Crispy Parmesan Potatoes (Amish Recipe)

Parmesan Crusted Potatoes

The Amish are known for their traditional cuisine of meat and potatoes. And today, I would like to introduce you to an easy and delicious recipe that makes the best Crispy Parmesan Potatoes ever!

These Parmesan-crusted potatoes are absolutely delightful! Each bite offers a lovely contrast - a crispy outer layer that gives way to a soft and perfectly cooked inside, all coated in savory goodness.

And the fantastic thing about these amazing potatoes is, they are super easy to make. All you need are fresh farm potatoes, flour, parmesan cheese, butter, and seasonings - a simple yet delicious combination.

The Amish touch adds that extra layer of authenticity, infusing the dish with a warmth that takes you straight to the heart of the countryside.

So whether you're hosting a family gathering, celebrating a special occasion, or simply treating yourself to a delicious meal, these Crispy Amish Parmesan Potatoes are the answer. They're a delightful accompaniment to any main course or a standalone star that will leave your guests begging for seconds.

What Kind of Potatoes Should I Use?

As you can tell by looking at my photo, I used a combination of red potatoes and Yukon gold. They were fresh from my garden, so I didn't bother peeling them. I just gave them a good scrubbing and dipped them in the flour/cheese mixture.

And, in my opinion, fresh garden potatoes are the absolute best potatoes ever. But, since we can't have fresh potatoes from the garden year around, I usually just buy big bags of Russet potatoes and use them.

Yukon Gold (yellow potatoes) are my favorite to use for almost any potato dish. They have a better flavor and make the most delicious mashed potatoes, etc. But they are also more expensive. And with the price of groceries nowadays, I can't always buy the best.

So, use whatever potatoes you prefer (Russet, Gold, or Red). And if you are using regular Russet potatoes, I recommend peeling them. Although, if you prefer potatoes with the skin on, feel free to leave it on (no harm done).

Can I Use Baby Potatoes?

Baby potatoes are delicious and fun. And yes, you can use new baby potatoes to make oven-roasted parmesan potatoes. However, you may want to take note that they will not need to be baked as long. I would check them after about 25 minutes to see if they are tender.

What Kind of Parmesan Cheese Should I Use?

I usually prefer freshly shredded parmesan cheese to the grated stuff you buy in cans. And in recipes like Parmesan chicken, I recommend using shredded parmesan.

However, for today's potato recipe, we use grated Parmesan cheese which is like fine sand. Its fine texture makes it stick to the potatoes better, giving them a nice crispy, cheesy coating.

If you really don't like the bottled stuff, you can use fresh Parmesan cheese, but you will need to grate it as finely as possible.

Edited to add: Recently, I wanted to make these potatoes and didn't have any bottled Parmesan on hand. So I used shredded Parmesan and just tried to crush it into finer pieces. It worked great, and I actually prefer it over the bottled.

How to Make Crispy Parmesan Potatoes

How do I get a crispy coating on my potatoes?

The recipe suggests baking these Parmesan-crusted potatoes at 375 degrees. One reason for this is that it's closer to the usual baking temperature, which makes it convenient when you're baking other dishes alongside them.

So we bake them at a lower temperature but then place them under the broiler for the last few minutes to give them a good crisp on the outside.

However, if you don't want to use the broiler, there are other ways to achieve a crisp texture as well.

Baking these oven-roasted potatoes at a higher temperature will also produce a crispy exterior. And it will require less baking time. So feel free to experiment with different oven temperatures and different-sized potatoes.

I like to roast potatoes (parmesan potatoes, potato wedges, store-bought fries, etc.) at 425 or even 450 degrees. It takes less baking time while producing a crispier exterior.

And one more tip: Make sure not to overcrowd the potatoes on the baking tray. If they're too close together, they might end up steaming instead of getting crispy.

Leftovers

To store any leftover parmesan potatoes, make sure they cool down completely before putting them into an airtight container or a zip-lock bag. Then store them in the refrigerator for up to four days.

Reheat them in a hot oven or a skillet over medium heat for best results. If you're in a rush, the microwave works too, but the crispiness might not be the same.

Parmesan Coated Potatoes with Dipping Sauce

These potatoes are delicious on their own as a side dish, but I think they are even more delightful when paired with dipping sauce. For a light lunch, try serving them with your favorite dip.

I love Chick-fil-A sauce with roasted potatoes. But there are also plenty of other delicious dipping sauce options that pair well with crispy Parmesan potatoes. Here are a few ideas:

1. Garlic Aioli: A creamy garlic mayonnaise-based sauce with a hint of lemon juice and garlic flavor.
2. Sour Cream and Chive: Mix sour cream and mayo with chopped fresh chives, a dash of lemon juice, and a pinch of salt for a tangy and herby dip.
3. Ranch Dressing: A classic choice with buttermilk, mayo, and a blend of herbs and spices.
4. Sriracha Mayo: Combine mayonnaise with Sriracha sauce for a spicy and creamy dip.
5. Honey Mustard: A mix of mayo, honey, and Dijon mustard creates a balanced sweet and tangy dip.
6. Chipotle Lime Yogurt: Blend Greek yogurt with chipotle, lime juice, and a pinch of salt for a smoky and zesty dip.
7. Blue Cheese Dip: Perfect for those who love a tangy and pungent flavor to complement the potatoes.

Try any of these sauces or experiment with your favorite flavors to find the perfect dipping sauce that suits your taste buds!

More Amish Potato Recipes

Traditional Mashed Potatoes

Scalloped Potatoes

PA Dutch Potato Filling

Potato Soup