Crispy Parmesan Potatoes

4.63 from 35 votes

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If the potato isn’t perfectly crispy on the outside and soft and creamy on the inside, I don’t want it 😤. This recipe is inspired by my friend Nicole @kalejunkie, and I couldn’t resist re-creating this mouth-watering combo – baked baby potatoes nestled in a layer of salty, crunchy parmesan cheese. Come onnnnnn 🤤! Once you’ve tried these crispy parmesan potatoes, you won’t want to have potatoes any other way, I promise you!

Why You’ll Love Crispy Parmesan Potatoes

Not only are these potatoes aesthetically pleasing 😍, making them a perfect side for a gathering or holiday spread, but they are incredibly quick and easy to make. Prep time takes only 10 minutes, and your oven will take care of the rest.

How to Prepare Crispy Parmesan Potatoes

♨️ Preheat the oven to 400F. Cut the potatoes in half, then add them to a bowl with the olive oil and seasonings and mix well.

🧀 In a separate dish, add an even layer of grated Parmesan cheese to the bottom.

🥔 Arrange the potatoes nicely and tightly, flat side down, until the dish is full.

⏲️ Bake in a preheated 400°F oven for 30 to 35 minutes or until the potatoes are soft. Mine took exactly 35 minutes.

🍽️ Let them cool until the cheese is hard and crispy; loosen the sides with a spatula and serve!

😋 I love serving these with sour cream on the side and dipping that crispy potato crust!

Nonna’s Tip 🥔

It’s important to cool the potatoes before serving so that the cheese can harden and create a crispy layer on the bottom.

Crispy Parmesan Potatoes

Variations and Substitutions for Crispy Parmesan Potatoes

Make this recipe your own by implementing one or more of these variations and substitutions:

  • Feel free to experiment with different spices and herbs by adding herbs like rosemary, thyme or dried parsley to the olive oil mix.
  • Adding a bit of cayenne or dried red pepper flakes to the oil mixture will give these potatoes a spicy kick 🌶️.
  • The options for potatoes are limitless. Feel free to use different types of potatoes, including sweet potatoes, russet, fingerling or Yukon gold. Any potato will work as long as you chop it into bite-sized pieces and lay a flat side down.
  • Try different cheese variations 🧀 by using cheddar, mozzarella, or a blend of cheeses instead of parmesan.
  • For a vegan version, use a combination of nutritional yeast and breadcrumbs instead of the parmesan cheese.

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Common Questions

Can I use other types of potatoes for this recipe?

You most certainly can! The options for potatoes are limitless. Feel free to use different types of potatoes, including sweet potatoes, russet, fingerling or Yukon gold. Any potato will work as long as you chop it into bite-sized pieces.

is it necessary to peel the potatoes?

No, it’s not necessary to peel the potatoes. Leaving the skin on can add extra texture and nutrients to the dish. Just make sure to wash and scrub them thoroughly before cutting and cooking.

Can I use a different type of cheesE?

You can try different cheese variations by using cheddar, mozzarella, or a blend of cheeses instead of parmesan.

can I make this recipe vegan?

For a vegan version, use a combination of nutritional yeast and breadcrumbs instead of the parmesan cheese.

How do I know the potatoes are done?

Check the potatoes’ doneness by inserting a fork or knife into them. They should be tender. Additionally, the edges of the cheese will turn golden brown and crispy.

Crispy Parmesan Potatoes

Crispy Parmesan Potatoes

If the potato isn't perfectly crispy on the outside and soft and creamy on the inside, I don't want it 😤. This recipe is inspired by my friend Nicole @kalejunkie, and I couldn't resist re-creating this mouth-watering combo – baked baby potatoes nestled in a layer of salty, crunchy parmesan cheese. Come onnnnnn 🤤! Once you've tried these crispy parmesan potatoes, you won't want to have potatoes any other way, I promise you!
4.63 from 35 votes
Course: Appetizer
Cuisine: American
Servings: 4
Author: The Modern Nonna
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Equipment

Ingredients 

  • 16 mini potatoes, halved (called little yellows)
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • teaspoon pepper
  • ¼ teaspoon paprika
  • ¼ teaspoon garlic powder
  • fresh chopped thyme , optional
  • ¾ cup parmesan cheese, finely grated and good quality

Instructions 

  • Preheat the oven to 400F. Cut the potatoes in half, add them to a bowl with the olive oil and seasonings. Mix well.
  • In a separate dish (8 by 8), add an even layer of grated Parmesan cheese to the bottom.
  • Arrange the potatoes nicely and tightly, flat side down, until the dish is full.
  • Bake in a preheated 400°F oven for 30 to 35 minutes or until the potatoes are soft. Mine took exactly 35 minutes.
  • Let them cool until the cheese is hard and crispy, loosen the sides with a spatula and serve onto a plate!
  • I love serving these with sour cream on the side and dipping that crispy potato crust!

Video

Nutrition

Calories: 278kcal, Carbohydrates: 40g, Protein: 11g, Fat: 9g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 13mg, Sodium: 459mg, Potassium: 966mg, Fiber: 5g, Sugar: 2g, Vitamin A: 213IU, Vitamin C: 44mg, Calcium: 250mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer
Cuisine: American
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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4 Comments

  1. 5 stars
    Loved this recipe. So simple to make and delish.
    I baked it for 50 minutes because I read a comment you made on a previous review to bake longer if using a glass dish.

  2. Not sure what I did wrong but my cheese didn’t brown and harden as nicely as yours, and it also came out a little greasy. Only the edges browned nicely. Any tips on how to fix that?

    Also, what oven setting did you use?

    1. Hi JT! What kind of cheese did you use? Please only use a good quality block of parmigiano reggiano thats finely grated. This outcome definitely had something to do with the oven I feel or even the glass baking dish you used. For you I would try: lower rack in the oven, good quality parmigiano cheese, and maybe try using a baking dish instead that’s not glass. Glass can take longer. Let the cheese get crispy on the bottom and cool completely. Hope that helps