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Potatoes roasted with parmesan cheese that get all sort of nice and golden brown, crispy and good! Seriously better than french fries!
For me, side dishes are the fun part of a big dinner like Thanksgiving and this year I am making these crispy parmesan roast potatoes! You know when you are making a grilled cheese sandwich and some cheese oozes out of the sandwich, cooks in the pan and gets all nice and crispy and all sorts of good? You know, the best part of the grilled cheese sandwich! Well that’s what these roasted potatoes are all about! Parmesan cheese is sprinkled into a baking pan and topped with the potatoes before roasting and the cheese cooks on the bottom of the baking dish just like on the bottom of the grilled cheese sandwiches pan and it gets golden brown and after letting it cool/set for a few minutes after pulling it out, it gets crispy! These roast potatoes are melt in your mouth soft and tender on the inside and crispy n the outside and just pack with melted cheese flavour! Yum! Step aside French fries, there a new king of potatoes in town!
I added cajun seasoning to the potatoes in these photos!
Serve as a side or with a dipping sauce!
Crispy Parmesan Roast Potatoes
Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4
Potatoes roasted with parmesan cheese that get all sort of nice and golden brown, crispy and good! Seriously better than french fries!
ingredients
- 1 tablespoon oil
- 1 cup parmigiano reggiano (parmesan), grated
- 1 tablespoon oil
- 1 1/2 pounds small (1 to 1.5 inch diameter) potatoes, cut in half
- salt and pepper to taste
directions
- Brush the oil on the bottom of a baking dish and sprinkle on the parmesan.
- Toss the potatoes in the oil, salt and pepper and press into the parmesan with the cut side down.
- Roast in a preheated 400F/200C oven until the parmesan is nice and golden brown and the potatoes are tender, about 20-25 minutes, before removing from the oven to let cool for 5 minutes and breaking them apart.
Note: The dipping sauce is a gochujang mayo: 1/4 cup mayonnaise mixed with 1 tablespoon gochujang (a Korean style chili bean paste). Sriracha also works well!.
Option: Season the potatoes with your favourite spices or blend instead of just salt and pepper, like cajun seasoning or taco seasoning or Italian seasoning.
Nutrition Facts: Calories 303, Fat 14g (Saturated 5g, Trans 0), Cholesterol 19mg, Sodium 398mg, Carbs 30g (Fiber 3g, Sugars 1g), Protein 13g
Nutrition by: 
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Reader Interactions
Comments
Laura says What sauce are you showing with the potatoes?
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- mugginsNmagoo says
Yes, what is the sauce?
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- Anonymous says
I've been roasting red potatoes like this for years, but I add more flavorful by adding a bit of garlic powder (1/4 tsp or so), AND add Panko breadcrumbs to the parmesan. YUM. No sauce needed.
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- Unknown says
Could you post a recipe or what type of sauce you used for your potatoes? Thanks 😉
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- kevin says
The sauce is 1/4 cup mayonnaise mixed with 1 tablespoon gochujang (a Korean style chili bean paste). Sriracha also works well!
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- Susan A says
These look yummy, can't wait to make them! What kind of pan did you use? Looks maybe like a ceramic coated cast iron casserole?
Thanks! Many of your recipes have become favorites in our house!
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- kevin says
Susan A: Any pan will do. I like the glass/pyrex pans as you can see through the bottom to see when they are perfectly golden brown but ceramic and cast iron also work. Enjoy!
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- Tina K says
When I first saw this picture on Instagram, I ate with my eyes first 0_0 It looked so good. I just made this last night, and wow! This was easy and so yummy. I did add some garlic and onion powder, and I cant wait to try other seasonings. Thanks for a great recipe and keep them coming!
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- kevin says
Tina K: I'm glad you like them!
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- A Sparkling Journey says
I love potatoes and I would never say no to them, no matter how they are cooked :D! Lovely recipe and is always great to find new ways of cooking them!
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- Nicole says
Never in a million years would I have thought to make gochujang mayo, but that's brilliant! My potatoes are in the oven right now. Thanks Kevin!
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- Heather says
Kevin, I've been making your recipes for years. They're fantastic! But I just wanted to chime in the comments and say that I really enjoyed this one. The only change that I made was a pinch of dried rosemary. I'll have to make it again and try the gochujang mayo!
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- Anonymous says
Did you mean shredded cheese instead of grated? I used grated but it didn't get crispy. It tasted good though. Thanks for the recipe!
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- Karen Sternat says
How much cajun seasoning would you use?
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- kevin says
A half a teaspoon is good! Enjoy!
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- Alli says
Hi Kevin,
If I’m doing a paleo/keto diet right now, do you think these would turn out well if I swapped on chunks of turnips for the potatoes…? I’ve never eaten turnips, or turnips with parmesan, and I was wondering if you thought it might work….Or if you have another low carb potato substitute I can use to make this. It sounds so Dee-lish!! 🙂
ThxReply
- kevin says
I have not tried turnips but I think that they should work; I love using cauliflower in place of potatoes!
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- Ella Arey says
What brand is the red and white dish you used please? Link to the pan?
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- kevin says
The brand is Apple Tree
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- Denise says
this was a HUGE hit with my family! love your recipes!
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- Joan says
You are missing one of the best, most delicious vegetables in the world! TURNIPS!!! (the white ones with the purple top). It’s a staple in my home! Consistency: vegetable stew or ratatouille.
Whipped butter (or olive oil) in a large pan; CHOP/Slice (all organic) 1/2 or 1 eggplant; 4 to 5 zucchini;
1/2 cauliflower (into florets); 3 -4 peeled turnips; halve brussell sprouts. Mix and cover. Cook on Medium-Low heat until soft; checking on flavor, softness, intermittent stirring. I eat the dish for a meal or a side dish. Can make scrambled eggs then add the vegetables to warm; or add the warm vegetables on top of a salad and favorite salad dressing (mine is ricotta cheese, balsamic vinaigrette, fresh lime, pinch of sea salt). Can sprinkle the cooked vegetables with parmesan cheese or melt jack cheese atop. Also for a crunchy, great snack, slice a turnip and put on a plate; lightly sprinkle salt (if desired) and it makes it’s own water. Enjoy!Reply
- Cindy Heyd says
I saw your crispy parmesan roast potato recipe in a yummly email and it brought me to your blog, and I spent the next half hour pinning your recipes! I’m blown away by your creativity and can’t wait to make some of these dishes! Love the blog!
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- dori says
These might also be delicious with truffles aioli – mayonnaise mixed with a splash of truffle oil. Yum!
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- Kellie says
Parmesan did not stick to the potatoes 🙁
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- Marco says
Trying these right now…took me a minute to figure out from the pictures to put the potatoes cut side down in the roasting pan sitting on top of the Parmesan (I suppose they’d burn otherwise).
What a delicious idea. I never thought of adding parmesan to potatoes. Cornflour is the one I knew about. I’ve started roasting mine in a skillet and that helps to make the potatoes nice and crispy.
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- Abby Levine says
Do u mean “real “ Parmesan as opposed to the Kraft Sprinkle cheese people often use on pasta?
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- kevin says
Yes, real parmesan! 🙂
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- Sarah says
Mine didn’t crisp up except for the edges around the dish. Two other dishes were baking at the same time though, so maybe it just needed to bake longer in that case. It was still delicious though and definitely worth trying again!
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- Michael says
Sorry. Novice chef here. Which oils are you referring to for the pan and to toss with the potatoes?
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- kevin says
A vegetable oil works well! Enjoy!
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- Bella says
Parmesan did not stick to potatoes as others have noted. Looked nothing like photo. Very disappointed 😔
Any idea why this did not turn out as pictured?Reply
- kevin says
Some of the cheaper brands of ‘parmesan’ do not turn out like parmigiano reggiano.
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- Jo Mathey says
I was so excited to try this recipe. I hardy eat potatoes, but these looked so good I knew I was going to add this to a dish I would make more often. I made them exactly as the recipe says, but along with some other people they did not get crispy like the photo. So disappointing. 🙁
They did taste good and I’m still trying to figure out why they didn’t get crispy. Can you possibly show us the kind and brand of parmesan you used so we can all mimic your fabulous recipe. Thank you.Reply
- kevin says
I’m sorry to hear that they did not get crispy for you! I use parmigiano reggiano that I get in a wedge and I grate just before using. One tip for getting them crispy is that you want the parmesan to get to deep golden brown color. If the cheese is still a pale colour it’s going to taste great but not be crispy. Simply leave it in the oven for a few more minutes it it is looking too pale.
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- Go Cook Yummy says
These potatoes looks so good. Personally, I like to eat them with a sweet chili sauce. Thank you for the recipe.
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- Charlene Tabor says
I tried these in my toaster oven. I baked them and added a touch of paprika and they turned out GREAT!
Thank you so much for the yummy easy recipe.Reply
- Cheryl says
Can i replace the small potatoes with russet? I would normally use the small but I don’t have any right now and would love to make them.
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- kevin says
Russet potatoes work in this recipe as well!
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- Jen Watson says
These potatoes were delicious!! I didn’t have enough Parmesan so I did mix with Asiago and used a bit of garlic powder—these are now on the rotation!
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- Jackie says
Could I follow this recipe but use baby gold potato’s instead? Thanks!
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- kevin says
Yes you can! Enjoy!
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Oh man, tomorrow, I’m going to get everything for your potatoes.
Have a hair appt first, then I’ll go!
Gosh this is great, and..
THANKYOU!!!!! 😘Reply
- Patricia M Mcclintock says
ThankYou Keven!!!!
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- Jordan says
absolutely delicious and really easy to make! thank you for this recipe!
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- Richard Coleman says
Is it 1.5lbs of Potatoes or 0.5lbs of Potatoes, I need to convert to kg as am in the UK.
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- kevin says
1.5 pounds or about 0.7kg
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- Richard Coleman says
Hi, is that 1.5lbs of Potatoes (0.68kg) of Potatoes or 1 x 0.5lbs (0.23kg)
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- Richard Coleman says
Sorry Kevin. Missed the reply, Thank You, do you use Red Potatoes for the recipe?
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- Lakenya W. Herren says
Crispy Parmesan Roast Potatoes are a delightful twist on a classic side dish. The golden, cheesy crust adds a burst of flavor to perfectly roasted potatoes. Irresistible!
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- Shirley says
Crispy Parmesan Roast Potatoes are pure potato perfection! The crispy exterior and cheesy goodness create a mouthwatering side dish that’s a hit at any meal. Irresistibly delicious!
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- Deborah B. Frank says
Crispy Parmesan roast potatoes are a delectable side dish, with a golden, cheesy crust that adds a delightful twist to classic spuds.
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