- Egg free
- Gluten free
- Nut free
- Peanut free
- Soy free
- Wheat free
- Shellfish free
- Seafood free
- Vegetarian
- High in dietary fibre
- 1 serve veg or fruit
Buttery, golden and crunchy, these parmesan potatoes are spud perfection. Serve as a side or as an irresistible snack to share.
- Serves4
- Cook time45 minutes
- Prep time10 minutes
Ingredients
- 1kg white potatoes, halved lengthways
- 75g butter, melted
- 1/3 cup (25g) finely grated parmesan
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp paprika
- 2 tbs chopped flat leaf parsley
- Extra parmesan, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200C.
Step 2
Use a small sharp knife to make a criss-cross pattern on the cut-side of each potato half.
Step 3
Place in a saucepan of cold salted water and bring to a boil. Boil for 5 minutes or until just tender. Drain and allow steam to evaporate.
Step 4
Combine the butter, parmesan, onion powder, garlic powder and paprika in a large ovenproof dish. Arrange potatoes, cut-side down, in a single layer over the butter mixture. Season with salt.
Step 5
Roast for about 40 mins or until the cut sides are golden and crisp.
Step 6
Turn over, cut-side up to serve. Sprinkle with parsley and serve with extra parmesan.
Recipe tip
COOK. STORE. SAVE.
Use it up: Pair any leftover parmesan potatoes with eggs, or turn them into a hash for breakfast or lunch the following day, topped with fresh parsley or chives.
Clever storage: Potatoes should be stored in a cool dark place at room temperature. Avoid storing them in the fridge, as the cold sets off an enzyme that makes the potato sweet and almost powdery in texture.
Spuds get a tasty makeover with these parmesan crusted potatoes
With only 10 minutes of preparation time, parmesan roasted potatoes are deceptively simple to make. Easy enough to whip up for a midweek meal, they’re also an impressive side to accompany a celebration feast. Super crispy on the outside and with a soft and fluffy interior, the parmesan cheese adds a rich, almost nutty flavour and melts with the butter to form a delectable crunchy crust. Get the kids involved in baking these parmesan crusted potatoes. You do the slicing and grating and let the kids swirl the potatoes in the buttery parmesan mixture.
What goes into parmesan baked potatoes?
For the crispiest parmesan potatoes, it’s best to finely grate your cheese. Pre-grated parmesan is great for convenience, but it does contain an anti-clumping ingredient that will leave the parmesan in strands rather than melting into the potato. Butter is also a hero in the dish, so use a nice fresh one – not that end bit that’s sitting around the fridge! The butter also acts as a medium to allow the finely grated parmesan cheese to stick to the potatoes. Play around with your seasonings. We’ve used powdered garlic and onion as well as smoky paprika, but you could also add a bit of chilli powder for a kick, or use dried oregano or finely chopped fresh rosemary instead.
How to make the best parmesan cheese potatoes
The secret to our crispy parmesan potatoes is that we make a crosshatch pattern on the cut sides of the potatoes. This allows the butter and seasonings to seep in and flavour the potatoes, as well as adding to the overall crunchiness. The potatoes are parboiled which helps kickstart the cooking process and makes the score lines fluffy, creating even more crevices for the butter and parmesan mixture to sink into. Make sure you buy potatoes that are about the same size for even cooking time. And for maximum crunch, serve immediately.
It’s time to serve your parmesan roast potatoes
These wonderful roasted potatoes with parmesan cheese make a splash wherever they turn up. They certainly deserve a place alongside the Christmas turkey or Easter lamb, and because they are so simple to make, potatoes and parmesan cheese can be served midweek. Try them with salmon with lemon butter sauce, T-bone and chimichurri or chicken piccata along with a fresh green salad. You can also swap the medium potatoes for baby ones and pile them into a bowl to be shared. Serve alongside a bowl of sour cream or aioli and sprinkle with finely chopped chives.
FAQs
Parmesan crusted potatoes
- Serves4
- Cook time45 minutes
- Prep time10 minutes
Ingredients
- 1kg white potatoes, halved lengthways
- 75g butter, melted
- 1/3 cup (25g) finely grated parmesan
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp paprika
- 2 tbs chopped flat leaf parsley
- Extra parmesan, to serve
Description
Buttery, golden and crunchy, these parmesan potatoes are spud perfection. Serve as a side or as an irresistible snack to share.
Method
Step 1
Preheat oven to 200C.
Step 2
Use a small sharp knife to make a criss-cross pattern on the cut-side of each potato half.
Step 3
Place in a saucepan of cold salted water and bring to a boil. Boil for 5 minutes or until just tender. Drain and allow steam to evaporate.
Step 4
Combine the butter, parmesan, onion powder, garlic powder and paprika in a large ovenproof dish. Arrange potatoes, cut-side down, in a single layer over the butter mixture. Season with salt.
Step 5
Roast for about 40 mins or until the cut sides are golden and crisp.
Step 6
Turn over, cut-side up to serve. Sprinkle with parsley and serve with extra parmesan.