Crispy Parmesan Potatoes

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

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!

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!

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.

More Gluten Free Side Dishes

Air Fryer Butternut Squash

Instant Pot Coconut Rice

Creamy Dairy Free Mashed Potatoes

Sautéed Delicata Squash

Greek Cucumber Salad