These Parmesan Crusted Potatoes are tender and fluffy on the inside with a golden-brown, irresistible Parmesan crust. Whether you're looking for a mouth-watering side dish or a party snack that will steal the show, these crispy, garlicky, oven-roasted potatoes are super indulgent.
These TikTok viral crispy Parmesan Crusted Potatoes are the ultimate upgrade from your regular spuds.
Tender potato halves that have been coated in a delightful mixture of garlic butter and grated Parmesan cheese and then baked to crispy, golden perfection.
They're the kind of potatoes that'll make your mouth water and your heart sing, all in one bite!
Are you a potato fanatic like me? If so, you've gotta try these irresistible recipes: German Potato Pancakes (they're like hash browns and so addictive) and Crispy Masala Fries (ultimate Pakistani street food snack).
And if you are into viral Tik Tok recipes then check out my take on the addictive Garlic Chili Oil Noodles.
Now, grab your apron and let's dive into this crispy, cheesy, potato perfection!
Table of Content
Why You'll Love This Recipe
- Quick, easy and fuss-free recipe.
- Looks impressive and a crowd pleaser!
- Pairs with all kinds of dishes. See Serving Ideas.
Ingredients & Substitutions
- Potatoes - I have used small sized red potatoes with skin. But you can also use russet, Yukon gold or baby potatoes.
- Parmesan - It won’t be Parmesan crusted potatoes without Parmesan right?! I highly recommend grating a block of Parmigiano Reggiano and using that.
- Butter - Unsalted butter adds heaps of richness and flavour.
- Olive Oil - Adding a dash of olive oil keeps the butter from burning.
- Seasonings - You can definitely customize these but my faves are: sea salt, smoked paprika, garlic powder, dried parsley, Italian seasoning and crushed red pepper.
See recipe card for quantities.
How To Make Parmesan Crusted Potatoes
- Prep the potatoes. Wash the potatoes and slice in half lengthwise, keep the skin intact. Then score each potato.
- Make garlic butter. Mix together melted butter, olive oil and all the seasonings. Toss all the potatoes in this mixture.
- Prepare the baking tray. Line a tray with parchment paper and sprinkle some freshly grated Parmesan cheese.
- Coat the potatoes. Grate some more of that Parmigiana Reggiano in a bowl and dip the bottom of each potato half.
- Bake the potatoes. Place all the potatoes in a single layer and brush with more garlic butter. Bake in a preheated oven at 220 °C for 25-30 minutes until golden brown and crispy.
- Serve. Remove from the oven and let cool for 5 minutes before turning them over to reveal the crispy golden crust. Serve these hot crispy parmesan potatoes with garlic aioli!
- Make sure you use uniform sized potatoes so that they cook evenly.
- Coat each potato in grated Parmesan and then just plop it on a baking dish sprinkled with more of that beautiful cheese. This way, you will lock in a killer crispy crust.
- Score the potatoes to help the flavours sneak in deeper. But if you're in a rush, you can totally skip that part.
- Grab a block of fresh Parmigiano Reggiano—it's a game-changer! No pre-grated Parmesan for this recipe, seriously, it won't do it justice.
- Make sure your Parmesan cheese is finely grated otherwise it might not stick properly and form that delicious crust you're aiming for.
- Don’t overcrowd the baking tray or the potatoes won’t crisp up well!
- Be patient with the parmesan potatoes and let cool for 5 minutes before you remove them from the baking tray. Otherwise the cheese might not stick to them.
- Swap garlic powder with freshly crushed garlic for more intense flavour.
- Fresh herbs like parsley, cilantro (coriander), basil or chives will enhance the flavours even more.
- Switch up the seasonings! You can use onion powder, dried thyme, black pepper or cajun mix. Crispy parmesan potatoes taste amazing with everything.
- Turn these potato halves into wedges and serve with some juicy cheeseburger!
Crispy Parmesan roasted potatoes are the ultimate party food. Seriously, your guests are gonna be all over them!
And if you're just chilling, these make for an epic snack too. Garlic aioli, sour cream or a ranch dressing goes so well with these crispy potatoes!
Oh, and did I mention, this crispy parmesan crusted potatoes recipe is a hit with the kids? Perfect for tossing in those lunchboxes!
Storage & Freezing
Parmesan roasted potatoes is surely one of those recipes that is best enjoyed fresh and hot. Sticking them in the fridge will make them lose their crispiness!
If you find yourself with plenty of leftovers, store the parmesan potatoes in an airtight container and keep for 1-2 days in the fridge. I recommend re-heating in an air fryer or oven to bring back some of their form.
I don’t recommend freezing them at all as their texture gets soggy.
Air Frying Instructions
These Tik Tok style Parmesan Potatoes air fry beautifully!
Line the air fryer basket with a foil or liner as the cheese can get really messy. Then after tossing with garlic butter marinade, coat the potato halves with the grated Parmigiano Reggiano.
Lay down the potatoes in a single layer without overlapping. You might need to cook in batches.
Bake in the pre-heated air fryer at 190 °C for 20-30 minutes. Cooking times may vary depending on the size of your potato pieces and the air fryer model.
Let rest for a couple of minutes before removing and serving!
Difference between Parmesan and Parmigiano Reggiano
Parmigiano Reggiano comes from specific regions in Italy and is the real deal. It has a more complex and intense flavour. The trademarked name is bound by strict regulations, aging prerequisites and quality standards.
Parmesan on the other hand is not regionally exclusive and could be any kind of hard cheese making it also more budget-friendly.
So for optimum flavour look for a block of Parmigiano Reggiano and freshly grate it. The flavour is unmatchable!
I like to keep things simple in the kitchen, so if you've got the time, you can totally just bake them straight up. But if you're in a hurry, you can give them a quick parboil to speed things up a bit.
Parboiling might help with getting a slightly better crust, but honestly, I don't think it's worth the extra trouble.
Scoring means to make shallow cuts across the surface of the potato at even spaces, it's like a crosshatch pattern, which helps flavour seep in better and reduces cooking time. But it is not mandatory.
I have used small red potatoes in this recipe. You can definitely opt for baby potatoes. Cooking times will vary, of course.
You can if you want to but the skin adds texture so I suggest leaving it on for these roasted parmesan potatoes.
More Potato Recipes
Drooling over the crispy Parmesan Crusted Potatoes?! Then you might love these too:
Crispy Parmesan Crusted Potatoes
- 500 g (~1 lb) potatoes small sized
- 2 tablespoon olive oil
- 25 g butter unsalted
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- ½ teaspoon smoked paprika
- ½ teaspoon Italian seasoning
- ⅓ tablespoon sea salt
- ½ crushed red pepper
- ½ cup Parmesan cheese finely grated
- Preheat the oven to 220 °C (430 °F).
- Wash and scrub the potatoes well. Don’t peel the skin. Then slice lengthwise and score each half.
- In a small bowl, combine olive oil, butter, garlic powder, dried parsley, smoked paprika, Italian seasoning, sea salt and crushed red pepper.
- Transfer the potatoes to a large bowl and pour the garlic butter marinade on top. Toss well till each potato is fully coated.
- Take the baking tray and lay down a sheet of parchment paper. Sprinkle grated Parmesan generously.
- Press the bottom side of each potato in the remaining Parmesan cheese and lay it down, skin side up, on the baking tray. Repeat for all the potatoes. Make sure you don’t overcrowd the baking pan. Brush with some leftover garlic butter.
- Bake in the middle rack at 220 °C (430 °F) for 25-30 minutes. Baking time can vary depending on the size of the potatoes so do keep an eye. Cook till the potatoes are soft inside and the cheese has formed a crust.
- Remove the tray from the oven and let rest for 4-5 mins. Then turn over all the potatoes, sprinkle with fresh parsley or chives, some more sea salt if you wish and enjoy!
- I opted for small red potatoes with their skin on, you can substitute with Yukon gold, baby or russet potatoes.
- Ensure uniform potato sizes for consistent cooking results.
- I highly recommend getting a block of authentic Parmigiano Reggiano; pre-grated Parmesan won't do justice to this recipe.
- Avoid overloading the baking tray to achieve perfectly crisp potatoes.
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