Parmesan Crusted Potatoes

These Parmesan Crusted Potatoes are absolutely dreamy: shatteringly crisp on the cut side, fluffy in the middle, and blanketed with garlicky, nutty Parmesan. Every bite delivers that swoon-worthy cheesy crunch.

This is a must-try side because it is wildly easy. You build the crust right on the sheet pan, press the potatoes in, and roast until golden. No flipping, no fuss, just restaurant-level results.

Perfect for weeknight dinners, holiday spreads, or your next potluck, these potatoes steal the show next to roast chicken, steak, or salmon. Inspired by a favorite bistro side, I’ve simplified it so you can get that same irresistible crust at home.

Why You'll Love This Recipe

• Foolproof crispy crust: The cheese melts into the buttered pan and turns into a lacy, golden sheet of crunch.
• Minimal prep: No parboiling or flipping required. Just halve, press, and roast.
• Big flavor, simple ingredients: Everyday pantry staples taste gourmet with garlic, herbs, and fresh Parmesan.
• Crowd-pleasing: Pairs with almost any main and vanishes fast at gatherings.

Key Ingredients for Parmesan Crusted Potatoes

See recipe card below for full list of measurements, ingredients, and instructions.

Baby Potatoes

Small gold or red baby potatoes roast quickly and get creamy inside, which contrasts beautifully with the crisp crust. Choose firm, smooth potatoes with no sprouts. Halve them evenly so they cook at the same pace. If using larger Yukon Golds, cut into 1-inch thick rounds. Russets also work but will be drier inside.

Parmesan Cheese

Parmesan is the star that forms the savory, toasty crust. Freshly grated from a block melts and crisps best. Pre-grated can contain anti-caking agents that inhibit crisping. Pecorino Romano or Grana Padano are great swaps, a bit saltier and sharper. Avoid the green-can powder for this method as it can burn quickly.

Butter and Olive Oil

Butter brings rich flavor and browning while olive oil boosts crispness and helps prevent sticking. Use unsalted butter to control salt. If you prefer, use all olive oil for a dairy-light version or all butter for extra richness. Avocado oil can replace olive oil for a higher smoke point.

Garlic

Fresh garlic perfumes the crust and infuses the potatoes. Mince very finely so it disperses and does not burn. Garlic powder is a fine backup when you are out of fresh, and it browns more gently. If you are sensitive to garlic, use a split clove to rub the pan for subtle flavor.

Herbs and Seasoning

Italian seasoning or a mix of dried thyme and oregano adds aromatic depth without overshadowing the cheese. Finish with fresh parsley or chives for brightness. Try crushed red pepper for heat or a pinch of smoked paprika for a hint of smokiness.

Instructions for Parmesan Crusted Potatoes

See recipe card below for full list of measurements, ingredients, and instructions.

Prep the Potatoes

Scrub the potatoes, halve them lengthwise, and pat the cut sides very dry with paper towels. Drying is key so the crust adheres. Sprinkle the cut sides with a pinch of salt.

Build the Cheesy Crust Base

Heat the oven to 425 F. In a small bowl, stir together the melted butter, olive oil, garlic, Italian seasoning, and a pinch of red pepper flakes if using. Pour onto a parchment-lined sheet pan and spread into an even thin layer. Evenly shower the Parmesan over the buttered surface to form a uniform blanket.

Press in the Potatoes

Arrange potatoes cut side down on the Parmesan, pressing gently so each one contacts the cheese. Season the rounded tops with remaining salt and the black pepper.

Roast to Golden Perfection

Roast on the middle rack for 25 to 30 minutes, until the potatoes are fork tender and the cheese around them is deep golden and crisp. If you want extra color, broil for 1 to 2 minutes, watching closely.

Release and Finish

Let the pan rest 2 minutes to set the crust. Slide a thin metal spatula under the cheesy layer to release the potatoes in one confident motion. Scatter with parsley and a whisper of lemon zest for freshness. Serve immediately while the crust is at peak crunch.

Recipe Variations

Air Fryer Shortcut

Build the crust in a parchment-lined air fryer basket, then press in the potatoes. Cook at 380 F for 16 to 20 minutes, shaking once. Work in batches to avoid crowding so the cheese crisps instead of steaming.

Smoky and Spicy

Swap Italian seasoning for 1 tsp smoked paprika and add 1/4 tsp cayenne. Finish with chopped cilantro and a squeeze of lime for a bold, barbecue-friendly vibe.

Herb and Lemon

Stir 1 tsp lemon zest into the Parmesan and finish with extra zest and lots of chopped chives. The citrusy pop is perfect with fish or roasted chicken.

Extra Crunch Blend

Mix half Parmesan and half finely grated Pecorino Romano for a sharper bite. For a super crunchy topping, sprinkle 2 tbsp fine panko over the cheese layer. Use gluten-free panko if needed.

Dairy-Free or Vegan

Use plant-based butter and a good vegan Parmesan. Opt for garlic powder instead of fresh to reduce burning risk, and add 1 tsp nutritional yeast for extra savory depth.

Serving Suggestions

Serve Parmesan Crusted Potatoes with grilled steak, roasted chicken, or baked salmon. Add a crisp green salad or steamed green beans for balance. Offer dips like lemon-garlic aioli, herby ranch, or sour cream. Garnish with parsley or chives and a pinch of flaky salt right before serving.

Storage and Reheating

Refrigerate leftovers in an airtight container for up to 4 days. Reheat on a sheet pan at 400 F for 8 to 10 minutes to re-crisp, or in an air fryer at 375 F for 5 to 7 minutes. A skillet over medium heat with a touch of oil also works in 4 to 6 minutes. Freeze in a single layer, then transfer to a bag for up to 2 months. Reheat from frozen at 400 F for 15 to 20 minutes.

Frequently Asked Questions About Parmesan Crusted Potatoes (FAQ)

Q: Can I use larger potatoes instead of baby potatoes?
A: Yes. Use Yukon Golds cut into 1-inch thick rounds or cut russets into wedges. Keep the cut faces flat and dry so they adhere to the cheese, and add 5 to 10 minutes of roasting time as needed.

Q: Why did the cheese stick to my pan?
A: Make sure you lined the pan with parchment, used enough butter and oil, and spread the cheese in an even, continuous layer. Let the pan rest 1 to 2 minutes before releasing and use a thin metal spatula to slide under the crust.

Q: Is pre-grated Parmesan okay?
A: It works in a pinch, but freshly grated from a block melts and crisps better. Pre-grated often contains anti-caking agents that reduce browning and can make the crust sandy.

Q: Can I make these ahead for a party?
A: You can arrange the potatoes on the cheese-lined pan up to 4 hours ahead and refrigerate. Roast right before serving. Re-crisp leftovers in a hot oven for a few minutes if needed.

Crispy, cheesy, and ridiculously satisfying, these Parmesan Crusted Potatoes are the side dish that turns any meal into a celebration. Try them tonight, then come back to leave a rating and a comment. Your future self will thank you.