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Close-up of golden brown Crispy Crunchy Parmesan Potatoes piled on a white plate with a dipping sauce in the background.

Crispy Crunchy Parmesan Potatoes

This recipe provides instructions for oven-roasting baby potatoes until they are crispy and coated with a Parmesan mixture. It is an easy side dish.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 people
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 750 g baby potatoes halved (about 3.5cm / 1.75″, 20 – 24 potatoes)
  • 2 tbsp olive oil plus more for drizzling
Parmesan Mixture
  • 1/2 cup grated parmesan the sand-like type
  • 1/2 tsp garlic powder sub with onion powder
  • 1/2 tsp dried oregano or thyme
  • 1/2 tsp paprika
  • 1/4 tsp salt leave out to lower sodium
  • 1/2 tsp black pepper
Dipping Sauce (Optional)
  • 3/4 cup sour cream sub with plain yoghurt, or a combination of both
  • 1/4 cup green onions/scallions finely chopped, plus more for garnish (or chives)

Equipment

  • Baking sheet
  • Large bowl

Method
 

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. In a large bowl, toss the halved potatoes with 2 tablespoons of olive oil until they are evenly coated.
  3. Spread the potatoes in a single layer on the prepared baking sheet. Roast for 20 minutes.
  4. While the potatoes roast, prepare the Parmesan mixture. Combine the grated Parmesan, garlic powder, oregano or thyme, paprika, salt, and black pepper in a small bowl. Mix well.
  5. After 20 minutes, remove the potatoes from the oven. Sprinkle the Parmesan mixture evenly over the potatoes. Gently toss them on the sheet to coat.
  6. Return the potatoes to the oven and roast for another 15 to 20 minutes, or until the potatoes are tender inside and the coating is golden brown and crispy.
  7. While the potatoes finish cooking, prepare the dipping sauce if using. Mix the sour cream (or yogurt) with the chopped green onions. Set aside.
  8. Remove the potatoes from the oven. Drizzle with a little extra olive oil if desired. Serve immediately with the dipping sauce, garnished with extra green onions.

Notes

For the crispiest results, use finely grated, sand-like Parmesan cheese rather than the thicker shredded variety. Do not overcrowd the baking sheet; use two sheets if necessary to allow the potatoes to roast rather than steam.

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