Parmesan Crusted Potatoes

4.99 from 189 votes
346 Comments

This post may contain affiliate links. See our disclosure policy.

Parmesan Crusted Potatoes make the perfect side dish. They bake open face down in parmesan cheese creating a delicious buttery, cheesy crust.

Platter of Parmesan Crusted Potatoes with sour cream.
Featured with this Recipe
  1. Parmesan Crusted Baked Potato Halves
  2. Ingredients for Parmesan Crusted Potatoes
  3. Tips for Parmesan Crusted Potatoes
  4. How to Serve Baked Parmesan Potatoes
  5. Frequently Asked Questions
  6. What To Serve With Parmesan Crusted Potatoes
  7. The Best Potato Recipes
  8. More Potato Side Dishes
  9. How to make Parmesan Crusted Potatoes
  10. Parmesan Crusted Potatoes Recipe

Parmesan Crusted Baked Potato Halves

These Parmesan Crusted Potato Halves are a favorite side dish for all kinds of meals. The outer crust is buttery and cheesy and the inside is tender and flaky and so full of flavor. Try these as an alternative to quick baked potatoes. They cook up fast on a baking sheet and are always tender inside, crisp and buttery on the outside. This is a terrific side to make when you need to use up leftover potatoes. Dress them up with green onions or chives. Delicious!

Ingredients for Parmesan Crusted Potatoes

The beauty of this potato recipe is how simple they are to make! No complicated ingredients or time consuming steps. Here’s all you need:

  • Potatoes – I like to use small russet potatoes or Yukon gold potatoes for this recipe. Scrub potatoes and then cut them in half.
  • Butter – use whatever butter you have on hand. Don’t use vegetable or olive oil.
  • Grated Parmesan cheese – You can find fresh parmesan at any grocery store. Do not use another cheese like cheddar, it does not work well for this recipe.
  • Garlic powder – if you have garlic salt, you can use that too.
  • Salt and pepper – to taste
Ingredients for Parmesan Crusted Potatoes including Parmesan Cheese, potatoes, butter and garlic powder.


Ingredient Additions and Substitutions

  • red pepper flakes
  • cayenne pepper
  • onion powder
  • thyme
  • rosmary
  • basil
  • oregano
  • fresh parsley
Hand holding a Parmesan Crusted Potato dipped in sour cream and chives.

Tips for Parmesan Crusted Potatoes

  • You can use parchment paper to cover the sheet pan but I have never needed it, with all the butter the potatoes don’t stick.
  • Place baking pan in the oven with the butter while pre-heating until the butter melts.
  • Place the potatoes cut side down on the baking dish.
  • Sprinkle a little kosher salt over the skin side.
  • Use a fork or a sharp knife to test if the potatoes are done before removing from the oven. Bottoms should be golden brown.
  • Let the potato halves cool for at least five minutes before removing them from the pan. If you take them off the pan right out of the oven, the parmesan crust on the potato comes right off. But if you give it time and then take them off, the crust sticks to the potatoes beautifully.
  • Serve with a side of sour cream or Ranch Dressing in a bowl. Toss on some fresh chives.

How to Serve Baked Parmesan Potatoes

These Parmesan Roasted Potatoes are great on their own, but we especially love dipping them in a side of sour cream sprinkled with a little dried basil. Ranch dressing is also REALLY good! You can make these with potatoes other than russets. We have made them with red potatoes and gold potatoes, and both were really good too. Try them for yourself and decide how you like them best!

Parmesan Crusted Potatoes on a serving dish with sour cream.

Frequently Asked Questions

Should You boil potatoes before roasting?

No, these cook up perfectly in the oven. No need to pre boil.

Can I prep the potatoes ahead of time?

If cutting potatoes ahead of time be sure to store them in cold water in the fridge until ready to use- then thoroughly pat dry. This method will also get out some starch and increase crispiness but isn’t necessary.

Are Parmesan Crusted Potatoes gluten-free?

Yes! No gluten in this recipe.

What should I do with leftover potatoes?

Store any leftover potatoes in an airtight container in the refrigerator. Re-heat in an air fryer, oven, or microwave.

Spatula holding a Parmesan Crusted Potato in a baking dish next to a platter of Parmesan Crusted Potatoes with sour cream and chives.

What To Serve With Parmesan Crusted Potatoes

My husband always requests these crispy Parmesan Potatoes as a side dish to go along with when we are cooking meat on the grill. It’s nice because I can throw these in the oven while he is grilling and all the food is ready at the same time. Some of our favorite grill recipes that we serve up with the Parmesan Crusted Baked Potato Halves are our New York Steaks and our Kansas City Baby Back Ribs. Both are so yummy. And if you like grilled chicken you should definitely try our Grilled Malibu Chicken, Grilled Balsamic Chicken, and Grilled Coconut Curry Chicken.

The Best Potato Recipes

These Parmesan Crusted Potatoes have been such a huge hit with our readers, we have included them in our “Best Potato Recipes Straight From Idaho” post! You will find ALL of our top reader favorites in this post as well. Try them all!

More Potato Side Dishes

If you love potatoes as much as we do you should definitely try some of these other potato sides. Similar to how we make the Parmesan Crusted Potato Halves, we have our Coconut Pecan Sweet Baked Potato Halves. These are loaded with a coconut and pecan pieces and have a yummy cinnamon marshmallow dip. In the savory potato category we have our Broccoli Cheese Stuffed Potato Skins and Cheesy Bacon Potato Skins, both are awesome for appetizers and parties! If you like potato wedges and fries we have traditional Potato Wedges and Loaded Potato Wedges and Sweet Potato Fries with a Tangy Chipotle Lime Dip. If you are a potato salad lover, we have you covered! Both our Homestyle Potato Salad and Bacon Gorgonzola Potato Salad are so incredibly good.

How to make Parmesan Crusted Potatoes

Platter of Parmesan Crusted Potatoes with a dish of sour cream and chives.

Parmesan Crusted Potatoes

4.99 from 189 votes
I love these Parmesan Crusted Potatoes, they make the perfect side dish. They bake open face down in parmesan cheese creating a delicious buttery cheesy crust.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Side Dish
Cuisine American
Servings 6

Video

Equipment

  • Conventional Oven
  • 9 X 13 inch Pan

Ingredients

Instructions

  • Preheat oven to 400 degrees. Melt butter and pour into a 9×13 inch pan and spread evenly across the bottom. 
    Baking dish with melted butter for Parmesan Crusted Potatoes.
  • Scrub potatoes and cut into halves along the widest part of the potato.
    Cutting board with russet potatoes cut in half with a knife.
  • Generously sprinkle Parmesan cheese and lightly sprinkle other seasonings all over the butter. 
    Baking dish with parmesan cheese on top of melted butter for Parmesan Crusted Potatoes.
  • Place potato halves face down on the butter and seasonings. Place in preheated oven and bake for 40 to 45 minutes.
    Baking dish with face down potato halves for Parmesan Crusted Potatoes.
  • Cool for at least a FULL 5 minutes before removing from the pan, otherwise the parmesan crust won't stick to the potato.
    Spatula holding a Parmesan Crusted Potato in a baking dish next to a platter of Parmesan Crusted Potatoes with sour cream and chives.
  • Serve on a plate with a side of sour cream or Ranch dressing for dipping.
    Platter of Parmesan Crusted Potatoes with a dish of sour cream and chives.

Nutrition Information

Calories: 138kcalCarbohydrates: 2gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 35mgSodium: 352mgPotassium: 33mgSugar: 0.02gVitamin A: 381IUCalcium: 150mgIron: 0.1mg

Love this recipe?

We want to hear from you! Please leave a review.

Rate and Review



Share This With the World

PinYummly

About the author

Emily Walker

Emily lives in Meridian, Idaho, with her husband, Beau, a physician assistant, and her three incredible children: a son and two daughters. Travel is one of her favorite ways to experience new cultures and cuisines, and she has a love for all things Disney.

More about Emily Walker

Similar Recipes

Leave a comment

Your email address will not be published. Required fields are marked *

How many stars would you give this recipe?




Comments

  1. Sounds so good but I am confused. In the beginning of your post you say to bake them on a baking sheet but the recipe and video state 9×13 baking pan? Can u clarify for me? Thank you!!

    1. You can use either! Just make sure the baking pan has tall sides so the butter doesn’t slide off.

  2. I’m curious – what about a “paper thin” slice/very small piece of onion (or better yet shallot) under the potato.
    Or is onion simply too wet?
    With the onion being much smaller than the width of the potato.

    1. We have never tried that before, but I think it would prevent the cheese from baking onto the potato.

    1. Oh no! I am so sorry it burned. We usually use the grated parmesan from the green can for this recipe. Maybe that’s what it was?

  3. Your tip for using parchment paper is confusing, as it’s not mentioned in the recipe itself. If one uses butter and parmesan and waits 5 or more minutes after baking as directed, wouldn’t using the parchment paper be redundant? I’m going to try these tonight, without the paper.

    Thanks.

  4. 5 stars
    Oh my goodness are these good. If only I had know about doing baked potatoes like this years ago! I saw conflicting reviews about using fresh grated or store-bought grated Parmesan; I used fresh grated and it was awesome.

  5. 5 stars
    These were excellent!! I added a little garlic salt, minced onion, chives, and salt and pepper. When they were done I topped them with sour cream and they were amazing!!!

  6. 5 stars
    Love this recipe! I have made it so many times and it comes out perfect every time except once. I always grate a block of Parmesan which turns out great. Got lazy one night and I got a tub of pre-grated Parmesan. It burned in half the cooking time. Don’t be lazy. Grate a block of Parmesan for this recipe

  7. 5 stars
    I made these for my grandchildren and they loved them. However, the butter & cheese splattered all over my convection oven. Can I cover them with foil, or will that ruin them???

    1. I think covering them with foil would be okay! The skin might not be as crispy, but they would still taste great!

  8. 5 stars
    I made these delicious potatos again last night. I added a little garlic powder to the pan, placed the potatos cut side down as suggested, then brushed the skins with a little olive oil and sprinkled Kosher salt on top. Once again, they were yummy!

  9. 5 stars
    We love these & have made them several times. I have rushed the removal process & highly recommend following 5 minute wait before removal. Making these again today to go along with grilled ribeye & fresh corn!!

    1. I would actually just stick them back in the oven to reheat! That will give you the best texture, I think.

  10. 5 stars
    These were very delicious. So easy to make. They were very tasty and are so nice as a side with any meal. These are one of those recipes we can’t wait to make again! Thank you!

    1. This recipe won’t work with fresh – it will make a mess of the pan. Use the Kraft (or generic) parmesan cheese. Thanks for asking!

  11. 5 stars
    Love, love, love,love this recipe. Doesnt last when I make it. I’ve shared with both my daughters and they absolutely love it also. 💖👍👍

  12. I’ve been cooking my turkey in a bag for years. When I moved to AZ it was too hot to cook inside so I started to cook on my grill but the turkey dried out so I started using the bag and still cooked on the grill. Best turkey ever. Even though im now back on the east coast i still do it this way easyroasted.

  13. I made these last year when I came across this recipe. They were very delicious and so easy to make. The trick is to let them sit for a minimum of 5 minutes as recommended. I used fresh grated Parmesan. We love them. Thank you

  14. 5 stars
    OMG. Made these last night for dinner, prep time was literally like a minute and they were AMAZING! The beautiful cheese crust so crispy! I added parsley and it really added some nice flavor, dipped it in ranch. These are definitely a new favorite!

  15. 5 stars
    I made these for my family Super Bowl party. They were a huge hit! Besides the butter and Parmesan I sprinkled them with garlic powder and added a couple of pinches of Italian seasonings. I let them sit for 8 minutes while I got other things ready. They were still very hot after sitting for 8 minutes and the butter and cheese mixture crusted up nicely. I made two pans thinking that they would make good leftovers. There were no leftovers. This recipe is a keeper. Thanks.

  16. 5 stars
    I have made these for years in my electric frying pan set at 350 degrees. I melt the butter in the pan and dip the cut side of the potato in the melted butter, then dip them in the parm and place them cheese side down in the butter for about 25-30 minutes. The butter browns, but they have never burnt. This is one of my boys favorite potato recipes.

  17. Does anyone have experience taking these to a potluck? Do you think I should leave the potatoes cut side down in the pan until I arrive there? Or flip them cheese side up and cover before I leave home? It’s about a 1/2 hour drive to get there. Would I need to reheat or would they still be good not coming right from the oven?

    1. Tough question. I think I would pull them right out of the oven, cover the pan with foil, place the pan on a towel in your car while you drive to your potluck, and then move them to a serving tray once you get there. Good luck!

  18. 5 stars
    I now make these all the time. We love them. I use real grated parmesan cheese and they are fabulous!!

    1. I haven’t tried anything but the parmesan, if you do, I would use a cheese that is dry and crumbly. Cheddar is too greasy and won’t stick to the potatoes.

  19. I made these tonite and they stuck to the pan so bad I had to chisel them off the bottom. The cheesy stuff flipped all over everywhere.

      1. 5 stars
        Thank you for sharing. Great simple side dish or appetizer. Loved the flavor. Just keep an eye on them. Mine cooked perfectly in 30 minutes

  20. Can these be refrigerated & then reheated in microwave? I know they won’t be as crusty, but will they be as tasty? My husband works afternoons & doesn’t get home ’til 3am, but would loves these! Also, has anyone used shredded cheese other than parmesan?

    1. They can be reheated in the microwave– as you said, they wont be crispy but they still taste good (my husband takes them to work as leftovers all the time). Also– don’t use shredded cheese, it won’t stick on the potatoes and it will become a gooey mess and slide right off the potatoes (on of our readers tried it and took a picture of how it turned out.. it wasn’t pretty but she had a good attitude about it)!

  21. 5 stars
    I just made these for dinner to go with some grilled sausage and salad. These potatoes were a huge hit! Fantastic receipe 🙂

  22. I am interested in knowing if to think larger potatoes at angle in, say, 3/8″ thickness? I know the temperature is needed to help meld the parmesan to the potato, what would the time be? I wanted to butter the top side after maybe 25-30 mins, but they may be done by then…

    1. That is a good question– we haven’t tried it that way but I would definitely check it around 25 min and then keep checking until done

    1. We haven’t done them that way, but I am sure you totally can. Maybe just reduce the cooking time– check after 15 min or so and then every few min. afterwards

  23. 5 stars
    Made these today & my husband & I absolutely loved them. ♥ They are now one of our favourites! Had Panko/Parmesan chicken with them. Wonderful recipes!!

  24. 5 stars
    These were excellent. I was surprised at how easy to make they were and the clean up was easier. tfs

  25. 5 stars
    My neighbor tried this recipe and invited me over. These were delicious, and I plan to make them myself on a regular basis.

  26. 5 stars
    Served w/a seafood gratin in lobster sauce & onion rings, I wanted something new & special but also an easy-fix. These potatoes were such a great option! My spuds were lrg & thick, so I cut them in thirds & probably used more butter, parmesan & garlic than suggested. They were delicious & cook time was spot-on. IMHO a resting time of 10 min would be ideal. At 5 min, they were still sticking to my “non-stick” baking pan, but at 10 they were perfect to serve. They are a new fave w/us. Thx for sharing.

    1. So glad you like them! That sounds like an AMAZING dinner you had! Seafood Gratin in lobster sauce and onion rings? YES please! YUM!

  27. Hi there – this looks delicious. Definitely going to try tonight. Do you think you could substitute the Parmesan for cheddar??

    1. You could try vegetable oil. You don’t want to cook olive oil at that high of a temperature or it goes bitter.

  28. I would like to email these recipes to myself, but I don’t see anything but Pinterest. Please explain how I can email a recipe/s to my email account.

    Thank you,

    Shelley

    1. I will look into this. I know we used to have a button to email, so I will see where that went. Thanks for the heads up!

  29. 5 stars
    i made these for family and friends and believe it or not everyone liked them. i had sour cream and ranch dip. and most of them preferred the ranch dip. will be making these again and again.

    1. Thank you for sharing your success with this recipe! I make these all the time. They are so easy and so good.

  30. 5 stars
    I was looking for something different for dinner – I was in a rut making the same old thing . I saw this recipe and how easy it was so i gave it a try…and boy am I glad i did!! These are extremely delicious considering just how little work they are! I will definitely be making these again and again – even going to try it on the grill in the summertime to help keep the house cooler 🙂

    1. This is one of our most popular recipes because it is so easy and different. We are so glad you liked it!

  31. 5 stars
    Amazing!! I made these lastnight, it was soooo good, and the smell while it was cooking, wow. I sprinkled a salt over the top of the potatoes before putting them in the oven. Thank you!!

    1. No, don’t use aluminum foil for these. It would stick to the potatoes, they need to crisp up against the bottom of the pan.

    1. You can try—- we have never used them with baking potatoes.. I don’t know if it would make much of a difference. Sometimes baking potatoes are bigger so it might take longer. You might want to cut them into fourths.

  32. 5 stars
    Made these & Parmesan Pork Chops last week & fell in love with them. Now this week I’m having these & Parmesan Chicken. Wonderful!

  33. 5 stars
    Loved this! I used olive oil and then mixed in some butter and that seemed to keep it from burning. I also put my casserole dish on a cookie sheet which may have insulated the bottom a little. LOVED THIS!

  34. These sound yummy! Since I am single and will only make a small amount, could I use my toaster oven? I was wondering if I followed all your directions except I could put in my toaster oven instead of heating the oven? Thanks.

  35. So, is it just me or am I the only one that had problems with this simple dish…lol. They were delish…but the butter burned so easily, and the potatoes stuck a little bit. I didn’t think I would need Pam for this dish, lol. I figured the butter would prevent the taters from sticking! How can I NOT burn my butter!? :-/

  36. Could you tell me what kind of potatoes you use, and also a suggestion on what type of extra seasonning you use? Thank you.

  37. 5 stars
    I have made these potatoes several times and my family just loves them. They are crunchy, just the right size and very flavorful! This recipe is in my permanent recipe file. 🙂

  38. I made these and they smelled great in the oven. I tried to remove them from the pan – and all of the yummy crust got stuck to the pan. The entire meal was a bust.

    1. Im so sorry they didn’t turn out. I know that tends to happen if you don’t let them cool at least a full five minutes before trying to remove them from the pan.

  39. Came across your recipe from another site [who gave you credit, btw] and was wondering…
    When there are comments/questions — could you add that info to your recipe?

    After reading lots of the comments/questions – I got disgusted and quit reading — hoping that mine will turn out great when I make them.

  40. 5 stars
    These are delish! If you are in a hurry, you can cut them in half, and microwave them for like 4 min. Until they are half cooked and finish them facedown in a cast iron skillet! 10 min to table!

  41. 5 stars
    Made these last night (with steaks and corn on the cobb) for dinner… HUGE hit with the fam, and I received several compliments, “yumms”, and “how did you make these!?” 🙂 I WILL be making them again… soon!! Thanks for sharing!!!

  42. 5 stars
    Wonderful recipe! I substituted 2 T olive oil for 2T of the butter and it browned nicely and did not burn. I also used a disposalble foil pan and after lettiing it cool, they came right off perfectly. There were leftovers, but my husband ate them all for breakfast. Thanks Again! Making them again tonight.

    1. 5 stars
      I served mine along side steak and corn on the cobb 🙂 (and topped with extra butter and some sour cream once they cooled some) 😉

  43. Hi there. I was wondering what I could serve this with or what others have served it with. I’m looking to make this tomorrow but need a main dish to go with it. Thanks!

    1. We make these as a side dish all the time when we are grilling meat. We have a lot of great grill recipes on the site. Search under our “grilling” category.

  44. 5 stars
    Made as written except I used Lawrys garlic salt instead of garlic powder. Used finely shredded fresh Parmesan. They were awesome with the sour cream. Definitely need to let them sit in the dish 5-10 min before you turn them over so the butter/cheese mixture crisps up on them. I served them with BBQ chicken. Whole family devoured them.

  45. I made these last night and the house smelled wonderful. When I took them out of the oven the butter mixture was still bubbling, I let it sit for the 5 minutes and when I went to take them out they were stuck to the bottom of the cake pan. Should I be using a glass pan instead? They were still good however all the flavoring was stuck to the pan

  46. 5 stars
    I made these for a Mother’s Day cookout with my family and they are delicious! I’m writing a review about them on my blog and will link back to yours for the recipe. Thanks for sharing!

  47. 5 stars
    I tried the Parmesan Baked Potato. Oh my God, that was so good. A lot easier than your usual baked potato. I will keep having it. Thanks for the recipe.:)

  48. 5 stars
    This recipe looks so good. I plan on making it tonight. Thank you for all the recipes. I plan on making many in the near future.

  49. 5 stars
    Made tonight….OMGoodness….Best thing in the world! I made a smaller portion, and filled in every nook and cranny with “bits” of tater pieces…THOSE were the BEST! ….soaking up all that buttery, cheesy, toasted goodness!!!! Will definitely do again!! Thank you Sooo Much!

  50. 5 stars
    Making these tonight as an appetizer! Yummy!
    Gonna mix a good sense Italian dressing season packet
    In the sour cream for dipping!

  51. 5 stars
    Made these for dinner tonight. FABULOUS! So easy and so delicious! Set the oven to start while we were at church and they were ready when we got home. Thank yoU!

  52. 5 stars
    My boss Jill showed this to me gonna make them for my weekly Sunday dinner. MY family with love them thanks for the great idea

  53. 5 stars
    Made these tonight & they were amazing! My husband loved them! I used fresh shredded Parmesan cheese. The potatoes were large, so I quartered them. Perfect!

    1. 5 stars
      I put steaks on the grill , made a salad and these AMAZING potatoes! I was worried they were burning and I was sure it wouldn’t stick but I was wrong about all my concerns.I sprinkled italian seasoning on the cheese. The whole family loved them and I added them to my favorite recipes. These would be great at parties too. Thank you!

  54. 5 stars
    Thanks you for posting needed a new way to make potatoes for tonight’s dinner! Making this tonight!!!!

    1. Thanks for finding this! We will contact the owner of this FB post. Thanks again, it’s so not cool when people take other people’s stuff!

  55. 5 stars
    I made these for dinner tonight, they smell beautiful and taste great – but they didn’t brown up as nicely as I’d wanted them to. Next time I may increase my oven’s temp by 25 degrees or so…

  56. 5 stars
    Dear Echo, Elise, Emily and Erica,

    We are three sisters Debbie, Tracy and Sherri who make items from Pinterest and share the results with our readers. We rate our items with “This Pin Flops” or This Pin Rocks”.

    We will be featuring your recipe for Parmesan Baked Potato Halves next week.

    Your recipe “Rocked” it out of the park!! We have given you full credit with a link back to the pin on Pinterest and a link back to the recipe on your blog. Please contact us if you have any concerns or questions about the post.

    Thanks for the great recipe!

    Tracy
    Madefrompinterest.net

    1. Tracy– Thank you so much! We are excited to be featured on your blog! I have been browsing through your blog the last little while and I love it! Keep up the good work! – Erica

  57. 5 stars
    I have made these a few times since finding your recipe on Pinterest and we absolutely love them. Thanks for the great recipe

  58. 5 stars
    hello, found you on pinterest and i’m trying these tonight. will let you know how they turn out 🙂 they are in the oven ‘as we speak’

  59. 5 stars
    i made them last week and my husband loved them, si i’ll make them again tonight….thank-you for this idea!

  60. 5 stars
    I make these all the time and they are so wonderful and easy! Great side dish with steaks! Thank you!

  61. 5 stars
    SO glad I found these. They are by far the best way to do potatoes at home. So quick and easy and so delicious. I make them at least once a week. The more cheese and garlic the better. And I always leave them in for about an hour for that extra crispness.

  62. 400 degrees for 40 minutes seemed too long and too hot for me! I was baking something else at a lower temp, and put them in together. <400 and <40 minutes later, the tops of the potatoes were dry and shriveled up and the cheese was very dark brown–not the lovely golden color in the photo. I'm not sure what is happening here, but this recipe needs some adapting to work for me!

    1. Try following the recipe exactly and then decide if you need to modify. Also, use an oven thermometer to make sure you have The correct heat.

  63. 5 stars
    These are absolutely to die for! We’ve made these four times since I found them on pinterest and every time they’ve gotten raves! The also could not be more simple to make!

    Thanks I look forward to following you via email!

  64. 5 stars
    They were a hit! OMG it’s a good thing I made a double batch lol. We had a few left over and Our son Mark and his Daddy were fighting over them (in a playful way). This is definitely the beginning of a new holiday addition :-). They were delicious!

    Donna

  65. 5 stars
    My Hubby & I are making them now. We wanted to try them on Christmas day. So far so good! there in the oven now. I’ll write back and let everyone know how it went :-).
    Merry Christmas!

    Donna

  66. 5 stars
    I’ve been making this recipe at least once a week for the last six months… just wanted to thank you for posting one of the best, easiest side dishes ever! (The rest of your recipes are also amazing — especially the knockoff Alice Springs Chicken from Outback — but this one is the one I use the most.) I’ve shared this recipe with numerous family members, and all of us are equally addicted!

    1. I don’t know the breakdown for this recipie but TGI Fridays makes parm steak fries that have 660 calories for about 6 potato wedges.

  67. 5 stars
    This recipe is a hit with the family. Used the parm cheese with a hint of seasoned salt, but cut the potatoes into thirds. Excellent.

  68. 5 stars
    So its 2:38am. I got a craving for something potato-y. i made these potatoes and they are SO GOOD. I sprinkled the top of potatoes with salt, garlic powder and brushed with melted butter. 400 degree oven for 40 minutes. i had to come back to say thank you, it was an absolutely awesome snack. It tastes so yummy and it’s so quick to fix. A must try.

  69. 5 stars
    Absolutely love these potatoes!!! Only problem is I’m having a hard time with them sticking to the pan. I’m using a cookie sheet lined with foil. I’ve tried spraying with PAM, adding EVOO to the butter and they still stick. What am I doing wrong????

    1. The only thing I could suggest is using a glass 9×13 pan instead, don’t line with foil, and wait the FULL five minutes before removing.

  70. 5 stars
    Wow, these look so delicious. I’m going to try them, even though my husband isn’t a big fan of parmesan cheese. Too bad for him. 😉 If they turn out as good as they look on your picture I am going to spent a post on my blog on them. With reference to your blog of course!!

    Greetings from Holland!!

    Tessa

  71. 5 stars
    Hubby’s grilling steaks tonight and I’m making these, with garlic, onion powder, basil & a little cayenne. Can’t wait to try!!!

  72. 5 stars
    Found the recipe on Pinterest, and didn’t know to make with them. Decided burgers were good enough since I’m sure this’ll be the main part if the dish. Added about 3/4 cup of parm cheese, garlic power, garlic salt (we REALLY like garlic) and a packet of ranch (cause YUM!!) hubby says I spend to much time on Pinterest, UNTIL he seen this. (And a few other “treats” recipes) now he doesn’t complain, in fact he SUGGESTS me getting on to find goodies! Thanks for the recipe!!

  73. 5 stars
    This is fabulous!!!
    It’s already got my stomach growling.

    Yummy an what a super idea for the upcoming Superbowl parties.

    Thank You for sharing,
    Kori

  74. My husband doesn’t like cheese (crazy, right?). Do you think this would still work okay with just the spices?

    1. I’m sure you could just do the spices. You could maybe try substituting the parmesan cheese for something else that will give it it that toasty look and taste, like some mashed up croutons or something. I hope that helps!

  75. 5 stars
    Which seasonings do you use? Just discovered this site and can’t wait to share it with all my friends. I love that all the recipes look like meals I can pull off despite being a busy mom to meals I would have for a dinner party. Thank you! for the help!

  76. I made these last night and like some others, mine turned nearly burnt on the bottom. I used 2 dishes: one was a Pampered Chef ceramic baker and the other was a Pyrex glass baker. Both did the same thing. I used a canned parm cheese rather than fresh grated, is that why??

    Just was not overly fond of these but willing to try a different method. Thoughts?

  77. 5 stars
    Well, I made this recipe today! I did some small changes though because I don’t like parmesan (I know, I know you think I’m crazy 🙂 ), so I put some emmental and sea salt to balance the taste. Also I used yogurt instead of sour cream for dipping, because we don’t use it in Greece. I have to tell you that my fiance liked it so much, that the food “cheered him up” as he told me! :-))))

  78. 5 stars
    So easy and so good. The directions couldn’t be easier. I followed the directions and added a bit of Johnny’s Seasoning Salt and a sprinkle of garlic to the Parm Cheese. Then baked as directed. The smells from the oven were just wonderful. Then when I pulled from the oven, as tempted as I was, I waited for the 5-10 minutes (put foil on top to keep warn) and the potatoes came out perfectly. They were a huge hit and are a go to part of my dinner menu planning for sure.

    1. I usually just use some small regular old russet potatoes. A lot of people have tried and liked using reds and yellows as well.

  79. Hmmm…don’t know what happened. The cheese and butter turned really brown (almost burnt) in my ceramic baking dish and all my potato halves stuck to the pan. No cheese stuck to the potatoes at all! They looked nothing like what is pictured. I will continue to make roasted potatoes.

    1. Sorry Natalie, I am not sure what went wrong. Next time try a glass 9×13 pan, and a better quality Parmesan cheese. I had that happen to me once when I used some really cheap Parmesan. It should look brown and toasty, but not burnt.

      1. Thanks for the tip. Mine burned too, so I’ll try glass next time and better parmesan. They were still good, Just scrapped the burnt part off.

  80. Planning on making these for tailgating. Has anyone baked them, then reheated for later? wanted advise if this would work?

    1. They will probably taste best straight out of the oven, I would make them right before and try to keep them warm.

    2. You could cook them in the micro wave for about 7 minutes, then finish them off on the bar-b-que later ( use a metal cake pan, and maybe cover with tin foil)

  81. 5 stars
    I’ve made these about 5 times and they are AWESOME!! I had major potato cravings while pregnant and these totally hit the spot each time! Thanks!

  82. 5 stars
    These came out amazing! We spread a bit of cream cheese on top and it really kicked it up a notch. What a great recipe. Thanks! 🙂

  83. 5 stars
    We made these tonight. I could hardly wait, the recipe sounded divine. We used a metal pan which may have made them more dry.

    1. 5 stars
      I used a metal pan too and mine were perfect. What kind of potatoes did you use? I used red potatoes because they’re super moist and creamy. Idaho potatoes tend to be drier and starchier.

  84. 5 stars
    Made these last night for family. Had some leftover bacon grease that I added to the butter and used two cookie sheets and about 4lbs of potatoes slides length wise about 1/2 inch thick. Spices were dry ranch and Lowrys seasoned salt. AMAZING!!!!!! Thanks!!!!!

  85. 5 stars
    I just made these and they were delish!! I’m so glad I tried them and will be making again ASAP! They are so easy and a must try!

  86. 5 stars
    I made these tonight. They were delicious. I have a question though. My cheese/butter at the bottom was turning brown, the last 20 minutes I had to cover with foil. Do you use foil on yours? How do you keep it from browning too much if not?

    1. It is supposed to turn a bit brown, the cheese around the potatoes will get a little more brown than the cheese under the potatoes.

  87. I used a Pampered Chef stoneware casserole dish; they turned dark brown–next go round I am going to try using the glass dish instead.

  88. I just realized i am out of garlic powder! Can I get away with using other ones and specifically which ones??

  89. 5 stars
    I HAVE MADE THESE FOR YEARS. I USUALLY ADD BUTTER FLAVORED SALT. IT MAKES THEM ESPECIALLY TASTY 🙂

  90. Mmmmm these look yummo…I’m not meant to have too much butter.. Can u recommend a substitute???

    1. You could try a spray butter or cooking spray at the bottom of the pan, it won’t taste exactly the same, but would be a little more healthy.

    2. Can you use a healthy butter substitute like Earth Balance? That’s pretty much all I use nowadays. I rarely buy real butter because Earth Balance is so damn good! 🙂

  91. could you use sliced potatoes? I have large potatoes and was thinking sliced would be easier for the kids to eat? anyone had any luck with just slicing versus the half potato?

    1. I have done the half potato and cut it into smaller pieces for my kids after it is cooked. I am sure you could try it sliced too.

  92. 5 stars
    Make them all the time!! Love them!!! Friends love them too! (I may have told a few of them that this was my own “original” recipe). Tee hee! Thanks

  93. 5 stars
    these are delicious! i made them for dinner tonight and my boys who don’t like potatoes ate them right up 🙂 i used mozzarella cheese because that’s what we had on hand and i seasoned them with salt, pepper, and garlic powder. we definitely be making again!

  94. 5 stars
    These were amazing!! My husband and 8 year old gobbled them up and my 8 year old actually asked me to make them again!!!

  95. 5 stars
    Delicious! For large potatoes, just nuke them in the microwave first (7 minutes for mine) to “start the cooking process” and then finish them in the oven as you would for small potatoes. In this manner, they cook throughout and the cheese doesn’t overcook. Also, I used non-stick aluminum foil in the bottom of the pan as well. Peeled right off and kept the crust intact. Will try another reader’s suggestion, next, by adding yams to brown sugar with cinnamon and orange peel.

    1. 5 stars
      Can’t wait to try these, thinking buffet at Christmans with the ham etc. some potato skins& some sweet potatoes – Just take out of oven & serve- Wala Thanks for the IDEAS….:)

    2. There is a recipe for sweet potatoes just like this that look yummy above with a marshmallow cream topping!

  96. 5 stars
    Oh my gosh, YUM! Can’t wait to try these out, thanks for the great recipe!

  97. 5 stars
    I am totally making these, and I’m thinking I’m going to top it with some crumbled bacon! Mmmm

  98. 5 stars
    These are in the oven as I type. They smell so yummy. My husband is out on the grill, dinner is going to be yummy tonight! Thanks for the recipe!

  99. So just to confirm, you should be removing from the foil as soon as they are out of the oven? Or wait a few minutes?

    1. I actually never use foil. Just put them in the bottom of your pan and wait at least 5 minutes, the longer the better, before removing them from the pan when they come out of the oven.

  100. 5 stars
    What a darling blog, I am really anxious to try this potato recipe. Thanks so much for sharing, I found your recipe on Pinterest.

  101. Just found your blog and I cannot wait to try this recipe :). One question though… do you bake Uncovered or covered for 40 mins ?

  102. 5 stars
    Made these tonight with Red Potatoes. Used extra fresh grated parmesan, garlic salt, pepper, basil and oregano. They were amazing!

  103. 5 stars
    made these last night and they were AWESOME!!! So easy and oh so tasty. So happy i found this recipe. This is now in my little cookbook for favorite potato dish! Thank-you again for sharing this wonderful recipe. 🙂

  104. 5 stars
    I made these last night and they were fabulous. Be very generous with the parmesan cheese; I added Mrs Dash Garlic and Herb spice. And I used Reynolds No Stick Foil and clean up was oh so easy.

  105. 5 stars
    I just made these up for lunch and they were great! I can’t wait to try more things out using this as a base recipe.

  106. 5 stars
    I made these last week, and my husband and I were fighting over them. I only made 3 potatos, which was 6 halves…I usually defer to him and let him have the extra..me 2 and him 4..but NOT this time! I ate all of my 3 and we both wanted more. Guess what? Making them again tonight…these are AWESOME!!!!

  107. 5 stars
    Trying these TONIGHT! I have a particularly picky family but any suggestions for the “extra seasonings?

    1. 5 stars
      This sounds fantastic, can’t wait to try it. In response to what other seasonings, I use rosemary all the time. It’s a bad day in my kitchen if I’m ever out of it! Thanks for the recipe!!

    2. 5 stars
      My kiddos are picky also, but luckily they love potatoes! We used some of the Hidden Valley Ranch powder and it was great! We sprinkled it in the cut half and the skin. A little bit goes a long way though…

  108. 5 stars
    I have these baking in the oven as we speak 🙂 I used 1/2 cup of butter and 3 large potatoes (which I cut into 4 even pieces). My kitchen smells insane! Hopefully my husband and so love this. Very excited to try it!

    1. Do you think I could use parmesan reggiano instead of plan parmesan? That is all I ever have in the house. Thanks, Becky

      1. You can try it but in our experience it doesn’t get as good of a “crust”. Let us know if your turns out if you try it!

  109. 5 stars
    I made these tonight….the taste was great and my husband loved them however, my parm crust didn’t stick to the bottom of the potatoes which was irritating :/…i did use a glass casserole dish and shredded parm cheese instead of parm cheese from the shaker….could one of those reasons be why my parm crust didn’t stick?? however….will makes these again:)

    1. If you try to take them off fresh out of the oven, it will stick. If you give it five to ten minutes they should come right off.

  110. 5 stars
    I would just stick the butter in the baking dish and put it in the oven while it is preheating. Melts the butter and no extra pan to wash. Delish!!!

      1. In my book, there’s only one parmesan, and that’s parmigianno-reggiano imported from Italy. Anything else is substandard, especially the Kraft stuff in the green can.

        1. Once you use the fresh Parmesan/regianno from the refrigerated section, you will NEVER go back to the Kraft in the green can!!!!

  111. 5 stars
    This looks cheap, easy and delicious- just our style. Thanks for a great recipe. Will be re-blogging.

    Thanks,
    Katie
    letsgetbasted.com

    1. I haven’t tried a yam so I can’t say for sure….. but I bet a yam would be so yummy with butter and brown sugar at the bottom of the pan instead of parmesan cheese.

      1. 5 stars
        mmm I just cant wait to try these 🙂 always looking for a new way to make potatoes and sweet potatoes also mmm.. ty 🙂

  112. I would love to try these! But, how can you tell that the potato is scrubbed clean enough? I have a potato cleaner– but I’m so paranoid that the potato is not clean enough!

    1. I just scrub it as clean as I can and I am pretty sure anything left that is bad bakes out. I haven’t gotten sick from one yet and we eat these a lot!

    2. I wouldn’t worry about the potatoes being clean enough! I just give them a good rinse and a little scrub…I have never had a problem! If you’re really worried, buy organic

  113. Do you really cook the potatoes cut side down? My thought is to dip them in the cheese mixture and cook on a sheet cut side up? I’m thinking it will be a cheesy mess on the bottom of the pan. They certainly look good!

    1. You really want to do it cut side down, it makes a nice browned parmesan crust on the cut side of the potato.

    2. If you will line you pan good with foil there won’t be a big mess to clean up. I use the non stick Reynolds aluminum foil for things like this. I have got to try this recipe it looks and sounds delicious.

      1. 5 stars
        Besides no mess by using foil, you can scoop up what’s left after picking up the potatoes, and either eating by itself or piling onto the potato tops! We stock and keep all ingredients, and I can’t wait to try this for dinner tonight!

  114. 5 stars
    Made these last night for dinner. They were AWESOME!!! I did sprinkle salt and a little bit of olive oil over the top of the potatoes. Thanks for the recipe.

  115. Do you have a round-about amount for the Parmesan Cheese? They look fabulous and I want to put them on my menu plan next week!

  116. 5 stars
    I made these for my mothers day dinner & they turned out AMAZING!!! i absolutely love your blog & thanks for all the great recipes.

  117. 5 stars
    I just wanted to thank you for your spectacular blog! I just emailed 8 of your recipes to myself (including this one) and plan to make them over the next 2 weeks. They look simply fabulous. Your instructions are clear and your photos are great, thanks for sharing your talents!

  118. 5 stars
    These look so good, I am definitely going to try to squeeze them into my menu for this week! Thanks so much for sharing!

        1. I am planning on baked chicken for supper so will give these a try since my oven will be on anyway an we love baked potatoes

      1. 400 Fahrenheit. Not too many home cooks have an oven capable of 400 Celsius, which would be a very impressive 750 Fahrenheit.

        1. I think the person may have been asking about the Fahrenheit and Celsius temps because like me, I live in Australia where we have Celsius.

      2. I live in Australia and we use Celsius, so your 400 Fahrenheit here is 200 Celsius for others that may want to know.

      1. 5 stars
        We made them for the first time for Easter dinner. I added some additional seasonings (rosemary and parsley, mainly), and it was the perfect pairing for out lamb chops. We have made them several times since. They are always a hit…never any leftover.

    1. 5 stars
      I made these last week. They were so good! I will never have baked potatoes any other way!! (By the way making them again tonight.)

        1. 5 stars
          Using red potatoes is my favorite way to make them. Add a little rosemary and parsley, and they are even better! Making the for dinner tonight with a side of broccoli and cheese. Yumm!

          1. You could do either way… I would probably do it in the butter and garlic so the flavor absorbs

          2. You could do either way… I would probably do it in the butter and garlic so the flavor absorbs

    2. Has anyone tried to make these on a Pampered chef stoneware bar pan instead of a 13X9? I’m thinking it may be crisper that way.

      1. Let me know if you try it, I was wondering the same thing. 400 degrees is the highest temp for PC stoneware if I remember correctly.

    3. 5 stars
      I made them to go with our BBQ grilled chicken and corn on the cob! They came out perfect, delicious and easiest potato I’ve ever made!
      I love Family Favorite Recipes!

    4. Looks yummy….I would just suggest grating your own real parmesan instead of using the canned fake stuff!!

        1. Oh my! I just put them in the oven using shredded parm instead of grated! I’ll see what happens. Learned now to read the comments first!