes always win hearts.

Why You’ll Love This Parmesan Crusted Potatoes Recipe

This recipe is all about texture and flavor. You get that crispy cheese crust that feels almost fried without any deep-frying involved. It uses pantry basics but delivers gourmet-level results. And it’s totally flexible — you can serve these as an appetizer, a snack, or a side. Plus, they’re naturally gluten-free and can be prepped in advance. Whether you’re feeding family, friends, or just treating yourself, these potatoes are guaranteed to please.

Ingredients

Parmesan cheese is the star here. It gives the potatoes that savory, golden crust that makes this dish so memorable. I use finely grated Parmigiano-Reggiano for the best melt and flavor.

Baby potatoes are ideal because they cook evenly and offer a naturally buttery texture. I like using a mix of red and yellow for a pop of color.

Butter is essential to help crisp the cheese and ensure it doesn’t stick to the pan. It also adds a rich flavor to each bite.

Garlic powder adds depth and warmth to the cheese layer. I prefer powder over fresh garlic to avoid burning during the bake.

Dried Italian herbs bring subtle earthiness to the crust, making it more aromatic and layered.

Salt balances all the flavors and enhances the potatoes’ natural taste.

Olive oil helps coat the potatoes, giving them a slight crisp and shine on the exposed tops.

How to Make Parmesan Crusted Potatoes

Step 1: Preheat and Prep the Pan

Preheat your oven to 400°F (200°C). Line a 9×13-inch baking dish or sheet pan with parchment paper and add melted butter, spreading it evenly across the base.

Step 2: Add the Cheese Crust

Sprinkle the grated Parmesan cheese directly onto the buttered parchment. Make sure it’s an even layer. Then dust it with garlic powder, Italian herbs, and a pinch of salt.

Step 3: Place the Potatoes

Cut the baby potatoes in half and place them cut-side down onto the Parmesan mixture. Press them in slightly so they get good contact with the cheese base.

Step 4: Bake

Bake the potatoes for 35 to 40 minutes until the tops are tender and the bottoms are deeply golden and crisp.

Step 5: Rest and Serve

Let the potatoes rest for 5 minutes after removing them from the oven. Then, using a spatula, gently lift them to keep the crust intact. Serve warm with your favorite dipping sauce or garnish with fresh herbs.

Recipe Variations and Possible Substitutions

While baby potatoes are my favorite, you can also use Yukon gold or fingerlings, just slice them evenly to ensure uniform baking. For a more robust crust, try adding shredded mozzarella or cheddar mixed with the Parmesan. It gives a gooey texture with even more depth. If you want a spicier version, a dash of smoked paprika or cayenne pepper in the seasoning layer works wonders.

Instead of Italian herbs, feel free to experiment with rosemary or thyme for a woodsy flavor. If you’re avoiding dairy, swap the butter with a quality vegan alternative and use a dairy-free Parmesan-style cheese.

Serving and Pairing Suggestions

Parmesan Crusted Potatoes are incredibly versatile. I love pairing them with grilled chicken, steak, or roasted fish. They also work beautifully with creamy dips like garlic aioli, sour cream with chives, or even ranch. For brunch, they hold their own next to scrambled eggs or a veggie frittata.

They make a great addition to holiday tables, too. You can serve them alongside mains like roast turkey or glazed ham and they’ll disappear fast. Add a fresh green salad or steamed broccoli for a balanced plate.

Storage and Reheating Tips

To store leftovers, place the cooled Parmesan Crusted Potatoes in an airtight container and refrigerate for up to 3 days. I don’t recommend freezing them, as the texture won’t hold up.

To reheat, use the oven or air fryer to bring back that crispy bottom. Avoid the microwave unless you don’t mind them a bit soft. Preheat your oven to 375°F and reheat for 10 minutes or until hot and crisp again.

FAQs

How do I keep the Parmesan crust from sticking to the pan?

Make sure you use enough butter and parchment paper. Pressing the potatoes firmly onto the cheese layer also helps it bind properly.

Can I make Parmesan Crusted Potatoes ahead of time?

Yes, you can prep them a few hours in advance and refrigerate before baking. Bake just before serving to keep them fresh and crispy.

Are Parmesan Crusted Potatoes gluten-free?

Absolutely. None of the ingredients contain gluten, but always check labels to be safe, especially with packaged cheese.

What kind of potatoes are best for Parmesan Crusted Potatoes?

Baby potatoes work best due to their size and creamy texture, but Yukon golds or fingerlings also do well when cut evenly.

What should I serve with Parmesan Crusted Potatoes?

These are great with grilled meats, eggs, or creamy sauces. They also pair well with dishes like Chicken Scampi with Garlic Parmesan Rice and Roasted Zucchini and Squash.

Related Recipe You’ll Like

If crispy, cheesy textures are your kind of comfort food, you need to try my Cheesy Ranch Potatoes. They’re creamy, loaded with flavor, and just as easy to whip up for any occasion.

You might also enjoy the savory twist of Texas Roadhouse Smothered Chicken, which pairs beautifully with any potato side.

And if you’re planning a veggie-rich meal, consider serving these potatoes next to Roasted Zucchini and Squash.

Save and Share This Recipe for Later

Don’t forget to pin this Parmesan Crusted Potatoes recipe to your Pinterest board so you can easily find it again. It’s a go-to for busy weeknights, weekend brunches, and even holiday spreads. Share it with your friends and family on Facebook or send it in a group chat when someone asks for a good side dish idea—because once you try it, you’ll want everyone to know!

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