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I’ve whipped up these crunchy parmesan potatoes for my folks more times than I can count. You barely have to blink before the tray’s in the oven and that cheesy smell has everyone making a beeline for the table. What I love most is how it works out every single time. And you just need a couple things but it packs a wild punch of flavor.
All my friends are obsessed. Once, we got home late from a hike and I tossed this together in no time. They all flipped for it—gone in minutes.
Tasty Ingredients
- Waxy potatoes: They stay firm and get a golden brown crust. Try small ones with their skins.
- Butter: Adds richness and that crispy topping. Use real stuff from the fridge section.
- Fresh garlic: Gives the dish its kick. Chop it up super tiny for the best flavor.
- Parmesan cheese, grated: Turns everything savory and makes that irresistible crust. Get a chunk of proper Italian parmesan and grate it yourself.
- Salt: Brings all the flavors to life. Flaky sea salt is extra tasty.
- Pepper: A little heat goes a long way. Grind some right before you use it.
- Sweet paprika powder: Makes it look awesome and adds a whisper of smokiness. Pick a good brand you trust.
On top
- More melted butter: Makes it juicier and richer
- Extra parmesan, grated fresh: Turns up that cheesy layer
- Chopped flat-leaf parsley: Chucks a bit of color and a fresh lift—snip it right before serving
Step-by-step instructions
- Step, serve and sprinkle
- When they're still pretty warm, shower the potatoes with chopped parsley. It's bright and just ties everything together.
- Step, bake the potatoes
- Swing the tray onto the middle oven rack and let them bake for about 25–30 minutes. When they’re crunchy and golden underneath, let them cool a sec so nothing sticks.
- Step, brush with toppings
- Coat the cut sides with extra butter. Hit them with an extra shower of cheese to get that ultimate crispy finish.
- Step, place on tray
- Cut each potato in half. Lay them, cut side down, right onto your buttery, cheesy spice mix. This gives the bottom all the flavor and that crunch.
- Step, mix your seasoning
- Grab a bowl and stir together melted butter, chopped garlic, parmesan, salt, pepper, and paprika. Makes sure every potato gets some goodness.
- Step, oven ready
- Crank your oven to 200C with fan on. Line your tray or grease a baking dish real well—no sticking allowed and everything browns nicely.
- Step, par-cook potatoes
- Rinse off your potatoes and pop them in salted water for about ten minutes—just until you can slide a knife in. This keeps them soft inside, but not mushy.
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Worth knowing
- Leftovers? They’re great the next day for lunch.
- The bottom gets nice and crunchy thanks to the parmesan melt.
- Potatoes keep you full for a while and give you energy.
My favorite part? Chopped garlic hitting hot potatoes—such an awesome smell. The night before a big family get-together, my little sister fiddled with the cheese until it was just right. We talked about it for days.
Keeping them tasty
Let any extras cool down all the way, then toss them in a lidded container in the fridge. They’re still dreamy the next day. Heat them back up in a pan or on a tray to bring the crunch back. Freezing works too but straight from the oven is best.
Switch it up
Swap out the butter for fancy olive oil if you’re after gentle flavors. You could use fresh thyme or rosemary on top instead of parsley. Pecorino instead of parmesan? Totally works—gives it more bite. I like tiny waxy potatoes, but any small firm spud does the job.
Ways to eat them
Goes with anything—salad, grilled veggies, steak, or fish. Good for a buffet, too, since they taste awesome even when they’re not piping hot. Try them with a dip made from Greek yogurt and lemon. Trust me, they’re a crowd-pleaser for last-minute get-togethers or barbecues.
How it all began
Dishes like this have been part of Mediterranean family kitchens forever. Roasted potatoes with crusty cheese—nobody ever gets tired of that. Especially popular around the Med, people bring them out for big celebrations or after olive harvest. They fit perfectly for long evenings at a table full of friends.
Frequently Asked Questions
- → What type of potatoes work best?
Stick with firm potatoes, like baby or new potatoes, since they keep their shape when baked and come out perfectly textured.
- → Can I swap out the butter?
Absolutely! Olive oil is a great sub for butter and adds a lovely Mediterranean touch.
- → How do you get that crispy finish?
Make sure to coat the potatoes in a mix of butter, parmesan, and spices—this combo bakes up a super crunchy crust.
- → Can you prep this ahead of time?
Yup! You can cook and set aside the potatoes, then just bake them right before you want to eat.
- → What toppings go well?
Fresh parsley and extra parmesan really wake up the flavor. Chives work well, too.