If you like cheese, you’ll want to try these tender potatoes with a deliciously crispy Parmesan crust!

Prep Time: 10 min • Cook Time: 36 min • Total Time 46 min • Makes: 4-5 servings


  • 2 tbsp vegetable oil
  • 5-20 small or baby yellow potatoes
  • 1/2 cup Parmesan cheese, very finely grated
  • 3/4 tsp freshly cracked black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/4 tsp dried oregano
  • 1/4 tsp paprika
  • Fresh scallions, chopped, optional
  • Sour cream, optional


  1. Preheat oven to 400°F.
  2. Add the oil to a 9 x 13-inch glass baking dish and spread evenly over the entire bottom.
  3. Parboil the potatoes in boiling water for 6 minutes. Remove from the water and drain on a towel.
  4. Slice each potato in half once they have cooled.
  5. In a small bowl combine the Parmesan cheese, black pepper, garlic powder, sea salt, dried oregano, and paprika; mix until well combined.
  6. Sprinkle the parmesan mixture evenly over the entire bottom of the pan. Do this step carefully as the cheese mixture is almost impossible to spread once immersed in the oil.
  7. Place the potato halves cut side down on top of the Parmesan coating making sure to press them firmly into the parmesan mixture.
  8. Bake for 30 minutes or until the potatoes are tender and the Parmesan crust is a deep golden colour.
  9. Remove from the oven and set aside for 5 minutes.
  10. With a metal spatula, carefully remove the potatoes from the pan making sure to keep the Parmesan coating on the potatoes.
  11. Serve immediately with sour cream or plain yoghurt, or garlic aioli, and chopped green onions.

NOTE: Do not use shredded Parmesan cheese as it will not crisp effectively.

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