Soft and fluffy on the inside with a crunchy, crispy exterior, roasted parmesan potatoes are an impressive twist on a simple favorite. Not only do they make an excellent side, but this recipe uses thinner slices of potato that make the crispy finished product perfect for dipping or serving as an appetizer.
How to make parmesan-crusted potatoes
Start by preheating the oven to 400ºF/200ºC. Cut Potatoes: Wash your potatoes thoroughly, using a brush to scrub the potatoes. I don’t peel them, so be sure to scrub well. Dry well with a kitchen towel, then cut the potatoes vertically. This will maximize the surface area so the potatoes can hold even more cheese. Prepare the Cheese Mixture: In a bowl, mix the grated parmesan, paprika, garlic powder, black pepper, salt and oregano. Layer Cheese Mixture and Potatoes: Line a baking sheet/baking pan with parchment paper to prevent sticking and brush with the olive oil. Then, sprinkle the parmesan mixture over the parchment, leaving a small border at the edges. Next, layer over the potato slices cut side down, pushing them down to make sure the bottoms are fully coated in the cheese. Brush the tops of the potatoes with more olive oil. Bake: Bake the potatoes in the oven for 25 minutes at 400ºF/200ºC or until the potatoes are golden brown and crispy on top. Remove from the oven and allow to cool slightly before serving with your favorite dipping sauce. I love crispy parmesan potatoes with my Copycat Cane Sauce, but they work great with other creamy sauces like ranch, Chick-Fil-A sauce, or delicious white BBQ sauce. If you try this recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
