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Parmesan Crusted Potatoes make the perfect side dish. They bake open face down in parmesan cheese creating a delicious buttery, cheesy crust.
Featured with this Recipe
- Parmesan Crusted Baked Potato Halves
- Ingredients for Parmesan Crusted Potatoes
- Tips for Parmesan Crusted Potatoes
- How to Serve Baked Parmesan Potatoes
- Frequently Asked Questions
- What To Serve With Parmesan Crusted Potatoes
- The Best Potato Recipes
- More Potato Side Dishes
- How to make Parmesan Crusted Potatoes
- 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
Ingredient Additions and Substitutions
- red pepper flakes
- cayenne pepper
- onion powder
- thyme
- rosmary
- basil
- oregano
- fresh parsley
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!
Frequently Asked Questions
No, these cook up perfectly in the oven. No need to pre boil.
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.
Yes! No gluten in this recipe.
Store any leftover potatoes in an airtight container in the refrigerator. Re-heat in an air fryer, oven, or microwave.
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
Parmesan Crusted Potatoes
Video
Equipment
- Conventional Oven
- 9 X 13 inch Pan
Ingredients
- 6 small potatoes russet potatoes or yellow potatoes
- 1/4 cup butter
- 1 cup grated parmesan cheese
- garlic powder
- other seasonings to personal preference
Instructions
- Preheat oven to 400 degrees. Melt butter and pour into a 9×13 inch pan and spread evenly across the bottom.
- Scrub potatoes and cut into halves along the widest part of the potato.
- Generously sprinkle Parmesan cheese and lightly sprinkle other seasonings all over the butter.
- Place potato halves face down on the butter and seasonings. Place in preheated oven and bake for 40 to 45 minutes.
- Cool for at least a FULL 5 minutes before removing from the pan, otherwise the parmesan crust won't stick to the potato.
- Serve on a plate with a side of sour cream or Ranch dressing for dipping.
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
Hubby’s grilling steaks tonight and I’m making these, with garlic, onion powder, basil & a little cayenne. Can’t wait to try!!!
Thanks for the recipe! We made them last night with red potatoes and my hubby & I devoured them!
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!!
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
Definitely my favorite! Thanks for the recipe. I feel blessed to find this blog !
My husband doesn’t like cheese (crazy, right?). Do you think this would still work okay with just the spices?
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!
Got company coming tomorrow. Good thing I’m planning a grocery store visit today.
Good recipe!
I am wondering if I can do the same with sweet potato, butter, cinnamon, and brown sugar…hmmmm!
So simple..going to make this my next do
These are quick, crispy, and tasty! Especially nice with some ranch dressing.
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!
I love Italian seasoning, but I have also done seasoning salt.
And I am so happy you love the site!
Has anyone made them a head of time and warmed them up? Planning a big event and like to premake everything!
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?
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! :-))))
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.
Thank you so much for sharing this recipe! We tried these tonight – so easy and so tasty!
What’s the dipping sauce in the picture?
It is just sour cream, we usually sprinkle the top of it with some chives or dried basil.
What type of potato gets the best results…looking to try these over the weekend!
I usually just use some small regular old russet potatoes. A lot of people have tried and liked using reds and yellows as well.
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.
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.
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.