Crispy Roasted Parmesan Potatoes

Servings: 4 – 5 people


1.5 lb baby potatoes, halved (20 – 24 potatoes)
2 tbsp olive oil, plus more for drizzling

Parmesan Mixture:

1/2 cup grated parmesan, the sand-like type (Note 1)
1/2 tsp garlic powder (or sub with onion powder)
1/2 tsp dried oregano or thyme
1/2 tsp paprika
1/4 tsp salt (I use table salt, leave out to lower sodium)
1/2 tsp black pepper

Dipping Sauce (Optional):

3/4 cup sour cream, or sub with plain yoghurt, or a combination of both
1/4 cup finely chopped green onions/scallions, plus more for garnish (or chives)


Preheat oven to 400F.

Mix Parmesan Mixture in a bowl.

Drizzle oil in 9 x 13″ glass baking dish (Note 2). Tilt pan to spread all over the base.

Use a spoon to scatter the Parmesan Mixture over the base. Spread as evenly as you can. Once sprinkled, do not touch – don’t try to spread it.

Place potatoes cut side down, pressing firmly.

Optional: drizzle top of potatoes with a touch of oil or spray with oil, then sprinkle with salt.

Bake potatoes for 35 – 40 minutes or until they are soft and the parmesan crust is deep golden (you can check through the glass.)

Rest for 5 minutes. Then use an egg flip to cut between every 4 or so potatoes (i.e. cutting through the parmesan crust which bonds between each potato – then scoop up 4 or so potatoes and flip them upside down so the cheese side is up on a serving platter.

Serve with Dipping Sauce, if using, and sprinkle over extra green onions if desired. Serve as a side dish or as nibbles.

Recipe Notes

1. Use the grated parmesan that has a sand-like consistency sold in the refrigerated section. I take no responsibility if you try this with the grated parmesan sold in the aisles. Shredded parmesan doesn’t go as crispy.

For freshly grated, use 1.75 oz parmesan and a fine grater (microplane). Don’t measure by cups because the volume of fresh grated parmesan is far greater than store bought for the same weight.

2. This works in a metal pan as well but I find the potatoes come off slightly easier from glass. Don’t try lining with baking paper, you’ll lose some of the crispiness.

3. Leftovers/Make Ahead: Cool then refrigerate. Place in a baking pan cheese side UP and bake at 400F for 5 minutes or until just heated through and cheese is crispy again. It’s not quite the same as freshly made, but it’s still darn good.