Parmesan Crusted Potatoes

Pro tips

• Use freshly grated Parmesan cheese rather than pre-shredded—it melts and crisps more evenly without anti-caking agents.
• Pat the halved potatoes dry before tossing with butter and cheese to maximize browning and crispness.
• Don't skip the extra 2 tbsp Parmesan topping after roasting for concentrated cheese flavor and visual appeal.
• Arrange potatoes cut-side down on the baking sheet so the flat surface makes direct contact with heat, creating a crispy, golden crust.

Substitutions

• Unsalted butter → ghee (adds nutty flavor, reduces water content for extra crispness)
• Parmesan → Pecorino Romano (sharper, saltier taste; reduce added salt)
• Paprika + garlic + onion powder → Italian seasoning (simplifies spice blend, slightly milder profile)

Storage & make-ahead

Store cooled potatoes in an airtight container for up to 3 days; reheat in a 375°F oven for 8–10 minutes to restore crispness.

What does scoring the potatoes do?

Scoring creates surface area that crisps up during roasting while keeping the interior tender, and helps the butter and cheese coating adhere better.

Can I use regular potatoes instead of baby potatoes?

Yes, but cut larger potatoes into uniform bite-sized pieces to ensure even cooking and consistent crust formation.

How do I know when the potatoes are done?

Roast until the exterior is golden brown and crispy (15–20 minutes at 400°F), and a fork easily pierces the center.

Can these be made ahead?

Prepare and coat the potatoes up to 4 hours ahead; store in the refrigerator and roast just before serving for best crispness.

What's the best cheese to use?

Freshly grated Parmesan delivers the best flavor and crisps better than pre-shredded varieties.