Crispy Parmesan Baby Potatoes: Italian Cheesy Side Dish
Choose baby potatoes that are firm to the touch and free from green patches or soft spots. Avoid tubers with deep sprouts or shrivelled skin, as these lack the starch needed for a proper crunch. Select a uniform size to ensure your parmesan potatoes cook at the same rate and achieve an even gold colour across the whole batch.
You roast these potatoes at 200°C (400°F) with olive oil and a savoury blend of garlic powder, oregano, and paprika. Arrange them cut-side down on parchment paper to maximise contact with the heat. Add the grated Parmesan cheese during the final 10 minutes of baking to create a blistered, crisp coating. Let them rest for 5 minutes so the cheese sets before you serve them hot.
Crispy Parmesan Baby Potatoes: Italian Cheesy Side Dish
Recipe cardIngredients
Instructions
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Prepare the oven
Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper to prevent the cheese from sticking to the metal.
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Cut the potatoes
Trim or wash the baby potatoes. Cut each one in half lengthwise to create a flat surface for caramelisation.
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Coat the vegetables
Toss the potato halves in a large mixing bowl with olive oil, garlic powder, salt, black pepper, dried oregano and paprika. Ensure every piece is evenly coated so the flavour is consistent.
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Arrange the tray
Place the coated halves cut-side down on the baking sheet. Leave a small gap between each piece so the heat can circulate and crisp the edges.
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Initial bake
Bake for 30 minutes without moving the potatoes. Check that a fork slides in with little resistance to ensure they are tender through the centre.
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Add the cheese
Sprinkle the grated Parmesan evenly over the potatoes. Return the sheet to the oven for 10 minutes until the coating is deep-golden and crisp.
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Final check
Remove the potatoes when the internal temperature reaches 74°C (165°F). The surface should look beautifully blistered.
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Rest and garnish
Let the potatoes rest for 5 minutes so the cheese can set and the flavours meld. Sprinkle with chopped chives for a splash of colour and freshness.
Cut the potatoes to a uniform size to avoid uneven cooking. If some pieces are larger than others, the small ones will burn before the large ones soften. Watch for uneven browning during the first 30 minutes to ensure every piece achieves the same crunch.
Parmesan cheese
Use Pecorino Romano if you lack Parmesan. This substitute increases the saltiness of the crust and provides a sharper tang. Do not use a pre-shredded blend with cornflour, as it will not melt into a crisp, golden layer on the potato surface at 200°C (400°F).
What to serve with it
Pair these potatoes with grilled chicken or roasted salmon for a flavour-rich main course. You can also place them on a bed of herbed quinoa or couscous to create a complete vegetarian meal. For a bright finish, squeeze fresh lemon juice over the potatoes immediately before serving.
Storing and reheating
Keep leftovers in an airtight container in the fridge for up to 4 days. To maintain the crunch, reheat them in a preheated oven at 200°C (400°F). You may also store them in the freezer for 3 months and reheat them in the oven.
Nutrition per serving
- Calories
- 165
- Protein
- 4.2 g
- Carbs
- 18.5 g
- Fat
- 8.1 g
- Fiber
- 2.1 g
- Sugar
- 1.8 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
How do I make Parmesan potatoes?
Toss halved baby potatoes in olive oil and spices, then bake at 200°C (400°F) for 30 minutes. Add grated Parmesan and bake for 10 more minutes. This sequence ensures the potato is tender before the cheese browns.
How long do parmesan potatoes take to cook?
These potatoes take 45 minutes in total. This includes 10 minutes of preparation and 40 minutes of oven time. The split cooking time prevents the cheese from burning before the inside of the potato is fully cooked.
How do you make Gordon Ramsay's parmesan potatoes?
No, this is a distinct recipe focused on baby potatoes. While other methods may involve boiling or mashing first, this version relies on roasting raw halves for a specific crunch and a blistered cheese topping.
