Parmesan crusted potatoes are roasted on a sheet pan, cut side down in melted butter and cheese for a crispy, golden crust on the bottom and a tender, creamy center. Just a handful of ingredients you probably already have, with very little hands-on time.
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💡Recipe Overview
- Prep and Cook Time: 10 minutes to prep and 30 minutes to roast
- Cooking Method: Oven-baked
- Skill Level: Easy
- Who this recipe is for: This is for the potato people, the ones who'll pick a good side dish over dessert every time.
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Crispy Outside, Creamy Inside, No Notes, kind of potato.
Is there ever really a wrong way to eat a potato?
I don't think so, but this one comes pretty close to the perfect way. Think crispy-on- the-outside and fluffy-and-creamy-on-the-inside that's so addicting, that I promise you you will stand at the counter eating those taters off the sheet pan before they make it to the dinner table.
That Pecorino-Romano crust (also Parmesan) is the whole reason this garlic parmesan roasted potatoes on a sheet pan make it into the rotation. And you're a potato person like me, this one fits right next to grilled tri tip or dry brine chicken.
Ingredient Notes
- Potatoes: I love using baby potato medley here. Small size means more cut surface touching the Parmesan, which is where the crisp comes from. Scrub and dry them well. Wet potatoes steam instead of crisp.
- Fats: Butter goes down first (at preheat to melt it) and gives the Parmesan something to crisp in, so use real unsalted butter. Olive oil goes on top of the potatoes later, just for roasting. Any extra virgin will do.
- Cheese: I like using grated Pecorino Romano - it makes the crust, so don't skimp here. I like to grate it fresh (love getting a large wedge from Costco) so I can avoid any anti-caking agents. Bagged or the green jar of grated cheese has starch on it that keeps it from crisping the same way.
- Seasonings: Garlic powder mixes into the cheese layer so it roasts in. Salt and pepper season the potatoes.
- Garnish: Fresh curly parsley goes on at the end, after the potatoes are off the pan.
Substitutions and Variations
- Cheese swap: If I'm out of Pecorino, Parmesan is my go-to swap (still a wedge and not from jar). It's milder and a touch less salty, so I add a pinch more salt to the potatoes. Asiago works too if I want something softer.
- Potatoes: If I can't find a baby potato medley, I cut regular potatoes into rounds instead. I keep the pieces roughly the same size so they cook evenly, and I give them a few extra minutes if they're thicker than halved baby potatoes.
How to Make Parmesan Crusted Potatoes
The printable version is in the recipe card below, ready to go. Keep reading here first though, since these instructions walk through more detail with photos along the way.
Step 1.
While the oven is preheating, add large sheet pan in the oven to melt the butter. Tilt it around so it evenly coats the bottom. Sprinkle in grated parmesan and garlic powder evenly over the butter, creaing a thin, even layer.
Step 2.
Place the potatoes cut side down directly onto the parmesan layer, pressing gently so the cut side makes good contact with the cheese. Season lightly with salt and pepper. Lightly drizzle olive oil over the potatoes.
Step 3.
Roast until the potatoes are fork-tender and the cheese on the bottom has turned deep golden and crisp.
Step 4.
Let the pan sit for a minute or two before removing the potatoes to help the cheese crisp up. Use a thin spatula to lift them off the pan. Garnish with parsley.
Helpful Tips
- Don't overcrowd the potatoes. They need space on the pan in order for the cheese to crisp up. Otherwise, they will steam instead of roast.
- Preheat the oven fully. A hot 425°F oven is what crisps the Parmesan instead of just melting it.
- Press potatoes down firmly. Good contact with the cheese layer is what makes it stick when you lift them. And ensure the potatoes are roughly the same size so they cook evenly.
- Let the pan rest before lifting. A minute or two keeps the crust from tearing.
Serving Suggestions
These potatoes work as a side for pretty much any main dish, which is part of why I've been making them so often. The crispy cheese bottom holds up well even if they sit for a few minutes and are so addicting, I dare you to not eat the whole thing standing up at the counter.
I've served these with a grilled tri tip or a simple roasted chicken (check out how to make whole chicken in oven - so easy!) They're also great next to eggs if you want a heartier breakfast or brunch. If you can pull it off for holidays, double the batch and set it out next to ham or roast, since they hold their crisp better than most potato sides do sitting out on a buffet. Just remember, not to crowd them.
If you want to round out the meal, something green like this cucumber cabbage salad, oven roasted broccolini (since you have the oven going anyway) or a simple house salad balances these potatoes out. They also hold up fine as leftovers. Just throw them in the air fryer or toaster oven to reheat.
Frequently Asked Questions
Store leftovers in an airtight container for up to 4 days. These glass snap containers are perfect for leftovers. To reheat, transfer the parmesan-crusted potatoes to a sheet pan and reheat at 400°F for 8-10 minutes.
I haven't tried but I don't recommend it. The cheese layer gets soggy once thawed and won't crisp back up the same way. These are best made fresh or reheated from the fridge within a few days.
Nope! Not necessary. In fact, the skin helps hold everything together and adds texture (and nutrients!) so I leave it on.
A few things can cause this. The oven might not be fully preheated, the potatoes might be too crowded on the pan, or there's not enough cheese in the layer to begin with. Give everything room to breathe and make sure that oven is fully at temperature before the potatoes goes in.
Looking for more potato recipes? Here are some ideas:
Did you make this garlic parmesan roasted potatoes recipe? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚
Printable Recipe
Parmesan Crusted Potatoes
Ingredients
- 2 pounds baby potato medley
- ½ cup unsalted butter
- 1 cup grated Parmesan
- 1 teaspoon garlic powder
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh parsley for garnish
Instructions
- Preheat the oven to 425°F. Scrub and dry 2 pounds baby potato medley very well. Ensure the potatoes are dry. Cut in half lengthwise.
- Add ½ cup unsalted butter to a sheet pan and melt it in the oven. Tilt it around so it evenly coats the bottom.
- Sprinkle 1 cup grated Parmesan and 1 teaspoon garlic powderevenly over the butter, covering the pan in a thin, even layer.
- Place the potatoes cut side down directly onto the Parmesan layer, pressing gently so the cut side makes good contact with the cheese. Season lightly with ½ teaspoon sea salt and ¼ teaspoon black pepper. Drizzle with 1 tablespoon extra virgin olive oil.
- Roast for 25-30 minutes, until the potatoes are fork tender and the Parmesan on the bottom has turned deep golden and crisp.
- Let the pan sit for a minute or two before removing the potatoes, this helps the crispy Parmesan release cleanly instead of tearing. Use a thin spatula to lift them off the pan, cheese side up. Garnish with 1 tablespoon fresh parsley.
Notes
- Don't overcrowd the potatoes. Give them space on the pan so the cheese crisps instead of steaming.
- Preheat the oven fully. A hot 425°F oven is what crisps the Parmesan instead of just melting it.
- Press potatoes down firmly. Good contact with the cheese layer is what makes it stick when you lift them.
- Let the pan rest before lifting. A minute or two keeps the crust from tearing.
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