How to Make the Perfect Grated Parmesan Crusted Potatoes
American · Easy · 60 min · 4 servings
Crispy golden potatoes coated in a savory parmesan crust that shatters with every bite. These oven-roasted beauties are the ultimate side dish for any meal.
Why this recipe works
This Grated Parmesan Crusted Potatoes recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 60 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 320 calories with 12g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 8 simple ingredients that you can find at any grocery store:
- 900 g baby potatoes halved
- 100 g finely grated parmesan cheese
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 0.5 tsp black pepper
- 0.5 tsp salt
- 2 tbsp fresh parsley chopped
Step by step instructions
Step 1: Preheat and Prepare Pan
Preheat your oven to 220 degrees Celsius. Drizzle 2 tablespoons of olive oil onto a large baking sheet and spread the finely grated parmesan evenly across the surface of the pan.
Step 2: Season the Potatoes
In a large bowl, toss the halved baby potatoes with the remaining olive oil, garlic powder, smoked paprika, salt, and black pepper until every potato is evenly coated.
Step 3: Place Potatoes Cut Side Down
Carefully press each potato cut-side down directly onto the parmesan layer on the baking sheet. Make sure every potato is in direct contact with the cheese for maximum crust formation.
Step 4: Roast Until Golden
Place the baking sheet in the preheated oven and roast for 40 to 45 minutes without moving the potatoes. The cheese will melt, bubble, and form a crispy golden crust underneath each potato.
Step 5: Release and Serve
Remove from the oven and allow to cool for 2 minutes. Use a thin spatula to carefully lift each potato, keeping the parmesan crust intact. Arrange on a serving plate crust-side up and garnish with fresh parsley.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- parmesan cheese → pecorino romano for a sharper saltier crust
- baby potatoes → yukon gold potatoes cut into chunks
- smoked paprika → regular paprika or cayenne for extra heat
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Moving the potatoes during roasting which breaks the parmesan crust before it sets
- Using pre-shredded parmesan which contains anti-caking agents that prevent proper crust formation
- Not spreading the parmesan thinly enough causing uneven and thick clumpy patches
Nutrition facts
Per serving: 320 calories, 12g protein, 38g carbs, 14g fat, 4g fiber.
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