A delicious side dish, these super-crispy Parmesan potatoes are great for any night of the week! Gluten-free, grain-free, vegetarian, primal.
Possibly the crispiest Parmesan potato recipe…ever?
We’re no stranger to Parmesan cheese recipes on this blog, it is certainly one of my favorite foods. Unfortunately, I have a love-hate relationship with it. I know I’ve had issues with it in the past, due to my mold allergy.
For awhile, I was able to bring it back in without too much trouble. I’m now potentially thinking I might have a histamine intolerance, so it might be going back out for awhile. My diet troubles never seem to end.
But when I am eating Parmesan, this is my all the FAVORITE way to enjoy it. Incredibly crispy, what isn’t there to love? Plus, the oven does all the hard work, it’s really a win-win.
Secrets revealed here.
The trick to getting these potatoes to get incredibly crispy is two-fold. First, you want to use a really high temperature to cook them. I recommend 450F, but occasionally I’ll even go up a little higher, around 475F.
Second, you want to use the shaker cheese, which is very finely grated, basically a powder. The shredded, larger chunks of cheese just don’t crisp up the same way, at least not in my experience.
You’ll also want to chop up the potatoes nice and small into either chunks or wedges, so there is more surface area to crisp up.
Toss the chopped potatoes into a bowl and add in some olive oil or coconut oil, and mix to coat evenly, so the topping will stick. In a separate bowl, mix the powdered Parmesan cheese with the garlic salt, dried parsley and ground pepper.
Toss the mixture into the bowl with the potatoes a little at a time, and stir to combine. Repeat until evenly coated. Lay out into a single layer on a baking sheet covered in parchment paper (single layer is KEY), and toss into the oven.
I generally just leave them undisturbed on the sheet, they seem to get crispier this way, as opposed to being turned several times.
Is there a way to make this recipe vegan?
I have not personally tried it, but I have heard good things about nutritional yeast. I don’t use yeast personally, due to a mold sensitivity though, so I can’t really help more, unfortunately! If there is a vegan Parmesan cheese replacement that is powdered though, I don’t see why you can’t try that instead.
Can I russet potatoes, fingerlings, etc?
Yes you can! You should be able to use any variety of potato here, as long as you keep the pieces nice and small. I recommend 1/2 (13 mm) to 3/4 inch (19 mm) cubes maximum.
You may also enjoy:
Super-crispy Parmesan potatoes
- 1.5 lbs small potatoes, I like Yukon gold (24 oz)
- 2 teaspoons olive or melted coconut oil
- 1/3 cup powdered shaker Parmesan cheese I do not recommend using the larger, shredded Parmesan as it does not crisp up the same way
- 1/2 teaspoon garlic salt
- 1 teaspoon dried parsley
- 1/8 teaspoon freshly ground pepper or to taste
- Preheat oven to 450F (230C)
- Slice potatoes into small cubes or wedges. Toss into a bowl and add in olive or melted coconut oil. Mix to coat potatoes evenly.
- In a small bowl, mix Parmesan cheese, garlic salt, dried parsley and ground pepper. Slowly mix into the potatoes, stirring constantly to evenly coat the potatoes.
- Lay the potatoes out on a baking sheet in a single layer (no potatoes overlapping). Place in the preheated oven and cook for 35-40 minutes, or until nice and crispy. You do not need to turn them half way through. In fact, I believe they crisp up better if they are undisturbed. The potatoes should not easily burn, but keep an eye on them towards the end, to make sure they don't burn on the edges.
- Allow to cool for several minutes before serving. They are crispiest when fresh, but can be thrown back into the oven for an additional 5-10 minutes to crisp them up again after refrigerating.