Roasted parmesan potatoes went viral on TikTok because they combine two glorious ingredients: cheese and potatoes. I love a good roasted potato recipe (like smashed potatoes or oven-roasted ranch potatoes), and I had to try this new variation out. I’ve seen quite a few different varieties of parmesan potatoes, and I found the best way to get extra crispy and cheesy potatoes with my method of marinating the spuds first and adding an even layer of grated parmesan.
Types of potatoes to use
For most of my potato recipes, I prefer to use gold potatoes, like Yukon gold potatoes because they have a creamier center but hold up fairly well when roasted. I also like using baby gold potatoes because they cook faster in the oven and have a good potato and cheese ratio when cut in half.
Type of parmesan cheese to use
The parmesan crust on these easy potatoes really makes this dish ultra crispy, so it’s important to use the right variety of cheese. I’ve tested this recipe several times with different types of parmesan, and the best is pre-grated parmesan from a tub. It really couldn’t be easier.
Scoring / cross-hatching the potatoes
To get a better seasoning on the potatoes, score the potatoes with a crosshatch pattern on the cut side. The easiest way to score the potatoes is on a cloth towel over an even surface. The towel helps keep the potato stable. Use a paring knife to lightly create ¼ inch slices into the potato in two to three parallel lines, turn the potato 90 degrees, and repeat.
How to make sure your potatoes are crispy
Make sure your potatoes are crispy by using grated parmesan and adding enough so that there’s actually a crust to form. The pre-shredded parmesan will give you stickier pieces of potato compared to the crispier crust on pre-grated parmesan. I would also recommend letting potatoes rest on the counter for about 10 minutes before serving. This allows the cheese to set a bit and get harder, creating a better crust.
Why do you soak potatoes before roasting?
I like to marinate the potatoes in the seasoning for 10 minutes to get extra flavor infused into the potatoes. They only need about 10 minutes and no more than 20 because this might change their texture.
Roasted Parmesan Potatoes
- 2 lbs Yukon gold potatoes cut in half lengthwise
- ½ c (100 g) unsalted butter melted
- 2 tbsp (48 g) olive oil
- 2 c (185 g) parmesan grated
- 1 tsp garlic powder
- 1 tsp (8 g) onion powder
- 1 tsp (6 g) kosher salt
- ½ tsp (.6 g) ground black pepper
- 1 tsp (2 g) dried basil
- 1 tsp (4 g) dried oregano
- 1 tsp (4 g) smoked paprika
- knife and cutting board
- baking pan or sheet pan
- mixing bowl
- fish turner
- Wash potatoes and cut in half lengthwise so you have longer, flatter halves (instead of shorter taller halves). Score the bottom of each potato where you halved them with a cross hatch pattern with cuts ¼ inches apart. Cut about halfway into the potatoes, making sure not to go all the way through.
- Preheat the oven to 400 °F.
- In a bowl combine melted butter, seasonings and potatoes. Mix until thoroughly combined.
- Let potatoes soak for about 10 minutes, the seasoning will thicken and look like this.
- In a baking pan or sheet, sprinkle an even layer of parmesan.
- Place all the potatoes with the cut side down in an even layer.
- Roast for 20 minutes or until you can easily pierce a potato with a fork or knife.
- Let stand for 10 minutes so the parmesan gets crispy. Serve.