Is there anything better than a crispy, crunchy potato? The answer is yes. Yes, there is. A crispy potato sitting on a blanket of crispy parmesan cheese!
This is my take on a viral recipe that’s been going around for over a year and I finally got around to trying it.
Turns out it’s viral for a reason and definitely worth a try if you like cheesy, crispy potatoes!
Who started this viral potato recipe?
I always like to try to dig into who started viral recipes like this one to see if I can give them credit. Sometimes this is a completely impossible endeavor. In this case, the first version of this recipe that I actually saw was from the Dan O’s Spice Founder. He posted this video on TikTok and it took off from there.
It’s possible that someone before him posted something similar, but this was the first version I could find.
His version for parmesan potatoes ends up being pretty different from the version I made below. Here are the differences:
- I use smaller new potatoes rather than larger red potatoes.
- I like to par-boil the potatoes before roasting them which helps the inside get fluffy and tender. (And reduces roasting time)
- I like to use fresh parmesan rather than jarred parmesan which melts better.
- I skip the butter/paste step and instead use a quick spice blend and parchment paper which makes clean-up easier.
So, my version actually ends up being pretty different, but I really like it.
What kind of potatoes works well?
Many versions of these viral potatoes use larger red potatoes, but personally I like the smaller new potatoes for this. They cook faster and they also maximize surface area touching the parmesan. You can fit more on the baking sheet and therefore end up with more crispy surface per potato.
So I would try fingerling potatoes or baby potatoes and go from there.
What kind of parmesan cheese works for these?
Many of the other versions of this recipe use the jarred processed parmesan cheese for this recipe. Personally, I always have a hard time with that stuff melting and getting crispy. Many times it just sticks to the pan. (Check out my tutorial on homemade Parmesan Powder.)
So, while it is more expensive, I prefer fresh parmesan, grated with a microplane. Using that kind of cheese means you can make an actual blanket of fresh Parmesan and then wedge the boiled potatoes into that blanket for roasting.
Making these crispy parmesan potatoes
These are actually very simple parmesan potatoes to make and the clean-up is easy if you use my method.
Halve the potatoes and then boil them in salted water for about 10 minutes. They won’t be completely cooked through at this point, but that’s okay.
Drain the potatoes with a colander and let the potatoes cool and dry a bit while you grate the Parmesan on a baking sheet lined with parchment paper.
When the potatoes are drained, nestle them cut side down in the Parmesan blanket and then drizzle them with some olive oil and sprinkle with seasoning.
Roast these parmesan potatoes at 425˚F for about 20 minutes and they will get crispy and golden brown. You might need five extra minutes depending on your oven and potato choice.
This is the result!
Look at those crispy parmesan potatoes!
What to serve with these crispy parmesan potatoes?
There isn’t a ton of ingredients in this recipe (basically two), but you could substitute some things in this recipe.
Obviously, substituting the potatoes is one idea. Although as I said above, I prefer the smaller potato, any potato will technically work.
For the cheese, I actually think you could substitute cheddar cheese for the Parmesan. Cheddar cheese can make a really nice, crispy layer if you grate it fresh and roast it until it’s browned and crispy.
If you have leftovers of these potatoes, you are lucky. They make an absolutely stellar breakfast option with a few over-easy eggs. Just warm up the potatoes in a skillet with a drizzle of olive oil.
You can microwave the leftover potatoes but just know that they will lose their crispy edges.
These leftover potatoes will keep fine in your fridge for five days.
Crispy Parmesan Potatoes
- 1 ½ pounds baby potatoes, halved
- 2 cups grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon black pepper
- Preheat oven to 425˚F. Bring a medium pot of salted water to a simmer.
- Halve the potatoes and boil in salted water for 10 minutes. This will par-cook the potatoes. Drain the potatoes and let them cool slightly.
- Line a baking sheet with parchment paper and cover the parchment paper completely with grated Parmesan cheese.
- Place the boiled potatoes cut-side down on the Parmesan layer. Drizzle the potatoes with olive oil and sprinkle with seasoning mix (salt, pepper, garlic powder, paprika).
- Bake the potatoes for 20 minutes at 425˚F until they are tender and the parmesan is very crispy and browned around the edges. They might need 5 extra minutes depening on size and other conditions.
- Remove the potatoes from the oven and use a good spatula to scrape the potatoes off the parchment paper (they shouldn't stick). Serve the potatoes while warm.