Parmesan Crusted Roasted Potatoes
Last Updated on May 20, 2021 by Betty Davies
Elevate your roasted potatoes with this delicious and easy recipe. These parmesan crusted roasted potatoes are perfectly fluffy in the middle and extra crispy on the outside thanks to the cheese and herb coating. These are the perfect side to accompany your favorite roast dinner.
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Go the extra step and take your potato side dish from good to amazing with these crispy parmesan crusted roasted potatoes.
The cheese, herb and garlic crust creates the most wonderful crispy texture, whilst being super light and fluffy in the middle. The parmesan creates a rich flavor, but it’s not overpowering, and these will easily sit well next to your roasted meats.
Roasted potatoes are a must have for any Sunday lunch or celebration meal, and these are perfect to serve for Christmas and Thanksgiving, or just because they are delicious and you want them!
Be sure to try my Roasted Garlic Mashed Potatoes and Roasted Potato Salad too!
Why you will love this recipe!
- Quick to prep: Super quick and easy to prep, they really don’t take more than an extra few minutes to make compared to plain roasted potatoes.
- Simple ingredients: Roasted potatoes are perfect in their simplicity, and you just need a couple of extra ingredients to wow your guests.
- Make ahead: These roasties are a great make ahead dish, perfect if you are planning to serve them as part of a big feast.
- Dietary info: These parmesan crusted roasted potatoes are gluten-free.
Ingredients
- Potatoes: The best roasted potatoes are made with starchy potatoes like Russet or Yukon Gold. Avoid waxy potatoes like fingerling and reds which won’t get as nice and fluffy in the middle.
- Parmesan: For best results, use freshly grated parmesan. Pre-grated tends to be a lot drier and can be gritty in texture.
- Seasonings: Pepper, oregano, salt and garlic powder.
- Oil: Oil helps to get the potatoes nice and crispy and helps to get the crusting to tick to the flesh. I use olive oil, but a neutral oil like sunflower or canola will work well.
How to make parmesan crusted roasted potatoes
Be sure to scroll down for the full recipe!
- Mix together the ingredients for the coating (photo 1).
- Boil and drain the potatoes (photo 2).
- Coat the potatoes in the parmesan mix and place on a baking sheet (photo 3).
- Roast til crispy and golden brown (photo 4).
Recipe Variations
Make these vegetarian friendly by using a rennet free parmesan and you can mix up the herbs, swap oregano for thyme, rosemary or parsley if you prefer.
Frequently Asked Questions
This is totally up to you. If you are using smaller and younger potatoes that have a thin skin, you can skip peeling them, they just need a good wash to remove any loose dirt. If your potatoes have thicker skins, I would definitely peel them.
Yes! These parmesan crusted roasted potatoes are a great option if you are planning a dinner with lots of moving parts. You can boil the potatoes and coat them in the parmesan crusting, then loosely cover them for a few hours til you are ready to cook them. Similarly, you can roast them fully ahead of time and then just reheat them in the oven at around 350F for 10 to 15 minutes to warm them through to serve.
The crusting on these potatoes helps to keep them nice and crispy, so they will keep well in the fridge for 3 to 4 days.
There’s nothing more disappointing than having a less than crispy potato. They key, always, is to have a fully preheated oven as hot as it will go. The crusting on these potatoes helps to make these totally foolproof as the parmesan crisps up really nicely.
Serving Suggestions
Serve these crusted parmesan roasted potatoes with your other favorite sides like carrots and Brussels sprouts and mushroom gravy. Serve with your favorite roasted main dishes like pork belly and roast chicken.
Recipe Notes and Tips
- Start the potatoes to boil in cold water. If you add them to boiling water the outsides will cook quickly and the middles will be raw.
- Boil the potatoes in salted water. This will help to add flavor right from the start.
- Boil the potatoes til fork tender. A fork should be easily inserted. but take care no to over cook them, they should hold their shape and not fall apart.
- Allow the potatoes to cool before coating them. Let them sit for 10 minutes in the sieve so that they are cool enough to handle.
- There’s no need to flip the potatoes halfway through cooking. If your oven is anything like mine and runs at a different temperature at the back, you may want to turn the tray around halfway through so that they cook evenly.
These parmesan crusted roasted potatoes are the real deal! Simple but so delicious, and the crunch is out of this world! I know you are going to love them!
More Easy Side Dishes
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Parmesan Crusted Roasted Potatoes
Ingredients
- 6 potatoes (Russet or yellow flesh)
- 1 cup freshly grated parmesan
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ cup olive oil
Instructions
- Peel and chop the potatoes into halves or quarters depending on the size. Place in a large pot of salted water and bring to a boil. Boil for 15 to 20 minutes til fork tender. Drain and set to one side to let cool.
- Pre heat the oven to 430F / 220c. Line a baking sheet with foil or parchment with a light spray of oil.
- Combine the rest of the ingredients in a large bowl.
- One by one, place each piece of potato in the bowl and use your hands to coat it with the mixture. Place onto the prepared baking sheet. Repeat until all of the potatoes are coated.
- Roast in the oven for around 40 minutes or until the potatoes are crispy and golden brown.
Notes
- Start the potatoes to boil in cold water. If you add them to boiling water the outsides will cook quickly and the middles will be raw.
- Boil the potatoes in salted water. This will help to add flavor right from the start.
- Boil the potatoes til fork tender. A fork should be easily inserted. but take care no to over cook them, they should hold their shape and not fall apart.
- Allow the potatoes to cool before coating them. Let them sit for 10 minutes in the sieve so that they are cool enough to handle.
- There’s no need to flip the potatoes halfway through cooking. If your oven is anything like mine and runs at a different temperature at the back, you may want to turn the tray around halfway through so that they cook evenly.
