Crispy Oven Baked Parmesan Crusted Potatoes Recipe
When I tell you I have been eating these potatoes my whole life, I am not joking. This OG recipe for crispy parmesan potatoes is one that has been in my family for decades! And when it comes to the holidays, these are always high on the requested side dish list. They only require a few pounds of potatoes, melted butter, olive oil, and a parmesan mixture. Trust me, this easy side dish needs to be on your Thanksgiving menu! Full recipe card below.
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What are Parmesan Potatoes?
Aside from being my all time favorite they are the most delicious potatoes! They are oven-roasted potatoes that are coated in a parmesan cheese mixture and baked until they are golden brown and crispy. I am telling you, this is the way to eat potatoes!
The Best Potatoes for Parmesan Potatoes
Just like when making homemade mashed potatoes, the kind of potatoes you use can have a big impact but it really boils down to personal preference. Let me explain the difference between the most common types.
First there are russet potatoes. Russet potatoes are also known as Idaho potatoes and are relatively bland in flavor and high in starch. These potatoes are most commonly used as baked potatoes and French fries. My mom uses these when she makes parmesan potatoes.
Yukon gold potatoes tend to be a little smaller than russets and have more flavor. These potatoes contain less starch than russets but still contain more than others which makes them the all purpose potato. They have a buttery smooth texture and a slightly earthy flavor. I like to use these.
I have never tried this recipe with red potatoes which tend to be a firmer potato with a waxy texture. Although these tend to be used for potato salad, in theory they should work as well.
Ingredients
This easy recipe uses simple ingredients you probably already have stocked in your pantry. They have so much flavor and are a great recipe for the holidays! Here are my ingredient notes.
Potatoes – I prefer to use Yukon gold potatoes (aka yellow potatoes) because they have a smoother texture and richer flavor than Russet potatoes and contain less starch.
Butter – Because everything is better with butter, am I right? A good amount of butter adds richness and flavor and helps give you crispy potatoes. I recommend using regular butter here. You can use margarine, but I am not sure it will cook the same way since margarine is basically just vegetable oil when it melts.
Parmesan Cheese – Normally I would tell you to stay away from the fake parmesan cheese in the green container, but it really is the best way to make parmesan potatoes. The powdery consistency just blends better in the breading mixture. I usually top mine with a little bit of real grated parmesan cheese, but that is totally optional.
Flour – This recipe is technically a breaded potato since it uses flour. The combination of the flour, butter, and parmesan cheese creates the best crispy edge. I used all purpose flour here.
Extra Virgin Olive Oil – I use a little bit of olive oil on the potatoes to coat them and help the parmesan mixture stick. This also helps them get nice and crispy.
Ranch Dressing Mix – Technically my mom doesn’t use the dry ranch mix on her version she uses garlic powder, BUT I think the ranch gives the potatoes a little something extra and adds a bit more flavor. You can find these ranch packets in the salad dressing aisle at most grocery stores or buy the bulk version at Costco like I do. NOTE: if you decide to use my mom’s method, only use a teaspoon of garlic powder.
Salt & Pepper – A little bit of salt and pepper go a long way with seasoning. Just remember, there is salt in the ranch mix so don’t get too carried away.
Garnish – I use a little bit of fresh parsley to garnish the potatoes, but you can also use dried parsley or even Italian seasoning.
How to Cut the Potatoes
Again, this is going to be based on preference. When I make these I like to dice mine into little potatoes. This allows each bite to have more flavor and more of the parmesan coating. When my mom makes these she cuts them into big potato wedges. Either way works.
How to Coat the Potatoes
There are different ways you can do this, but I think the easiest way is to coat them directly on a large sheet pan and use your hands. Pour the olive oil and half the melted butter over the diced potatoes. Then sprinkle half the parmesan cheese flour mixture over the potatoes and mix with your hands. Then repeat until you have used it all. There will be bits of mix on the bottom of the pan, but these will crisp up and be SO good when they are done cooking!
Cooking Options
For best results I recommend oven roasting these on a large baking pan where the potatoes can spread out in an even layer. If they are too crowded they won’t get crispy. I also recommend using a metal pan because they get hotter in the oven than glass or ceramic and it helps with the crispiness. Technically you can probably make them in the air fryer too, but I have not tested that cooking process.
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Crispy Oven Baked Parmesan Crusted Potatoes Recipe
- Total Time: 1 hour 15 minutes
- Yield: 4-8 servings 1x
- Diet: Vegetarian
Description
Looking for a flavorful oven baked potato recipe that is easy to make? You have to try these parmesan roasted potatoes! Their crispy golden parmesan crust will have you coming back for more every time! They are the perfect side dish for the holidays or a weeknight dinner the whole family will love!
Ingredients
- 2lbs Yukon Gold Potatoes peeled and diced
- 1/2 cup Parmesan Cheese (the fake stuff)
- 1/2 cup Flour
- 1 tbsp Dry Ranch Mix
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
- 1/2 cup Unsalted Butter melted (1 stick)
- 1 tbsp Olive Oil
- Chopped Fresh Parsley or Dried for Garnish
Instructions
- Preheat the oven to 400 degrees.
- While the oven heats up, wash all the potatoes, peel with a potato peeler, and dice into 2 inch pieces. Set aside.
- In a large bowl, whisk together the parmesan cheese, flour, ranch, and salt and pepper.
- Spray a large baking sheet with cooking spray and arrange the potatoes in a single layer on the pan.
- Pour the olive oil and half the melted butter over the diced potatoes. Then sprinkle half the parmesan cheese flour mixture over the potatoes and mix with your hands. Then repeat until you have used all of the butter and the parmesan mixture.
- Bake in the oven for 40-60 minutes flipping the potatoes halfway through. Cooking times will vary so start at the low end and check on them. They are ready when the potatoes are crispy and golden brown.
- Store in an airtight container in the fridge for up to 4 days.
Notes
Potatoes vary in size. I used 2lbs in total which was about 7 medium/small potatoes.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Sides
- Method: Bake
- Cuisine: American
Looking for more new recipes for the holidays? Try my homemade cranberry sauce, smoked Thanksgiving turkey, corn casserole, cast iron skillet cornbread, cranberry apple salad, or Texas Roadhouse sweet honey butter.
When to Make Crispy Parmesan Potatoes
This comforting side dish has been a long time family favorite and is always a hit at my holiday table. They are the perfect side dish for Thanksgiving, Christmas, or Easter dinner. You can also make them as a side with weeknight meals or weekend splurges like ribeye steak.
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