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Tender, crisp potatoes coated in crunchy cheese? Yes, please!
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Updated April 12, 2024
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When I was in middle school, I came home from school every day and watched Food Network. There was one specific episode of Everyday Italian that played often where Giada made roasted potatoes with cippolini onions. That was the first roasted potatoes recipe I made all by myself.
Roasted potatoes have continued to be a mainstay in my repertoire. While I always find deep satisfaction in potatoes simply roasted with olive oil, salt, and pepper, I am not one to protest against giving potatoes an extra cheesy twist.
These crispy Parmesan roasted potatoes are what dreams are made of. They don’t require any special ingredients or tools and are as simple as tossing the ingredients together and arranging them flat-side down on a baking sheet. An extra garlicky olive oil mixture coats the potatoes, giving the generous dousing of Parmesan something to stick to.
The perfect addition to any meal, these potatoes are impossible not to finish in one sitting or, in my case, hunched over the pan the minute they come out of the oven.
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The Cheese Factor
The star of this recipe is the frico that forms when the potatoes are roasted, and the most important factor with the cheese is the texture. I find that the cheese best clings to the potatoes and creates the ideal crispy, snappy crust when it has a very fine, pebbly texture. If buying pre-grated Parmesan, look for fresh Parmesan from the refrigerated section that’s been grated into a fine texture, like this one. Avoid the shelf-stable stuff!
If you’re grating the Parmesan yourself from a block, you can either process two ounces of Parmesan in a food processor with the blade attachment until very fine pebbles form (almost powdery) or use the zesting side of a box grater—the side with the tiny spikes.
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Potato Party
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Crispy Parmesan Potatoes
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Servings4to 6 servings
Use Parmesan that’s been grated into a very fine, pebbly texture.
The baby potatoes should be 1 to 1 1/2 inches across. If your potatoes are larger, consider quartering them.
Ingredients
2 tablespoons olive oil
3 garlic cloves, finely grated
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne(optional)
1 tablespoon finely chopped parsley, plus more for serving (optional)
1 1/2 pounds (24 ounces) yellow baby/new potatoes, cleaned and patted dry
2 ounces (nearly 3/4 cup) grated Parmesan (see recipe note)
Method
Preheat the oven to 400°F.
Place a rack set in the middle of the oven. Line a rimmed baking sheet with parchment paper.
Prepare the olive oil mixture:
To a large bowl, add the olive oil, grated garlic, kosher salt, pepper, cayenne (if using), and parsley (if using). Stir to combine.
Prepare the potatoes:
Cut each potato in half, adding to the olive oil mixture as you slice to avoid browning. Toss the potatoes with the oil mixture until coated.
Add the Parmesan to the potatoes and toss until just coated so as not to cause the cheese to clump up and knock the cheese off each potato half.
Roast:
Arrange the potatoes on the lined baking sheet in a single layer with the cut side facing down, scraping whatever loose Parmesan mixture there is in the bowl onto the flat sides of the potatoes as you arrange. It’s okay if the potatoes are close together on the pan.
Roast the potatoes until fork-tender and the Parmesan is a deep golden brown, 25 to 35 minutes, rotating the pan halfway.
Finish and serve:
Remove the baking sheet from the oven and let the potatoes sit for 5 minutes. This allows the Parmesan to cool slightly and set into its crispy, snappy texture.
Flip the potatoes over (using a thin metal spatula, if needed) to reveal their golden brown, cheesy surface and transfer to a serving platter. Top with more parsley and serve right away.
Leftover potatoes can be stored in an airtight container in the refrigerator for up to 4 days.
To reheat, preheat the oven to 375°F with a rack set in the middle. Line a rimmed baking sheet with parchment paper. Arrange the leftover potatoes cut side down on the baking sheet and reheat until hot and the Parmesan has re-crisped, 5 to 10 minutes. Alternatively, toss them into the air fryer.
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| Nutrition Facts (per serving) | |
|---|---|
| 187 | Calories |
| 7g | Fat |
| 26g | Carbs |
| 6g | Protein |
Show Full Nutrition Label
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| Nutrition Facts | |
|---|---|
| Servings: 4to 6 | |
| Amount per serving | |
| Calories | 187 |
| % Daily Value* | |
| Total Fat 7g | 9% |
| Saturated Fat 2g | 11% |
| Cholesterol 8mg | 3% |
| Sodium 287mg | 12% |
| Total Carbohydrate 26g | 9% |
| Dietary Fiber 3g | 9% |
| Total Sugars 1g | |
| Protein 6g | |
| Vitamin C 11mg | 57% |
| Calcium 101mg | 8% |
| Iron 1mg | 7% |
| Potassium 631mg | 13% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
