Go Back
–+ servings
Close-up of golden brown Crispy Parmesan Roasted Baby Potatoes piled on a white plate with a dipping sauce in the background.

Crispy Parmesan Roasted Baby Potatoes

This recipe creates crispy roasted baby potatoes with a Parmesan crust. You will press the potatoes onto a layer of seasoned Parmesan cheese in a baking dish before roasting.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 5 servings
Course: Side Dish
Cuisine: General
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 (or chives)

Equipment

  • Glass baking dish (22 x 33cm / 9 x 13″)
  • Small bowl
  • 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. Use a spoon to scatter the Parmesan Mixture over the base. Spread it as evenly as you can. Do not touch or try to spread it after sprinkling.
  5. Place potatoes cut side down, pressing them firmly into the cheese mixture.
  6. Optional: 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 each potato. Scoop up 4 or so potatoes and flip them upside down so the cheese side is up on a serving platter.
  9. Serve with the Dipping Sauce, if using, and sprinkle over extra green onions if desired. Serve as a side dish or as nibbles.

Nutrition

Calories: 219kcal

Notes

Use the grated parmesan that has a sand-like consistency sold in the refrigerated section. Shredded parmesan does not get as crispy. If grating fresh parmesan, use 50g and a fine grater, as the volume of fresh grated parmesan is greater than store bought for the same weight.
This recipe works in a metal pan, but potatoes come off slightly easier from glass. Do not line the pan with baking paper, as you will lose some crispiness.
For leftovers, cool the potatoes completely, then refrigerate. Place them in a baking pan cheese side UP and bake at 200C/400F for 5 minutes or until just heated through and the cheese is crispy again.

Tried this recipe?

Let us know how it was!