These Garlic Parmesan Crusted Potatoes have become a viral trend for a reason — they’re crispy, cheesy, packed with flavour, and incredibly easy to make with just a handful of ingredients. Social media has been loving the dramatic cheese crust and golden edges, and once you try them, you’ll understand why they’re taking over everyone’s feed. It’s the kind of recipe that looks impressive but is surprisingly effortless — perfect for sharing with guests or making just for yourself on a cosy night in.
There’s something about crispy, golden potatoes that just feels right this season. These Garlic Parmesan Crusted Potatoes are simple, flavorful, and come together in no time—all you need is 5 ingredients!
Roasting the potatoes on a bed of Parmesan creates a perfectly cheesy, crisp layer that’s as satisfying as it is delicious. Tossed with garlic and oregano, this easy dish brings a big burst of flavor with minimal effort. It’s the kind of recipe you’ll want to keep on repeat, whether you’re entertaining guests or enjoying a quiet dinner at home.
So grab a handful of mini potatoes, slice, season, and let the oven work its magic.
Ways To Enjoy It
- As a side dish: These are perfect alongside roasted chicken, grilled fish, or baked tofu for a balanced meal.
- Topped with yoghurt: Add a dollop of Greek yoghurt or herby yoghurt sauce to bring creaminess and contrast.
- Dipped in sauce: Serve with garlic mayo, sour cream, or a tangy tomato dip for extra indulgence.
- In a salad bowl: Chop them up and add to your favourite salad bowl for texture and flavour.
- As a snack: They’re delicious warm or cold, making them a great savoury snack any time of day.
Tips
- Use a non-stick or lined tin: This helps prevent the Parmesan from sticking and makes cleanup easier.
- Leave space between potatoes: This helps them crisp up properly.
- Let them cool slightly before lifting: The cheese crisps up more as it cools, making it easier to lift them whole with the crust intact.
- Try it with baby potatoes: Any mini variety works well—just make sure they’re halved evenly for even roasting.
- Serve immediately: These are best enjoyed fresh out of the oven while the cheese is still crispy.
Swaps
Mini potatoes: You can use regular potatoes cut into chunks or sweet potatoes for a slightly sweeter flavour and extra fibre.
Parmesan cheese: Grated Pecorino or Grana Padano works similarly, but I always recommend sticking with Parmesan for that perfect crisp finish.
Garlic: Garlic powder can be used instead of fresh garlic if that’s what you have on hand.
Oregano: Mixed Italian herbs or thyme will also work well in this recipe.
Olive oil: Melted butter or avocado oil are good alternatives, but extra virgin olive oil gives the best flavour.
Storage
Fridge: Store leftovers in an airtight container for up to 3 days. Reheat in the oven or air fryer to restore crispiness.
Freezer: Not recommended for freezing as the texture may change.
More Potato Recipes
- Smashed Potato Salad
- Carlin Pea Salad
- Pomodori Ripieni (Stuffed Tomatoes – Roman Style)
- Ribollita (Italian Vegetable & Bread Soup)
Garlic Parmesan Crusted Potatoes
Ingredients
- ~ 400g mini potatoes or enough to cover a 23cmx23cm baking tin
- 40 g grated Parmesan cheese
- 2 tbsp extra virgin olive oil
- 1 tbsp garlic
- 1 tbsp oregano
Instructions
- Slice the mini potatoes in half.
- In a bowl add the potatoes and the rest of the ingredients. Mix well.
- In a baking tin add the grated Parmesan and lay down the potatoes, with the flat part of the potato facing down. I have used a 9x9inches tin (23cmx23cm)
- Bake at 220C for 20 mins.
- Let it cool down slightly before transferring them into your serving bowl so the cheese has got time to firm up a little and it will become crispier.