If you love your veggies crispy, you must try these golden Parmesan Crusted Potatoes! Tender baby potatoes roasted on a blanket of freshly grated parmesan cheese, they develop a golden, crunchy bottom crust. They’re snackable, dippable, and totally irresistible!

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Crave-Worthy Potatoes Everyone Will Devour

Like the humble potato itself, this recipe proves that sometimes the simplest ingredients are the most spectacular.
All you really need to make this recipe is a bag of baby potatoes and block of Parmesan cheese (you MUST grate the cheese yourself or it won’t melt and crisp properly).
If you do want to get fancy (because who doesn’t love a fancy potato?), you can drizzle on some truffle oil at the end (I used this one) or finish the potatoes off with some chopped chives or rosemary for color.
It’s truly satisfying to peel a magic sheet of crispy Parmesan potatoes off the pan (almost like removing the film from a brand-new phone screen). Enjoy the moment!
These are quick and easy enough for a weeknight side but feel special enough for a holiday meal or dinner party (double the recipe, trust me).
In the event of leftovers (HA!), they reheat like a dream in your oven or air fryer.
More Easy, Yummy Roasted Potato Recipes
Parmesan Roasted Potatoes
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Ingredients
- ¾ pound mini gold potatoes scrubbed and halved
- 1 ½ tablespoons extra-virgin olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- 2 ½ ounces Parmesan cheese freshly grated, a heaping 3/4 cup
- 2 teaspoons truffle oil optional
Instructions
- Place a rack in the center of your oven and preheat to 400°F. In a large bowl, toss the potatoes with the oil, garlic powder, salt, and pepper.
- Grate the cheese directly over an 8×10-inch or similarly sized baking dish, then spread into a single layer.
- Nestle the potatoes tightly beside each other in rows in the baking dish, cut side down, so you have a potato “sheet.”
- Bake until the Parmesan is deep golden brown, about 50 to 65 minutes, depending upon your dish and oven.
- Let cool, until the cheese hardens into a delish crispy layer, about 5 minutes. Drizzle the truffle oil over the top (if using). Use a spatula to wiggle them out of the pan. DEVOUR!
Notes
- TO STORE: Refrigerate for up to 3 days.
- TO REHEAT: Let come to room temperature, then rewarm in an air fryer on on a baking sheet in the oven at 375°F.
- I do not recommend freezing this recipe.
- Nutritional information does not include truffle oil
Nutrition
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