Crispy Roasted Parmesan Potatoes For Christmas Eve

Crispy Roasted Parmesan Potatoes are a must-try! Make these for your Sunday roast, or serve them at a party. The crisp, golden parmesan crust is the star of the show.

These Roasted Parmesan Potatoes are outstanding!

Just one look at these Crispy Roasted Parmesan Potatoes is all you need to know that they’re delicious and that you’ll be battling for your fair share.

Just have a look at them. On the inside, it’s soft. On the exterior, golden crispy parmesan crusted, filled with crazy flavor not just from the parmesan, but also from a hint of spice.

Easy And Quick To Make

Isn’t it wonderful that something so delicious can be made with such little effort? Drizzle oil on a baking dish, sprinkle parmesan and basic seasonings on top, then push down the halved baby potatoes before baking.

I use store-bought parmesan, the sand-like kind that’s available in the refrigerator area prepared with real parmesan, to make life even more accessible (I take no responsibility if you choose to try this with the grated parmesan sold in the aisles). Freshly grated parmesan will also work as long as it’s newly grated (see recipe notes for the quantity required).

This is the “sandy” parmesan that I used in this dish. It’s created with finely grated genuine parmesan and offered in the refrigerator area.

How To Serve These Parmesan Potatoes

Crispy Roasted Parmesan Potatoes

Serving them as a side dish is a no-brainer.

They’d also be fantastic served as finger food at a party! I’ve never done that before, and it only occurred to me after I photographed what I believed was the last photo and began popping them one by one into my mouth.

“I should take a shot showcasing these like things to serve as snacks,” I thought as I halted with my 6th potato halfway to my lips.

The 6th potato was never included in the photo below.

Ingredients

  • 750 g / 1.5 lb halved baby potatoes (about 3.5cm / 1.75 in) “(Approximately 20 – 24 potatoes)
  • 2 tbsp olive oil, plus a little more for drizzling

MIXTURE OF PARMESAN:

  • 1/2 cup (50 g) grated parmesan cheese, sand-like (Note 1)
  • 1/2 teaspoon garlic powder (or sub with onion powder)
  • 1/2 teaspoon oregano or thyme, dried
  • 1/2 tsp paprika
  • a quarter teaspoon of salt (I use table salt, leave out to lower sodium)
  • 1/2 teaspoon black pepper

Sauce For Dipping (Optional):

  • 3/4 cup sour cream (or plain yogurt, or a combination of the two)
  • 1/4 cup finely chopped green onions/scallions, with a little more for garnish (or chives)

Instructions

  • Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit).
  • In a mixing dish, combine the Parmesan Mixture.
  • Drizzle oil in a 22 x 33cm / 9 x 13cm / 9 x 13cm / 9 x 13cm / 9 x 13cm “baking dish made of glass (Note 2). Tilt the pan to evenly distribute the sauce across the base.
  • Scatter the Parmesan Mixture over the base with a spoon. Spread out as evenly as possible. Please don’t touch it once it’s been sprinkled; don’t try to spread it.
  • Place potatoes cut side down and firmly press.
  • Optional: brush the tops of the potatoes with a bit of oil or spray them with oil, then season with salt.
  • Bake for 35 to 40 minutes, or until the potatoes are tender and the parmesan crust is deep brown (check through the glass!)
  • SET ASIDE FOR 5 MINUTES TO REST. Then, using an egg flip, cut between every four or so potatoes (i.e., cutting through the parmesan crust that binds each potato – see video), scoop up four or so potatoes, and flip them upside down on a serving tray, so the cheese side is up.
  • If used, drizzle with Dipping Sauce and top with more green onions if preferred. Serve as a snack or a side dish!

Recipe Notes:

Crispy Roasted Parmesan Potatoes

  • Use grated parmesan from the refrigerated department, which is sand-like. If you try this with the grated parmesan offered in the aisles, I’m not responsible!! Shredded parmesan does not crisp up as well.
  • Use 50g/1.75 ounce parmesan and a fine grater to make freshly grated parmesan (Microplane).
  • Don’t use cups to measure since freshly grated parmesan has a much larger volume than store-bought parmesan of the same weight.
  • This method works in a metal pan, although I find that the potatoes are simpler to remove from a glass pan. Using the baking paper to line the pan, you’ll lose part of the crispiness.
  • Adapted from a few other Parmesan Crusted Potato recipes, including this, this, and this.
  • MAKE AHEAD/LEFTOVERS: Allow to cool before refrigerating. Place cheese side UP in a baking tray and bake for 5 minutes at 200C/400F, or until slightly cooked through and cheese is crunchy again.
  • It’s not nearly as lovely as freshly prepared, but it’s still tasty!

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