Crispy Parmesan Roasted Potatoes
These Crispy Parmesan Roasted Potatoes have golden, crunchy Parmesan crusts, buttery garlic flavor, and fluffy centers. Served with an easy homemade garlic Parmesan aioli, they’re absolutely irresistible and the perfect easy side dish!
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I’ve developed a recipe just like this for Mashed years ago and finally bringing this one over to the blog. If I make them in my kitchen on rotation, they need a spotlight on the blog I figured. 🙂 These Crispy Parmesan Roasted Potato dish is made with baby gold potatoes that are roasted cut-side down over a buttery garlic Parmesan mixture until the bottoms turn deeply golden and form an irresistible crispy cheese crust, while the centers stay soft and fluffy.
The secret is spreading the Parmesan mixture directly onto the baking sheet and placing the potatoes cut-side down on top. As they roast, the butter melts, the Parmesan crisps up, and the garlic and seasonings create a savory crust that practically melts into the potatoes.
Finished with fresh parsley, flaky sea salt, and a generous sprinkle of Parmesan, these potatoes are delicious on their own but even better dipped into a quick homemade garlic Parmesan aioli. I’m bringing these out for the holidays and having the recipe ready to share because people will be asking.
What to Pair With Crispy Parmesan Roasted Potatoes
- Garlic butter steak bites
- Roasted rosemary lemon chicken
- Grilled salmon
- Roasted asparagus
- Burgers
- Holiday roast, roasted turkey, or glazed ham
How to Store Crispy Parmesan Roasted Potatoes
Refrigerator: Allow the potatoes to cool completely, then transfer them to an airtight container. Store in the refrigerator for up to 3–4 days. Store the garlic Parmesan aioli separately in an airtight container for up to 3 days.
Reheating: For the best results, reheat the potatoes in a 400 F oven or air fryer for 5–10 minutes, until heated through and crispy again. Avoid the microwave if possible, as it will soften the Parmesan crust.
Freezing: I don’t recommend freezing these potatoes. The texture of the potatoes can become grainy after thawing, and the Parmesan crust will lose its crispness.
Make ahead: You can prepare the garlic Parmesan aioli up to 2 days ahead and refrigerate it until ready to serve. You can also wash and halve the potatoes ahead of time. Store them submerged in cold water in the refrigerator, then drain and dry them very thoroughly before roasting. For the crispiest Parmesan crust, prepare the Parmesan mixture and roast the potatoes just before serving.
CHECK OUT A FEW OF MY FAVORITE DINNERS & Sides!
- Coconut Thai Curry Beef Broth Bowls
- Olive Garden House Salad (Copycat Recipe)
- Viral Tortilla Beef Kebab Roll-Ups
- Roasted Sheet Pan Veggies
- Spicy Gochujang Chicken Broth Bowl
If you make these Crispy Parmesan Roasted Potatoes, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me, @fettysfoodblog with your creation.
Crispy Parmesan Roasted Potatoes
Ingredients
- 1½ pounds baby gold potatoes, halved
- ¾ cup finely grated Parmesan cheese, plus extra for finishing
- 5 tablespoons unsalted butter, melted
- 4 cloves garlic, finely minced
- 1 teaspoon Italian seasoning
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 2 tablespoon chopped fresh parsley, for finishing
- Flaky sea salt, for finishing
Garlic Parmesan Aioli
- ½ cup mayonnaise
- 2 garlic clove, finely grated
- 2 tablespoons freshly grated Parmesan
- 1 tablespoon lemon juice
- ½ tablespoon chopped fresh parsley
- Salt and pepper, to taste
Instructions
- Preheat oven to 425 F. Line a small/medium baking sheet with parchment paper and lightly grease it with a nonstick spray.
- In a medium bowl, combine Parmesan cheese, melted butter, garlic, Italian seasoning, smoked paprika, onion powder, salt, and pepper. Stir until a thick mixture forms.
- Spread the Parmesan mixture evenly over the bottom of the prepared baking sheet. It's okay if it looks a little 'patchy', when it bakes, it will melt into the crevices between the potatoes. Arrange the potatoes cut-side down directly over the Parmesan mixture, pressing gently so the cheese adheres.
- Bake for 25-30 minutes, or until the potatoes are fork-tender and the Parmesan forms a deeply golden, crispy crust. Avoid moving the potatoes during baking.
- While the potatoes are baking, mix together the garlic Parmesan aioli ingredients in a small dish and set aside.
- Allow the potatoes to rest for 3–5 minutes. Use a spatula to cut through the Parmesan crust, leaving two to three potatoes together. Very carefully lift a cluster of potatoes with the spatula and flip them over.
- Sprinkle with fresh parsley, additional Parmesan, and flaky sea salt. Serve immediately while the Parmesan crust is still crispy.
