These gluten free crispy parmesan potatoes are the most dreamy side dish. Buttery, herby crispy baby potatoes with a crunchy parmesan layer! They pair well with pretty much anything.

crispy parmesan potatoes in a while bowl with a side of sour cream

What Makes This Recipe Great

When I saw this viral TikTok-inspired method for baking mini potatoes all over social media, I knew I needed to come up with a rendition of my own! There is no better combo than potatoes and cheese – especially crispy parmesan crusted potatoes. These Crispy Parmesan Potatoes are little bites of heaven. The outside of the potatoes gets a little crunchy, while the insides are pillowy and literally melt in your mouth.

This side dish pairs well with pretty much anything, and it also makes an amazing snack or appetizer dipped in sour cream! It is a great simple recipe that is sure to impress at your next dinner party. This recipe only takes 5 minutes to prep and 35 minutes to bake, so very little effort is required. Potato lovers – you need these in your life!

Recipe Highlights

  • Gluten free
  • Easy to make
  • Requires minimal, simple ingredients
  • Mouthwatering, crispy perfection with so much flavor
  • The best crispy parmesan potatoes you will ever have
  • The perfect versatile side dish for any main entree
  • Great for entertaining – always a crowd pleaser

Ingredient Notes

ingredients for making crispy parmesan potatoes

Potatoes: I used baby red potatoes, but mini yellow potatoes will also work. You want them to be pretty small potatoes for best results. If your potato pieces are still large after cutting them in half, you can cut the potatoes into fourths.

Parmesan: The grated sand-like type works best for this recipe. If you use the shredded pieces, the potatoes may not get the crispy edge and cheesy crust we are hoping for here. I get the grated parm from the refrigerator section – it’s usually with the other cheeses. I can’t speak for the shelf-stable stuff from the can – if you try it, let me know how it goes.

Melted butter: Feel free to use ghee or vegan butter instead. I used salted butter.

Olive oil: This is preferred taste-wise, but avocado oil will also work.

Spices: Salt, black pepper, garlic powder, and onion powder. Feel free to add in a little Italian seasoning for an extra burst of flavor.

Parsley: Fresh is preferred, or you can use 1/2 the amount for dried parsley!

How To Make The Best Crispy Parmesan Potatoes

steps for how to make crispy parmesan potatoes
  1. Preheat oven to 400 degrees Fahrenheit. Combine the parmesan cheese, parsley, salt, pepper, onion powder and garlic powder together in a bowl and stir to combine.
  2. Brush 2 tbsp of the melted butter on the bottom of the pan and spread it out to coat the entire thing.
  3. Sprinkle 3/4 of the parmesan mixture evenly on top of the melted butter to cover the entire surface of the dish.
  4. Place the cut side of the potatoes in an even layer on top of the parmesan coating. If they don’t all fit, you can start adding another layer of potatoes. Drizzle the remaining 2 tbsp butter and 1 tbsp olive oil all over the top of the potatoes. Sprinkle the remaining 1/4 of the parmesan mixture of the top of the potatoes.
  5. Roast the potatoes in the preheated oven for 33-35 minutes (without flipping) until golden brown. When the potatoes come out of the oven, let them rest for 5 minutes. Break apart any pieces stuck together. Top the oven-roasted potatoes with chives or a sprinkle of fresh parsley. Dip in sour cream or ranch dressing, if desired. Enjoy!
crispy parmesan potatoes in a white baking dish

Mary’s Tips & Tricks

Make sure to choose potatoes that are all similar sized to ensure even roasting.

Use pre-grated parmesan cheese for this recipe. Do not try to grate your own. The tiny sand-like parmesan cheese works best and creates the crispiest coating on the potatoes.

Store leftover potatoes in an airtight container in the fridge for up to 4 days. Reheat in the microwave for 1-2 minutes or in the air fryer for 2-3 minutes at 400 degrees.

Press the potatoes down into the parmesan layer and don’t move them around or flip during cooking. This will ensure you get the crispiest parmesan potatoes.

Use a casserole dish or baking pan that is at least 9×13 inches in size to ensure the potatoes have enough room! I love this one. You want them in a single layer to ensure they get crispy. The bigger the casserole dish, the better.

crispy potatoes in a bowl with sour cream in the background

Recipe FAQs


Do I need to boil the potatoes before roasting?

No, for this recipe you do not need to boil the potatoes. They get crispy on the outside and soft on the inside from roasting.

Are potatoes gluten free?

Yes, potatoes are naturally gluten free.

Is parmesan cheese gluten free?

Yes – parmesan cheese is gluten free! It also has very little lactose.

How do you get crispy potatoes?

The key is pushing them down into the parmesan mixture and not moving them around. This will ensure the crispiest browned bottoms of the potatoes. Also, do not flip them during cooking time!

More Gluten Free Side Dishes

Air Fryer Butternut Squash

Instant Pot Coconut Rice

Creamy Dairy Free Mashed Potatoes

Sautéed Delicata Squash

Greek Cucumber Salad

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Crispy Parmesan Potatoes

These gluten free crispy parmesan potatoes are the most dreamy side dish. Buttery, herby crispy baby potatoes with a crunchy parmesan layer! They pair well with pretty much anything.
4.95 from 17 votes
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Ingredients

  • 3 lbs baby red potatoes, or baby yellow potatoes
  • 4 tbsp melted butter
  • 1 tbsp olive oil
  • 1 cup parmesan cheese
  • 1 tsp salt
  • ½ tsp pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp fresh chopped parsley, + more for serving
  • sour cream, for serving, optional

Equipment

Instructions
 

  • Preheat oven to 400. Combine parmesan cheese, salt, pepper, garlic powder, onion powder, and fresh chopped parsley in a bowl. 
  • Brush the bottom of a 9×13 inch casserole dish with 1 tbsp melted butter. Sprinkle 3/4 of the herb cheese mixture on top of the butter to coat the bottom of the dish. Set the remaining 1/4 cup aside.
  • Place the halved potatoes on top of the cheese mixture in a single layer, cut-side down. If you have more than will fit on the bottom of the pan, you can star a 2nd layer. Drizzle the remaining tbsp melted butter and 1 tbsp olive oil over the potatoes. Sprinkle the remaining parmesan mixture overtop.
  • Roast for 32-34 minutes or until the potatoes are fork tender. Break apart any parmesan pieces holding the potatoes together. Top with chives or more parsley and serve with a side of sour cream or ranch dressing for dipping! Enjoy.

Video

Notes

Make sure to choose potatoes that are all similar sized to ensure even roasting.
Use pre-grated parmesan cheese for this recipe. Do not try to grate your own. The tiny sand-like parmesan cheese works best and creates the crispiest coating on the potatoes.
Store leftover potatoes in an airtight container in the fridge for up to 4 days. Reheat in the microwave for 1-2 minutes or in the air fryer for 2-3 minutes at 400 degrees.
Use a casserole dish or baking pan that is at least 9×13 inches in size to ensure the potatoes have enough room! I love this one. You want them in a single layer to ensure they get crispy. The bigger the casserole dish, the better.
 

Nutrition

Serving: 1cup, Calories: 331kcal, Carbohydrates: 41g, Protein: 11g, Fat: 14g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.3g, Cholesterol: 31mg, Sodium: 729mg, Potassium: 988mg, Fiber: 5g, Sugar: 2g, Vitamin A: 425IU, Vitamin C: 46mg, Calcium: 230mg, Iron: 2mg