Crispy Parmesan Crusted Potatoes Recipe for Perfect Sides

These crispy, savory Parmesan Crusted Potatoes became a TikTok favorite for good reason. Tender baby potatoes get a buttery, cheesy coating that bakes into an irresistibly crunchy crust—an easy, flavor-packed side you’ll want to make again and again.

I love testing viral recipes and adapting them until they feel like my own. These parmesan-crusted baby potatoes are one of my repeat favorites (alongside my take on baked feta pasta). This version is buttery and simply seasoned, and it produces reliably crisp edges with creamy potato centers.

Why You’ll LOVE This Recipe:

1. Ultra-crispy edges while the potatoes remain soft and buttery inside.
2. A showstopping side dish that’s surprisingly simple to prepare.
3. Uses a handful of everyday ingredients for maximum flavor.
4. Transforms baby potatoes into an extra-special side—perfect with grilled steak or any weeknight dinner.

Ingredients

• Potatoes: Baby potatoes (Yukon Gold or red) are ideal—they cook evenly and stay tender. The original used slices; you can also find cube variations, but baby halves give the best crust-to-potato ratio.
• Parmesan cheese: Use authentic Parmigiano Reggiano, packed tightly and very finely grated for the best crust formation.
• Butter: Melted butter creates the base for the parmesan paste that crisps during baking.
• Seasonings: Italian seasoning, garlic powder, and kosher salt are all you need. Feel free to add black pepper, onion powder, or fresh herbs to taste.
• Cooking spray (optional): A light mist on top helps the potatoes brown evenly while keeping their interior soft.

Equipment

• Sheet pan: A sheet pan gives the crispiest results. If your pan has a nonstick coating, you can skip parchment; otherwise line the pan so the cheese doesn’t stick.
• Parchment paper: Prevents the crispy parmesan edges from adhering to the pan and makes cleanup easy.
• Paring knife: For halving and scoring the potatoes.

How to Make Parmesan Crusted Potatoes

Preheat the oven to 430ºF and line a baking sheet with parchment paper before you begin.

• Melt the butter in a small microwave-safe bowl in 30-second intervals.
• Stir in the garlic powder, Italian seasoning, and kosher salt until combined.
• Add ½ cup tightly packed, finely grated Parmigiano Reggiano and stir until a thick paste forms.

Scoring the Potatoes

• Halve each baby potato, then use a sharp knife to score the cut side in a crosshatch pattern—about three diagonal cuts one way and three the other.

• Dip each scored potato half into the parmesan-butter paste, pressing the cut side down onto the prepared sheet pan so some paste spreads around the edge—this creates the crispy ring.
• Use additional paste if a potato needs more coating; the goal is a thin, even layer that will crisp in the oven.

Continue until all potatoes are coated and arranged on the pan.

Baking the Crispy Parmesan Potatoes

• Optionally mist the tops with cooking spray for even browning.
• Bake at 430ºF for 25–30 minutes, until the parmesan around each potato is golden and crisp and a knife pierces the largest pieces easily.

• Remove from the oven and let the potatoes rest for about 5 minutes so the parmesan crust firms up.
• Serve immediately. These are great on their own or with a dip—garlic butter or sour cream are nice, but they’re perfectly satisfying by themselves.

A family favorite that pairs beautifully with steak, grilled meats, or just about any main course. The contrast of crunchy cheese and creamy interior is highly addictive.

Expert Tips

• Measure and pack the parmesan tightly, and use a fine grater. Coarsely shredded cheese won’t form the same crisp crust.
• Use authentic Parmigiano Reggiano when possible; pre-shredded or lower-quality cheese doesn’t give the same texture or flavor.
• Melt the butter in a bowl and combine the cheese and seasonings there—it’s easier to coat the potatoes and keeps the prep tidy.
• A sheet pan yields crispier edges than a deep dish; if you use a sheet pan, line it with parchment unless it has a reliable nonstick coating.

Variations

• Without butter: Substitute extra virgin olive oil for butter for a lighter flavor profile.
• Air fryer: Toss halved potatoes with the parmesan-butter mixture, arrange in a single layer in the air fryer, and cook at 400ºF for 13–15 minutes, shaking once. They won’t develop the same rim of crisped cheese but remain very tasty.

Using Different Types of Potatoes

Fingerling potatoes: Swap fingerlings 1:1, halving and scoring them the same way.

Potato slices: If you slice whole potatoes thickly, follow the longer bake time used in slice-based versions (they often bake 40–50 minutes at a lower temperature).

Potato cubes: Cubes can be parboiled first, then tossed with the parmesan mixture and baked—start checking for doneness around 20 minutes.

Sweet potatoes: While not tested here, small cubes or 1″ pieces should work; begin checking around 25 minutes and adjust as needed for size.

More Delicious Side Dishes

• Swedish pizza salad
• Roasted ranch potatoes
• Air fryer sweet potato cubes
• Roasted asparagus and carrots
• Air fryer baby potatoes