These crispy Parmesan potatoes are an easy Amish-style side dish made with simple pantry ingredients. Potatoes are coated in flour, Parmesan cheese, and seasonings, then baked in butter until golden and crispy on the outside with soft, fluffy centers.
Oven-roasted Parmesan potatoes are hearty, flavorful, and perfect with almost any meal. Serve them alongside meatloaf, chicken, or pot roast for a comforting, down-home side everyone will love.
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Why You'll Love These Parmesan Crusted Potatoes
- Crispy Parmesan crust - Oven-roasted potatoes with a golden, cheesy coating and tender centers.
- Simple pantry ingredients - Made with potatoes, Parmesan cheese, butter, flour, and seasonings.
- Easy Amish potato recipe - A classic meat-and-potatoes side dish with homemade flavor.
- Easy to make - Coat the potatoes, spread on a pan, and bake until crispy.
- Perfect homestyle side dish - These oven-roasted Parmesan potatoes pair well with almost any meal.
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Best Potatoes for Crispy Parmesan Potatoes
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 over 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 you get crispy Parmesan 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.
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 won't 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:
- Garlic Aioli: A creamy garlic mayonnaise-based sauce with a hint of lemon juice and garlic flavor.
- 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.
- Ranch Dressing: A classic choice with buttermilk, mayo, and a blend of herbs and spices.
- Sriracha Mayo: Combine mayonnaise with Sriracha sauce for a spicy and creamy dip.
- Honey Mustard: A mix of mayo, honey, and Dijon mustard creates a balanced sweet and tangy dip.
- Chipotle Lime Yogurt: Blend Greek yogurt with chipotle, lime juice, and a pinch of salt for a smoky and zesty dip.
- 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!
These crispy Parmesan potatoes are one of the easiest Amish potato recipes you can make, and they're perfect for weeknight dinners, potlucks, or holiday meals.
We love these Golden Parmesan Potatoes, and I hope you will love them as well. If you try them, I would love it if you left a comment and star rating below. Thank you!
📖 Recipe Card
Amish Recipe for Golden Parmesan Potatoes
Ingredients
- ⅓ c. butter
- 8 - 10 medium potatoes (approx. 2 ½ lb.)
- ¼ c. all-purpose flour
- ¼ c. grated Parmesan cheese
- ¾ tsp. salt
- ½ tsp. black pepper
- ¾ tsp. Greek seasoning (or your favorite seasoning for potatoes)
- ½ tsp. paprika
Instructions
- Preheat the oven to 375℉ and move the top rack to the second from the top position.
- Melt the butter on a large cookie sheet with sides. Peel or scrub the potatoes, cut them into quarters, and rinse to moisten them.⅓ c. butter, 8 - 10 medium potatoes (approx. 2 ½ lb.)
- Mix the dry ingredients in a large ziplock bag.¼ c. all-purpose flour, ¼ c. grated Parmesan cheese, ¾ tsp. salt, ½ tsp. black pepper, ¾ tsp. Greek seasoning (or your favorite seasoning for potatoes), ½ tsp. paprika
- Pour the quartered potatoes into the bag and shake to coat all the potatoes. Then place the potatoes onto the pan with melted butter and mix a bit to coat them with the butter.
- Spread into a single layer (not too crowded) and bake for approximately 50 minutes.
- To crisp up the potatoes at the end, turn on the broiler to high and broil the potatoes for about 4 - 6 minutes. Make sure to keep your eye on them because they can quickly burn. Serve.
Anna
One of our favorite potato recipes!