Crispy Garlic Parmesan Crusted Potatoes: My Go-To Recipe
Alright, so here’s the scoop on these potatoes…
I kid you not, these Crispy Garlic Parmesan Crusted Potatoes are the kind of thing neighbors “happen” to pop by for—not that I blame them. There’s this story I’ll never quite live down: one time, I tried to make a double batch for a family BBQ, and by the time I turned around to grab the tongs, my uncle Dave had pretty much inhaled half the tray. Guess it’s a compliment? Or maybe I should invest in one of those potato peelers that looks like a spaceship—mine’s the old cranky type and honestly, it’s become part of my arm workout. Anyway, when the weather’s just barely cooperating and I want something that feels a bit special but is foolproof (almost), this is the recipe I find myself reaching for.
Why you’ll love making these too (or, at least, I do)
I make these when I want the house to smell like heaven and I need some low-key dinner magic. My family goes a bit wild for the crunchy bits. (Little known fact: my partner actually fights for the crispiest one. It’s a thing.) If you’re like me and have burned a sheet tray or two in your day, you’ll appreciate how forgiving this is. That, or you’ll laugh at my attempts to “just broil them for two more minutes”—which, um, has only ended well about half the time. Don’t worry, I get it. Potatoes are weirdly personal.
What you’ll need (and some swap ideas)
- 1kg potatoes, washed and halved (I usually use baby Yukon Golds, but honestly, red potatoes or even whatever’s languishing in the crisper works; my grandma always said King Edward but they’re rare ’round here!)
- 2-3 tablespoons olive oil (sometimes, in a Monday-night panic, I grab avocado oil—still delish)
- 5 cloves of garlic, minced (or, confession, I sometimes use the jarred stuff if I can’t be bothered…)
- 60g (about 3/4 cup) grated parmesan cheese—you know, the powdery supermarket kind works in a pinch, but if you can swing real Parmigiano, you’ll taste the difference
- 1.5 teaspoons sea salt (occasionally swap with garlic salt, which makes it extra punchy)
- 1 teaspoon freshly cracked black pepper
- 1 tablespoon dried Italian herbs (or just a handful of fresh parsley or chives, chopped up—the herbs want to party here)
- Optional: pinch of chili flakes for a bit of a kick (I do this when I’m feeling spicy)
Here’s what I usually do (and what sometimes happens…)
- Preheat your oven to 220°C (428°F), or thereabouts. Give it ten min extra if yours runs cold like mine.
- Grab the biggest bowl you own. Toss in potatoes, oil, garlic, salt, pepper, and herbs. Give ’em a real good stir—I get my hands in there (after a quick wash, promise). Little messy, but it works. This is where I might sneak a taste, just for “seasoning.”
- Sprinkle in the parmesan, and toss again. If it seems like a lot, it’s not—trust me, you want crust city.
- Line a baking sheet with parchment (or lightly oiled foil if you’re out—it sticks more but life goes on).
- Arrange potatoes cut-side down (makes them extra crispy, like magic). If they overlap a bit, I don’t stress unless it’s a party.
- Roast for 25-30 min, or til the bottoms go gloriously gold and crispy. Sometimes I peek at 20 minutes (impatient), but patience is a virtue… allegedly.
- If you feel like living dangerously, flip on the broiler for 2-3 min at the end for MAX crunch. But only if your attention span isn’t the same as mine after work.
- Let them cool five minutes—seriously, I always forget and scald my tongue. Top with extra herbs or a dust more cheese if you’re feeling like a kitchen rockstar.
Little notes I’ve scribbled down for myself
- Potatoes taste saltier when hot, so go easy—you can always add, you can’t really subtract.
- If you’re using pre-grated cheese, it can clump. Don’t worry, the crust still forms (sometimes a bit lumpy, but who minds?)
- Actually, I find it works better if you toss half the parmesan with oil, then sprinkle the rest directly on potatoes once they’re on the tray. More crust, less mess. But that’s just me!
Variations (some genius, some not so much…)
- Swap parmesan for pecorino—kinda sharper, delicious twist.
- Toss in smoked paprika for an earthy kick (one time I tried curry powder; it was okay, but not the magic I hoped for. Wouldn’t do it again, but hey, no regrets).
- Try sweet potatoes (but, honestly, they don’t crisp quite the same. Tasty though—just not as shatteringly crunchy.)
- Want to go bigger? Cut potatoes into wedges instead of halves—it’s chunkier and I like to pretend it’s a different dish.
What do you actually need around the kitchen?
I use an old-fashioned baking sheet and a decent sharp knife—nothing fancy. Parchment paper helps but if you don’t have any, just oil the tray really well (or, steal my trick: stick a silicone mat under, if you’ve got one, though I almost always forget to use mine).
Stashing leftovers (not that you’ll have them…)
They keep in an airtight container in the fridge for 2-3 days, theoretically. Honestly, in my house, they never last more than a day—if you find out how to keep people from sneaking into the kitchen late at night, let me know. If you do have some left, give ’em a quick blast in a hot oven to get them crispy again. Microwaving is fine, but the crunch mostly disappears. Alas.
How I like to serve them (and what the family expects)
Best bit? You can serve these as a side at anything: steak night, roast chicken, or even with a big lemony salad if you’re trying to eat “clean”—well, potato-adjacent clean. Occasionally, my kid likes them with a squeeze of lemon over the top (go figure). I’m partial to a little extra grated parm at the table, but you do you!
Things I learned the hard way
- Giving potatoes room on the tray is more important than you’d think. I once crowded them and they turned out sort of bland and steamed—not the mood. Make a second tray if you need, trust me.
- Don’t try to skip the preheating. I did, and ended up with sad, pale potatoes. (Never again.)
- If you rush the broiler step, you may regret it—crispy can turn to charcoal fast. Just a heads up.
FAQ—stuff friends (and randoms) have genuinely asked
- Can I make these with vegan cheese? Yep, actually—my mate Jess does it all the time. The flavor isn’t quite the same but it’ll still crust up if you use a decently strong brand. (Check out Minimalist Baker’s vegan parm recipe—it works, promise.)
- Will this work in the air fryer? Oh, for sure! Actually, they get even crispier, but you’ll need to batch cook unless you’ve got one of those XXL ones. 200°C for about 15 min, shake halfway through. I use the Philips model reviewed here—no regrets.
- What potatoes are *best*? I’m meant to say waxy, but honestly, anything besides really floury old spuds will work fine. Yukon or red skin are my faves.
- Can I use garlic powder instead? Sure, if you have to! I’d do about a teaspoon. Fresh is better but I’m not judging (promise).
- Wait, can I prep these ahead? Actually, yes—you can toss everything together early, then just bake before serving. Just keep ’em covered, and maybe add a drizzle of oil right before they hit the oven.
- Do I really have to cut them in half? Not really, I’ve done thick slices and left tiny potatoes whole once (was in a hurry) but the crust gets best on the cut side, so… up to you! Maybe try both if you’re curious?
Right, if you actually make these, I’d love to hear if you add your own twist. Or if you just need a laugh about a potato mishap—drop me a note. Oh! Speaking of, if you really want to geek out about crispy potatoes, Kenji at Serious Eats did a fantastic piece here—his science is wild. Anyway, enough nattering; time to eat.
Ingredients
- 6 medium Yukon Gold potatoes, halved
- 2 tablespoons olive oil
- 4 tablespoons grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
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1Preheat your oven to 425°F (220°C) and lightly grease a baking sheet or line it with parchment paper.
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2Mix Parmesan cheese, minced garlic, Italian herbs, paprika, salt, and pepper in a small bowl.
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3Brush the cut side of each potato half with olive oil, then press the oiled side into the Parmesan mixture to coat evenly.
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4Arrange the potatoes, cut side down, onto the prepared baking sheet.
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5Bake for 35-40 minutes, or until the potatoes are golden, crispy, and tender. Remove from oven and let cool slightly.
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6Sprinkle with fresh parsley before serving, if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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