Crispy Parmesan Roasted Potatoes

Parmesan Crusted Potatoes are golden, crispy, buttery, herby, cheesy and completely crave worthy – the ideal easy side dish or appetizer for any occasion!

Crispy Parmesan Crusted Potatoes went viral on TikTok for a reason – they are 100% crave worthy and so easy to make! Baby potato halves are coated in seasonings, pressed into a bed of freshly grated Parmesan, then baked until golden and crispy on the outside, and buttery tender on the inside. They get dunked in a crescendo of guilt free Creamy Herb Yogurt Dip you’ll want to eat with a spoon! Best of all, these oven roasted crispy Parmesan potatoes are prepped in less than 15 minutes with pantry friendly ingredients! Serve them as a fun appetizer or as a side dish to nearly any meal from grilled chicken, oven fried chicken, steak, sandwiches, burgers, and more!

Potatoes are one of life’s culinary delights and one of my absolute favorite foods. From these Parmesan Crusted Potatoes to Cajun Potatoes, Hasselback Potatoes, Twice Baked Potatoes, Melting Potatoes, Au Gratin Potatoes, Garlic Smashed Potatoes and Roasted Pesto Potatoes, they prove time and again that potatoes + oven roasting = caramelized magic.

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WATCH: How to Make Roasted Parmesan Potatoes

top view of serving crispy Parmesan Crusted potatoes with herb sauce

Why this Oven Roasted Parmesan Potatoes Recipe Works

The potatoes are stand-alone scrumptious even without the Parmesan. The baby potatoes are tossed in a little butter, olive oil, herbs, paprika, onion powder, garlic powder, salt, and pepper to beautifully compliment the robust Parmesan.

The Parmesan crust is super crispy thanks to Parmesan + panko! This secret ingredient works magic to create shatteringly crispy roasted potatoes with creamy, fluffy centers. This recipe will be your new favorite way to make, eat and serve potatoes!

They’re made with pantry friendly ingredients but taste like a million bucks. Potatoes are always in season and will last for three to four weeks in the fridge! That means you can make roasted Parmesan potatoes any time, or stock up on potatoes to make multiple times.

Parmesan Crusted Potatoes are just as easy to make as plain roasted potatoes. Simply halve the potatoes, toss them in seasonings, line on a bed of Parmesan and roast to creamy, crispy perfection. No need to score the potatoes or individually dunk the potatoes in Parmesan like some recipes call for!

They’re served with the best guilt free dip! I love serving these crispy roasted baby potatoes with a Greek yogurt herb dip that’s luxuriously creamy, and cooling to compliment the robust, nutty, cheesy potatoes. You will be obsessed with the duo!

showing how to make crispy roasted potatoes with Parmesan by separating the potatoes after baking in the oven

Parmesan Potatoes Ingredients

This roasted potato recipe transforms everyday pantry friendly ingredients into 5 star restaurant worthy! Here’s what you’ll need to make epic Parmesan Crusted Potatoes (full measurements in the printable recipe card at the bottom of the post):

FOR THE potatoes:

Dutch baby potatoes: These are a type of small yellow potato that are the perfect size for this recipe. The thin skins don’t need to be peeled and get nice and crispy while the interior becomes fluffy, buttery, nutty and melt in your-mouth tender. Their flesh is less starchy than Russet’s but not as waxy as red so they always bake up tender without breaking apart, or tasting mealy.
Parmesan: It’s important to use the correct Parmesan for this recipe. Purchase a block of Parmigiano Reggiano (I get mine at Costco) and grate it yourself on a microplane grater (as shown in this recipe). Do NOT use Parmesan with the green lid or grated parmesan sold in the tubs.
Panko: This is my secret ingredient to achieve extra crispy Parmesan potatoes! Panko is a Japanese breadcrumb sold in every grocery store next to traditional breadcrumbs. For gluten free, use gluten free panko.
Olive oil: One tablespoon is used to coat the potatoes and a few tablespoons is used to coat the pan to ensure the Parmesan crust sticks to the potatoes and gets nice and crispy without sticking to the pan. Use a quality extra virgin olive oil for the best flavor.
Butter: One tablespoon of melted butter is tossed with the potatoes along with the spices for added flavor. If you don’t have unsalted butter, use a pinch less in the seasonings.
Seasonings: The crispy roasted potatoes are seasoned with dried parsley, dried basil, dried oregano, paprika, onion powder, garlic powder, salt, and pepper to round out the salty, nutty Parmesan.

For the Creamy herb dip:

Greek yogurt: Use Greek yogurt or sour cream as the base of the sauce. I’ve used both and they’re equally fantastic!
Lemon juice: Just a splash adds bright depth to the sauce. Fresh or bottled is fine.
Parsley: This the only fresh herb you must use in the dipping sauce. It’s bright, earthy, and adds freshness to the dip.
Herbs: In addition to the parsley I recommend chopped chives and minced dill for superior flavor. I realize these aren’t always pantry friendly, so you can take them or leave them, but they add lots of flavor, especially the dill.
Seasonings: Salt and pepper round out the flavor profile. Use more or less to taste.

up close of Parmesan potatoes showing how crispy the Parmesan crust is

How to Make Crispy Parmesan Potatoes

This roasted Parmesan potato recipe doesn’t take any longer to make than traditional roasted potatoes but tastes spectacular! Here’s how to make Parmesan Crusted Potatoes with step-by-step photos or you can watch the How to Make Video in the recipe card at the bottom of the post:

Step 1: Coat the pan. Drizzle 3 tablespoons olive oil in a 9x 13″ glass baking dish. Tilt the pan to spread all over the bottom of the pan.

showing how to make crispy Parmesan crusted Potatoes by adding olive oil to the bottom of a 9x13 pan

Step 2: Season the potatoes. In a large bowl, whisk together some olive oil, butter, a couple tablespoons grated Parmesan and all of the seasonings, then add the potatoes and stir until evenly coated.

a collage showing how to make Parmesan Crusted Potatoes by mixing olive oil and spices together with the potatoes

Step 3: Assemble. Whisk together the freshly grated Parmesan and panko breadcrumbs in a bowl. Carefully and evenly scatter the Parmesan Mixture over the olive oil in the pan. Add the potatoes, cut side down, pressing each one firmly into the mixture.

a collage showing how to make Parmesan Crusted Potatoes by adding Parmesan tp a 9x13 pan, then pushing halves baby potatoes into the Parmesan

Step 4: Bake the potatoes. Bake potatoes at 400 degrees F for 40-45 minutes or until they are tender and the Parmesan is golden and crispy (to check, carefully look through the bottom of the pan)!

showing how to make Parmesan Crusted Potatoes by baking the potatoes in the oven until crispy

Step 5: Separate potatoes. Let the potatoes rest for 5 minutes. Using a metal spatula, cut the Parmesan crust in between desired number of potatoes. Serve them cheese side up on a serving platter with the Creamy Herb Dip.

crispy oven roasted Parmesan crusted potatoes in a baking pan

How to Meal Prep Crispy Parmesan Potatoes

Parmesan Crusted Potatoes are a great side dish to prep ahead. You can either prep the ingredients ahead of time, or prep the recipe up to the point of baking. Here’s how:

–Potatoes: The potatoes can be sliced in half up to 24 hours ahead of time and submerged in cold water in the refrigerator. The potatoes need to be submerged otherwise they’ll oxidize and start to brown. Once it’s time to roast the potatoes, drain, rinse and pat very dry. Soaking and rinsing the potatoes will actually give you even crispier roasted potatoes!
–Prep ingredients: The Parmesan can be grated and the potato seasoning mixture whisked together ahead of time and stored in an airtight container in the refrigerator.
-Assemble: Go one step further and follow the recipe up to baking, pressing the potatoes into the Parmesan/panko mixture. Cover and refrigerate up to 24 hours. Let come to room temperature before baking.
–Creamy Herb Dip: This tastes even better if made ahead! Whisk together and store in the refrigerator up to 2 days ahead of time.

Tips for Parmesan Crusted Potatoes

Dry the potatoes thoroughly after washing: Any moisture will make the potatoes steam instead of caramelize. The drier the potatoes, the crispier the skin!
Don’t peel the potatoes prior to roasting them. Dutch baby potatoes have buttery thin skin that crisps up beautifully in the oven. You don’t want to miss out on that!
Alternate pan: You can use a different pan other than glass, but I find the Parmesan releases the easiest from glass. Additionally, you can look through the bottom of the pan to see how golden the Parmesan is, and bake on if desired.
Use fresh Parmesan. Freshly grated Parmesan (grated on a microplaner/zester) is a must for this recipe. Store bought Parmesan will not work because it’s coated in anti-clumping chemicals.
Weigh the Parmesan. For accuracy, it’s best to weigh the Parmesan instead of measuring it, or we’ll all end up with different amounts!
Don’t mess with the Parmesan. After evenly sprinkling the Parmesan over the olive oil, don’t touch it and try to move it around, otherwise it will clump together, instead of sticking to the potatoes.
Press potatoes into the Parmesan. I press the potatoes into the Parmesan when I first add them, and then press all of the potatoes one last time before popping into the oven to ensure the golden crust is very secure.
Bake until golden and crispy. First, check to see if the potatoes are fork tender. Once tender, you can have a little wiggle room to bake on if you would like the Parmesan crispier/more golden (check through the bottom of the glass pan).
Serve with the herb dip. The Greek Yogurt Herb Dip is one of my favorite dipping sauces I use with all my veggies, chicken, etc. and a highlight in this Parmesan roasted potato recipe! It’s the ideal creamy, tangy reprieve from the salty, nutty potatoes.
If you don’t have all of the herbs for the sauce: just use what you do have. You can substitute the fresh herbs for dried, noting that dried herbs are more potent. Use ⅓ the amount of dried herbs as you would fresh.
Make the dip in advance. The dip is delicious just after it’s been whisked together, but it’s EVEN BETTER after it’s had time to chill in the fridge for 30 minutes.

Parmesan crusted potatoes in a baking pan with a crispy Parmesan crust

Oven Roasted Parmesan Potatoes Variations

Skip the panko. The panko is a crispy bonus, but can be omitted.
Mix up the seasonings. I seasoned these oven roasted baby potatoes with a blend of herbs and spices, but you may use any store-bought or homemade spice blend you like such as Cajun, lemon pepper, Italian, etc.
Swap the dip. We love the creamy herb dipping sauce, but you’re welcome to pair the Parmesan Crusted Potatoes with other dips such as tzatziki, roasted red pepper feta dip, pesto, chimichurri sauce, horseradish sauce, yum yum sauce, etc.

Can I make this recipe gluten free?

Yes! This crispy roasted potato recipe is gluten free except for the panko. To make gluten free Parmesan Crusted Potatoes, either skip the panko or use gluten free panko. My favorite is Aleia’s Gluten-Free Panko made of rice and potato flour – it’s spectacularly crunchy!

What to Serve with Crispy Parmesan Roasted Potatoes

Parmesan Crusted Potatoes are a quick and easy side dish! Pair the potatoes with your favorite holiday entrees or enjoy alongside something as simple as baked chicken breasts or your favorite grilled protein. Here are some serving ideas:

Chicken: Best Marinated Chicken, Oven Fried Chicken, Chipotle Chicken, Lemon Basil Chicken.
Beef: Marinated Flank Steak, London Broil, New York Strip Steak, Spice Rubbed Steaks, Bacon-Wrapped Filet Mignon.
Pork: Baked Pork Tenderloin, Balsamic Pork Tenderloin, Grilled Pork Chops, Pork Loin Roast, Grilled Pork Tenderloin, Crockpot Pork Loin.
Sandwiches and Burgers: French Dip Sandwiches, Reuben Sandwiches, Philly Cheesesteak Sandwiches, Best Burgers, BBQ Burgers.

Parmesan crusted potatoes being served with herb dip

HOW TO STORE PArmesan Potatoes

These oven roasted baby potatoes can be stored in an airtight container in the refrigerator for up to 4 days. They won’t be as crispy when reheated.

How do I reheat crispy roasted potatoes?

Bake, Parmesan side up, at 225 degrees F for 5-8 minutes, just until warm and crisp, or warm in the microwave at 30-second intervals, but they’ll lose all crispiness.

up closer of serving crispy Parmesan crusted potatoes by dipping in creamy herb sauce

Oven Roasted Parmesan Potatoes FAQs

Is it better boil potatoes before roasting?

No, It’s not advisable to boil potatoes before roasting. During boiling, potatoes absorb water which create steam during roasting, preventing the outer surface of the potato from crisping up properly. Additionally, boiled potatoes may lose some of their natural flavor and texture compared to potatoes that are roasted directly. For the best results, it’s recommended to roast potatoes without boiling them first, allowing for a crispy exterior and fluffy interior, characteristic of perfectly roasted potatoes.

Do you need to peel potatoes before baking?

Nope! Leaving the skin on adds visual appeal, and above all, adds flavor and texture as the skins crisp up while baking. Additionally, potato skins contain nutrients like fiber and vitamins, so leaving them on can provide added nutritional benefits. Ultimately, it’s up to you whether to peel the potatoes based on your preference and the requirements of the recipe you’re preparing.

Why aren’t my roasted potatoes crispy?

Several factors could contribute to roasted potatoes not turning out crispy:
Insufficient Drying: Make sure the potatoes are thoroughly dried after washing to remove excess moisture. The dryer the potatoes, the crispier the skin!
Overcrowding: Avoid overcrowding the pan, as this can trap steam around the potatoes and inhibit crisping. Give the potatoes some space to allow for proper air circulation.
High Oven Temperature: Ensure that the oven is preheated to a sufficiently high temperature, typically around 400°F. A hot oven helps to crisp up the potatoes quickly.
Use of Oil: Use enough oil to coat the potatoes evenly. Oil helps to conduct heat and promote browning, contributing to crispiness.
Not Cooking Long Enough: Cook until the potatoes are tender on the outside and crispy on the outside.
By addressing these factors and adjusting your roasting technique accordingly, you can improve the crispiness of your roasted potatoes for a delicious and satisfying dish.

What is the best temperature to bake potatoes?

Baking potatoes at 400°F is often preferred because it allows for efficient cooking, ensuring that the potatoes are fully cooked through with a fluffy interior while developing a crispy, browned exterior.

More like this Parmesan Crusted Potatoes

Roasted Cajun Potatoes
Bacon Parmesan Roasted Potatoes
German Potato Salad
Hasselback Potatoes
Twice Baked Potatoes
Slow Cooker Mashed Potatoes
Herb Scalloped Sweet Potatoes
Gruyere and Ham Potato Stacks
Roasted Hasselback Sweet Potatoes
Baked Parmesan Fingerling Potato Fries

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Tools Used in This Recipe

Casserole Dish 9×13 inches

Citrus Zester

Stainless Steel Mixing Bowl Set

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Crispy Oven Roasted Parmesan Potatoes

Crispy Parmesan Crusted Potatoes went viral on TikTok for a reason – they are 100% crave worthy and so easy to make! Baby potato halves are coated in seasonings, pressed into a bed of freshly grated Parmesan, then baked until golden and crispy on the outside, and buttery tender on the inside. They get dunked in a crescendo of guilt free Creamy Herb Yogurt Dip you'll want to eat with a spoon! Best of all, these oven roasted crispy Parmesan potatoes are prepped in less than 15 minutes with pantry friendly ingredients! Serve them as a fun appetizer or as a side dish to nearly any meal from grilled chicken, oven fried chicken, steak, sandwiches, burgers, and more!

Servings: -6 servings

Total Time: 1

Prep Time: 20

Cook Time: 40

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Ingredients

Potato Spice Mixture

24 oz bag (1 ½ pounds) Dutch baby potatoes, halved crosswise
1 tablespoon unsalted butter, melted
1 tablespoon olive oil
1 teaspoon dried parsley
1/2 tsp EACH dried basil, dried oregano, paprika, onion powder, garlic powder, salt, pepper
2 tablespoons Parmesan, freshly grated on a microplane grater

FOR BAKING

1.75 ounces Parmesan, freshly grated on a microplane grater
1/4 cup panko breadcrumbs (optional for crispier)
3 tablespoons olive oil

CREAMY HERB SAUCE (OPTIONAL, HIGHLY RECOMMENDED)

1 cup Greek yogurt or sour cream
1/4 cup chopped parsley
1 tablespoon lemon juice
1 tablespoon chopped chives (optional, recommended)
1 tablespoon minced dill (optional, recommended)
1/4 teaspoon salt
1/8 teaspoon pepper

Instructions

Note: Watch video below to see exactly how it's made!
Prep: Preheat oven to 400 degrees F. Drizzle 3 tablespoons olive oil in a 9×13" glass baking dish. Tilt the pan to evenly spread the oil all over the bottom of the dish; set aside.
Coat potatoes: In a large bowl, whisk together the Potato Spice Mixture ingredients EXCEPT the potatoes, then add the potatoes and stir until evenly coated; set aside.
Assemble: Whisk together 1.75 ounces Parmesan and ¼ cup panko breadcrumbs in a bowl. Carefully and evenly scatter the mixture over the olive oil in the pan (don’t touch after it’s in the pan or it will clump and not stick to the potatoes). Add the potatoes, cut side down, pressing each one firmly into the mixture.
Bake: Bake the potatoes at 400 degrees F for 40-45 minutes or until they are fork tender and the Parmesan is golden and crispy (to check, carefully look through the bottom of the glass pan). Meanwhile:
Creamy Herb Dip: Whisk all of the dip ingredients together in a medium bowl; cover and refrigerate until ready to serve.
Serve: Let the potatoes rest for 5 minutes. Using a metal spatula or knife, cut the Parmesan crust in between desired number of potatoes. Serve them cheese side up on a serving platter with Creamy Herb Dip.

Video

Notes

Gluten free: Use gluten free panko. My favorite is Aleia’s Gluten-Free Panko made of rice and potato flour – it’s spectacularly crunchy!
Dry the potatoes thoroughly after washing: Any moisture will make the potatoes steam instead of caramelize. The drier the potatoes, the crispier the skin and the better the Parmesan will stick!
Alternate pan: You can use a different pan other than glass, but I find the Parmesan releases the easiest from glass. Additionally, you can look through the bottom of the pan to see how golden the Parmesan is, and bake on if desired.
Use fresh Parmesan. Freshly grated Parmesan (grated on a microplaner/zester) is a must for this recipe. Store bought Parmesan will not work because it’s coated in anti-clumping chemicals.
If you don’t have all of the herbs for the sauce: just use what you do have. You can substitute the fresh herbs for dried, noting that dried herbs are more potent. Use ⅓ the amount of dried herbs as you would fresh.
Make the dip in advance. The dip is delicious just after it’s been whisked together, but it’s EVEN BETTER after it’s had time to chill in the fridge for 30 minutes.
Storage: Store in an airtight container in the refrigerator for up to 4 days.
To reheat: Bake, Parmesan side up, at 225 degrees F for 5-8 minutes, just until warm and crisp, or warm in the microwave at 30-second intervals, but they’ll lose all crispiness.

Meal Prep

Parmesan Crusted Potatoes are a great side dish to prep ahead. You can either prep the ingredients ahead of time, or prep the recipe up to the point of baking. Here’s how:

Potatoes: The potatoes can be sliced in half up to 24 hours ahead of time and submerged in cold water in the refrigerator. The potatoes need to be submerged otherwise they’ll oxidize and start to brown. Once it’s time to roast the potatoes, drain, rinse and pat very dry. Soaking and rinsing the potatoes will actually give you even crispier roasted potatoes!
Prep ingredients: The Parmesan can be grated and the potato seasoning mixture whisked together ahead of time and stored in an airtight container in the refrigerator.
Assemble: Go one step further and follow the recipe up to baking, pressing the potatoes into the Parmesan/panko mixture. Cover and refrigerate up to 24 hours. Let come to room temperature before baking.
Creamy Herb Dip: This tastes even better if made ahead! Whisk together and store in the refrigerator up to 2 days ahead of time.

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8 Comments

Meg says

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I have never been able to get any of your video tabs to work. Why??? So disappointing. 🙁

- Jen says
  
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  Which tabs are you referring to? Are you clicking directly on the video in the recipe card?
  
Linda E Sequeira says

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Although i loved the recipe I did find the parmesan a little too strong for me. What would you use as a substitute OR could I do a half and half mix of parmesan and some other cheese?? Any suggestions? Thanks

- Jen says
  
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  Hi Linda, another cheese won’t get crispy, so I would reduce the Parmesan. Hope it’s perfect for you next time!
  
Cheryl L says

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Delicious and easy side dish.

- Jen says
  
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  Thanks, Cheryl, glad you enjoyed it!
  
Janet Boyle says

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I made these for Christmas. They turned out PERFECT! Loved them. Sharing this recipe with family & friends.

- Jen says
  
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  Thank you so much for your kind review! I’m thrilled they were a hit!