4 Ingredient Super Crispy Parmesan Potatoes

These parmesan potatoes come out so crispy and flavorful. It’s an easy and delicious side dish to serve at your next brunch or dinner that everyone will enjoy. The potatoes are golden and crispy on the outside and creamy on the inside. You only need four ingredients to make them.

These are the crispiest roasted potatoes I’ve ever tasted. They are also so flavorful and unique. This dish is inspired by the viral parmesan potatoes recipe but I’ve made some adjustments to make the dish even easier. My version also guarantees that the potatoes come out incredibly crispy, perfectly golden, with the crispy parmesan crust still intact.

Ingredients

• Baby gold potatoes
• Parmesan cheese
• Olive Oil
• Garlic and herb seasoning

Baby gold potatoes: This recipe works best with baby gold potatoes. You want to try to choose baby potatoes on the smaller side. This will help ensure that they are fully cooked and soft when the cheese crust is ready. It also makes them easier to eat.

Parmesan cheese: This recipe works best with finely grated parmesan cheese. The cheese should resemble coarse sand. We tested this recipe with shredded and grated versions of parmesan cheese and found that finely grated works best. It melts better and sticks to the potatoes better.

Olive oil: The potatoes are lightly tossed in olive oil and olive oil is also used in the parmesan crust. Olive oil helps the potatoes cook and helps prevent the cheese from sticking to the pan.

Garlic and herb seasoning: Make sure to use a garlic & herb seasoning that contains salt (unless you are trying to reduce your salt intake). It doesn’t really matter which brand. You can choose your favorite. It will be used to help season the potatoes.

Why You’ll Love This Recipe

• You don’t need to score the potatoes. The viral versions of this recipe requires you to score each individual potato half. We found that this isn’t necessary and it saves you a lot of time to skip this step.
• The potato crust is perfectly golden. The potatoes are baked in a glass baking dish. Some versions of this recipe use a ceramic dish or a nonstick baking sheet, but we tested all versions and found that glass is definitely superior. The cheese crust cooked more evenly and had the best color in the glass pan. As an added bonus, you can peek underneath to make sure the cheese is ready. The potatoes are also very easy to remove with the glass pan and you should be able to lift them all in one piece.
• The potatoes are seasoned. Many recipes don’t season the potatoes and instead rely on the cheese crust for all the flavor but the rest of the potato that isn’t crusted in cheese stays bland. For my version, the potatoes are tossed in seasoning so that the entire potato tastes flavorful.
• No butter. The viral versions almost all use melted butter in the cheese crust and while I love the flavor the butter adds to it, it definitely wasn’t as pleasant to eat once the potatoes cooled and the butter started to solidify. By using olive oil instead, you don’t have this problem and the potatoes can still be enjoyed for a few hours after they are cooked.

How to Make Crispy Parmesan Crusted Potatoes

The potatoes are cut in half and tossed in olive oil and herb seasoning.

Olive oil is also spread across your glass baking pan and then you sprinkle parmesan cheese and herb seasoning evenly across the surface. The potatoes are then lightly pressed onto the cheese layer.

The potatoes are then ready to be baked. They will need about 35-40 minutes in the oven for the cheese to turn golden brown and for the potatoes to be cooked through.

Once done, let the potatoes cool for about 10 minutes. During this time, the cheese will crisp up further. You should then be able to remove the entire sheet of cheese crusted potatoes. Break into individual potatoes for serving. If desired, you can garnish with fresh parsley. You can serve them with a dipping sauce (like Ranch dressing) or just eat them plain.

More Potato Recipes

• 3 Ingredient Crispy Potato Pillows
• 2 Ingredient Mashed Potato Fritters
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4 Ingredient Crispy Parmesan Potatoes

Servings: 6 servings

Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 45 minutes minutes

Course: Appetizer, Side Dish

Cuisine: American

These parmesan crusted potatoes are out of this world. They're creamy on the inside with a crunchy and garlicky exterior. Simple bake baby potatoes on a bed of herbed parmesan until golden brown. They’re the perfect side dish for any meal without a lot of effort. Eat them as is or serve with your favorite dip!

5 from 1 vote

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Ingredients

• 1 1/2 lbs (680 g) baby gold potatoes
• 3 tbsp (44 ml) olive oil divided
• 2 1/2 tsp (7.5 g) garlic and herb seasoning divided, see note
• 2/3 cup (59 g) finely grated parmesan cheese see note

Instructions

• Preheat the oven to 400°F (204°C).
• Wash, dry and cut the baby gold potatoes in half, crosswise (not lengthwise). The potatoes should look more like circles on their cut side rather than long ovals. See photo in post for reference.
• Add potatoes to a large mixing bowl with 1½ tablespoons olive oil and 1 teaspoon of the garlic and herb seasoning. Toss to evenly combine and set aside.
• Add the remaining 1½ tablespoons of olive oil to a 9 x 13 inch glass baking dish. Use a pastry brush to spread in an even layer to coat the bottom of the pan.
• In a small bowl, whisk together the parmesan cheese with remaining 1½ teaspoons of the garlic herb seasoning until evenly mixed. Evenly sprinkle the cheese mixture over the top of the oiled pan. Do not press the cheese into the oil, just let it sit on top.
• Add the potatoes, cut side down, to the pan in even rows, making sure not to overlap them. It’s okay if they are touching because they will shrink during cooking and create some space.
• Bake until potatoes are tender and the cheese is golden brown and crispy, about 35-40 minutes. If you aren't sure if your cheese is ready, you can lift up the pan and take a look at the bottom to see if the cheese is fully golden brown.
• Remove dish from oven and let it cool for about 10-15 minutes. During this time the cheese should continue to crisp up a little more. Starting at one of the edges, lift one of the potatoes. When you do so, the whole thing (cheese and potatoes) should easily peel off the pan. Once you peel off the whole thing of crusted potatoes from the pan, carefully separate them into individual potato pieces. If desired, garnish with fresh parsley before serving. Potatoes can also be served with your favorite dipping sauce.

Notes

• There are garlic & herb seasonings that are salt-free and ones with salt included. I recommend using one that includes salt unless you are trying to watch your salt intake.
• For the parmesan cheese, I found that fresh finely grated works best. I also recommend using store bought rather than grating your own. Store bought grated cheese does have an anticaking agent added to it and that also helps to brown the cheese evenly, You want to use a brand that grates very finely so the cheese looks like sand or coarse crumbs. I used Belgioioso grated parmesan cheese. I don't recommend using the grated cheese that comes in the green canisters as that is not freshly grated.
• The potatoes crisp up best in a glass pan. We also tried ceramic and nonstick pans but they didn't crisp up as evenly. You will want a 9 x 13 inch pan. You can also use a little bigger but don't use smaller because your potatoes won't fit. If you do use a bigger pan just measure out 9 x 13 inches of space of it to use so that your ingredients aren't spread too widely across.
• Nutrition estimate assumes 6 servings.

Nutrition

Serving: 1serving, Calories: 187kcal, Carbohydrates: 20g, Protein: 6g, Fat: 9g, Saturated Fat: 3g, Sodium: 245mg, Fiber: 2g, Sugar: 1g, NET CARBS: 18

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!