If a potato isn’t perfectly crispy on the outside and soft and creamy inside, it’s not for me. This recipe, inspired by my friend Nicole @kalejunkie, features baked baby potatoes set on a layer of salty, crunchy Parmesan. Once you try these crispy Parmesan potatoes, they may become your go-to way to prepare potatoes.
Why You’ll Love Crispy Parmesan Potatoes
These potatoes are beautiful on the plate and make an excellent side for gatherings or holiday meals. They’re also quick and simple: about 10 minutes prep and the oven does the rest.
How to Prepare
Preheat your oven to 400°F. Halve the mini potatoes and place them in a bowl with olive oil and the seasonings; toss to coat evenly.
In an 8×8 baking dish (or similar), spread a thin, even layer of finely grated Parmesan across the bottom.
Arrange the potatoes tightly in the dish, cut side down, until the surface is filled.
Bake for 30–35 minutes, or until the potatoes are tender when pierced with a fork. My batch took 35 minutes.
Allow the potatoes to cool until the cheese sets and becomes crisp. Loosen the edges with a spatula and serve.
I like to serve these with a side of sour cream for dipping the crispy cheese crust.
Nonna’s Tip 🥔
Cool the potatoes briefly before serving so the Parmesan can harden into a crisp, golden layer on the bottom.
Variations and Substitutions
Customize this recipe with any of these simple swaps:
- Herbs: Add fresh or dried rosemary, thyme, or parsley to the oil for extra aroma.
- Spice: Stir a pinch of cayenne or red pepper flakes into the oil for heat.
- Potato varieties: Use sweet potatoes, russets, fingerlings, or Yukon Gold — just cut to bite-sized pieces and place flat side down.
- Cheese options: Swap Parmesan for cheddar, mozzarella, or a cheese blend if you prefer.
- Vegan version: Replace Parmesan with a mix of nutritional yeast and breadcrumbs for a crispy, savory crust.
Similar Potato Recipes
Parmesan Smashed Potatoes
50 mins
Greek Lemon Potatoes
1 hr 30 mins
Roasted Garlic Mashed Potatoes
30 mins
Crispy Roasted Sweet Potatoes
1 hr 20 mins
Best Served With
- A tangy dip such as tzatziki or a green goddess-style dip complements the crispy crust.
- These potatoes pair well with roasted or grilled proteins like chicken breasts or wings for a complete meal.
Common Questions
Yes. Use whatever potatoes you prefer—sweet potatoes, russet, fingerling, or Yukon Gold—all work as long as you cut them into bite-sized pieces and place cut side down.
No. Leaving the skin on adds texture and nutrients. Just wash and scrub the potatoes well before cutting.
Yes. Cheddar, mozzarella, or a cheese blend can replace Parmesan if you prefer a different flavor or texture.
For a vegan version, use nutritional yeast mixed with breadcrumbs to create a savory, crispy base instead of Parmesan.
They’re done when a fork or knife slides in easily and the cheese edges are golden and crispy.
Crispy Parmesan Potatoes
Ingredients
- 16 mini potatoes, halved (little yellows)
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- ¼ teaspoon paprika
- ¼ teaspoon garlic powder
- Fresh chopped thyme (optional)
- ¾ cup finely grated Parmesan (good quality)
Instructions
- Preheat oven to 400°F. Halve the potatoes and toss them in a bowl with olive oil, salt, pepper, paprika, garlic powder, and thyme if using.
- Spread an even layer of grated Parmesan in the bottom of an 8×8 baking dish.
- Arrange the potatoes tightly, cut side down, until the dish is filled.
- Bake for 30–35 minutes, until potatoes are tender and the cheese edges are golden.
- Cool briefly so the cheese firms into a crisp crust, loosen with a spatula, and serve. Enjoy with sour cream if you like.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.