These Parmesan Crusted Potatoes are made in less than an hour and are an impressive and memorable side dish that can be whipped together with straightforward ingredients you may already have on hand. Enjoy them with a protein for a weeknight dinner, or include them in your holiday menu.
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.
These bake up with a perfectly crisp crust and a soft, fluffy middle.
Easy to toss together with common kitchen staples, they’re a no-fuss side dish that adds a little something extra to your table.
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💛 Why you’ll love this recipe
- Made in under an hour.
- Straightforward ingredients you may already have on hand.
- Comes together with minimal effort.
➡️ 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 degrees F. Line a baking sheet with parchment paper and coat it with nonstick cooking spray. A 9×13-inch baking dish will also work.
- Prepare Parmesan Mixture: In a large bowl, whisk together the grated Parmesan, 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 4-6 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 oil atop 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 cook until the potatoes are golden brown and crisp on the edges, about an additional 15-20 minutes.
- 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 are great substitution options here.
- 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 up to 3-4 days. Reheat in the oven or toaster oven at 350 degrees F for about 10-15 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
Instructions
- Preheat Oven: Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and coat with nonstick cooking spray.
- Prepare Parmesan Mixture: In a large bowl, whisk together grated Parmesan, 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 4-6 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 oil atop potato slices in 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 atop/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 cook until potatoes are golden brown and crisp on edges, about an additional 15 minutes.
- Cool and Serve: Remove baking sheet from oven, let potatoes cool for a few minutes, then serve.
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