Crispy Parmesan Potatoes (With the Best Crunchy Crust)

A Little Bit Different Than the Norm

I’ll be honest with you — I hadn’t made these in a while, but every single time I do, we absolutely love them. There’s just something about that crispy parmesan crust that makes a humble potato feel a little special.

It’s summer barbecue season around here, and I’m always looking for a side dish that’s a little bit different than the norm. Everybody does the regular roasted potato, and that’s wonderful. But these? These have that crunchy, cheesy bottom that everybody fights over. We had them as part of our supper tonight, and they did not last long.

The best part is how simple they are. A bag of little potatoes, some butter, a few spices you already have in your cabinet, and parmesan cheese. That’s really it. And if you want to level them up just a little, the creamy herb dip is so easy to stir together and so good with them. I think your family is going to thank you for these.

So jump on in and make them with me.

How to Make Crispy Parmesan Potatoes

Prep time: about 15 minutes Cook time: 25–30 minutes Servings: 6, as a side

Ingredients

For the potatoes:

• 1 1/2 lbs baby red potatoes, halved
• About 3 tablespoons salted butter, melted
• 1/2 teaspoon garlic powder
• 1/2 teaspoon oregano
• 1/2 teaspoon salt (use a little less if your butter is salted)
• 1/2 teaspoon black pepper
• About 1/2 cup parmesan cheese (grated, or the fine canned kind)

For the creamy herb dip (optional):

• 1/2 cup sour cream
• 2 tablespoons mayonnaise
• 1/2 tablespoon chives
• 1/2 teaspoon dill weed
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder

Instructions

1. Make the dip first so it can chill. In a bowl, stir together the sour cream and mayonnaise — the mayo just adds a little richness. Add the chives, dill weed, onion powder, and garlic powder. This dip is very forgiving, so you don’t have to be super exact. Mix until the herbs are spread all through it, then cover and pop it in the fridge while you get the potatoes ready. (And do open that dill weed and give it a smell — so fresh!)
2. Preheat your oven to 425°F and melt about 3 tablespoons of butter so it’s ready to go.
3. Line a baking sheet with parchment paper. Here’s a little trick if your parchment is curled up from the end of the roll: just crumple it into a ball, then lay it back out flat. It behaves so much better after that. (No parchment? You can use foil — just spray it very well, because these like to stick even more to foil.)
4. Wash and slice the potatoes. Even though mine came pre-washed, I always give them one more good rinse — you want them really clean for this. Slice the little potatoes in half. They’re such a nice bite-sized size already that halving is all you need. (Got bigger potatoes? Absolutely use them — just cut them into nice big bite-sized pieces.)
5. Season and butter the potatoes. Put the halved potatoes in a bowl and add the garlic powder, oregano, salt, and pepper. Drizzle the melted butter over everything and toss well — you really want that butter on the cut side, because that’s the side that’s going to crisp up.
6. Set up your parmesan “assembly line.” Put the parmesan in a shallow bowl. Take each potato and press the buttered cut side down into the parmesan, then set it cut-side-down on the parchment. (Easy alternative: sprinkle little bundles of parmesan right onto the pan and set a potato cut-side-down on each one — works just as well with grated parmesan.)
7. Here’s why we don’t just stir it in: laying that cut, buttery side directly onto the parmesan is what builds the crispy crust. You can stir the herbs, butter, and parmesan right into the potatoes and roast them — they’re still perfectly delicious that way — you just won’t get that crusty edge.
8. Bake at 425°F for 25–30 minutes, until the potatoes are fork tender and the bottoms are golden and crispy.
9. Get them off the pan right away. They lift off easily while warm — just look at that crust! The longer they sit, the harder they are to get off, so don’t wait.
10. Serve them up with a little dollop of that chilled herb dip. Dip a potato in lightly and taste — you’ll get all those fresh herbs against that crispy, cheesy potato. So good, y’all.

Frequently Asked Questions

What’s the best potato for parmesan crusted potatoes? Baby red potatoes are perfect here — they’re already a nice small size, so you just halve them. You can use other potatoes too; just cut them into nice big bite-sized pieces so they cook evenly.

Can I use the canned (shaker) parmesan instead of fresh? Yes. The fine canned kind actually adheres to the potatoes really well and works great. Grated parmesan works just as well, if not better, when you press the potatoes cut-side-down into it. Either one is fine.

Why do my parmesan potatoes need to go cut-side-down? That direct contact between the buttered cut side and the parmesan is what creates the crispy, browned crust. If you stir the parmesan in instead, they’ll still be tasty — you just won’t get that signature crusty edge.

Do I have to make the dip? Not at all. These potatoes are delicious all on their own. The creamy herb dip is just an easy way to level them up if you want to.

Can I make these without parchment paper? Yes — use foil, but spray it very well first. These stick more to foil than parchment, so be sure to lift them off the pan right away while they’re warm.

Can I prep these ahead? The dip can be stirred together and chilled ahead of time. For the crispiest crust, season, coat, and bake the potatoes right before serving.

Remember to go out today and find somebody who needs a little bit of kindness and give them some of yours.