Parmesan Crusted Potatoes (Crispy Sheet Pan Side Dish)
These parmesan crusted potatoes are four ingredients and 40 minutes away from becoming your new go-to side dish. Baby potatoes get halved, pressed cut-side down into a parmesan and Italian seasoning mixture, then baked at 400°F until the cheese melts into a shattery golden crust on the bottom and the potato is fork-tender on top. No boiling, no flipping, no fuss — just crispy cheesy potatoes that disappear off the pan.
If you want to find out where the inspiration for this recipe came from, just go ahead and check out the sheet pan pork steaks and parmesan potatoes. But I love a good cheesy potato recipe. Proof of this is with the quick and easy loaded twice-baked potatoes and even with the party potatoes recipe.
Ingredients for Parmesan Potatoes
While there are lot of substitutions and variations to this recipe. Even when I make these parmesan potatoes I used three different kinds of potatoes. Here is what you need to make these easy sheet pan parmesan potatoes:
- Baby potatoes – This can be any variety of potatoes like red potatoes, yellow potatoes, and even fingerling potatoes. You can also use small Yukon Gold potatoes.
- Avocado oil – I am a big fan of Avocado oil because it has a more neutral flavor but Olive oil can also be used.
- Grated Parmesan cheese
- Italian dressing mix
See recipe card for quantities.
Instructions for How to Make Parmesan Crusted Potatoes
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with avocado oil.
- Prepare the Potatoes: Wash and dry the potatoes thoroughly. Cut them in half to create a flat surface for maximum contact with the Parmesan crust.
- Mix the Coating: In a large bowl, combine Parmesan cheese and Italian dressing mix. Mix well until it is completely combined throughout.
- Coat the Potatoes: Toss the potato halves in avocado oil. Then dip the cut edge into the Parmesan mixture, ensuring each piece is evenly coated.
- Arrange on Baking Sheet: Place the potatoes cut side down on the prepared baking sheet. Make sure they’re spaced apart so they crisp up nicely.
Bake for 25-30 minutes or until the Parmesan crust is golden brown and the potatoes are tender when pierced with a fork. Remove from the oven, let cool for a few minutes, and garnish with fresh parsley before serving.
Parmesan crusted potatoes are a versatile and delicious side dish that can easily become a family favorite. With their crispy exterior and tender interior, they pair well with various main courses or can be enjoyed as a snack. Experiment with different herbs, spices, and cheeses to create your perfect version of this dish. Whether you’re hosting a dinner party or preparing a simple family meal, these potatoes are sure to impress. Enjoy every crispy, cheesy bite!
Hint: Make sure the potatoes are not touching each other on the baking sheet. This ensures even cooking and maximum crispiness.
Why This Method Works
The key to the crispy crust is pressing the cut side of each potato directly into the dry parmesan-seasoning mixture rather than tossing everything together. The parmesan lies flat against the hot oiled pan and essentially fries against the metal, creating a solid, lacey crust that stays put when you flip the potatoes off the pan to serve. Spreading the avocado oil on the pan first (instead of just on the potatoes) is what makes the crust stick and brown rather than steam.Substitutions for Parmesan Crusted Potatoes
If you’re missing an ingredient or need to accommodate dietary preferences, consider these substitutions:
- Potatoes: Swap baby potatoes with sweet potatoes or fingerling potatoes for a different flavor profile.
- Cheese: Use Asiago, Romano, or Pecorino cheese instead of Parmesan for a distinct cheesy taste.
- Herbs: Experiment with different herbs like rosemary, thyme, or chives to suit your palate.
- Spices: Add a pinch of cayenne pepper or chili flakes for a spicy kick.
Variations of Parmesan Potatoes
Get creative with these variations to make the parmesan crusted potoatoes recipe your own:
- Truffle Parmesan Potatoes: Drizzle truffle oil over the potatoes before baking for a gourmet touch.
- Cheesy Bacon Potatoes: Add crispy bacon bits to the Parmesan mixture for extra flavor.
- Lemon Herb Potatoes: Squeeze fresh lemon juice over the potatoes before baking and garnish with lemon zest and dill.
- Garlic Butter Potatoes: Mix melted butter and minced garlic with the Parmesan coating for a rich, buttery flavor.
Equipment
Making a simple meal like this sheet pan parmesan potatoes recipe is even easier when you have all the kitchen essentials. Be sure to check out my Amazon storefront for all my favorite kitchen tools, ingredients, and equipment.
Storing Leftovers
If you have leftovers (which might be rare!), store them properly to maintain their taste and texture:
- Refrigeration: Place the cooled potatoes in an airtight container and store them in the refrigerator for up to 3 days.
- Freezing: Freeze them by arranging them in a single layer on a baking sheet until solid, then transfer them to a freezer-safe bag or container for up to 2 months. Thaw in the refrigerator before reheating.
Reheating Options
To bring back the crispiness, here are a few reheating options:
- Oven: Preheat your oven to 375°F (190°C) and reheat the potatoes on a baking sheet for about 10 minutes until hot and crispy.
- Air Fryer: Reheat at 350°F (175°C) for 5-7 minutes for quick and even reheating.
- Skillet: Place potatoes in a skillet over medium heat, turning occasionally until heated through and crispy.
- Microwave: While not ideal for crispiness, you can microwave them on a microwave-safe plate for 1-2 minutes if you’re in a hurry.
Tips for Perfect Parmesan Crusted Potatoes
- Choose the Right Potatoes: Baby potatoes or small Yukon Gold potatoes work best due to their creamy texture and ability to hold the crust well.
- Ensure Even Coating: Toss the potatoes thoroughly in the Parmesan mixture, ensuring each potato half is well-coated for the best crust.
- Space Them Out: Make sure the potatoes are not touching each other on the baking sheet. This ensures even cooking and maximum crispiness.
- Use Freshly Grated Parmesan: For the best flavor, use freshly grated Parmesan cheese rather than pre-grated varieties, which may contain anti-caking agents.
FAQ
Baby potatoes — red, yellow, or a mixed variety bag — work best because their size gives you the ideal ratio of crispy crust to fluffy interior. Small Yukon Golds are also excellent. Fingerling potatoes work well and look beautiful on a platter. Avoid large russet potatoes — they contain more moisture and the crust won’t adhere as well without pre-cooking.
No, that’s what makes this recipe so easy. The potatoes bake from raw at 400°F for 25–30 minutes. As long as you’re using small baby potatoes (not large baking potatoes), they’ll cook through completely without any parboiling. If you’re using larger potato chunks, add 5–10 minutes to the bake time.
You can, but freshly grated parmesan from a wedge gives you a significantly better, crispier crust. Pre-shredded parmesan contains anti-caking agents (usually potato starch or cellulose) that prevent it from melting and crisping the same way. The finely grated shelf-stable parmesan (the kind in the green can) actually works surprisingly well for the crust in a pinch.
If you don’t have a Good Seasons packet, mix together: 1 teaspoon garlic powder, 1 teaspoon dried Italian herbs (oregano, basil, thyme), ½ teaspoon onion powder, and ¼ teaspoon red pepper flakes. That gets you the same savory, herby base. You could also use ranch seasoning powder for a completely different but equally delicious flavor.
Three common culprits: the potatoes are touching each other on the pan (they steam instead of roast), the pan wasn’t oiled enough, or the oven wasn’t fully preheated. Make sure potatoes are spaced at least an inch apart, use a jelly roll pan (rimmed baking sheet) with oil spread directly on the pan surface, and give the oven a full 10–15 minutes to come to temperature before the potatoes go in.
Yes — air fry at 400°F for 18–20 minutes. Place potatoes cut side down in the basket in a single layer. The crust won’t be quite as flat and uniform as the oven version (the airflow can disturb the parmesan), but they’ll still be crispy and delicious.
Related Potato Recipes
Looking for other potato recipes like this? Try these:
Other Sheet Pan Recipes
These are my favorite sheetpan recipes:
Parmesan Crusted Potatoes
Ingredients
- 1½ pounds baby potatoes
- 2 tablespoons avocado oil
- 1 packet Good Seasons Italian Dressing Seasoning
- 1 cup parmesan cheese
- 1 teaspoon salt and pepper
- 1 tablespoon avocado oil
Instructions
- Preheat oven to 400℉.
- Mix the parmesan cheese and Italian seasoning packet together.
- Spread a little avocado oil on the bottom of a jelly roll baking sheet.
- Cut potatoes in half.
- Take each potato and place cut side into the parmesan cheese mixture.
- Place cut side down on the jelly roll pan on the outer edges. Drizzle with a bit more of avocado oil over the top of the potatoes and season salt and pepper.
- Bake for 25-30 minutes or until the Parmesan crust is golden brown and the potatoes are tender when pierced with a fork.
Nutrition
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The recipe says to dip the potatoes in garlic mixture, but garlic isn’t listed in the ingredients. How much garlic ?
Sorry about that confusion. That was leftover instructions from a different recipe for pork steaks and parmesan potatoes – https://www.beyerbeware.net/parmesan-potatoes-and-pork-steak-sheet-pan-dinner/. I have adjusted the directions to be less confusing.