Parmesan Roasted Potatoes

Behind This Parmesan Crusted Potatoes Recipe

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!). There are a few things that make an appearance almost every time, like Southern sweet potato casserole, homemade mac and cheese, and these parmesan roasted potatoes.

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. The insides are tender and creamy, a nice contrast to the crisp, cheese-crusted exterior with a sharp bite of parmesan. They’re slightly sweet from the balsamic glaze that’s drizzled on top at the end but also herby and perfectly salted from the flaky sea salt and fresh thyme.

While I definitely serve these parmesan roasted potatoes as a side dish, they are equally as good as an appetizer with a dipping sauce like bang-bang sauce or Chuy’s creamy jalapeno.

Tips from My Kitchen

• Pre-grated parmesan works great. 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.
• Use parchment paper. Trust me when I say you want to line your pan with parchment paper before starting. It makes clean up SO much easier and ensures the cheesy potatoes release from the pan easily.
• More space = more cheese. Be sure to leave room between the potato halves on the pan so that the parmesan gets melty and crispy between them. If you want more cheese with each potato, leave more space.
• Let rest for 5 minutes. Resist removing the potatoes from the pan as soon as they come out of the oven. Give them just five minutes or so, to let the cheese solidify. They’re much easier to handle that way!

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 & butter – Using both adds richness and helps ensure these potatoes end up nice and crispy.
• Flaky sea salt – This is optional, but it 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

These potatoes are seriously such a crazy simple side dish to make, with just a few minutes of prep and 20 minutes in the oven. The printable instructions can be found in the recipe card below.

• Prep. Preheat the oven to 400 degrees. Line the baking sheet with parchment paper.
• Add the cheese & herbs. Drizzle olive oil on the pan. Top with an even layer of Parmesan. Sprinkle the thyme leaves and several grinds of pepper over the cheese.

• Add the potatoes. Place the sliced potatoes face-down into the Parmesan. Leave about 1/2 inch of space between them. If you want more Parmesan per potato, spread them out a bit more. Brush the tops of the potatoes with butter.
• Bake. Bake for 20-25 minutes, until the potatoes are fork-tender and the cheese is crisp.
• Add the toppings. Drizzle the potatoes with balsamic glaze and sprinkle with flaky sea salt as soon as they come out of the oven. Let cool for 5 minutes, then break them apart and enjoy!

What To Serve Them With

As a side dish, these parmesan roasted potatoes pair well with pretty much everything. For the holidays, they are the perfect accompaniment to slow cooker honey baked ham or garlic butter turkey. I also love them with juicy chicken breasts for an easy weeknight dinner.

They also make a great appetizer when paired with a 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.

Storing + Reheating

Parmesan roasted potatoes are definitely best served warm and crispy from the oven. However, leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or the microwave. (They’ll be crispier reheated in the oven but the microwave is obviously faster and they’ll still taste great.)

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!