I can never resist these Crispy Parmesan Crusted Potatoes, with their golden, crackly cheese bottoms and fluffy centers. They always vanish fast, and the secret is too good to miss.

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I’m obsessed with these Crispy Parmesan Crusted Potatoes because they hit that salty, crunchy, golden thing I always want from a potato side. The edges get crackly, the centers stay soft, and every bite has that savory Parmesan crust that makes me keep grabbing “just one more.” And honestly, I love a recipe that feels snacky enough for dipping but still totally belongs next to dinner.

But the real pull? Small Yukon Gold potatoes turn creamy inside while the outside gets ridiculously crisp.

No fuss, no fancy mood, just loud crunch, big flavor, and a tray that disappears way too fast.

Ingredients

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Yukon Gold potatoes turn creamy inside, with edges that crisp up like snack food.
Parmesan brings salty, nutty crunch, and honestly, it’s the best part.
Panko makes the coating extra crisp without feeling heavy or greasy.
Olive oil helps everything brown nicely and keeps the potatoes from drying out.
Melted butter adds that cozy, rich flavor you’ll definitely notice.
Garlic powder gives steady garlicky flavor without random burnt garlic bits.
Oregano or Italian seasoning makes them taste a little pizza-adjacent, in a good way.
Kosher salt wakes everything up, because bland potatoes are just sad.
Black pepper adds a tiny kick that balances the cheesy coating.
Fresh parsley keeps things bright, so the whole dish doesn’t feel too rich.
Plus, lemon wedges add a fresh squeeze if you like a tangy finish.

Ingredient Quantities

1 1/2 pounds small Yukon Gold or baby potatoes, halved or quartered

3/4 cup finely grated Parmesan cheese

3/4 cup panko breadcrumbs

2 tablespoons olive oil

2 tablespoons melted butter

1 teaspoon garlic powder

1 teaspoon dried oregano or Italian seasoning

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons finely chopped fresh parsley

Lemon wedges for serving, optional

How to Make this

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1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it.

2. Cut 1 1/2 pounds small Yukon Gold or baby potatoes into halves or quarters so pieces are roughly equal.

3. Place potatoes in a pot, cover with cold salted water, bring to a boil, and simmer until just tender when pierced with a fork, about 8 to 10 minutes; drain and let steam dry for a minute.

4. In a shallow bowl combine 3/4 cup finely grated Parmesan cheese, 3/4 cup panko breadcrumbs, 1 teaspoon garlic powder, 1 teaspoon dried oregano or Italian seasoning, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper.

5. In a small bowl whisk together 2 tablespoons olive oil and 2 tablespoons melted butter.

6. Toss the warm drained potatoes with the olive oil and butter mixture so they are evenly coated.

7. Working in batches if needed, press each potato piece into the Parmesan-panko mixture so the coating adheres, then place coated potatoes cut side down on the prepared baking sheet.

8. Bake until the crust is golden and crisp and potatoes are cooked through, about 25 to 30 minutes, turning once halfway through for even browning if desired.

9. Remove from oven, sprinkle with 2 tablespoons finely chopped fresh parsley, and adjust seasoning to taste.

10. Serve hot with lemon wedges for squeezing over the potatoes, if using.

Equipment Needed

1. Oven and baking sheet lined with parchment paper or lightly greased
2. Large pot for boiling potatoes
3. Colander for draining
4. Cutting board and chef knife for halving or quartering potatoes
5. Shallow bowl for the Parmesan panko mixture
6. Small bowl plus whisk or fork for the oil and butter mixture
7. Measuring cups and spoons
8. Spatula or tongs for placing and turning potatoes on the baking sheet

FAQ

Can I use russet or red potatoes instead of Yukon Gold? Yes. Yukon Golds are creamier and hold shape well, but small red or fingerling potatoes work great; russets will be fluffier inside so cut into uniform pieces for even cooking.

How do I keep the crust extra crispy? Pat potatoes dry before coating, bake on a lightly oiled rimmed baking sheet with space between pieces, and flip once halfway through. Broil 1 to 2 minutes at the end if you want extra color.

Can I make these in an air fryer? Yes. Cook at 400 F for 15 to 18 minutes, shaking or turning once, until golden and crisp. Work in a single layer if needed to avoid overcrowding.

How can I make this recipe ahead of time? Parboil the potatoes and refrigerate for up to 24 hours. Right before baking, toss with the cheese-panko mixture and bake as directed to keep the coating crisp.

How should I reheat leftovers so they stay crispy? Reheat in a 400 F oven or air fryer for 6 to 10 minutes until hot and crisp. Avoid the microwave because it makes them soggy.

Can I swap the parmesan or panko for other ingredients? Yes. Use grated Pecorino Romano for a sharper flavor. If you need gluten free, substitute gluten free breadcrumbs or crushed cornflakes for panko.

Crispy Parmesan Crusted Potatoes Recipe Substitutions and Variations

Parmesan cheese: substitute finely grated Pecorino Romano for a sharper, saltier flavor or grated Asiago for a milder, nutty profile; for a dairy-free option use 3 tablespoons nutritional yeast plus a pinch of salt.
Panko breadcrumbs: swap with regular dry breadcrumbs for a denser crust, crushed cornflakes for extra crunch, or finely crushed potato chips for a salty, crisp coating.
Melted butter: replace with equal amount of melted ghee for a richer, nutty taste, or use extra olive oil for a lighter, dairy-free option.
Fresh parsley: use finely chopped chives for a mild onion note, chopped cilantro for a brighter herb flavor, or chopped fresh thyme for an earthy aroma.

Pro Tips

1. After parboiling, shake the potatoes in the warm pot with the lid on for 30 seconds to roughen their surfaces. Those little nooks help the Parmesan-panko crust cling and give more crunchy texture.

2. Use a mix of butter and olive oil as written, but brown the butter lightly before mixing if you want a deeper, nutty note. Cool it slightly so it is still liquid but not piping hot, or it can melt the coating too quickly.

3. Press the coated potatoes gently but firmly into the breadcrumb mixture and place them cut side down on the sheet. That contact creates the crispiest base and helps the pieces stand up to flipping without losing the crust.

4. For extra flavor lift, sprinkle a pinch of flaky sea salt and a squeeze of lemon right before serving. The acid brightens the richness and makes the herbs and cheese pop.

Crispy Parmesan Crusted Potatoes Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I can never resist these Crispy Parmesan Crusted Potatoes, with their golden, crackly cheese bottoms and fluffy centers. They always vanish fast, and the secret is too good to miss.

Servings

servings

Calories

251

kcal

Equipment: 1. Oven and baking sheet lined with parchment paper or lightly greased
2. Large pot for boiling potatoes
3. Colander for draining
4. Cutting board and chef knife for halving or quartering potatoes
5. Shallow bowl for the Parmesan panko mixture
6. Small bowl plus whisk or fork for the oil and butter mixture
7. Measuring cups and spoons
8. Spatula or tongs for placing and turning potatoes on the baking sheet

Ingredients

1 1/2 pounds small Yukon Gold or baby potatoes, halved or quartered
3/4 cup finely grated Parmesan cheese
3/4 cup panko breadcrumbs
2 tablespoons olive oil
2 tablespoons melted butter
1 teaspoon garlic powder
1 teaspoon dried oregano or Italian seasoning
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons finely chopped fresh parsley
Lemon wedges for serving, optional

Directions

Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it.
Cut 1 1/2 pounds small Yukon Gold or baby potatoes into halves or quarters so pieces are roughly equal.
Place potatoes in a pot, cover with cold salted water, bring to a boil, and simmer until just tender when pierced with a fork, about 8 to 10 minutes; drain and let steam dry for a minute.
In a shallow bowl combine 3/4 cup finely grated Parmesan cheese, 3/4 cup panko breadcrumbs, 1 teaspoon garlic powder, 1 teaspoon dried oregano or Italian seasoning, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper.
In a small bowl whisk together 2 tablespoons olive oil and 2 tablespoons melted butter.
Toss the warm drained potatoes with the olive oil and butter mixture so they are evenly coated.
Working in batches if needed, press each potato piece into the Parmesan-panko mixture so the coating adheres, then place coated potatoes cut side down on the prepared baking sheet.
Bake until the crust is golden and crisp and potatoes are cooked through, about 25 to 30 minutes, turning once halfway through for even browning if desired.
Remove from oven, sprinkle with 2 tablespoons finely chopped fresh parsley, and adjust seasoning to taste.
Serve hot with lemon wedges for squeezing over the potatoes, if using.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.