Parmesan Crusted Potatoes

There’s this soft crunch you get when the edge of a roasted potato meets the browned Parmesan – just that first bite – salty, crackly, golden. Inside it’s warm and yielding, kind of buttery even though there’s no butter. I always think about when I first made these Parmesan Crusted Potatoes on a slightly rainy Saturday… the kind of day where the oven warms the kitchen in that cozy way, and you’re strangely okay with being inside. The smell, god, it was something special. Cheese, garlic, something earthy from the potatoes – it reminded me of my grandmother’s table, even though she’d never made these exact ones. Maybe it’s the simplicity. Or just the way cheese becomes a little lacey crisp in the oven. Anyway… I think you’re going to love them.

Why You’ll Crave It

• The potatoes get this perfect texture – crisp edges, soft center, almost like tiny roasted clouds
• Rich, nutty Parmesan melts into golden crusts, with little toasty bits in places
• Only a handful of ingredients, but loads of flavor – really, truly satisfying
• Versatile enough for Sunday lunch or holiday appetizers (they look fancier than they are)
• You can play with herbs or spices – once you know the trick, you’ll want to riff

The first time I made this, I remember my friend Anna standing in the kitchen, eating them off the baking sheet before I even got them onto a platter.

What You’ll Need

• Small Potatoes: 500 grams of baby potatoes or new potatoes, scrubbed clean and left whole – they roast beautifully and hold their shape
• Parmesan Cheese, grated: 100 grams – finely grated if you can, it melts better and sticks to the potato
• Breadcrumbs: 50 grams – I prefer panko for extra crunch, but regular works as well
• Olive Oil: 2 tablespoons – enough to help everything cling and crisp up without being greasy
• Salt and Pepper: to taste – I usually add some flaky sea salt at the end too, just before serving

Easy How-To

Get the Oven Going

Heat your oven to 200°C, or about 400°F. Trust me, a hot oven is everything here. You want that Parmesan to sizzle, not just melt.

Prep the Potatoes

Give those small potatoes a really good scrub – leave the skins on, they’re full of flavor. Dry them off so they’re easy to handle.

Boil (Just a Bit)

Drop them into salted boiling water and cook for 10 minutes until they’re starting to soften but definitely not mushy. They should still feel firm-ish inside. Drain them and let them cool a few minutes so you don’t burn your fingers.

Cheese-Coat Magic

Mix the grated Parmesan, breadcrumbs, and a crack of pepper in a large bowl. Add a few pinches of whatever dried herbs you like – rosemary is great. Toss the potatoes with olive oil first – then roll them one by one through the cheese mixture. Press gently so the coating actually stays on.

Bake Until Crispy and Golden

Arrange them on a parchment-lined sheet pan, spaced out just a bit so they don’t steam each other. Bake for around 15–20 minutes, or until the cheese turns that lovely deep golden color. Edges should be crisp, but not burnt.

Cool Slightly and Serve

Let them sit for just a few minutes out of the oven – they’ll firm up a tiny bit more. Then serve while warm. Maybe sprinkle with fresh parsley if you’re feeling fancy.

Good to Know

• If your Parmesan isn’t finely grated, it won’t cling as well – the crust may fall off a little (it’s still tasty though!)
• The mixture might look dry before baking – don’t worry, it crisps up as it cooks
• If any cheese spills onto the pan and gets dark and lacy… that’s the best part. Scrape it up and snack on it

Serving Ideas

• Serve these alongside grilled steak, roast chicken, or even just a big salad with mustardy vinaigrette
• They’re lovely dipped in sour cream with chives or a garlicky aioli (my guilty favorite)
• For brunch, try them beside eggs – kind of a rustic twist on hash browns, but crispier

Top Tricks

• Let the potatoes cool a bit before coating – if they’re hot, the cheese clumps oddly and doesn’t stick well
• Flip halfway during baking for even crispiness – especially if your oven has hot spots
• Taste your cheese before using it. If it’s super salty, ease up a little on the added salt

Frequently Asked Questions

Can I use frozen potatoes?

It isn’t ideal – frozen potatoes tend to release too much moisture as they bake, which makes the crust soggy. Fresh is best if you want that crisp coating.

What kind of Parmesan should I use?

Look for a firm wedge of real Parmigiano Reggiano if you can. Pre-shredded stuff sometimes has anti-caking agents and doesn’t melt as nicely.

Can I make them ahead of time?

Sort of. You can boil the potatoes and even coat them earlier in the day. Just keep them in the fridge until ready to bake – they might need an extra few minutes in the oven straight from cold.

Can I air fry them?

Yes, you can. Set your air fryer to around 375°F and cook until golden, making sure to shake the basket a couple times to promote even crisping.

Do leftovers still taste good?

Honestly, they’re best fresh… but if you do have leftovers, reheat them in the oven at a high temp to revive that crust. Avoid the microwave – it’ll turn them sad and chewy.