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Garnished parmesan crusted potatoes on a baking sheet.

Parmesan Crusted Potatoes

  • Author: Sara Nelson
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Category: Side Dish
  • Method: Bake
  • Cuisine: American


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.



  1. Preheat Oven: Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and coat with nonstick cooking spray.
  2. Prepare Parmesan Mixture: In a large bowl, whisk together grated Parmesan, bread crumbs, garlic powder, dried thyme, dried oregano, salt, and pepper. Set aside.
  3. 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.)
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Cool and Serve: Remove baking sheet from oven, let potatoes cool for a few minutes, then serve.

Recipe Notes:

Instructions for Making Ahead of Time: 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.

Storage and Reheating Instructions: 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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