Crispy Herbed Parmesan Potatoes

These crispy herbed Parmesan potatoes are coated in a dried herb and cheese mixture and roasted until crispy on the outside and creamy and tender inside. They’re completely irresistible.

A baking dish filled with crispy herbed Parmesan potatoes on a white wooden surface with white plates beside it.

A week doesn’t go by that The One and I don’t eat potatoes at least twice. We like them roasted, mashed, fried, smashed, in stews, on pizzas, and beneath cuts of roasted meat. Basically, we lack any sense of discretion or gustatory restraint.

Wanting a bit of variety–because let’s be honest, even potatoes fried in duck fat can become ho-hum if you have it too often–I decided to switch it up a bit. And I wasn’t just looking for something different; I wanted something easy that I could make with ingredients we always had on hand.

Enter crispy herbed Parmesan potatoes.

These little gems are packed with flavor and have a nice crispy crunch courtesy of the caramelized Parmesan cheese. You can use just about any herb mix you want. Although we did make them with a boutique blend of herbes de Provence that included lavender, and, well, we chucked the batch. Wicked weird flavor combo.–David Leite

Crispy Herbed Parmesan Potatoes

  • Quick Glance
  • (2)
  • 20 M
  • 55 M
  • Serves 4
5/5 - 2 reviews
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Set the oven rack to the middle position and crank the heat to 400°F (200°C).

In a small bowl, mix the cheese, herbs, garlic and onion powders, a generous pinch of salt, and a few grinds of black pepper.

Lightly coat the bottom of a 9 by 13-inch (23-by 33-cm) baking dish with olive oil and evenly cover the dish with the cheese mixture.

Tester tip: Using a glass baking dish for these potatoes will allow you to keep an eye on the color of the cheese as they cook.

Press the potatoes, cut side down, into the cheese mixture. Drizzle the backs of the potatoes with 1 to 2 tablespoons oil and season with salt and pepper.

Roast the potatoes until softened and the cheese is golden brown, 30 to 35 minutes. Take care not to cook for too long or the Parmesan may turn bitter.

Transfer to a rack and let cool for 5 minutes. Using a sharp knife, cut between the potatoes, if needed, to release them, and pile into a warm serving bowl.

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Recipe Testers' Reviews

This recipe caught my attention right away as a simple side dish that would go with just about any entrée. It’s not a ‘big batch’ recipe, and seems to be scalable as long as you have an appropriately sized pan.

I set the oven to 400°F, and the prep was done before the oven came to temp. I began with the indicated amount of Yukon Gold potatoes, and no peeling is a time-saver! All the remaining ingredients were on hand and prep was easy. I recommend using a glass pan for this one—it’s easy to see progress, easy to serve from, and easy to clean up.

I added 2T of EVOO to coat the pan, then added the cheese mixture and topped it with the potatoes. Be cautious—don’t drizzle too much oil on the top of the potatoes or you’ll have a greasy mess.

My potatoes were done at 30 minutes, and I recommend trying to find potatoes of a consistent size for even cooking. There was a good amount of bubbling from the cheese and oil, but this died down and was easily served after the 5 minute rest period. The crunchy, browned herby cheese is a nice complement to the creamy potatoes.

If you're looking for faster cleanup, pass on the serving bowl and serve right in the pan. I recommend flipping the potatoes over for the nicest presentation. I love the speedy prep and the flexibility of this recipe to adjust seasonings. It's also a great last-minute recipe when you can't decide what to eat. This one is a winner in my book!

What a great little recipe for potatoes! I loved how the parmesan gets all crispy and crunchy—kind of like the edge of lasagna or a good Parmesan crisp. This requires just a few ingredients, and after a little over 30 minutes, you have savory, perfectly cooked potatoes. Note that I never use onion powder, but given the results, I was happy to purchase it.

I served this alongside a lamb stew and was very satisfied. Note that I used red-skinned potatoes. I tried to find the smallest available. I ended up needing 7 potatoes to get to the required weight. I cut a few of the bigger ones to make sure all the potato halves were of comparable size.

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