Parmesan-Crusted Potatoes

Parmesan-Crusted Potatoes

There is something delightful about potatoes, and honestly, I feel bad for everyone who’s low-carb and keto because they miss out on the wonder that is the potato, especially these parmesan-crusted potatoes.

This versatile little veggie is technically a whole food. The skin of the potato is full of protein and lots of vitamins like vitamins C and B6 as well as more potassium than bananas. They get a bad wrap for their carb content, and there’s no disagreeing with that, but the truth of the matter is they are a staple vegetable being immensely popular historically for their long shelf life and relative ease of planting. Their impact on human history is immeasurable as a food source for poor populations. The potato famine in Ireland decimated the population sending many Irish fleeing the country for their own survival.

All of this to say, don’t judge a dish by its potato. Let’s be real, we all love a good potato, and this recipe for parmesan-crusted potatoes makes a good potato (you didn’t think I’d bring all this back around did you?)

This is the perfect side dish for a dinner party or weeknight meal because they’re so easy to prep. You get the potatoes set up in the pan and pop them in the oven while you get everything else sorted. You can even get the pan set up the night before by covering the bottom with melted butter, olive oil, seasonings, cheese, and sliced potatoes and setting the dish in the fridge until you’re ready to put the pan in the oven. And, for the record, I’ve used all kinds of parmesan cheese on this including shredded in a bag, freshly grated, and the dried kernels from a canister (you know the one I’m talking about… that super dry crumbly stuff) and they are all wonderful. I tend to use the stuff in the can just because I’m lazy and despite never doing so with intention, I seem to always have a can or two on hand, plus, the moisture content is lower, so they get perfectly crunchy.

So, bring potatoes back to your table for this crunch on the outside, creamy on the inside dish that is sure to be the belle of your (dinner) ball. Consider serving them with this herb-crusted rack of lamb and brie peas for a delightful (and delightfully simple) but impressive meal.

Parmesan-Crusted Potatoes

Course: SidesDifficulty: Easy

Parmesan-Crusted Potatoes are the perfect side. Serve them as-is or with an herby sour cream for dipping to make them an appetizer or snack.


  • 1 pound petit red or gold potatoes, halved (ultimately enough to fill your baking dish)

  • 1/4 cup butter, melted

  • 1/4 cup olive or avocado oil

  • 1 1/2 cups grated parmesan cheese

  • 1 tablespoon salt

  • 2 teaspoons pepper

  • 2 teaspoons granulated garlic


  • Line the bottom of your baking pan (your preference, but this recipe is designed for a quarter sheet pan) with foil or parchment paper.
  • Combine the butter and oil and pour over the bottom. This should fully cover the bottom by about 1/8 inch.
  • In a small bowl, combine the cheese and spices and sprinkle it evenly along the bottom. Add more cheese if you need to ensure full coverage – NO HOLES!
  • Evenly distribute the potatoes split side down (skin side up) along the bottom of the pan. They should be snug in the pan so you take up as much space as possible.
  • Bake uncovered at 350° F for 15-30 minutes until fork tender and the parmesan is golden brown and crispy. This time will really depend on the size of your potatoes. If your potatoes are smaller, check them early.
  • Remove from oven and cool for 5-7 minutes. Use a spatula or turner to scoop the potatoes out from the bottom and flip them out into a serving dish. The crispy parmesan can flake off, so be sure to get solidly underneath it.
  • Garnish with freshly chopped chives or parsley and serve as-is or with sour cream for dipping.

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