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This Parmesan Potatoes recipe post is sponsored by Danish Creamery, although the content represents my own personal opinion and experience using the product.
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VIRAL Parmesan Potatoes!
Why did these parmesan potatoes go viral? Well, there’s something about melted butter and grated parmesan cheese that gets inside the scored potato edges which is absolutely irresistible. I had never had potatoes like this until I tried the TikTok viral parmesan potatoes, and then I was obsessed.
The recipe results make it look fancy, but it’s actually really easy to make these roasted Parmesan potatoes in the oven and they come out so cheesy with browned crispy edges. They’re perfect as a side dish for any meal especially if you’re already using the oven to to make Baked Ranch Chicken or Roasted Salmon in Butter.
Parmesan Potatoes Ingredients
- Butter: Butter plays a huge part in this recipe. Not only does it help the potatoes get crispy, but it also infuses them with flavor and richness. That’s why I use Danish Creamery Sea Salted Premium Butter, which is made with high-quality cream and a touch of sea salt for a richer, creamier flavor and adds a delicious hint of saltiness to these potatoes
- Baby potatoes: Choose small, uniform baby potatoes for this recipe. This will ensure they cook evenly and consistently. You can use regular potatoes, but their cooking time will vary, and it may be harder to get crispy, evenly cooked potatoes with regular-sized potatoes.
- Parmesan cheese: Use good quality Parmesan cheese for its nice nutty flavor. You want to avoid the overly processed Parmesan, so if you can get a hunk and grate yourself, even better!
- Spices and seasonings: Along with salt and pepper, I season these potatoes with garlic powder, onion powder and oregano, but you can feel free to adjust to your taste. Smoked paprika, Italian seasoning, dried rosemary or thyme would all be delicious!
Popular Additions
- Make them spicy. Add some cayenne pepper or red pepper flakes to the seasoning mix for a kick of heat. Start with ½ teaspoon and bump it up according to your preference!
- Try caramelized onions with the butter-parmesan paste. Use about ½ cup in the mixture and it will add a subtle sweetness.
- Add mushrooms between the potatoes. Add about ½ cup chopped mushrooms in the empty spaces between the potatoes, and they will get browned and crispy with the potatoes!
How to Make Parmesan Potatoes
My Best Crispy Parmesan Potatoes Tips
- Don’t skip scoring the potatoes before adding them to the dish. This helps the butter, seasonings, and Parmesan cheese get inside and infuse the potatoes with flavor and crispiness.
- Don’t overcrowd the baking dish. Make sure the potatoes aren’t piled on top of each other and have enough room to crisp up. Otherwise, they will likely steam instead of crisp up.
- Serve immediately for maximum crispiness. Just like with other forms of crispy potatoes, these crispy crunchy parmesan potatoes are best when served hot and fresh out of the oven.
- Repurpose the leftovers. These potatoes make a great addition to breakfast the next day, paired with eggs in a vegetable frittata or in a breakfast hash.
Serving Ideas
- Roasted Salmon in Butter
- Honey Mustard Chicken
- Cast Iron Skillet Steak
- Roasted Chicken with Garlic & Herbs
- Beef Tenderloin Roast
Recipe Help & FAQs
These potatoes can be stored in an airtight container in the fridge for up to 4 days. Much like french fries, they won’t be crispy when reheated, but they can be repurposed as mentioned above and make a tasty addition to a breakfast hash or added as a side to your protein of choice.
To reheat, preheat your oven to 350°F and spread the potatoes onto a baking sheet. Bake for 8-10 minutes, until heated through and slightly crispy again. Alternatively, you can microwave them in 30-second intervals until warmed through.
No, I don’t recommend freezing them because the texture may become soggy when thawed. Enjoy them fresh or repurpose leftovers within a few days as suggested above.
Make sure the potatoes were dried thoroughly and not over crowded in the pan before you roast them. To get them more crispy, I recommend flipping them on their other side and it will get your more roasted edges.
More Potato Recipes:
- Garlic Smashed Potatoes
- Fondant Potatoes
- Air Fryer Potatoes
- Potato Galette
- Oven Baked French Fries
- Air Fryer Baby Potatoes
- Crispy Hash Browns
- Air Fryer Baked Potato
- Oven Baked Potato Chips
- Olive Oil Mashed Potatoes
If you try this Parmesan Potatoes recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. I would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Parmesan Potatoes
Video
Ingredients
- 1 ½ pounds baby potatoes halved
- 6 tablespoons salted butter melted, save 1 tablespoon for brushing on top
- ⅓ cup grated Parmesan cheese
- ½ teaspoon oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Ranch Dip for serving
Instructions
- Preheat the oven to 425˚F. Using a small sharp knife, score the potatoes. Place the butter in an 9 x 13-inch baking dish and set in the oven for 5 minutes, until the butter is melted.
- Remove the dish from the oven, add Parmesan cheese and spices until well combined and they form a paste. Spread with a spatula to coat the bottom of the pan with the paste.
- Place the halved potatoes cut side down in the baking dish. Brush with the reserved melted butter on top. Bake until golden brown and crispy, about 35 minutes.
- Separate the potatoes and serve with a ranch dip, if desired.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
The best ever! We love them! This is the recipe I look for!
Awesome!! So happy you love them! Thank you!!
Made these tonight, used regular russets, washed but not peeled, sliced ~5mm on a mandoline, butter, and just a little more than a tablespoon of some seasoning mix I had handy since I was short of onion powder and oregano, used shredded Parm & Romano. (Basically replaced everything else in the list with the mix.) Turned out great, we had potato slices overlapping, so we turned them over a couple times, and ended up increasing the time. Probably could have gone even longer, but were nicely crispy/chewy on the edges, and tasted great.
Picture: https://imgur.com/a/yYyuDrp
So happy you loved the recipe, Chris!! Looks like your potatoes turned out amazing!
A DEFINITE Classic! 100 Stars. Not many potato preparations (mashed, fried, or otherwise) come close to these unbelievably Tasty Taters! I used an Italian Seasonings blend (was out of plain old oregano). One could go in many different directions with the seasonings and still WIN!
Wow, thank you!! So happy you loved them, Chef Stev!
These potatoes were so good and a big hit with the family! Bonus points for being easy to make as well.
Yay, I’m so happy to hear that!