Appetizers | Sides | Snacks
Crispy Parmesan Potatoes (Oven-Baked) – 25-Minute Side
These our little gems, and they are somehow baby potatoes roasted on the cut side in olive oil and a Parmesan-spice paste until the side next to the skillet becomes golden and crunchy. Serve it hot with an easy sour cream and scallion dip a salty, cheesy pair made in heaven.
These guys are all about the texture: tender in the middle, crisp on the outside and coated with savory Parmesan and spices.
They’re a breeze to serve as a side dish with chicken, steak or burgers, even to snack on during game day alongside something cool and tangy for dipping.
Table of contents
Why You’ll Love This Recipe
- Nice thin crust for slp but no prep!
- Uses simple pantry spices
- No deep frying needed
- Perfect for parties and weeknights
- Easy-to-tailor (spicy, herby, super-cheesy)
Ingredients
Candy base
Potatoes
- 750 g / 1.5 lb baby potatoes, around 24 )
- 1/2 cup / 50 grams grated Parmesan
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 1/2 tsp black pepper
- 1/4 tsp salt
- 1/2 tsp paprika
- 2 tbsp olive oil
Finish
Dipping Sauce (Optional)
- 3/4 cup sour cream, (or plain yogurt, or a combination)
- 1/4 cup chopped scallions (and more for garnish, if you wish)
Ingredient Notes & Substitutions
- Baby potatoes: If you don’t have baby potatoes, try Yukon Golds in 1 1/2-inch chunks. Just make sure the pieces are relatively uniform in size so that they roast evenly.
- Parmesan: I prefer finely grated Parmesan for the crust coverage. Pre-shredded is fine, but the crust tends to be a little less crunchy.
- Sour cream/yogurt: Plain Greek yogurt will create a slightly lighter dip; sour cream is richer and more traditional.
- Spice level: If you want heat, add a pinch of cayenne or red pepper flakes.
- Crispy Parmesan Potatoes Recipe Notes about the crispy parmesan potatoes Moreover, you can also soak these in a pan of water covered for a day in the fridge.
How to Make Crispy Parmesan Potatoes
- Preheat the oven. Heat to 425°F (220°C).
- Prep the potatoes. Scrub baby potatoes and dry with a paper towel. Cut into halves (or thick rounds for larger ones).
- Mix the crust seasoning. Place Parmesan, garlic powder, oregano, black pepper, salt and paprika in a bowl and mix well.
- Oil the baking dish. Pour olive oil into a 13×9 glass baking dish; tilt to coat bottom.
- Add the Parmesan mixture. Spread the seasoning-Parmesan blend evenly over the oiled dish.
- Place potatoes cut-side down. Stamp the cut sides in the Parmesan layer so they stick.
- Roast. Bake until the potatoes are tender when pierced with a skewer and deep golden on the underside, 30 to 40 minutes (time will vary depending on potato size).
- Release and serve. Let it sit for 2–3 minutes, then use a thin spatula to lift them up (keep that crust attached).
- Make the dip (optional). If you’re feeling inspired: Stir in sour cream (and/or yogurt) with chopped scallions. Top with additional scallions for serving.
Expert Tips
- Pat potatoes dry to get the crust to adhere and crisp.
- Go with the finely grated Parmesan for the most “crust.”
- Don’t crowd — give those potatoes room so they roast, not steam.
- Press the cut side into the Parmesan layer for maximum crunch.
- So let them relax a few minutes before you go whaling off with them so the crust develops.
- If your crust is browning more quickly than the apples are cooking, then move the dish to a higher oven rack.
- Want extra color? Broil for 1 to 2 minutes at the end (watch closely).
- Turners made of thin metal will help hold the crust together when you turn the fish.
Storage & Freezing
- Fridge: Up to 4 days, in an airtight container when potatoes have cooled. Store dip separately.
- Reheat: Best air fried or in the oven at 400°F (205°C) until hot and crispy, about 8–12 minutes.
- Freezer: Flash freeze potatoes on sheet pan and transfer to a freezer bag, up to 2 months.
- Thaw or cook: Thaw overnight in the refrigerator or reheat from frozen for about 10 minutes, in a hot oven, to crisp and heat through.
- Dip: To make a great one, freeze-dried scallions are the secret ingredient: Two 0.35-ounce bags of litehouse.com . Yogurt/sour cream dip is best fresh; it can get watery after freezing.
Variations
- Spicy: Mix cayenne or chili powder into the Parmesan mix.
- Italian herb: Substitute Italian seasoning for the oregano.
- Lemon-herb: Top with lemon zest and minced parsley.
- Cheddar-Parmesan: Substitute some of the Parmesan for finely shredded cheddar for a change.
- Garlic butter finish: Toss hot potatoes with a bit of melted butter and some minced garlic before serving.
Crispy Parmesan Potatoes
Golden, oven-roasted baby potatoes with a crunchy Parmesan crust and a simple sour cream scallion dip.
Ingredients
Equipment
Method
- Preheat oven to 425°F (220°C).
- Scrub the baby potatoes, pat dry, and slice in halves (or thick rounds if larger).
- In a bowl, mix grated parmesan, garlic powder, dried oregano, black pepper, salt, and paprika.
- Drizzle olive oil into a baking dish and tilt to coat the bottom.
- Sprinkle the Parmesan-spice mixture evenly over the oiled bottom of the dish.
- Place potatoes cut-side down on top of the mixture, pressing gently so the cut side makes good contact.
- Bake 30–40 minutes, or until potatoes are tender and the bottoms are deep golden and crisp.
- Rest 2–3 minutes, then lift with a thin spatula to keep the crust attached.
- Optional dip: Stir sour cream (and/or yogurt) with chopped scallions. Garnish with more scallions and serve.
Nutrition
Video
Notes
- For the crispiest crust, use finely grated Parmesan and dry the potato cut sides well.
- If potatoes are larger, roast longer until fork-tender.
- Dip swaps: all sour cream, all Greek yogurt, or half-and-half.
Tried this recipe?
Let us know how it was!FAQs
Do I need to cook the potatoes before pressure cooking or not.
No—these roast in the oven. Just uniform, so they cook at the same rate.
Why isn’t my crust sticking?
Most of the time, it was because the potatoes were too wet or Parmesan not fine enough. Pat the cut sides dry and dust with finey grated Parmesan.
Can I use larger potatoes?
Yes — if you cut it into even-sized chunks (about 1 1/2 inches) and roast for a little bit longer.
IS THERE A WAY TO MAKE THESE IN AN AIR FRYER?
You can, but you’ll need a parchment-lined basket and may lose a crust. Oven-baked will give you the most uniform crust layer.
What kind of dip is best for these?
Sour cream + scallions is classic, but ranch or garlicky aioli also both do the job, as does Greek yogurt and lemon.
How can I keep them crispy for serving?
Don’t stack them after baking: Keep them on a wire rack, re-crisp in a hot oven just before serving.
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Estimated reading time: 7 minutes
