Parmesan-Crusted Potatoes: A Crispy, Cheesy Side Dish
Learn how Parmesan-crusted potatoes come together with four russets and a cup of grated cheese for crispy golden wedges and fluffy, fork-tender centers.
Parmesan-Crusted Potatoes: A Crispy, Cheesy Side Dish
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Category
Side Dish
Cuisine
American
Author:
This recipe comes to us from Danny Dobrzenski, the chef behind Cooking in the Yard and a friend of Montana Knife Company.
Servings
4
Prep Time
10 minutes
Cook Time
65 minutes
Calories
320
These Parmesan-crusted potatoes turn four russets and a cup of grated Parmesan into the kind of side dish that disappears off the plate before the main course lands. Whole potatoes bake until fork-tender, get quartered, then go back into the oven cut-side down on a bed of grated Parmesan that crisps into a golden, lacy crust.
The result is a cheesy, salty, crackly bottom on every wedge with a fluffy potato interior. It’s one of the easier crispy Parmesan potato recipes you can pull off, and it pairs perfectly with steak, roasted chicken, or any protein off the grill.
Ingredients
You’ll need just five ingredients for this Parmesan-crusted potato recipe.
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4 russet potatoes
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3 Tbsp. olive oil
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1 Tbsp. salt
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1 tsp. black pepper
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1 cup Parmesan cheese, finely grated
Directions
Follow these steps to bake your Parmesan-crusted potatoes to a golden, cheesy finish.
Preheat the oven for the Parmesan-crusted potatoes
Heat your oven to 400°F. A clean, fully preheated oven is what gives the Parmesan its quick, even browning in the second bake.
Line a sheet pan with parchment paper if you want easier cleanup, since the cheese crust likes to stick to bare metal.
Bake the russets for crispy Parmesan-crusted potatoes
Wash and dry the russet potatoes, then poke a few holes in each with a fork. Place the potatoes directly on the oven rack or a baking sheet.
Bake for 50–60 minutes, until a paring knife slides into the center with no resistance. Pull them out and let them cool just enough to handle.
Quarter the Parmesan-crusted potatoes
Set each potato on a clean cutting board and slice into quarters lengthwise with a sharp kitchen knife. Even quarters cook at the same rate and pick up the cheese crust uniformly.
A dull blade tears the skin and crushes the soft flesh, so a sharp blade matters more here than it looks.
Assemble the Parmesan-crusted potatoes
Sprinkle the grated Parmesan in an even layer across the baking sheet, in a layer roughly the size needed to fit all the potato quarters. Place each potato quarter cut-side down directly onto the cheese.
Drizzle the olive oil across the tops and season with the salt and black pepper.
Bake the Parmesan-crusted potatoes a second time
Slide the sheet pan back into the 400°F oven and bake for five to seven minutes. Pull them when the edges of the Parmesan are golden brown and the cheese has crisped into a lacy crust under each potato.
Watch the last minute or two carefully, since Parmesan goes from golden to burnt fast at this temperature.
Serve the Parmesan-crusted potatoes
Use a thin spatula to lift each potato quarter off the sheet pan, keeping the crispy Parmesan crust attached to the bottom. Plate cheese-side up so the golden crust stays visible.
Serve hot alongside steak, roasted chicken, or really any protein off the grill.
Recipe Note
Kitchen Secrets for the Best Parmesan-Crusted Potatoes Recipe
Use these tips to nail the cheese crust and avoid the most common pitfalls with Parmesan-crusted potato recipes:
Use freshly grated Parmesan, not the shaker stuff. Pre-grated Parmesan contains anti-caking agents that prevent the cheese from melting into a clean crust.
Grate the cheese fine. Coarse shreds melt unevenly and leave thick, gummy patches instead of the thin, crackly crust you want.
Spread the cheese in an even, thin layer on the sheet pan. Mounded cheese pools into greasy puddles, but a thin even layer crisps consistently.
Bake the potatoes thoroughly the first time. Underbaked potatoes won’t soften enough during the short second bake and give you a chalky interior under the crust.
Quarter the potatoes only after the first bake, not before. Cutting them ahead of time dries them out and changes the texture of the finished side.
Keep your kitchen knife sharp for clean potato quarters and tidy plating. A sharp blade slides through the soft flesh without crushing it. Brush up on how to sharpen your kitchen knife before you start, and review how to properly clean a knife between cutting boards if you’re prepping a protein at the same time.
These Parmesan-crusted potatoes belong on the short list of side dishes that look impressive but barely require any work. All it takes is five ingredients, one sheet pan, and an oven to get you that golden cheese crust and fluffy potato interior every time.
Keep a clean, sharp knife ready for clean cuts, and this easy Parmesan-crusted potatoes recipe will earn its spot next to your steaks and roasts.
Frequently Asked Questions About Parmesan-Crusted Potatoes
What are Parmesan-crusted potatoes?
Parmesan-crusted potatoes are baked potato quarters set cut-side down onto a layer of grated Parmesan and baked a second time until the cheese forms a crispy, golden crust on the bottom of each piece. They’re one of the easiest crispy Parmesan potato side dishes you can build with five ingredients.
Can you make Parmesan-crusted potatoes ahead of time?
Yes, partially. Bake the potatoes the day before and store them in the fridge whole. When you’re ready to serve, quarter and proceed with the cheese crust step straight from cold (add two to three minutes to the second bake to compensate).
What’s the best cheese for Parmesan-crusted potatoes?
Freshly grated Parmigiano-Reggiano gives you the deepest flavor and the cleanest crust. Pecorino Romano, Grana Padano, or aged Asiago all work as substitutes if Parmigiano isn’t on hand.
Can you use other potatoes besides russets?
Yes. Yukon Golds give you a creamier interior with a slightly less crispy edge, and small red potatoes work if you halve them instead of quartering. Russets are the standard pick for a textbook Parmesan crust because their high starch content gives the fluffiest interior.
How do you make crispy Parmesan potatoes?
Crispy Parmesan potatoes start with two distinct bakes. The first one cooks the potato through to fork-tender, and the second crisps a thin layer of grated Parmesan into a golden crust on the cut sides. Freshly grated cheese, an even spread, and a hot 400°F oven for the second round are what give you the crackle on every wedge.
