Parmesan Potatoes
Updated Mar 16, 2025
These viral Parmesan potatoes are easy to make and get so crispy in the oven! The butter, Parmesan, and spices soak give it the best flavor
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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.
Comments
I made these for Father’s Day, everyone loved them. Great recipe!
Yay, that makes me so happy!! Thanks, Meghan!
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!
Absolutely fantastic potatoes. 10 x 10 glass dish took 40 minutes. Added about 1/8 ts cayenne pepper. Forget the ranch dressing. These stand alone! I served as a side dish with apple-wood smoked turkey breasts. This recipe is a keeper! Thank you.
Sounds great, thanks Joe!
Followed the recipes exactly as written. Fantastic potatoes will definitely be making these again.
So happy to hear!
I followed this recipe, and ended up with burnt potatoes after 15 min in the oven at 425°. Reduced the temp to 350° and baked a second batch, still burned after 15 min. I don’t know how anyone’s coming up with non-burnt potatoes with this recipe. What am I doing wrong?!
So sorry to hear these didn’t come out as expected. What type of roasting pan did you use?
Try putting the potatoes in the microwave first to get them a bit soft then bake
Nice tip!
We want to do these for Christmas dinner but would like to prep as much as possible ahead of time. How much of the prep of the potatoes can be done ahead of time?
You can mix the spices in advance, but it’s best to score the potatoes right before roasting.
They were delicious. My family ate them up like chips. Needless to say…. they were a hit
Yay, so glad to hear!
These are DELICIOUS! Easy to make and the family loved them, even my picky eater said he liked them!
Yay! Always a win when the picky eaters are happy!!
Might be better with the scored potatoes but time didn’t allow that. It didn’t matter as there were no left overs. Nice and crispy on the bottom, I had to use a second dish. BJ’s mini red potatoes is 5lbs and with a large group all was needed and everyone commented on the great flavor.
Paired it as the side to Artichoke Chicken and a nice large salad.
Sounds like a great meal, thanks for sharing your tips on speeding up the recipe!
Just found your website recently and this was the first recipe I’ve tried from it.
These are FANTASTIC!! Wow. Just – wow.
Thank you.
Thank you so much, Kate! So happy to hear that you liked it!
Can you use oil if you don’t have any butter?
I haven’t made these with oil, but I don’t see why oil wouldn’t work!
Making first time for dinner tonight. Can’t wait to taste them
I think you’ll make this a new go-to side dish, hope you love them!
Delicious! I added some rosemary cause that’s my fave, and a little extra Parmesan. Will definitely make these again!
Thank you so much, Deb! Happy to hear you liked them!
Oh my gosh ….soooo yummy! A huge hit every time I make them. Last time I added a little twist and added a can if diced hatch green Chile’s to the mix
Oo that sounds interesting, love that idea!
Has anyone tried making this in anything other than a baking dish? I want to make it for a group so I was thinking of using a baking sheet or a disposable roast pan but I’m worried the cheese will stick too much. Any suggestions?
I would do a test batch. I am not sure if making it on metal will increase the odds of it sticking, I don’t think it should, but before you go make a big batch maybe try it out for dinner one night.
I have made these a few times to rave reviews from the family. I love how crispy they get and the great flavor. I also like how easy they are, perfect for a weeknight dinner.
Thanks so much, Rachel! Glad you and your family like them!
These were delicious! I’ve made them several times now. I love how easy they were too! Thanks for sharing!
You’re so welcome! Glad you enjoyed them!
I ran across this recipe by happenstance, and knew right away it was going to be a winner. Sure enough, this dish was super easy to make and is quite delicious! I am so glad I found it!!
I am so glad it lived up to your expectations! Thank you so much!
If you’re thinking about making these.. just do it! So good and easy. Made them as a part of an appetizer spread and they were the first thing gone. Delicious!
Thank you so much for the feedback! I love that!!
Hi!! I just made these and they’re so good!! I tried the butter you used, so good!! 😀
I’m so happy to hear that! The butter really makes a difference!
Yes, I agree!
Yummy recipes
Thank you so much!
These were a huge hit at dinner last night! Super easy and so yummy!
That is amazing to hear! Thank you!!
Delicious! I quickly whipped these up using your recipe as a side for dinner on a busy day and I was so happy with how easy it was and how amazing they tasted!
Thank you! That makes me so happy to hear!!