This easy crispy Parmesan potatoes is the perfect side dish both for relaxed weeknight dinners and holiday feasts. Perfectly crispy on the outside and soft on the inside they combine comforting texture of roasted potatoes with rich nutty flavor of Parmesan cheese.
Table Of Contents
These Parmesan Potatoes: What's So Special?
- Incredible flavor! With only 3 main ingredients and about 15 minutes of hands-on time.
- They are perfect to make in advance.
- A crowd-pleaser. Nobody ever said no to a crispy Parmesan potato.
- Fit with any menu: meat, fish or vegetarian.
Ingredients
- Potatoes - starchy potatoes are preferred but any potatoes would work (except for freshly harvested).
- Parmesan cheese - Parmigiano Reggiano or Grana Padano. You'll have the best flavor (and deal) if you grate it yourself. if buying grated make sure there's no extra additives or preservatives.
- Breadcrumbs - large Panko-style breadcrumbs will give extra crispy and flaky crust but any breadcrumbs will work. More often than not I use regular fine unseasoned breadcrumbs.
- Extra virgin olive oil (EVO oil) - gives incredible flavor and crisp.
- Herbs - fresh or dry herbs are optional. In fact, I prefer to use fresh rosemary for garnishing only. We really want that delicious Parmesan flavor be the protagonist!
How To Make Step By Step With Pictures
- Wash and peel potatoes. Cut potatoes into wedges. Small potatoes can be cut in quarters, large potatoes first in half then each half into thirds (photos 1, 2).
- Bring a large pot of water to a boil. Add salt. Add half of all potato wedges. Once water comes again to a boil again, cook potatoes for 5 minutes. Potatoes should start to soften slightly on the outside but definitely should NOT be falling apart. Remove parboiled potatoes from the pot with a slotted spoon and set aside (photos 3, 4). Cook the second batch of potatoes the same way.
NOTE: parboiling potato wedges in two batches helps them cook uniformly and keep the shape. - Line baking sheet with parchment paper and generously oil it with extra virgin olive oil (photos 5, 6).
- In a bowl mix breadcrumbs and Parmesan cheese in 1:1 ratio.
- Cover each potato wedge with Parmesan mix and firmly press it in with your fingers (photos 7, 8).
Lazy Version: add Parmesan mix to the bowl with potatoes and mix. This way is super fast but with a downside that much less Parmesan coating will stick to each potato (which is the star of the recipe) plus there will be more broken pieces. But it still works.
- Arrange Parmesan potatoes on a baking sheet, drizzle with extra virgin olive oil (photo 9). Here you can also add fresh Parmesan sprigs if you prefer.
- Bake in a preheated to 392F (200C) oven or airfryer for 25-30 minutes. At 12-15 minute mark take the tray out of the oven and flip each potato using a tong (photo 10). Pop back in the oven until crispy crust forms.
- Once out of the oven season with salt and pepper.
5 Secrets To The Crispiest Parmesan Potatoes
- Parboil potatoes. Always in hot boiling water. Brief cooking gelatinizes the starch contained in the potatoes which during roasting will turn into extra crispy crust.
- Parmesan coating. Press Parmesan mix firmly into potato wedges. The firmer the coating the crispier they will be.
- EVO oil. Generous coating of extra virgin olive oil (both top and bottom) is essential for providing both crispiness and flavor.
- Flip half-through baking. Whether you're baking them in the oven or in the airfryer make sure to flip each potato wedge half through the cooking time. We do this because the side that's in contact with a baking sheet cooks differently then the side that's in contact with air. It takes a mere minute to flip but you'll see the difference.
- Oven setting. Choose oven setting fan ON if possible or use an air-fryer.
Make Ahead
Prepare the potatoes up until the step they are covered with Parmesan coating. Arrange the wedges on a tray in a single layer. Cover with plastic wrap and keep at room temperature (for up to 4 hours until baking) or in the fridge (for up to 1 day). When ready to bake, preheat the oven, transfer breaded vegetables to a greased baking sheet, and generously drizzle potato wedges with extra virgin olive oil. Bake as directed in the recipe.
I don’t recommend baking in advance since potatoes will lose their signature crispiness as they sit.
Looking for a side dish that is NOT potatoes?
Try my Crispy Over-Fried Veggies! No need to par-boil anything and with addition of one extra ingredient you get an unforgettable crispy crust just like with these Parmesan Potatoes.
FAQs
Starchy potatoes with yellow flesh.
No, parboiling potatoes is essential. It helps Parmesan coating stick to the potatoes, gives extra crispiness on the exterior, and accelerates roasting time without burning the crust. A little extra effort is worth the outstanding result.
Yes, simply use gluten-free breadcrumbs and you'll be good.
Yes, but don't use minced or chopped garlic - the taste will be too overpowering. Instead, crush a few garlic cloves with a flat knife and place them on a baking sheet between the potatoes. When baked they'll release fantastic aroma and flavor without covering the flavor of the rest of the ingredients.
Use Panko-style unseasoned breadcrumbs instead of regular fine breadcrumbs.
Absolutely! In fact, the process is identical. Set air-fryer temperature to 400F (200C). Cook for 25-30 minutes, flipping the wedges halfway through the cooking.
Goes Well With
Honestly, Parmesan potatoes pair perfectly well with just anything. In fact, they're great all on their own. But here're some of the most favorite mains to serve them with:
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Full Recipe
Crispy Parmesan Potatoes
Ingredients
- 2.5 pounds potatoes , about 1.1 kg
- ¾ cup breadcrumbs , more if needed
- ¾ cup Parmesan cheese , more if needed
- Extra virgin olive oil
- Salt , pepper to taste
- Herbs , optional
Instructions
- Wash and peel potatoes. Cut potatoes into wedges. Small potatoes can be cut in quarters, large potatoes first in half then each half into thirds.
- Bring a large pot of water to a boil. Add salt. Add half of all potato wedges. Once water comes back to a boil, cook the potatoes for 5 minutes. Potatoes should start to soften slightly on the outside but definitely should NOT be falling apart. Remove parboiled potatoes from the pot with a slotted spoon and set aside. Cook the second batch of potatoes the same way.
- Line baking sheet with parchment paper and generously oil it with extra virgin olive oil.
- In a bowl mix breadcrumbs and Parmesan cheese in 1:1 ratio.
- Cover each potato wedge with Parmesan mix and firmly press it in with your fingers.Lazy Version: add Parmesan mix to the bowl with potatoes and mix. This way is super fast but with a downside that much less Parmesan coating will stick to each potato (which is the star of the recipe) plus there will be more broken pieces. But it still works.
- Arrange Parmesan potatoes on a baking sheet, drizzle with extra virgin olive oil. Here you can also add fresh Parmesan sprigs if you prefer. Do not add salt.
- Bake in a preheated to 392F (200C) oven or airfryer for 25-30 minutes. At 12-15 minute mark take the tray out of the oven and flip each potato using a tong. Pop back in the oven until crispy crust forms.
- Once out of the oven season with salt and pepper.
Notes
Top Tips For Success
- Parboil potatoes. Always in hot boiling water. Brief cooking gelatinizes the starch contained in the potatoes which during roasting will turn into extra crispy crust.
- Parmesan coating. Press Parmesan mix firmly into potato wedges. The firmer the coating the crispier they will be. Simply tossing potatoes in the breading will taste good but not as crispy as when coated by hand.
- EVO oil. Generous coating of extra virgin olive oil (both top and bottom) is essential for providing both crispiness and flavor.
- Flip half-through baking. Whether you're baking them in the oven or in the airfryer make sure to flip each potato wedge half through the cooking time. We do this because the side that's in contact with a baking sheet cooks differently then the side that's in contact with air. It takes a mere minute to flip but you'll see the difference.
- Choose oven setting fan ON if possible or use an air-fryer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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