Crispy, golden edges, a nutty Parmesan crust and a tender inside — these Crispy Parmesan Potatoes are the kind of side dish that almost steals the show. They come together fast, use pantry staples, and fit everything from weeknight dinners to game-day spreads. They’re also a natural pairing with richer finger foods — try serving them alongside Garlic Parmesan Cheeseburger Bombs for a party plate that disappears in minutes.
Why you’ll love this dish
This recipe delivers maximum flavor with minimum fuss. A high oven temperature and a generous blanket of freshly grated Parmesan create crunchy, deeply golden potatoes without deep-frying. They’re budget-friendly, kid-approved, and scale easily for guests.
“Crispy on the outside, creamy on the inside — the Parmesan takes these home fries to restaurant level. Quick to prep and always a crowd pleaser.” — a regular at my Sunday suppers
Perfect occasions: weeknight dinners where you want comfort without fuss, potlucks, holiday spreads, or as a crunchy side to grilled meats and vegetarian mains.
The cooking process explained
Quick overview so you know what to expect: dice the potatoes, toss them in olive oil and seasonings, spread them on a single layer, shower with Parmesan, then bake hot (425°F/220°C) until golden and crisp, tossing once halfway. The high heat crisps the exterior while the cheese forms a flavorful, lacy crust. No frying necessary.
What you’ll need
- 2 pounds potatoes, diced (Yukon Gold or russet work best; they crisp well)
- 1 cup grated Parmesan cheese (freshly grated Parmigiano-Reggiano for best flavor)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Tip: If you want a sweeter, earthier take, swap some or all of your potatoes for Murasaki sweet potatoes — adjust bake time slightly since sweet potatoes can soften faster. For a dairy-free version, omit the cheese and toss with nutritional yeast for a cheesy flavor.
Step-by-step instructions
- Preheat your oven to 425°F (220°C). Let the oven reach full temperature — that blast of heat is key to crispness.
- In a large bowl, pat the diced potatoes dry with a towel to remove excess moisture. Toss with the olive oil, garlic powder, onion powder, and a generous pinch of salt and pepper. Make sure every cube is lightly coated.
- Spread the potatoes in a single layer on a rimmed baking sheet. Crowding causes steaming instead of crisping, so use two sheets if needed.
- Sprinkle the grated Parmesan cheese evenly and generously over the potatoes.
- Bake in the preheated oven for 25–30 minutes, or until the potatoes are deeply golden and crispy. Toss the potatoes once about halfway through baking to expose all sides.
- Remove from the oven, taste for seasoning, and garnish with chopped fresh parsley before serving.
Safety note: Let potatoes cool slightly before serving. If you’re using a broil step to finish, watch closely — cheese can burn quickly under high heat.
Best ways to enjoy it
- As a side to roasted chicken, steak, or salmon. The nutty Parmesan complements richer proteins.
- Make a hearty brunch plate: serve alongside eggs, roasted tomatoes, and sauteed greens.
- For party platters, add a bowl of aioli or garlic-herb dip for dunking.
- Use leftovers as a breakfast hash base: crisp them in a skillet and top with a fried egg.
Plating idea: stack the potatoes for height, sprinkle extra Parmesan and parsley, and add a lemon wedge to brighten the palate.
Storage and reheating tips
- Refrigeration: Store leftovers in an airtight container for up to 3–4 days. Cooling quickly and refrigerating within two hours reduces food-safety risk.
- Freezing: For longer storage, freeze on a sheet pan until solid, then transfer to a freezer bag. Keep for up to 2 months. Reheat directly from frozen.
- Reheating: The oven or air fryer are best to regain crispness. Reheat at 400°F (200°C) for 8–12 minutes, or air-fry at 375°F (190°C) for 6–8 minutes, shaking halfway. Avoid microwaving — it makes them soggy. Reheated internal temperature should reach 165°F (74°C) for safety.
Pro chef tips
- Dryness matters: removing surface moisture from the diced potatoes before oiling helps them brown faster.
- Size consistency: cut potatoes into uniform small cubes (about 1/2-inch) so everything cooks evenly.
- Cheese choice: freshly grated Parmesan melts and browns better than pre-shredded, which often contains anti-caking agents.
- Sheet pan prep: use a heavy, rimmed baking sheet. If you want crispier bottoms, preheat the pan in the oven before adding the potatoes (careful when transferring).
- For extra lacey crunch: mix a couple tablespoons of Parmesan with a little extra oil and spread thinly to form crispy cheese shards around the potatoes.
- If you prefer an ultra-crispy finish, broil for 1–2 minutes at the end — but stay close to avoid burning.
Creative twists
- Herb-forward: add chopped rosemary or thyme before baking for fragrant notes.
- Spicy: toss with smoked paprika or cayenne for heat and color.
- Lemon-Parmesan: finish with a squeeze of lemon and lemon zest to cut the richness.
- Vegan swap: replace Parmesan with a mix of nutritional yeast, garlic powder, and a pinch of salt for a cheesy flavor without dairy.
- Loaded potatoes: top with crumbled bacon, scallions, sour cream, or a drizzle of pesto for a loaded side.
Your questions answered
Q: Can I use baby potatoes or leave the skins on?
A: Yes. Baby potatoes or leaving skins on works well and adds texture. Cut larger potatoes to a uniform size so they cook evenly.
Q: How do I get the crispiest result possible?
A: Dry the potatoes thoroughly, avoid crowding the pan, use high heat (425°F/220°C), and use freshly grated Parmesan. Preheating the baking sheet helps too.
Q: Can I prepare these ahead of time?
A: You can dice and season them a few hours ahead and refrigerate uncovered (then pat dry if any moisture collects) before baking. Fully cooked potatoes are best reheated rather than stored raw overnight.
Q: Are these gluten-free and vegetarian?
A: Yes — with Parmesan they are vegetarian, and the recipe is naturally gluten-free. Check your Parmesan packaging if strict dietary adherence is required, as some processed cheeses contain additives.
Q: Can I make these in an air fryer?
A: Absolutely. Air-fry at 380°F (190°C) for 15–20 minutes, shaking every 5 minutes, and add Parmesan in the last 3–5 minutes to prevent burning.
If you want more potato inspiration or alternative side ideas, check recipes and ingredient guides around the site — they pair beautifully with these crispy bites.
Crispy Parmesan Potatoes
Ingredients
Potatoes
- 2 pounds potatoes (Yukon Gold or russet work best; they crisp well)
Cheese and Seasonings
- 1 cup grated Parmesan cheese (freshly grated Parmigiano-Reggiano for best flavor)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a large bowl, pat the diced potatoes dry with a towel to remove excess moisture.
- Toss with the olive oil, garlic powder, onion powder, and a generous pinch of salt and pepper.
- Spread the potatoes in a single layer on a rimmed baking sheet, avoiding crowding.
- Sprinkle the grated Parmesan cheese evenly and generously over the potatoes.
Cooking
- Bake in the preheated oven for 25–30 minutes, tossing once halfway through to ensure even cooking.
- Remove from the oven, taste for seasoning, and garnish with chopped fresh parsley before serving.