Golden Parmesan Crusted Potatoes

Parmesan crusted potatoes cubes in a white serving bowl.

These oven roasted Parmesan Crusted Potatoes are golden, crispy, buttery and totally irresistible with flavor. With just a few easy steps, your favorite comfort food side dish just got elevated to epic.

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 238kcal

Author Lea Ann Brown

Equipment

9 x 13" Pyrex Baking Dish

Ingredients

2.5 Pounds Yukon Gold Potatoes
6 Tablespoons Butter Salted or unsalted
1/2 Cup Flour
1 Teaspoon Kosher Salt
1/2 Teaspoon Fresh Ground Pepper
1/2 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

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 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