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These viral parmesan roasted potatoes are crispy on the outside and creamy on the inside. Crispy, herby, and deliciously tender, they make the best side dish for Thanksgiving (or any gathering) and also make a great appetizer.
Looking for more side dish recipes? Boursin Mashed Potatoes, Scalloped Potatoes, Honey Butter Cornbread, Tini’s Macaroni and Cheese, Southern Sweet Potato Casserole, Loaded Corn Casserole, The Best Mashed Potatoes, and my Crock Pot Creamed Corn.
Parmesan Crusted Potatoes
Side dishes are the best part of any dinner spread. I seriously always go overboard for my gatherings and make way more food than we can ever eat (but no one complains about having leftovers!). And let’s be honest, carbs are always the best side dishes, and these parmesan-crusted roast potatoes are one of my favorites. These potatoes are super easy to make. I was looking back at the footage of when I filmed them, and my prep was just 12 minutes before I threw them in the oven. In 99% of my recipes, I recommend grating the cheese off the rind, but this recipe is one exception. Grabbing a container of pre-grated Parmesan works just as well and will save you time. Just be sure you are buying real, quality Parmesan like Boar’s Head, Bel Giorgio, etc.
These Parmesan Roasted Potatoes Are…
- The perfect side dish for Thanksgiving, Christmas, or any gathering
- Equally as good as an appetizer – just serve with a dipping sauce like a bang-bang sauce or Chuy’s Creamy Jalapeno.
- Crisp, cheese-crusted exterior that has a sharp bite of Parmesan
- Tender and creamy on the inside of the potatoes
- Herby and perfectly salted from the flaky finished sea salt
- Slightly sweet from the balsamic glaze that’s drizzled on top at the end.
Key Ingredients
Not only is the prep hardly any effort, but these cheesy little crisp potatoes only need a few ingredients.
Potatoes – such as baby Yukon Gold or baby red potatoes. I used a combination of both.
Parmesan – choose one that has been pre-grated for you, but be sure it’s quality and real Parmesan without any fillers. These are typically found in the specialty cheese section of a supermarket’s deli.
Herbs – fresh thyme is my favorite and it doesn’t require any chopping.
Olive Oil and Butter
Flaky Sea Salt – this is optional, but adds a fantastic kick of saltiness that balances out the sweet balsamic.
Balsamic Glaze – rather than just using balsamic vinegar, a glaze is easy to drizzle and has a sweet and tangy flavor.
How to Make Parmesan Roasted Potatoes
Preheat oven to 400 degrees. Line a baking sheet with parchment paper for easy cleanup. Drizzle olive oil, then sprinkle an even layer of Parmesan cheese.
Sprinkle over the thyme leaves and several grinds of pepper evenly over the cheese surface. Then press the sliced potatoes face-down into the parmesan, spacing them out a 1/2 inch. You can leave more space if you prefer more Parmesan per potato.
Brush the tops of each potato with melted butter, then bake in the oven for 20-25 minutes. They are done when the potatoes are fork-tender and the cheese is crisp.
Remove from the oven and drizzle with balsamic glaze and sprinkle with flaky sea salt. Allow them to cool for 5 minutes before breaking apart.
Dipping Sauce for Serving as an Appetizer
If you prefer to serve these parmesan roasted potatoes as an appetizer instead of a side dish, I recommend a tasty dipping sauce. I do recommend you skip the balsamic glaze as it may not pair well with the dipping sauce.
You can go for a tangy dip like Chuy’s Creamy Jalapeno, or you can make a bang-bang sauce by combining mayo, sweet chili sauce, sambal olek, sriracha, and rice vinegar. Here is my go-to recipe:
- 1/2 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sambal olek
- 1 tablespoon sriracha
- 1 teaspoon rice vinegar
Whisk all the ingredients together until smooth. If you prefer it a little sweeter, add another teaspoon or two of the sweet chili sauce.
Looking for More Potato Side Dishes?
Scalloped Potatoes
Southern Sweet Potato Casserole
The Best Mashed Potatoes
Potato Salad
Boursin Mashed Potatoes
I hope you enjoy this recipe for Parmesan Roasted Potatoes. Be sure to comment below with any questions or feedback!
If you make these or any other recipes, don’t forget to tag me on IG @BadBatchBaking to be featured on my story. Seeing your recreations makes my day!
Parmesan Roasted Potatoes
Ingredients
- 1.5 lbs baby potatoes like Yukon Gold or red potatoes, washed and dried
- 6 oz grated parmesan about 3/4 cup
- 1 tablespoon fresh thyme leaves all stems removed
- 3 tablespoons butter
- 1/2 tsp freshly cracked pepper
- 3 tbsp olive oil
- 1 tsp flaky sea salt like Maldon
- 2 tbsp balsamic glaze
Instructions
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper for easy cleanup. Drizzle olive oil, then sprinkle an even layer of Parmesan cheese.
- Sprinkle over the thyme leaves and several grinds of pepper evenly over the cheese surface. Then press the sliced potatoes face-down into the parmesan, spacing them out a 1/2 inch. You can leave more space if you prefer more Parmesan per potato.
- Brush the tops of each potato with melted butter, then bake in the oven for 20-25 minutes. They are done when the potatoes are fork-tender and the cheese is crisp.
- Remove from the oven and drizzle with balsamic glaze and sprinkle with flaky sea salt. Allow them to cool for 5 minutes before breaking apart.
Notes
- 1/2 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sambal olek
- 1 tablespoon sriracha
- 1 teaspoon rice vinegar
