Parmesan Crusted Potatoes Recipe

Prepare potatoes

Preheat oven to 425°F (220°C). Wash and scrub the potatoes well. Leave skin on for texture and flavor. Cut potatoes into 1/2- to 3/4-inch thick wedges or bite-sized chunks so pieces are roughly uniform in size for even cooking (about 1 to 1 1/2 inches at largest dimension).

Parboil (optional for creamier interior)

Place cut potatoes in a large pot and cover with cold water by 1 inch. Add 1/2 teaspoon kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook 6–8 minutes until the exterior is slightly softened but centers are still firm. Drain thoroughly in a colander and let sit for 2–3 minutes to steam-dry; you can return them to the pot off heat and shake gently to roughen edges (this helps crust adhesion).

Finish and garnish

After baking, toss potatoes with remaining 2 tablespoons finely grated Parmesan and the chopped parsley. Adjust salt and pepper to taste and serve hot.

Make egg wash

In a shallow bowl, whisk together the 2 large eggs, milk (or half-and-half), garlic powder, and onion powder until well combined.

Dry mix

In a separate shallow dish combine the 1 cup finely grated Parmesan and 3 tablespoons all-purpose flour. Mix thoroughly so the flour is evenly distributed through the cheese; this helps create a better crust that adheres to the potatoes.

Coat potatoes

Working in batches if necessary to avoid crowding, toss the cooled/drained potato pieces first in the egg wash, allowing excess to drip off, then transfer to the Parmesan-flour mixture and press very gently so the cheese mixture adheres to all exposed surfaces. Place coated potatoes on a wire rack or a lightly greased baking sheet while you finish coating remaining pieces.

Prepare pan and oil/butter

Line a large rimmed baking sheet with parchment paper or lightly grease with cooking spray. Combine the melted butter and olive oil and brush or drizzle evenly across the baking surface (this helps crisp the underside). If using nonstick spray, lightly spray the pan as well.

Arrange and bake

Arrange the coated potatoes in a single layer on the prepared sheet with space between pieces for hot air to circulate. Drizzle any remaining butter-oil mixture over the tops. Bake in the preheated 425°F (220°C) oven for 20 minutes, then rotate the pan and bake an additional 10–15 minutes until the crust is deep golden brown and potatoes are tender when pierced with a fork. Total bake time about 30–35 minutes, depending on potato size and oven.

Optional broil for extra crisp

If you want extra browning, switch oven to broil on high for 1–2 minutes watching closely so the Parmesan does not burn.