parmesan crusted baby potatoes on a plate with a bright orange dipping sauce


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Parmesan Crusted Potatoes are bursting with flavour in every single bite! With the perfect crispy exteriors and soft and tender insides, these potatoes are sure to be a hit with the entire crowd!

I’m sure I’m not the only one that is all in when I hear the words ‘parmesan crusted’. Whether we’re talking parmesan crusted chicken, parmesan crusted fish or parmesan crusted veggies, I just knnnnow it’s going to be good. I mean, how can it not be?! Parmesan just makes everything better! Am I right?

So, when I saw these parmesan crusted potatoes go viral on TikTok, I just knew I had to try them. And sure, in classic Andrea fashion, it may have taken me WAAAY longer than it should have to do so, but here we are. And here you are!!! I’m so happy I get to officially be part of the group of food bloggers spreading the word on how mouth-watering and downright delicious these potatoes truly are!

plate of parmesan crusted baby potatoes with an orange dipping sauce, ramekin of ketchup in the background beside a stack of 2 plates

I’m not going to lie – I really don’t spend much time on TikTok at this point in my blogging career. Sure, I try to post once a day like I do on every other social platform just to ‘make a presence’. And while I have my reasons for that, I do have to say one thing loud and clear. Tiktok, if not for anything else, is great for potato recipes! (lol)

Like these viral smashed potatoes that really cannot be any more delicious, I just feel like all of the good potato recipes I’ve tried (at least within the last year or so) has come from there! So, while I ain’t sitting here trying to take credit for the idea behind these parmesan crusted potatoes, one thing I love about them is that you can customize them however you like – which is exactly what I did in this recipe!

These parmesan crusted potatoes are the hype-worthy side dish you didn’t know you needed until TikTok (or I!!!) told you you do. I guarantee they’ll impress anyone you serve them to, compliment any meal you serve them with annnnnd quite possibly make you want to crust every last thing in parmesan for the rest of you life. Consider yourself warned!


ingredients for parmesan crusted potatoes - baby potatoes, parmesan cheese, chili flakes, garlic powder, Italian seasoning, salt, pepper, olive oil, parsley
Complete list of ingredients and amounts can be found in the recipe card below.

These simple ingredients come together to create a flavourful and well-balanced dish with layers of savoury, spicy and herbaceous flavours – the combination is serious irresistible! Let’s discuss them in a little bit more detail down below:

  • Baby Potatoes: Small, tender potatoes that are perfect for roasting whole or halved. They have a creamy texture and a slightly sweet flavour. I like using baby yellow potatoes for this but the red ones will also work just fine.
  • Olive Oil: Adds richness and helps to crisp up the potatoes while baking. It also helps to distribute the flavours of the other seasonings evenly. As always, good quality and extra virgin works best in this recipe. However, you can use a different oil (such as avocado) if you prefer a more neutral flavour. You can also use butter instead of any oil.
  • Italian Seasoning: A blend of dried herbs commonly used in Italian cuisine, typically including basil, oregano, thyme and rosemary. It adds a savoury, herbaceous flavour to the potatoes. Don’t have any on hand? Try making your own from scratch by following this easy recipe.
  • Garlic Powder: Adds a savoury, garlicky flavour to the potatoes without the need for fresh garlic. It disperses more evenly than minced garlic and creates a uniform seasoning on the potatoes.
  • Chili Flakes: Optional but red pepper flakes add a subtle heat to the dish. They provide a contrast to the richness of the cheese and complement the savoury flavours of the other seasonings. Add more for extra spicy or omit completely for none at all.
  • Parmesan Cheese: A hard, aged cheese with a rich, nutty flavour. When grated and baked onto the potatoes, it forms a crispy, golden crust that adds depth of flavour and a satisfying crunch. I used freshly grated parmesan cheese (that I grated myself) for this recipe. However, the more “sandy” variety that you find at most grocery stores will also work well.
  • Salt: Enhances the natural flavours of the potatoes and other seasonings, helping to balance the dish’s overall taste.
  • Pepper: Adds a subtle heat and earthy flavour to the potatoes. It complements the other seasonings and helps to round out the dish.
  • Parsley: Adds a pop of colour and freshness to the finished dish. It also contributes a mild herbal flavour that compliments the other seasonings. Therefore, fresh chopped parsley works best in this recipe. However, if you don’t have any on hand, other herbs can work just fine. Basil, dill or rosemary all make great alternatives.
parmesan crusted baby potatoes on a lined plate, more potatoes on a plate in the background


hand holding a parmesan crusted potato over a dish with more and sauces

You can find full instructions for how to make this recipe for parmesan crusted potatoes in the recipe card down below, but here are a few quick tips to keep in mind:

  • Try to go for baby potatoes that are all similar in size. Then, ensure that you halve the potatoes as evenly as possible. This helps them cook uniformly and ensures a consistent texture throughout the dish.
  • Make sure to coat the potatoes evenly with olive oil and the seasoning mixture. Toss them well to ensure that every potato is well seasoned for maximum flavour.
  • Grate the parmesan cheese as fine as you can. I like using a microplane grater for this. It melts better, sticks to the potatoes better and simply tastes better IMHO. However, if you’re really against grating your own parmesan cheese for this recipe, the “sandy” variety you can find at most grocery stores will also do the trick just fine.
  • Spread the Parmesan cheese evenly across the bottom of the baking dish. This ensures that each potato gets a generous coating of cheese for maximum flavour and crunch. EXTRA TIP: Use your hands to sprinkle the mixture evenly over the baking dish. Dumping it and then trying to spread it out is going to make your job a lot harder than it has to be. EXTRA EXTRA TIP: DO NOT use foil or parchment paper for this recipe. The layer of parmesan cheese and potatoes will stick and cause you to leave most of the parmesan crust behind.
  • Press the halved and seasoned potatoes firmly into the Parmesan mixture in the baking dish, cut side down and in an even single layer. This ensures good contact between the potatoes and the cheese, resulting in a crispy and flavourful crust.
  • Preheat your oven before baking the potatoes. This ensures that the oven is at the right temperature from the start, leading to even cooking and a crispy crust.
  • Check for doneness. Keep an eye on the potatoes as they bake to prevent overcooking/the cheese from burning. They’re done when they’re tender on the inside and golden and crispy on the outside. EXTRA TIP: Use a fork or a sharp knife to test if the potatoes are done before removing from the oven. You should be able to easily pierce them.
  • Let the potatoes cool for at least 5 minutes once they come out of the oven. This allow the cheese and crust to solidify/harden making them easy to remove from the pan and break apart without risking losing all of the cheese.
parmesan crusted baby potatoes on a plate with a bright orange dipping sauce



No, you don’t need to boil the potatoes before roasting them in this recipe. The baby potatoes are halved and then tossed in the seasoning mixture, ensuring they’re evenly coated with flavour. By pressing them into the Parmesan mixture and baking them directly in the oven, the potatoes cook perfectly, becoming tender on the inside while developing a crispy and flavourful crust on the outside.

Boiling them beforehand would not only be unnecessary but could also compromise the texture and integrity of the dish, resulting in less crispy and flavourful potatoes. So, in this recipe, skip the boiling step and let the oven work its magic to create delicious Parmesan-crusted potatoes.


In the case of roasting potatoes for this recipe, there’s no need to remove starch from the potatoes beforehand. Starch actually plays a crucial role in achieving the desired texture when roasting potatoes. It helps to create a crispy exterior while keeping the interior creamy and tender.

Additionally, the starch contributes to the overall flavour and mouthfeel of these parmesan potatoes. By halving the baby potatoes and then tossing them in the seasoning mixture before pressing them into the Parmesan crust and baking, you’re allowing the natural starches in the potatoes to interact with the other ingredients, enhancing the final result. Removing starch from the potatoes would not only be unnecessary but could also alter the texture and flavour of the dish.


To keep crispy potatoes crispy, it’s essential to follow a few key steps. First, ensure that you start with the right kind of potatoes. Varieties like russet or Yukon Gold are excellent choices due to their high starch content, which helps create a crispy exterior. After preparing the potatoes, such as halving them and tossing them in the seasoning mixture for this recipe, make sure they are spread out in a single layer in the baking dish. This allows for even airflow around each potato, promoting crispiness.

During baking, maintain a high oven temperature to encourage the potatoes to crisp up quickly. Avoid overcrowding the baking dish, as this can trap steam and lead to soggy potatoes. Additionally, refrain from covering the potatoes while baking, as this can trap moisture and inhibit crisping.

Once the potatoes are done baking and have developed a crispy exterior, it’s crucial to allow them to cool for at least 5 minutes. This allows the cheese to harden and stick to the potatoes beautifully, leaving you with that crispy crust on the exteriors we want in this recipe.

side view of parmesan crusted potatoes with chopped fresh parsley on a plate, block of cheese in the background next to a stack of 2 plates, microplane grater in the front
plate of parmesan crusted baby potatoes with chopped fresh parsley and chipotle mayo, block of cheese in the background


Yield: 4 Servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Parmesan Crusted Potatoes are bursting with flavour in every single bite! With the perfect crispy exteriors and soft and tender insides, these potatoes are sure to be a hit with the entire crowd!


  • 1.5 lbs Baby Potatoes
  • 1 cup Parmesan Cheese, freshly and finely grated
  • 4 tbsp Extra Virgin Olive Oil, divided
  • 1 tbsp Italian Seasoning
  • 1 tbsp Fresh Chopped Parsley, plus more for garnish
  • 2 tsp Garlic Powder
  • 1/4 tsp Chili Flakes, optional
  • Salt and Pepper, to taste


  1. Preheat your oven to 400°F (200°C).
  2. In a mixing bowl, combine parmesan cheese, garlic powder and chili flakes. Mix well.
    freshly grated parmesan cheese mixed with chili flakes in a bowl
  3. Halve the potatoes and add them to a bowl. Toss with 1 tbsp of the olive oil, Italian seasoning, salt and pepper.
    halved baby potatoes in a bowl
    halved and seasoned raw baby potatoes in a bowl with a rubber spatula
  4. Brush the remaining olive oil into an even layer at the bottom of a rectangular baking dish.
    rectangular glass casserole dish with olive oil
  5. Sprinkle the Parmesan cheese evenly across the bottom of the prepared baking dish.
    freshly grated parmesan cheese mixture spread out into a rectangular glass casserole dish
  6. Arrange the seasoned potato halves, cut side down, in a single layer in the baking dish, pressing them gently into the Parmesan cheese.
    halved and seasoned baby potatoes face down on a parmesan cheese mixture, casserole dish only half full
    halved and seasoned baby potatoes face down on grated parmesan cheese in a casserole dish
  7. Bake for 25-30 minutes, or until the potatoes are tender and the Parmesan crust is golden brown and crispy. You can use a fork or a sharp knife to check for doneness before pulling them out of the oven. Allow them to cool for at least 5 minutes before removing them from the pan and breaking them apart. Serve hot, garnished with chopped fresh parsley if desired
    halved cooked and seasoned baby potatoes face down in a casserole dish
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 389Total Fat: 21gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 22mgSodium: 544mgCarbohydrates: 41gFiber: 4gSugar: 2gProtein: 12g

Nutrition is only an estimate and calculated using Nutritionix.

Did you make this recipe? I love seeing your creations!

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