Parmesan potatoes
Crispy roasted potatoes baked on a layer of Parmesan with garlic and rosemary, golden underneath and fluffy inside for an irresistible side dish.
Updated : 19 January, 2026
Easy
About 20 min.
Ingredients
50 grams
Parmesan
500 grams
Potato
1 tablespoon
Olive oil
2 clove
Garlic
1 tablespoon
Fresh rosemary
1 tablespoon
Parsley
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 200°C.
Step 2
Line a large roasting tin with baking paper and sprinkle the Parmesan evenly over the base.
Step 3
Cut the potatoes in half and score the cut sides with a criss-cross pattern to help them cook evenly and absorb more flavour.
Step 4
Place the potatoes in a bowl and season generously with salt and pepper. Add the oil, garlic and rosemary, then toss well to coat.
Step 5
Arrange the potatoes cut-side down on top of the Parmesan, leaving a little space between each one. Roast near the top of the oven for 25-30 minutes, or until the potatoes are tender and golden.
Step 6
Remove from the oven and allow to cool for 5-10 minutes so the Parmesan can firm up slightly. Sprinkle with parsley if using, then lift out in sections, pile onto a serving plate and serve.
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