Parmesan-Crusted Potatoes: A Crispy, Cheesy Side Dish
Learn how Parmesan-crusted potatoes come together with four russets and a cup of grated cheese for crispy golden wedges and fluffy, fork-tender centers.
Parmesan-Crusted Potatoes: A Crispy, Cheesy Side Dish
This recipe comes to us from Danny Dobrzenski, the chef behind Cooking in the Yard and a friend of Montana Knife Company.
4
10 minutes
65 minutes
320
American
Side Dish
These Parmesan-crusted potatoes turn four russets and a cup of grated Parmesan into the kind of side dish that disappears off the plate before the main course lands. Whole potatoes bake until fork-tender, get quartered, then go back into the oven cut-side down on a bed of grated Parmesan that crisps into a golden, lacy crust.
The result is a cheesy, salty, crackly bottom on every wedge with a fluffy potato interior. It’s one of the easier crispy Parmesan potato recipes you can pull off, and it pairs perfectly with steak, roasted chicken, or any protein off the grill.
Ingredients
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4 russet potatoes
3 Tbsp. olive oil
1 Tbsp. salt
1 tsp. black pepper
1 cup Parmesan cheese, finely grated
Directions
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Heat your oven to 400°F. A clean, fully preheated oven is what gives the Parmesan its quick, even browning in the second bake.
Line a sheet pan with parchment paper if you want easier cleanup, since the cheese crust likes to stick to bare metal.
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Wash and dry the russet potatoes, then poke a few holes in each with a fork. Place the potatoes directly on the oven rack or a baking sheet.
Bake for 50–60 minutes, until a paring knife slides into the center with no resistance. Pull them out and let them cool just enough to handle.
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Set each potato on a clean cutting board and slice into quarters lengthwise with a sharp kitchen knife. Even quarters cook at the same rate and pick up the cheese crust uniformly.
A dull blade tears the skin and crushes the soft flesh, so a sharp blade matters more here than it looks.
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Sprinkle the grated Parmesan in an even layer across the baking sheet, in a layer roughly the size needed to fit all the potato quarters. Place each potato quarter cut-side down directly onto the cheese.
Drizzle the olive oil across the tops and season with the salt and black pepper.
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Slide the sheet pan back into the 400°F oven and bake for five to seven minutes. Pull them when the edges of the Parmesan are golden brown and the cheese has crisped into a lacy crust under each potato.
Watch the last minute or two carefully, since Parmesan goes from golden to burnt fast at this temperature.
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Use a thin spatula to lift each potato quarter off the sheet pan, keeping the crispy Parmesan crust attached to the bottom. Plate cheese-side up so the golden crust stays visible.
Serve hot alongside steak, roasted chicken, or really any protein off the grill.
