About This Recipe
Crispy crunchy Parmesan potatoes are a roasted side dish featuring potato wedges coated in Parmesan cheese and breadcrumbs. The potatoes develop a golden crust during baking while maintaining a tender interior. This preparation method originated as a variation on traditional roasted potatoes and is commonly served with meats or as an appetizer.
Why You’ll Love This Recipe
- Creates optimal crispiness without deep-frying
- Uses minimal, pantry-staple ingredients
- Requires only 10 minutes of active preparation
- Produces consistent results with simple technique
- Offers versatile serving options
Ingredients
- 2 lbs russet potatoes (about 4 medium)
- 3 tbsp olive oil
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs (plain or panko)
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp chopped fresh parsley (for garnish)
Step by Step Instructions
- Preheat oven to 425°F (220°C). Line baking sheet with parchment paper.
- Scrub potatoes thoroughly. Cut into 1-inch wedges (do not peel).
- In large bowl, toss potato wedges with olive oil until evenly coated.
- In separate bowl, combine Parmesan, breadcrumbs, garlic powder, paprika, salt, and pepper.
- Add seasoning mixture to potatoes. Toss until wedges are fully coated.
- Arrange potatoes in single layer on prepared baking sheet. Do not overcrowd.
- Bake for 30 minutes. Flip potatoes carefully using tongs.
- Bake additional 15-20 minutes until golden brown and crispy.
- Sprinkle with fresh parsley before serving.
FAQ
Q: Can I use other potato varieties?
A: Russet potatoes are recommended for optimal crispiness. Yukon Gold may be substituted but will yield softer crust.
Q: Can I prepare these ahead?
A: Coat potatoes up to 2 hours before baking. Refrigerate until cooking time.
Q: Why didn’t my potatoes get crispy?
A: Common causes: overcrowded pan, insufficient oven heat, or inadequate oil coating.
You Must Know
- Potato wedges must be completely dry before oiling
- Single-layer arrangement is non-negotiable for proper crisping
- Oven temperature accuracy is critical – use oven thermometer if possible
- Flipping at 30-minute mark ensures even browning
Storage Tips
- Refrigerate leftovers in airtight container for up to 3 days
- Reheat in 400°F (200°C) oven for 10-15 minutes (not microwave)
- Do not freeze – texture deteriorates upon thawing
- Recrisp day-old potatoes by spraying lightly with oil before reheating