Crispy Parmesan Crusted Potatoes Recipe

I finally tried the viral TikTok hack for Crispy Parmesan Potatoes and had to share the simple secret that creates that perfect Parmesan crust.

I love how these Crispy Parmesan Potatoes show up at gatherings, looking way fancier than they are, and still somehow getting annihilated in minutes. I first saw a TikTok for Parmesan Crusted Potatoes and tried it out, and now I keep making them because they’re addictive.

The baby potatoes get fluffy inside while Parmesan bakes into a crazy crunchy, golden crust that makes people ask for seconds. I never plan to share but end up doing it, mostly cuz everyone begs.

If you like snacks that double as a side, this one will make you curious all over again.

Ingredients

• Baby potatoes: starchy, good fiber, vitamin C, creamy inside, hold up to roasting really well.
• Olive oil: heart healthy fats, helps crisp edges, adds a mild fruity flavor, not greasy.
• Butter: optional, gives richer flavor and browning, some saturated fat, very tasty though.
• Parmesan: adds umami and salty crunch, provides protein and calcium, melts then crisps nicely.
• Cornstarch: light coating gives extra crispiness, little carbs, helps cheese stick to potatoes.
• Garlic: bright savory punch, low calories, makes them smell irresistible, fresh is stronger than powder.
• Parsley: fresh herb finish, adds color and vitamin K, light grassy note that cuts richness.

Ingredient Quantities

• 1 1/2 lbs baby potatoes (Yukon Gold or red)
• 2 tbsp olive oil
• 1 tbsp melted butter (optional)
• 1/2 cup finely grated Parmesan, about 50 g
• 1 tbsp cornstarch
• 2 cloves garlic, minced (or 1 tsp garlic powder)
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp chopped fresh parsley (optional)

How to Make this

1. Preheat oven to 425°F (220°C) and place a rimmed baking sheet in the oven to heat while you work, this helps get the bottoms extra crispy.

2. Rinse 1 1/2 lbs baby potatoes and halve any that are noticeably bigger so pieces are all about the same size, smaller ones can stay whole.

3. Put potatoes in a pot, cover with cold water, add a big pinch of salt, bring to a boil and cook until a fork slides in with slight resistance, about 10 to 12 minutes depending on size.

4. Drain well, return to the pot and let steam for a minute then pat dry with a towel; moisture kills crispiness so be pretty thorough.

5. In a large bowl toss the dry potatoes with 1 tbsp cornstarch until evenly coated, then add 2 tbsp olive oil and 1 tbsp melted butter if using, 1/2 cup finely grated Parmesan, 2 cloves minced garlic (or 1 tsp garlic powder), 1 tsp kosher salt and 1/2 tsp black pepper, mix until every piece is coated.

6. Carefully remove the hot baking sheet from the oven and spread the potatoes in one layer leaving space between them, press cut sides down if you halved them so the cheese makes contact with the sheet.

7. Roast for 25 to 30 minutes, turning once halfway, until deeply golden and the Parmesan forms a crust; if you want them extra blistered, broil 1 to 2 minutes at the end but watch it close so it doesn’t burn.

8. Take them out, sprinkle 2 tbsp chopped fresh parsley if you like, taste and add a little more salt or pepper if needed, then serve immediately while they’re still crispy and hot.

Equipment Needed

1. Oven (preheated to 425°F) — you need it hot, trust me
2. Rimmed baking sheet, preferably heavy or dark so it crisps up
3. Large pot for parboiling the potatoes
4. Colander or sieve to drain the potatoes well
5. Clean kitchen towel or paper towels to pat the potatoes dry
6. Large mixing bowl to toss potatoes with cornstarch, oil and cheese
7. Measuring spoons and a tablespoon for accurate seasoning
8. Fine grater or microplane for the Parmesan
9. Spatula or tongs to turn and spread the potatoes on the hot sheet

FAQ

Crispy Parmesan Crusted Potatoes Recipe Substitutions and Variations

• Baby potatoes: swap for fingerling or small red potatoes, or cut russets into 1″ chunks (they crisp if you parboil a few mins), try sweet potatoes for a sweeter, softer result (cut smaller and roast a bit longer), or use cauliflower florets for a low carb option but watch roast time.
• Finely grated Parmesan: use Pecorino Romano (saltier, sharper), Grana Padano or aged Asiago for a similar nutty crust, or nutritional yeast / vegan Parmesan if you need dairy free.
• Cornstarch: replace with arrowroot, potato starch, or tapioca starch (usually 1:1), or all purpose flour in a pinch (use about twice as much and it wont get quite as crisp).
• Garlic (minced): use 1 tsp garlic powder, 1 roasted garlic clove mashed, finely chopped shallot for a milder note, or jarred minced garlic if youre in a rush.

Pro Tips

1. Dry and rough the skins before roasting. After draining, let the spuds steam off and then shake them in a colander or toss them gently on the counter to scuff the skins, this gives more surface for the cheese and cornstarch to grab and makes crispier edges. Its worth leaving them uncovered in the fridge for 30 to 60 minutes if you have time.

2. Use a heavy, super hot surface and dont crowd the pan. A preheated cast iron skillet or thick rimmed sheet holds heat better than a thin sheet, so the bottoms blister faster. Give each piece some breathing room so hot air can circulate, otherwise they steam and get soggy.

3. Treat the cornstarch and cheese right. Mix the cornstarch with a little oil first so it coats evenly instead of clumping, and grate the Parmesan super fine. For extra crunch, save a small handful of cheese and sprinkle it near the end of cooking so you get some fresh crisp bits without burning the whole coating.

4. Finish smart and season last. If you want more blistering, broil for just a minute or two and watch it the whole time, it goes from perfect to burned fast. Add flaky salt, lemon zest or a tiny splash of vinegar after roasting to brighten flavors, and reheat leftovers in the oven or air fryer to bring back the crunch, dont microwave.