Okay, Let Me Tell You About These Crispy Potatoes
So, you know those days when you open the fridge and just stare, hoping the perfect snack will leap out and introduce itself? That’s basically how this crispy potatoes with Parmesan cheese thing started for me. One lazy Saturday, I was craving something crunchy and cheesy but couldn’t be bothered with anything too fussy—plus, my usual chips stash had, uh, mysteriously vanished (kids, probably). I threw together some potatoes, a bit of Parm, and a ridiculous amount of olive oil. The result? The smell alone had my neighbor poking her head over the fence. Honestly, it’s become my go-to when I want to impress people without actually trying all that hard. And if you burn a few? Just call them “extra crispy” and move on. No one ever complains.
Why Do I Keep Making These?
I make these when I want something that feels like comfort food without having to break out the deep fryer. My family goes absolutely bonkers for these—especially when I add way too much cheese (by accident, obviously). They’re perfect for movie nights or as a sneaky side when you want to make a boring dinner a little more exciting. I should confess, there was a time when they’d stick to the tray like superglue, but after a bit of trial and, ok, some swearing, I finally figured out how to get them just right (mostly). Honestly, if you can toss potatoes in oil, you’re basically a chef here.
What You’ll Need (Plus My Usual Swaps)
- Potatoes – I usually reach for Yukon Golds, but honestly, red potatoes or even Maris Piper work fine. Russets if I’m in a pinch, though they do get a bit fluffy.
- Parmesan cheese – The real-deal wedge is best, but bagged pre-grated stuff? I won’t tell. My gran used to insist on Parmigiano Reggiano, but I say use what’s in the fridge.
- Olive oil – I’m not fussy. Sometimes it’s the nice bottle; other times it’s whatever’s on sale.
- Garlic powder (optional) – Sometimes I use fresh, but honestly, I can’t always be bothered peeling garlic.
- Salt and pepper – A good pinch of each.
- Fresh herbs (chives, parsley, thyme) – If they’re looking perky in the garden. Otherwise, dried is fine or just skip them.
- Paprika or chili flakes (optional) – For a bit of zing, but only if you like a little heat.
How I Throw It All Together
- First, preheat your oven to 220°C (425°F), or whatever your oven claims is “hot.” Sometimes mine lies, so I let it heat up a bit longer just in case.
- Scrub the potatoes—don’t bother peeling unless the skins are gnarly. Cut them into chunky cubes, about the size of dice. (I tried thick slices once thinking it’d be fancier, but they didn’t get nearly as crispy.)
- In a big bowl, chuck in the potatoes, olive oil (be generous—I use about a glug and a half, which is about 2 to 3 tablespoons), lots of salt, a good grind of pepper, and garlic powder if you’re using it. Toss like you mean it. This is where I usually sneak one, just to see if it’s salty enough (not recommended, raw potato isn’t great, but I do it anyway).
- Tip the potatoes onto a baking tray lined with parchment or foil. Spread them out so they’re not touching too much. If they’re crowded, they’ll steam and go all sad and soggy. I learned this the hard way.
- Bake for about 20 minutes, then give them a good shake or flip. Not everything will turn over, and that’s fine. Actually, sometimes the ones that don’t flip get the best crispy bits.
- After 35-40 minutes (give or take, ovens are weird), they should look golden and properly crisp. Pull them out, sprinkle on a mountain of Parmesan, and toss again. I usually do this part right on the tray because I can’t be bothered washing another bowl.
- Back in for 5 minutes so the cheese melts and gets a bit toasty. Take a breath—this is where my kitchen starts smelling like an Italian restaurant. Try not to eat them straight off the tray and burn your tongue (I fail at this almost every time).
- Finish with herbs, paprika, or chili if you’re feeling wild. Serve hot, with extra cheese if you like living dangerously.
Stuff I’ve Learned (Aka, Don’t Repeat My Mistakes)
- If you line the tray, cleanup is a breeze. I forgot this once. Never again.
- Don’t be stingy with the oil. Dry potatoes = sad face.
- I used to pile them into a little mountain on the tray (so they’d fit) but actually, they need space. Otherwise they just sort of steam and go limp.
- Sometimes a little grated lemon zest on top is amazing, but not everyone is into that. My youngest says it tastes “funny.”
Weird and Wonderful Variations
I’ve tried swapping in sweet potatoes—those turn out more caramelized but never quite as crispy; not my fave, but some folks love it. Smoked paprika instead of regular is nice if you want a bit of a BBQ vibe. Oh, and once I tried mixing in cheddar, but it just went sort of oily (maybe don’t do that). You could totally add rosemary if you want to get all posh about it.
Kit You Might Need (But Improvise!)
- Baking tray – I have an ancient one with weird corners. Works fine.
- Parchment paper or foil – Or just go wild and use nothing, but you’ll be prying potatoes off with a spatula.
- Big mixing bowl – If you don’t have one, use a soup pot. I do, often.
- Cheese grater – Or a veggie peeler for big shavings, which is honestly kind of fun.
How to Store (If You Actually Have Leftovers)
Pop them in an airtight container in the fridge. They’ll last about 2 days before going soft, but honestly, in my house, leftovers are a myth. If you do have some, pop them back in the oven at 180°C (350°F) for 5-10 minutes to crisp back up a bit. The microwave will just make them sad. If you want more ideas for leftover potatoes, check out Bon Appetit’s leftover ideas.
How I Like to Serve Them (And Some Family Quirks)
I love these as a side with roast chicken or, on lazier nights, just as a snack with a little sour cream or Greek yogurt (sometimes with hot sauce, don’t @ me). My partner dips them in ketchup, which I think is a bit wrong, but hey, each to their own. We’ve even used them as the base for nachos—add salsa and more cheese, why not?
Things I Wish I’d Known
- Don’t rush the oven time. I once tried cranking the heat up even hotter to finish faster… ended up with burnt bits and raw middles. Nope.
- Flip them even if you don’t want to; it makes a difference.
- Parm goes on at the end or it’ll burn. (Learned that the crispy way.)
Potato Questions I Actually Get
- Can I make these ahead? – Sure, but they’re best straight out of the oven. I sometimes prep the potatoes earlier and just toss them with oil and bake when ready.
- Do I have to use Parmesan? – Nope! Pecorino is great, or skip cheese entirely if you want. Actually, I find it works better if you stick to hard cheeses though (tried mozzarella once; just made a mess).
- How do I get them extra crispy? – Make sure they’re nice and dry before you oil them up, and don’t skimp on oven time. Also, check out this Serious Eats guide for some extra tips—I use a few of their tricks too!
- Can I freeze them? – Well, I mean, you can, but they lose a lot of crunch; never really worked for me. If you figure out a better method, let me know.
- What if I don’t have olive oil? – Use vegetable oil or even melted butter. Sunflower is fine too. Just don’t use coconut oil—tried that once, big mistake, kind of weird flavor.
Oh, quick sidebar: I once tried to make these while also teaching my nephew how to fold paper planes. We ended up with a couple of potatoes on the floor but you know what? Five-second rule. He still says they’re the best potatoes he’s had (though he’s eight, so, grain of salt there).
There you go, my not-so-secret method for crispy potatoes with Parmesan cheese. Make them, tweak them, eat half before serving… I certainly do.
Ingredients
- 800 g (about 1.75 lbs) baby potatoes, halved
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs
- 60 g (1/2 cup) grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (optional)
Instructions
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1Preheat the oven to 220°C (425°F). Line a baking sheet with parchment paper.
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2In a large bowl, toss the halved potatoes with olive oil, salt, black pepper, garlic powder, and dried Italian herbs until evenly coated.
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3Spread the potatoes cut side down on the prepared baking sheet in a single layer.
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4Roast in the preheated oven for 30 minutes, or until the potatoes are golden and crispy.
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5Remove the baking sheet from the oven, sprinkle the grated Parmesan cheese evenly over the potatoes, and return to the oven for 5 more minutes until the cheese is melted and slightly golden.
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6Garnish with chopped fresh parsley if desired and serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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