We love
potatoes in any form, but these crispy Parmesan potatoes are extra-special. Crusted with crunchy golden brown cheese and served with a tangy sour cream and chive dip, they’re hard to resist. This recipe may “serve 4 to 6,” but beware—you might just find yourself eating half the pan.
Freshly grated Parmesan is key for getting the best layer of crispy cheese on these potatoes. Canned pre-grated Parmesan contains anti-caking agents and other preservatives that prevent it from melting properly in the oven and forming that crispy layer on the bottom of the pan. If your supermarket sells pre-grated fresh Parmesan in deli tubs, that should work, but if you’re in doubt, put in the extra effort to grate it yourself.
Roasting on a greased metal sheet pan promises to give these potatoes the best golden brown color and crispiest texture. Many similar recipes online recommend using a glass baking dish for an easier release, but in testing, we found that the cheese baked in glass didn’t get nearly as crispy as the cheese baked on metal—and that a darker metal sheet pan was actually the best for getting those super-crunchy caramelized cheese bits. If you’re concerned about sticking and want some extra insurance, feel free to use a nonstick baking sheet, but we found that the potatoes released from a regular (greased) metal baking sheet with minimal sticking.
Made these? Let us know in the comments below.
We love
potatoes in any form, but these crispy Parmesan potatoes are extra-special. Crusted with crunchy golden brown cheese and served with a tangy sour cream and chive dip, they’re hard to resist. This recipe may “serve 4 to 6,” but beware—you might just find yourself eating half the pan.
Freshly grated Parmesan is key for getting the best layer of crispy cheese on these potatoes. Canned pre-grated Parmesan contains anti-caking agents and other preservatives that prevent it from melting properly in the oven and forming that crispy layer on the bottom of the pan. If your supermarket sells pre-grated fresh Parmesan in deli tubs, that should work, but if you’re in doubt, put in the extra effort to grate it yourself.
Roasting on a greased metal sheet pan promises to give these potatoes the best golden brown color and crispiest texture. Many similar recipes online recommend using a glass baking dish for an easier release, but in testing, we found that the cheese baked in glass didn’t get nearly as crispy as the cheese baked on metal—and that a darker metal sheet pan was actually the best for getting those super-crunchy caramelized cheese bits. If you’re concerned about sticking and want some extra insurance, feel free to use a nonstick baking sheet, but we found that the potatoes released from a regular (greased) metal baking sheet with minimal sticking.
Made these? Let us know in the comments below.
Directions
-
- Step 1
Preheat oven to 400°. In a large bowl, toss potatoes, 2 tablespoons oil, and 2 teaspoons salt.
- Step 2Brush a large rimmed (preferably metal) baking sheet with oil. Sprinkle Parmesan evenly onto sheet in a 13″ x 9″ rectangle; season with pepper. Arrange potatoes cut sides down closely together on top of cheese.
- Step 3Roast potatoes until just tender and crisp and golden on the bottom, about 25 minutes.
- Step 4Meanwhile, in a medium bowl, stir sour cream, garlic, chives, and remaining 1 teaspoon salt. Cover and refrigerate until ready to serve.
- Step 5Let potatoes rest on sheet 5 minutes, then transfer to a platter. Serve with dip alongside.
- Step 1
Related: Greek Lemon Potatoes
