Go Back
–+ servings
A close-up stack of golden brown Crispy Parmesan Roasted Baby Potatoes served on a white plate with a side of dipping sauce.

Crispy Parmesan Roasted Baby Potatoes

Make these Crispy Parmesan Roasted Baby Potatoes for a flavorful side dish. They are simple to prepare and result in a rich, crispy crust perfect for family meals or gatherings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 5 servings
Course: Side Dish
Cuisine: American
Calories: 219
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Potatoes
  • 750 g baby potatoes halved
  • 2 tbsp olive oil plus more for drizzling
Parmesan Mixture
  • 1/2 cup grated parmesan sand-like type
  • 1/2 tsp garlic powder or 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 or sub with plain yoghurt, or a combination of both
  • 1/4 cup green onions/scallions finely chopped, plus more for garnish

Equipment

  • Glass baking dish (22 x 33cm / 9 x 13″)
  • Egg flip

Method
 

  1. Preheat oven to 200C/400F (180C fan-forced).
  2. Mix the Parmesan Mixture ingredients in a bowl.
  3. Drizzle 2 tbsp olive oil in a 22 x 33cm / 9 x 13″ glass baking dish. Tilt the pan to spread the oil over the base.
  4. Scatter the Parmesan Mixture over the base of the dish. Spread it as evenly as you can, but do not touch it after sprinkling.
  5. Place the halved potatoes cut side down onto the cheese mixture, pressing firmly.
  6. Optionally, drizzle the top of the potatoes with a touch of oil or spray with oil, then sprinkle with salt.
  7. Bake potatoes for 35 to 40 minutes, or until they are soft and the parmesan crust is deep golden.
  8. REST the potatoes for 5 minutes. Use an egg flip to cut between every 4 or so potatoes, cutting through the parmesan crust that bonds between them. Scoop up 4 or so potatoes and flip them upside down so the cheese side is facing up on a serving platter.
  9. Serve with the Dipping Sauce, if you made it, and sprinkle extra green onions over the top if desired. Serve as a side dish or as nibbles.

Nutrition

Calories: 219kcalProtein: 11g

Notes

Use the grated parmesan that has a sand-like consistency sold in the refrigerated section for the best crispiness. Shredded parmesan does not crisp as well. If grating fresh parmesan, use 50g and a fine grater (microplane); do not measure by cups as the volume differs from store-bought.
This recipe works in a metal pan, but potatoes come off slightly easier from glass. Do not line the pan with baking paper, as this reduces crispiness.
For leftovers, cool the potatoes, then refrigerate. Place them in a baking pan cheese side UP and bake at 200C/400F for 5 minutes or until heated through and the cheese is crispy again.

Tried this recipe?

Let us know how it was!