These golden, oven-roasted baby potatoes are coated in a flavorful mix of garlic, olive oil, herbs, and Parmesan, creating a crisp, cheesy crust on the outside with tender, fluffy centers. This dish is incredibly easy to prepare yet delivers a restaurant-quality side that works perfectly with everything from weeknight dinners to weekend brunches. The Parmesan melts under the potatoes as they roast, forming a deeply golden, crunchy layer that makes every bite addictive. Whether you’re cooking for a crowd or just want something extra delicious on the table, these crispy Parmesan potatoes never disappoint.
Why You’ll Love This Recipe
The cheese forms a crispy crust that’s full of savory, nutty flavor.
The recipe requires only a few everyday ingredients.
Roasting the potatoes cut-side down delivers maximum crispiness.
Great for meal prep — they reheat beautifully.
A versatile side dish that pairs with nearly any protein or main course.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons olive oil
2 garlic cloves, finely grated or minced
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
⅛ teaspoon cayenne pepper (optional, for a subtle heat)
1 tablespoon fresh parsley, finely chopped (optional, for garnish and flavor)
1½ pounds baby or new potatoes, halved
1 cup finely grated Parmesan cheese (freshly grated is best for crisping)
Directions
Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper and set the oven rack in the center position.
In a large mixing bowl, combine olive oil, grated garlic, kosher salt, black pepper, cayenne (if using), and chopped parsley. Stir to blend.
Slice the baby potatoes in half lengthwise. As you cut them, drop them into the bowl with the olive oil mixture to prevent discoloration and allow them to soak up the flavor. Toss well to coat.
Sprinkle in the grated Parmesan and gently toss again until the potatoes are lightly but evenly coated. Be careful not to overmix, or the cheese may clump.
Arrange the potatoes cut-side down in a single layer on the prepared baking sheet. Press them slightly into the parchment so the Parmesan adheres to the flat side.
Spoon any remaining oil and cheese mixture from the bowl onto the cut sides of the potatoes.
Roast for 25 to 35 minutes, or until the potatoes are fork-tender and the cheese has formed a golden, crisp crust underneath.
Let the potatoes rest on the sheet for 5 minutes before moving. This allows the cheese crust to firm up and release more easily.
Use a thin spatula to flip each potato so the crispy, cheesy side faces up. Transfer to a serving platter, sprinkle with additional parsley if desired, and serve hot.
Servings and timing
Servings: 4 to 6
Prep time: 10 minutes
Cook time: 25 to 35 minutes
Total time: 35 to 45 minutes
Variations
Spicy Parmesan Potatoes: Increase the cayenne or add a pinch of chili flakes for added heat.
Herbed Version: Use chopped rosemary, thyme, or chives instead of parsley for a more aromatic result.
Cheese Options: Try Pecorino Romano or a mix of hard cheeses for a bolder flavor.
Lemon Garlic: Add lemon zest and a squeeze of lemon juice to the olive oil mixture for a bright, tangy twist.
Storage/Reheating
Let leftovers cool to room temperature, then store them in an airtight container in the refrigerator for up to 4 days. To reheat, spread the potatoes cut-side down on a parchment-lined baking sheet and bake at 375°F (190°C) for 8 to 10 minutes until hot and crispy. You can also reheat them in an air fryer at 375°F for 5 to 6 minutes. Avoid microwaving if possible, as it can soften the cheese crust.
FAQs
What kind of potatoes should I use?
Baby or new potatoes work best because of their size, thin skins, and creamy interior. You can also use fingerling potatoes.
Can I use russet or Yukon gold potatoes?
Yes, but cut them into smaller chunks or wedges to mimic the size of halved baby potatoes for even roasting.
How do I keep the Parmesan from clumping?
Add the Parmesan after tossing the potatoes in oil and stir gently. Avoid overmixing so the cheese coats without sticking together.
Do I need to peel the potatoes?
No peeling is necessary. The skin helps hold the potatoes together and crisps up nicely during roasting.
Can I prepare them in advance?
Yes. You can slice and season the potatoes ahead of time and store them in the fridge. Bake them just before serving to ensure crispness.
Can I make these in an air fryer?
Yes, arrange the potatoes cut-side down in a single layer and air fry at 375°F (190°C) for 15–20 minutes, shaking halfway through.
What’s the best way to flip the potatoes without ruining the crust?
Let them cool for 5 minutes after baking, then use a thin, flat spatula to gently lift and flip each one.
Can I make them dairy-free?
You can skip the cheese, but you’ll lose the crispy crust. Try using a dairy-free Parmesan alternative designed for melting.
Why is my Parmesan not crisping?
Make sure you use real, finely grated Parmesan. Coarser or pre-packaged versions may not melt properly. Also, press the potatoes firmly into the cheese layer.
What dishes go well with crispy Parmesan potatoes?
These potatoes pair well with roast chicken, steak, grilled fish, scrambled eggs, or as part of a vegetarian spread with sautéed greens or a salad.
Conclusion
Crispy Parmesan potatoes are the perfect side dish when you want something simple yet impressive. With their buttery centers and crispy, cheesy bottoms, they offer a satisfying contrast of textures and bold flavor with every bite. They’re easy to make, endlessly adaptable, and sure to become a go-to favorite at your dinner table.
Crispy Parmesan Potatoes are oven-roasted baby potatoes with a golden, cheesy crust and fluffy centers. Coated in olive oil, garlic, herbs, and Parmesan, they’re easy to prepare and make a delicious side for any meal.
