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These crispy Parmesan Crusted Potatoes are seriously incredible!  With just a few simple ingredients, they’re an easy and delicious side dish or game day appetizer!

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Crispy parmesan crusted potatoes on a white plate with a dipping sauce and green onions.

Ok, potato lovers, this recipe is for YOU!  When it comes to side dishes, potatoes feel like a staple.  Whether it’s steak with oven-roasted potatoes or a burger with French fries, there’s no wrong way to prepare a potato.

However, these incredibly crispy parmesan potatoes that went viral on social media a few years ago are a stand-out!!!  There’s something about the golden crust that brings so much flavor and texture, it’ll make you want to bake these little morsels again and again!!

Ingredients needed to make Crispy Parmesan Crusted Potatoes including baby potatoes, oil, seasonings and parmesan cheese.

Ingredients Needed

  • Small Potatoes – Any small baby potatoes will work (Yukon gold potatoes, baby red potatoes, etc).  I use “The Little Potato Company’s” fresh baby yellow potatoes – they’re the perfect size!
  • Oil – You can use vegetable oil, olive oil or melted butter.
  • Parmesan Cheese – I use the stuff in the plastic containers in the pizza section of the grocery store.  You can also use fresh parmesan, but it needs to be grated (not shredded).
  • Seasonings – Black pepper, garlic powder, paprika, dried or fresh parsley and sea salt.
  • Dip – Though optional, these are so delicious served with sour cream or ranch dressing.

How to Make Crispy Parmesan Potatoes

This potato recipe is really simple, but there are a couple key steps to make sure you get crispy potatoes each and every time.

Parmesan cheese in a white bowl with black pepper, parsley, garlic powder and paprika.

First, you’ll mix up the parmesan with a few seasonings.  Feel free to add other seasonings that you love such as Italian seasoning and red pepper flakes.

A baking dish with oil and a layer of seasoned parmesan cheese.

Pour the oil into the bottom of the dish and spread it out with a rubber spatula.  Sprinkle the parmesan in an even layer and do NOT stir!

Potatoes being pressed into a dish with seasoned parmesan cheese.

Next, you’ll press the cut side of each potato into the parmesan mixture.  The potatoes can be touching, but make sure to keep just a single layer of potatoes so they each get their fair share of the parmesan cheese mixture!

Potatoes with salt ready to go into the oven.

​Then you’ll give the rounded tops of the potatoes a mist of cooking spray.  If you don’t have cooking spray, you can brush them with a tablespoon of melted butter or oil instead.

Then, sprinkle with flaky sea salt and cook in a preheated oven until the parmesan mixture is golden brown and bubbly!

Halved potatoes baked with a crispy parmesan mixture underneath.

Can I Make these with Russet Potatoes?

Yes, but with a couple changes.  Cut potatoes into wedges (rather than in half) then press one flat side of the potato wedge into the parmesan mixture.  Depending on the thickness of the potato wedges, the cook time might be a little shorter or longer.

Parmesan crusted little potatoes baking in the parmesan mixture.

How Should I Store Leftover Parmesan Crusted Potatoes?

​Let the potatoes cool completely then store in an airtight container in the fridge.

How Do I Reheat Leftovers?

​Since the crispy crust is really the star of these potatoes, I recommend reheating these in the air fryer (flat side up).  You can also reheat them in the oven.

A crispy parmesan crusted potato on a fork with a dipping sauce.

Other Potato Recipes I Love

Buttery Mashed Potatoes

Loaded Mashed Potatoes

Crispy Roasted Sweet Potatoes

Air Fryer Smashed Potatoes

Delicious crispy Parmesan Crusted Potatoes on a white plate with a dip.

Parmesan Crusted Potatoes

Author: Kelsey
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
These crispy Parmesan Crusted Potatoes are seriously incredible. Serve them as a side dish or as an appetizer with ranch or sour cream & watch them disappear!!


  • One 9×13-inch baking dish


  • 1 1/2 pounds small gold potatoes or baby red potatoes
  • 2 tablespoons olive oil or vegetable oil
  • 1/2 cup grated parmesan cheese
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon parsley
  • 1/2 teaspoon flaky sea salt


  • Preheat oven to 375℉.
  • Cut the potatoes in half; set aside.
  • In a small bowl, combine the parmesan cheese, black pepper, garlic powder, paprika and parsley.
  • Spread the oil into the bottom of the baking dish; set aside.
  • Sprinkle the parmesan mixture over the oil in an even layer; do NOT mix/stir.
  • Press the halved potatoes into the parmesan cheese flat-side down.
  • Spray the tops of the potatoes with cooking spray (or brush with oil) and sprinkle with sea salt.
  • Bake for 30-35 minutes or until the cheese is a golden brown.
  • Let cool for 5 minutes, then scoop onto a serving dish.


I love dipping these crispy potatoes with sour cream or ranch dressing.  Mix up 1/4 cup ranch dressing with 3/4 cup sour cream and 2 tablespoons green onions – that’s my fave!!


Calories: 209kcal | Carbohydrates: 22.4g | Protein: 6.9g | Fat: 10.4g | Saturated Fat: 2.9g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 6.1g | Cholesterol: 8.5mg | Sodium: 456mg | Potassium: 580mg | Fiber: 3.4g | Sugar: 1.6g | Vitamin A: 187IU | Vitamin C: 12.7mg | Calcium: 162mg | Iron: 0.9mg
“Dance Around the Kitchen” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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