Let Me Tell You About These Crispy Potatoes…
Alright, so if you’ve ever been hangry at 4pm and just wanted something crunchy, salty, and a little bit cheesy—this is the answer. I started making these crispy potatoes with Parmesan cheese way back when I was a broke uni student (my oven was, frankly, a bit dodgy but it got the job done). Fast forward to now: I still make them for lazy weekends, movie nights, or, honestly, sometimes as a midnight snack when I should just go to bed. The smell alone gives my kitchen those cozy vibes you can’t bottle. Oh, and once, a friend called them “potato gold nuggets.” Not sure I’d go that far, but hey. I’ll take it.
Why You’ll Love This (Or At Least, Why I Do)
I make this when I want a snack that feels a bit fancier than chips but still zero effort. My family goes crazy for these—my partner claims they’re even better cold straight from the fridge (he’s weird, but he’s not wrong). And when I’m grumpy about peeling potatoes (which, let’s face it, is often), I just leave the skins on. No one’s ever complained. Also? There’s no deep frying, so less mess. Well, except for that one time I used wax paper instead of parchment and everything stuck—don’t do that, please.
What You’ll Need (But Sub In Whatever’s Lurking in Your Pantry)
- About 1kg (2 lbs) potatoes (Yukon Golds are my fave, but I’ve used anything from russets to those tiny new potatoes—heck, one time I mixed sweet potatoes in and nobody blinked)
- 2–3 tablespoons olive oil (I’ve used avocado oil when I ran out, works fine)
- 1/2 cup grated Parmesan cheese (my gran always said to grate it fresh, but if it’s the stuff in the green shaker, it does the trick too)
- 1 teaspoon garlic powder (or onion powder if you’re out)
- 1/2 teaspoon sea salt (table salt’s fine; I just pretend sea salt is fancier)
- Black pepper to taste (I never measure this, just give the grinder a few turns)
- Optional: chopped parsley for a pop of green (I skip this 80% of the time)
How I Throw It All Together
- Preheat your oven to 220°C (425°F), or, if I’m being honest, as hot as your oven will go if it’s a bit dodgy.
- Scrub your potatoes. Peeling is optional—I’ve done both, and I actually prefer the rustic look (and less work!). Chop them into bite-size chunks, about the width of a chunky chip. Or wedges, or rounds. Just try to get them kind of the same size so they cook evenly.
- Plonk the potatoes into a big bowl. Drizzle over the olive oil, and give them a good toss so they’re all shiny. Sprinkle with the garlic powder, salt, and pepper. Toss again. This is the bit where I usually sneak one raw piece of potato (childhood habit, don’t judge).
- Scatter them out on a lined baking tray. Don’t crowd them or they go soggy. (If you only have a small tray, use two or do it in batches. Or just accept a slightly less crispy outcome—no shame.)
- Roast for 25-30 minutes. Give them a shuffle about halfway through so they crisp up on every side. If they look a bit pale, leave them a bit longer. You want golden edges.
- Once they look almost done, pull them out—quickly sprinkle the Parmesan cheese all over (it sticks better this way, trust me). Pop them back in the oven for another 5-8 minutes, until the cheese is melty and has those little golden brown bits.
- Optional: scatter with parsley (I usually forget this part).
Stuff I Learned the Hard Way (Notes!)
- Don’t try to add the cheese at the beginning; it burns and tastes weird (learned the hard way…)
- If you cut the potatoes too big, they take ages to crisp—small and chunky works best
- Let them sit for a few mins after coming out of the oven. They get crispier, promise
- If you use pre-grated Parmesan with the anti-caking stuff, it doesn’t melt quite the same. Still tasty, though
Random Variations I’ve Actually Tried
- Mixing in a little smoked paprika—gives a nice color and warmth (not too much though, trust me!)
- Switching out Parmesan for crumbled feta once. It… kinda worked, but honestly, it went a bit soggy. Stick with Parmesan if you can, but hey, experiment!
- Adding chopped fresh rosemary. Lovely when I remember to buy it, which is maybe twice a year.
Equipment Stuff—But Don’t Stress
You’ll want a decent baking tray (I use an old one with a bit of warping; works fine). Parchment paper is great for zero sticking. No parchment? Foil with a bit of oil works in a pinch, though it can get a bit crispy itself. Oh, and a big bowl for tossing. If you don’t have one, just use a saucepan or whatever bowl you’ve got—no judgment.
How to Store (If You Have Leftovers… Ha!)
Pop cooled potatoes in an airtight container and refrigerate. They’re good for a couple days, although, in my house, they never last more than a day. Re-crisp in a hot oven or eat cold (some people in this house actually prefer them that way, for reasons I don’t totally understand, but there you go).
Serving Ideas—How We Eat ‘Em
I love these with a giant blob of sour cream (sometimes with chives if I’m feeling fancy), or alongside roast chicken as an easy dinner. Sometimes they’re just the main event, with a salad I half-heartedly throw together. My brother dunks them in ketchup, which is probably a crime, but you do you! Oh, and if you want more ideas for sides, Serious Eats has some great ones.
Pro Tips (Aka, What I Messed Up)
- I once tried rushing the roasting step at a lower temp—don’t. They go floppy and sad. Hot oven is key.
- Don’t skip tossing the potatoes in oil really well—dry bits stay pale and sad looking.
- Actually, I find it works better if you grate the cheese fresh. Pre-grated stuff melts weirdly (but I still use it when I’m feeling lazy)
FAQ—Real Questions From Real People (Mostly My Mum)
- Can I use vegan cheese? You can! I’ve tried a couple brands (Violife is decent), though it doesn’t get as crispy. Still tasty.
- Do I have to peel the potatoes? Nope. Honestly, I rarely do unless they look a bit gnarly.
- Is this gluten-free? Yep, unless your cheese has added flour or something (rare, but check the package).
- Can I freeze them? You can, but I’m not sure I’d bother; they come out a bit mealy. Fresher is better, but if you do, reheat in a really hot oven. Here’s a guide I found handy: Bon Appetit’s freezer potato tips.
- Can I double this for a party? Absolutely. Just use two trays and swap their positions halfway through so everything gets crispy.
Anyway, there you have it—crispy potatoes with Parmesan cheese, my way. Honestly, it’s less about strict rules and more about getting what you want out of your spud situation. Give ‘em a go and let me know if you try any weird add-ins. Oh, and if you’re ever up north (I’m in Yorkshire), let’s have a spud-off!
Ingredients
- 2 pounds Yukon Gold potatoes, cut into 1-inch cubes
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
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1Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
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2In a large bowl, toss the potato cubes with olive oil, salt, black pepper, garlic powder, and dried Italian herbs until evenly coated.
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3Spread the potatoes in a single layer on the prepared baking sheet.
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4Roast in the preheated oven for 30-35 minutes, flipping halfway through, until the potatoes are golden and crispy.
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5Remove from the oven and immediately sprinkle with grated Parmesan cheese. Toss gently to coat.
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6Garnish with chopped fresh parsley and serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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