These Parmesan crusted potatoes are thick slices of peeled russet potato, scored on both sides, coated in avocado oil, and pressed into a mix of Parmesan, panko, garlic powder, dried thyme, and dried oregano. They bake at 425°F for 20 minutes, get flipped, and bake about 15 minutes more, until the crust is golden and crisp at the edges and the inside is soft. The whole recipe takes about 50 minutes. Serve them next to chicken, pork chops, or steak on a weeknight, or put them on a holiday table.
You’ll love these if you enjoy other side dish recipes like Cheddar and Chive Mashed Potatoes, Buttery Whole Roasted Cauliflower, and Baked Tomatoes with Parmesan and Mozzarella Cheese.
The crust tastes savory and cheesy, with the garlic, thyme, and oregano coming through at the end.
You can coat the slices ahead of time, refrigerate them on the baking sheet, and bake them when you are ready, which helps on a holiday when the oven is busy.
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💛 Why you’ll love this recipe
- 35 minutes of it is oven time, so you can cook the main dish while they bake.
- Ten ingredients, with swaps below for the potatoes, cheese, bread crumbs, oil, garlic, and herbs.
- Scoring the slices helps them cook evenly and turn tender inside.
➡️ Ingredients
⏲ How to make parmesan crusted potatoes
This is an overview of the recipe’s instructions. The full instructions can be found in the recipe card at the bottom of this post.
- Preheat Oven: Preheat oven to 425°F. Line a large baking sheet with parchment paper and coat it with nonstick cooking spray.
- Prepare Parmesan Mixture: In a large bowl, whisk together the grated Parmesan, panko bread crumbs, garlic powder, dried thyme, dried oregano, salt, and black pepper. Set aside.
- Peel and Slice Potatoes: Peel each potato using a peeler. Then, use a sharp knife to slice the potatoes lengthwise into ½-inch thick slices. (Each of my potatoes yielded 4 to 6 slices.)
- Score Potatoes: Using the tip of the knife, make shallow cuts on each slice on both sides, about ¼-inch deep, in varying directions. Transfer scored potatoes to a mixing bowl.
Recipe Tip: Scoring the potatoes allows heat to penetrate more deeply, ensuring the potatoes cook evenly and become tender inside.
- Drizzle Oil on Potatoes: Drizzle the avocado oil over the potato slices in the mixing bowl. Using your hands, rotate the potatoes around until both sides of each slice are coated in oil.
- Coat Potatoes: Grab a handful of the prepared Parmesan mixture and press it into each potato slice, making sure it adheres well. Transfer each coated slice to the prepared baking sheet, arranging them in a single layer. If you have any Parmesan mixture left over, sprinkle that atop the potatoes. If you have any oil left over, use a rubber spatula to scrape it from the bowl on top of or around the potatoes on the baking sheet.
Recipe Tip: Transferring the extra oil from the bowl to the baking sheet will make the potatoes crisper while baking.
- Bake: Transfer the baking sheet to the oven and bake for 20 minutes, then remove the baking sheet from the oven and carefully flip each potato slice over. Return the baking sheet to the oven and bake until the potatoes are golden brown and crisp on the edges and tender when pierced with a fork, about 15 minutes more.
- Cool and Serve: Remove baking sheet from oven, let potatoes cool for a few minutes, then serve.
👉 Ingredient substitution suggestions
- Russet Potatoes: Yukon Gold potatoes can be used. They have thinner skin, so you can choose to keep the skin on if you want. Keep in mind, though, that these tend to be smaller than russets, so you will need a few more to make up the same weight, and their cooking time might be slightly shorter due to their density and size.
- Parmesan Cheese: Asiago or Pecorino Romano work in place of the Parmesan.
- Panko Bread Crumbs: Use cornflakes or even crushed crackers. For a gluten-free alternative, try crushed pork rinds or gluten-free panko bread crumbs.
- Garlic Powder: Use fresh minced garlic or garlic salt (reduce added salt if you go this route). Alternatively, sub in onion powder.
- Dried Thyme and Dried Oregano: Fresh herbs can be used, like fresh thyme, fresh oregano, or fresh parsley. Other dried herbs like Italian seasoning, dried rosemary, or dried basil will work.
✨ Variations
- Mix in cheddar and/or Gouda with the Parmesan.
- Add red pepper flakes or ground cayenne pepper to the Parmesan mixture for some heat.
- Add lemon zest or orange zest to the Parmesan mixture for a bright, citrusy note.
- Garnish the potatoes with fresh chopped herbs like parsley or chives.
〰️ How to serve
- Sauce: Serve with marinara sauce, sour cream, and/or ranch dressing.
💬 FAQs
How can I make these crispy parmesan potatoes ahead of time to serve later?
Complete all the steps up to the baking phase. Arrange the coated potato slices on the baking sheet, then cover and refrigerate. When you’re ready to serve, let the potatoes come to room temperature before baking, then preheat the oven and bake as directed.
How should parmesan roasted potatoes be stored and reheated?
Cool the potatoes to room temperature to prevent condensation, which can make them soggy. Then, store them in an airtight container in the fridge for 3 to 4 days. Reheat in the oven or toaster oven at 350°F for about 10 to 15 minutes, or until they’re heated through and the exterior is crisp again. Or, for a quicker option, microwave in 45-second increments until warmed throughout.
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Parmesan Crusted Potatoes
Ingredients
- ¾ cup grated Parmesan cheese
- ½ cup panko bread crumbs
- 2 teaspoons garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon pepper
- 4 large russet potatoes, washed, patted dry
- ¼ cup avocado oil
- nonstick cooking spray
Instructions
- Preheat Oven: Preheat oven to 425°F. Line a large baking sheet with parchment paper and coat with nonstick cooking spray.
- Prepare Parmesan Mixture: In a large bowl, whisk together grated Parmesan, panko bread crumbs, garlic powder, dried thyme, dried oregano, salt, and pepper. Set aside.
- Peel and Slice Potatoes: Peel each potato using a peeler. Then, slice potatoes lengthwise into ½-inch thick slices. (Each of my potatoes yielded 4 to 6 slices.)
- Score Potatoes: Using the tip of the knife, make shallow cuts on each slice on both sides, about ¼-inch deep, in varying directions. Transfer scored potatoes to a mixing bowl.
- Drizzle Oil on Potatoes: Drizzle the avocado oil over the potato slices in the mixing bowl. Using your hands, rotate potatoes around until both sides of each slice are coated in oil.
- Coat Potatoes: Grab a handful of the prepared Parmesan mixture and press it into each potato slice, making sure it adheres well. Transfer each coated slice to prepared baking sheet, arranging them in a single layer. If you have any Parmesan mixture left over, sprinkle atop potatoes. If you have any oil left over, use a rubber spatula to scrape it from the bowl on top of and around the potatoes on the baking sheet.
- Bake: Transfer baking sheet to the oven and bake for 20 minutes, then remove baking sheet from the oven and carefully flip each potato slice over. Return baking sheet to the oven and bake until potatoes are golden brown and crisp on the edges and tender when pierced with a fork, about 15 minutes more.
- Cool and Serve: Remove baking sheet from oven, let potatoes cool for a few minutes, then serve.
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