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Close-up of crispy, golden-brown Lipton Onion Potatoes Recipe pieces topped with grated cheese on a white plate.

Crispy Crunchy Parmesan Potatoes

This recipe produces oven-roasted potatoes with a crispy exterior and a soft interior, finished with Parmesan cheese.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 people
Course: Side Dish
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs Yukon Gold potatoes cut into 1-inch pieces
  • 3 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup grated Parmesan cheese

Equipment

  • Large baking sheet
  • Large bowl

Method
 

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easier cleanup.
  2. Place the cut potatoes in a large bowl. Drizzle with olive oil and toss to coat evenly.
  3. Sprinkle the garlic powder, salt, and pepper over the potatoes. Toss again until the seasonings are distributed.
  4. Spread the potatoes in a single layer on the prepared baking sheet. Do not overcrowd the pan; use two sheets if necessary for crispier results.
  5. Roast for 20 minutes. Remove the pan from the oven and flip the potatoes using a spatula.
  6. Return the potatoes to the oven and roast for another 15 minutes.
  7. Remove the potatoes from the oven. Immediately sprinkle the grated Parmesan cheese over the hot potatoes and toss gently to coat.
  8. Return the potatoes to the oven for a final 5 minutes, or until the cheese is melted and slightly browned. Serve immediately.

Notes

For extra crispiness, ensure your potatoes are completely dry before adding the oil. If you do not have Yukon Golds, Russet potatoes work, but they may require slightly longer cooking time.