Elevate your roast potatoes with a golden, fluffy parmesan crust. This clear, reliable recipe produces irresistibly crunchy exteriors, pillowy-soft centers and bold, savory flavor. Which potato is best for roasting? Read on to find out.
If you love potatoes but need a quicker option some evenings, try parmesan truffle fries or crispy air fryer potatoes for a fast, satisfying alternative.
How to make parmesan potatoes
Making garlic parmesan roast potatoes is just your usual roast-potato routine with one extra step: a seasoned coating. While the potatoes simmer and cool, mix the coating that will cling to them and crisp up in the oven.
The seasoning combines flour, garlic powder, salt and parmesan cheese. The flour helps the mixture adhere and adds extra crunch. Garlic powder gives a consistent, even garlic flavor; fresh chopped garlic can clump and burn. Salt is essential for bringing out the potato’s flavor, and parmesan adds a tangy, savory punch that lifts the whole dish.
Once the potatoes are dry and you’ve given them a gentle rough-up to create texture, toss them in the seasoning so each piece is evenly coated. Then transfer them carefully into the hot oil in your roasting pan.
Resist the temptation to check and shake them constantly. Roast the potatoes undisturbed for 30 minutes to let a crunchy crust form, then flip and roast for another 20 minutes until golden. If some potatoes are stuck, leave them—forcing a flip may tug off the developing crust. You can free them from the pan after roasting.
Best potatoes for roasting
We’ve all grabbed whatever potato was handy and roasted it—sometimes that works. But if you want reliably excellent roasties, choosing the right potato is the first step. Starchy, floury potatoes are ideal for roasting because their coarse texture creates the fluffy interior everyone loves. Avoid waxy varieties: they’re lower in starch and higher in moisture, which produces a denser, less fluffy result.
With thousands of potato varieties worldwide, here are two reliable options: in the US, Russets are a classic choice for roasting; in the UK, Maris Piper is the go-to roaster. Both deliver the fluffy interior and crisp exterior that make perfect roast potatoes.
Recipe Tips and Notes
- Start with starchy, floury potatoes for a fluffy center—do not use waxy types.
- Peel the potatoes to help create an evenly crisp exterior.
- Boil the potatoes first to achieve a cloud-like interior.
- After boiling, drain and steam-dry the potatoes to remove excess moisture; wet potatoes yield soggy centers.
- Give the potatoes a gentle shake in a colander to roughen the edges—this increases surface area for the floury coating to cling to, producing a crunchier crust.
- Including a small amount of flour in the seasoning mix improves the crunch of the finished roast.
- For color and a hint of warmth, add paprika to the seasoning; it gives a slightly smoky undertone and a richer golden hue.
- Allow the potatoes the full roasting time—about 50 minutes total—for the best texture and color.
Storage and leftovers
Store leftover roast potatoes covered in the refrigerator for 2–3 days. Reheat them in the oven, microwave or air fryer to refresh the crisp exterior—an air fryer works especially well to revive crunch.
Other potato recipes to try
- Hasselback Potatoes with Gremolata
- Creamy Celeriac and Potato Mash with Brown Butter
- Oven Fried Potatoes with Mushrooms and Onions
- Scalloped Potatoes with Caramelised Shallots
- Brown Butter Mashed Potatoes
Parmesan Crusted Potatoes
Equipment
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Large pot
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Mixing bowls
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Baking sheet or roasting pan
Ingredients
- 1½ kg / 3 lbs Maris Piper potatoes (Russet in US), peeled and halved lengthwise
- 4 tbsp olive oil or other roasting oil
- 2 tsp flour
- 1 tsp garlic powder
- 1 tsp salt
- 100g / 1 cup Parmesan cheese, finely grated
Instructions
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Peel the potatoes and halve any large ones so pieces are similar in size. Place in a pot of cold water and simmer for about 15 minutes until tender but still holding shape. Drain and let air-dry in a colander for 5 minutes, then gently shake to roughen the edges.
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Preheat the oven to 350°F / 180°C. Pour the oil into a roasting pan and place the pan in the oven while it heats.
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In a large bowl, combine the flour, grated parmesan, garlic powder and salt. Add the potatoes and toss gently to coat evenly.
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Carefully arrange the potatoes in the hot oil, turning them so each is coated in fat. Roast for 30 minutes without disturbing, then flip and roast for another 20 minutes until golden. If some potatoes are stuck to the pan, leave them—removing them could damage the crust.
Nutrition
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Carbohydrates: 62g
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Protein: 16g
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Fat: 21g
Nutrition information is automatically calculated and should be used as an approximation.
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