These oven roasted Parmesan Crusted Potatoes are golden, crispy, buttery and totally irresistible in flavor. With just a few easy steps, your favorite comfort food side dish just got elevated to epic.
Potatoes, from Baked potatoes, fried to these Instant Pot Scalloped Potatoes always find way to steal the show on our dinner plates. And if you’re like me, you’re always interested in a new potato recipe to try.
This baked Parmesan crusted potato recipe comes with a crispy exterior, fluffy interior compliments of butter, parmesan cheese and Yukon Gold Potatoes.
An amazing potato recipe that you can’t help but love.
Why this Parmesan Roasted Potatoes Recipe is a Keeper:
What makes this the ultimate potato side dish?
- Grab your trusty 9 x 13 Pyrex baking dish for this one pan recipe.
- Using tender skinned Yukon Gold potatoes means you don’t have to take the time to peel potatoes. Just wash, then cut the potatoes in cubes and you’re on your way to an easy side dish.
- Surprisingly easy to make, oven roasted Parmesan crusted potatoes are a perfect side dish for any main course. All you need is a grilled steak and a fresh salad and you’re got a perfect family dinner.
Where did I get this recipe? This recipe comes from my Kansas hometown church cookbook published in 1995.
Let’s take a look.
Ingredients You’ll Need:
- Yukon Gold Potatoes
- All Purpose Flour
- Butter, salted or unsalted
- Kosher Salt and Freshly Ground Black Pepper
- Grated Parmesan Cheese: Use fresh finely grated Parmesan cheese. A microplane zester works well here.
Ingredient Substitutions:
- Potatoes: I like using Yukon Gold potatoes because the skins are tender, therefore no peeling is required. However, you can use russet potatoes which will have to be peeled. You can also use baby Yukon Gold or baby red skinned potatoes. Simply cut them in half.
- Parmesan Cheese: Purchase the “sandy” textured Parmesan cheese at the grocery store. The fine texture will adhere better to the potatoes.
Step by Step Instructions, it’s Easy:
- Step 1: Wash potatoes and with a paring knife remove any bad spots. Cut potatoes length-wise and then cut them into 6th’s.
- Step 2: Place the cut potatoes in a colander and rinse with water.
- Step 3: Melt butter in a 9 x 13 Pyrex baking dish. A microwave oven is a good way to do this, cooking on high for 30 seconds, and then at 15 second intervals until butter is melted. Use the “turn off turntable” feature if you have it.
- Step 4: Combine flour, cheese, salt, and pepper in a paper bag or a very large bowl. Add a third of the potatoes into the bag. Roll the top of the bag closed and shake to coat the potatoes. Repeat with the remaining potatoes, placing them in the Pyrex pan with melted butter. If using a large bowl, use a dinner place as a lid and shake the potatoes to coat them with the flour mixture.
- Step 5: Bake the potatoes 1 hour, using a spatula to turn them once after 30 minutes.
FAQ’S:
Yes, just substitute your favorite gluten free flour mix for the all-purpose flour.
Parmesan Crusted Potatoes are best prepared and eaten right after baking. The only thing you can do to save time is chop the potatoes and keep them covered in water until ready to proceed with the recipe. This can be done a few hours in advance.
Yes. Use a microwave safe dish to melt the butter then pour it onto the sheet pan. Then proceed with recipe instructions. A sheet pan will heat faster and hotter than a Pyrex baking dish. Watch the potatoes so they don’t burn.
Tips For Success:
- Purchase a wedge of Parmesan cheese and grate it yourself. Fresh grated is always better for flavor. Use a microplane zester to obtain the texture that will guarantee the cheese blends well with the flour and it all sticks to the potatoes.
- Don’t skip rinsing the potatoes with water. The potatoes need to be wet for the flour Parmesan mixture to stick well.
- Make sure the potatoes get coated well. More coverage equals a better Parmesan crusted potato.
- Want to add a little spicy heat? Add ½ teaspoon red pepper flakes to the flour, parmesan cheese mix.
Storage and Reheating:
- Store any leftovers in an airtight container in the refrigerator for up to four days.
- An air fryer is a great way to reheat these potatoes to keep them crispy. Lay them in a single layer and re-heat at 375 degrees for just a few minutes. You can also reheat them in the oven on a sheet pan. Again, 375 degrees for about ten minutes, or until just heated.
- You can use a microwave to reheat. However, the microwave will cause the potatoes to lose their crunchy appeal.
What to Serve with Parmesan Crusted Potatoes:
Potatoes are the quintessential side dish for about any entree. Here are some ideas.
- Try these Italian style potatoes with an Italian style steak. Take a look at this easy recipe for Beef Tagliata.
- Parmesan Crusted Potatoes would make a perfect side for a Grilled Steak Kabobs.
- Looking for a potato side dish for chicken? Consider this Lemon Garlic Chicken in White Wine Sauce.
- And don’t forget about seafood. Serve these potatoes alongside Broiled Halibut Fillets.
Related Recipes:
- Savory Cast Iron Skillet Potatoes
- Garlic Butter Slow Cooker Roasted Potatoes
- Blue Cheese Potatoes Dauphinoise
During the Summer months, don’t hesitate to grab some of those very special purple potatoes for this Roasted Purple Potatoes Recipe. They add a splash of color to your Summer entrees.
And don’t forget about breakfast potatoes. Take a look at my recipe for skillet Country Potatoes with Ham, hearty and delicious.
And if you’re looking for more side dish recipes, don’t miss my Side Dish Category. You’ll find lots of great recipes, including the most popular on my site for Broccoli Cheez Whiz Casserole.
If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.
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Golden Parmesan Crusted Potatoes
Equipment
- 9 x 13" Pyrex Baking Dish
Ingredients
- 2.5 Pounds Yukon Gold Potatoes
- 6 Tablespoons Butter Salted or unsalted
- ½ Cup Flour
- 1 Teaspoon Kosher Salt
- ½ Teaspoon Fresh Ground Pepper
- ½ Cup Parmesan cheese fine grated
Instructions
- Preheat oven to 375 degrees.
- Wash potatoes and with a paring knife remove any bad spots. Cut potatoes length-wise and then cut them into 6th's. Place the cut potatoes in a colander and rinse with water.
- Melt butter in a 9 x 13 Pyrex baking dish. A microwave oven is a good way to do this, cooking on high for 30 seconds, and then at 15 second intervals until butter is melted. Use the "turn off turntable" feature if you have it.
- Combine flour, cheese, salt, and pepper in a paper bag or a very large bowl.
- Add a third of the potatoes into the bag. Roll the top of the bag closed and shake to coat the potatoes. Repeat with the remaining potatoes, placing them in the Pyrex pan. If using a large bowl, use a dinner place as a lid and shake the potatoes to coat them with the flour mixture.
- Bake the potatoes 1 hour, using a spatula to turn them once after 30 minutes.
- Potatoes are ready when they're golden brown.
Notes
- Purchase a wedge of Parmesan cheese and grate it yourself. Fresh grated is always better for flavor. Use a microplane zester to obtain the texture that will guarantee the cheese sticks to the potatoes.
- Don’t skip rinsing the potatoes with water. The potatoes need to be wet for the flour Parmesan mixture to stick well.
- Make sure the potatoes get coated well. More coverage equals a better Parmesan crusted potato.
- If you use Russet potatoes, you’ll need to peel them, as the skins are tough.
- Make Ahead: You can cut the potatoes and keep them covered with water a few hours in advance.
Nutrition
Parmesan Crusted Potatoes … They’re What’s For A Side Dish
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
The instructions are a little vague. After I rolled the sliced potatoes ln the butter the Flour mix held a lot better. Cooking in the Middle rack of the oven for me took a little over an hour for the Crispy golden brown I was looking for. Overall, an easy and delicious recipe. I love the crispy outside and the soft potato inside.
Hands down my favorite side dish is roasted potatoes! Love this version. Recipe saved!
Happy first day of summer.
Velva
I love potatoes and know I must try these. I like the extra effort you put into your posts with the tips, substitutions, etc.