The Best Crispy Parmesan Potatoes
The viral potato dish that will have you hooked and coming back for more.
When I saw these on TikTok I had to give them a try since I am DAY ONE potato lover. They were SO easy to make with only a few steps, but thankfully no par boiling involved here. The kids were popping them non stop and requested I make them again and again.
You can use any small potatoes you have. Just make sure to adjust the cook times until your potatoes are tender and soft on the inside and crispy on the outside. Gold potatoes work very well with this recipe. The dip I used with these is simply ketchup, mayo and Sriracha sauce. We loved them!
Thank you for swinging by Hungry Happens! If you create this recipe or any other from our site, we would greatly appreciate you taking the time to comment and rate the dish! Now LOVE YOUR LIFE!!
The Best Crispy Parmesan Potatoes
Ingredients
- 3 lbs mini creamer potatoes, rinsed, dried + halved
- 1/4 cup butter, melted
- 1/4 cup olive oil
- 1/4 cup grated parmesan cheese
- 2 tbs potato starch
- 3 cloves garlic, minced
- 1 tbs Everything Bagel seasoning
- 1/2 tsp chili pepper flakes
- salt + pepper to taste
- 1/2 cup freshly grated parmesan
- Garnish: freshly chopped parsley
Instructions
- Preheat your oven to 400°F. Grab a large stainless steel baking sheet – DO NOT USE PARCHMENT PAPER.
- In a large bowl, mix together your melted butter, olive oil, 1/4 cup grated parmesan, garlic, potato starch, everything bagel seasoning, chili flakes and salt and pepper to taste. Toss the potato pieces in the mixture.
- House your FRESHLY grated parmesan in a shallow bowl and dip each potato piece in the cheese (cut side down), pressing down so that cheese sticks. Transfer to your baking sheet (fresh cheese side down) and roast for 30-40 minutes or until the potatoes are crispy and browned on the bottom. Garnish with fresh parsley and enjoy!
Notes
- My dip is simply some ketchup, Sriracha and mayonnaise.
- You can use any small potatoes you have. Just make sure to adjust the cook times until your potatoes are tender and soft on the inside and crispy on the outside.
Nutrition
Calories: 239kcal | Carbohydrates: 44g | Protein: 9g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 368mg | Potassium: 1014mg | Fiber: 5g | Sugar: 2g | Vitamin A: 162IU | Vitamin C: 45mg | Calcium: 143mg | Iron: 2mg
These look amazing!
Is there any substitute for the potato starch? I’m afraid I don’t have that in my pantry. Thank you!!
Hi Vicki! Thank you! Yes, you can sub in flour or, no worries, just leave it out. They will still be crispy and delicious!
Hi I was wondering if I could use the freshly grated Parmesan that comes in the fridge section of the grocery store. I know you said freshly grated but I have this for another recipe and I didn’t want to go buy a whole thing of cheese.
Thanks
Oh yea… use what you have! No worries!
What are “creamer” potatoes specifically?
Hi Kim, They are basically a super small mini potato.
Do you keep the cut side down when you bake them?
Does Step 2 include the actual potatoes??? Do you mix them in with everything and THEN dip each one in the parmesan???
Yes… that’s correct. Mix them all together to coat them and then dip each one, cut side into the parmesan.
Please edit your recipe to include the instructions to add the potatoes to the mixture. This is very important, and it seemed that a number of people were confused, since it was left out of the recipe.
Does the potato starch make them crispy?
Hi Laura, definitely the starch makes them crispier but they will still be crispy without it too.
Do you bake them cut side up or cut side down?
Waiting to hear about whether to bake them cut side down or not?
Also any suggestions for a make ahead to bring to a party?
Love your life (recipes)! ❤️
Hi LIndy, sorry for the delay in responding… yes bake them cut side DOWN! Enjoy and thank you!
One more question…can I use cornstarch instead of potato starch?
YES! Absolutely!
Where did you get your pan with the holes? I’d like to try it.
Looks like a step is missing? What happens t between steps 2 and 3? What do you do with the mixture, mix the potatoes in? Thanks!
Really crispy! I think I’ll cook 5 minutes less next time. The cheesy part on mine were a little brown but they were a hit!
Made these last night and they were delicious! For the sauce I substituted my own home made pepper sauce for the sriracha and smoked paprika. Everyone loved them.
Did have Italian herbs so used a little taco spice instead, and it worked a treat! So yum with the crispy Parmesan!!!
The recipe says to mix the Parmesan in with the butter, oil, etc. But then it says to dip in the Parmesan. Is there an error in the instructions?
The instructions were a little lacking, but I did my best. The parmesan cheese melted off on to the pan and stuck like glue. There was more cheese on the pan than on the potatoes. The potatoes tasted fine, but the cleanup was not worth it. I’ve tried 2 other recipes on this website and they were great.
There turned out insanely good!!! My husband was so impressed.
Hi Nina, glad you both enjoyed the potato dish!
Amazing burst of flavor!!! Whole family loved it, even my picky eaters! 😉
Hi Mackenzie, glad the whole family enjoyed the potatoes!! Thanks for trying them1
I am confused by these directions. Step 2 mentions mixing but nothing about adding the cut potatoes. Step 3 mentions pressing potatoes into parm. What do we do with the mixture from Step 2?
Cooked this recipe twice and they turned out perfect each time! I rub the mixture with my hands to really coat the potatoes, I also do a turn with 10 minutes to go to get mine crispy all around.
Sadly these potatoes did not turn out crispy for me. Although they were very tasty, after 40 minutes of baking in the oven they were still soft and the parmesan cheese melted onto the tray and become a big blob. I couldn’t scrape it off and it took half an hour to clean (after a lot of soaking and scrubbing). Next time I’ll use baking paper or a non stick baking pan!