Parmesan Crusted Potatoes
Highlighted under: Old-Fashioned Comfort Eats
We had a bag of potatoes and some cheese just waiting to be used, so I decided to make Parmesan Crusted Potatoes. It seemed like the perfect solution, especially when I realized it would cost about $5 to whip together. My partner took one bite and said he could eat these every day. I was honestly surprised by how creamy the insides were, while the outside turned out perfectly crunchy.
I’ve been experimenting with potato recipes lately, and these Parmesan Crusted Potatoes have quickly become a favorite. There’s something satisfying about cutting the potatoes just right, then coating them with that cheese blend. It helps that they always seem to disappear at dinner time, which is the true test of a good recipe!
The trick is to bake them slowly to get them fluffy on the inside while achieving that crisp on the outside. I usually forgot to preheat my oven, so if you do the same, just give yourself a few extra minutes. The wait is definitely worth it!
The Best Part
- Crispy edges with a tender inside
- Uses ingredients you probably have at home
- Perfect as a side for almost anything
The Secret to This Parmesan Crusted Potatoes
One of the best things about these Parmesan Crusted Potatoes is how simple they are. You probably have most of the ingredients in your pantry right now. The combination of garlic and onion powders with the Parmesan cheese adds so much character to the potatoes, making even plain spuds taste exciting. Honestly, I sometimes use whatever cheese I have on hand if I'm low on Parmesan, but I find it doesn’t quite compare to the original.
Choosing the right potatoes can make a difference too. I like to use Russets because they get nice and fluffy inside while still achieving that crunchy exterior. If you use a waxy potato, they'll hold their shape a bit better, but they won’t be as creamy in the center. For the perfect texture, keep an eye on cooking time since overbaking can lead to a dry result.
Ingredients
For the Parmesan Crusted Potatoes
- 4 medium potatoes, peeled and cut into wedges
- 1 cup grated Parmesan cheese, I like using Grana Padano
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 2 tablespoons olive oil
- Fresh parsley, for garnish
Steps
Prepare the Potatoes
Preheat your oven to 400°F (200°C). While that’s heating up, give your potatoes a good peel and cut them into wedges. Aim for about 1 inch in thickness so they cook evenly. If they’re too thin, they might crisp too quickly and burn.
Season and Coat
In a large bowl, toss those potato wedges with olive oil, garlic powder, onion powder, salt, and pepper. Make sure they’re nicely coated, but don’t drown them in oil. Then add the grated Parmesan cheese. It's a bit of a messy process, but just try to get the cheese to stick where you can.
Bake Them
Spread the potatoes out on a lined baking sheet in a single layer. This helps them cook evenly and get that nice crunch. Bake for about 25-30 minutes, flipping them halfway through. You’ll know they’re done when they’re golden brown and crisp to the touch.
Garnish and Serve
Once they’re out of the oven, sprinkle with some fresh parsley for color and a hit of freshness. Honestly, these are best served hot right from the oven, but they hold up pretty well too if you need to make them ahead. Enjoy!
Scaling Parmesan Crusted Potatoes for a Crowd
If you’re cooking for a crowd, don’t fret! This recipe can easily scale up. Just remember to keep the same ratio of spices and cheese, but spread the potatoes out on multiple baking sheets. Overcrowding can lead to steamy potatoes instead of crispy ones, which is not what we want. I usually aim for about four to five potatoes per baking sheet, depending on their size.
You can also prep these potatoes in advance. Just season them and store them in the fridge for a few hours or overnight. When you’re ready to bake, simply pop them in the oven and adjust the time slightly if they’re cold from the fridge. And if you find yourself needing to keep them warm, a quick cover with foil after baking can help. They won’t be as crisp, but they'll still taste fantastic.
Parmesan Crusted Potatoes
Created by: The Globalbitesrecipes Team
Recipe Type: Old-Fashioned Comfort Eats
Skill Level: Easy
Final Quantity: 4.0
What You'll Need
For the Parmesan Crusted Potatoes
- 4 medium potatoes, peeled and cut into wedges
- 1 cup grated Parmesan cheese, I like using Grana Padano
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 2 tablespoons olive oil
- Fresh parsley, for garnish
How-To Steps
Preheat your oven to 400°F (200°C). While that’s heating up, give your potatoes a good peel and cut them into wedges. Aim for about 1 inch in thickness so they cook evenly. If they’re too thin, they might crisp too quickly and burn.
In a large bowl, toss those potato wedges with olive oil, garlic powder, onion powder, salt, and pepper. Make sure they’re nicely coated, but don’t drown them in oil. Then add the grated Parmesan cheese. It's a bit of a messy process, but just try to get the cheese to stick where you can.
Spread the potatoes out on a lined baking sheet in a single layer. This helps them cook evenly and get that nice crunch. Bake for about 25-30 minutes, flipping them halfway through. You’ll know they’re done when they’re golden brown and crisp to the touch.
Once they’re out of the oven, sprinkle with some fresh parsley for color and a hit of freshness. Honestly, these are best served hot right from the oven, but they hold up pretty well too if you need to make them ahead. Enjoy!
Nutritional Breakdown (Per Serving)
- Calories (kcal): 210
- Total Fat (g): 9.6
- Saturated Fat (g): 3.9
- Cholesterol (mg): 12
- Sodium (mg): 257
- Total Carbohydrates (g): 28.2
- Dietary Fiber (g): 2.6
- Sugars (g): 1.1
- Protein (g): 7.1