Crispy Parmesan potatoes

By Mary Berg
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  • 1/4 cup (60 milliliters) olive oil, divided
  • 1 cup (150 grams) finely ground Parmesan cheese
  • 1/4 cup (32 grams) breadcrumbs
  • 1/4 cup (25 grams) very finely chopped parsley, divided
  • 1/2 teaspoon (3 grams) garlic powder
  • 1 teaspoon (5 grams) kosher salt, divided
  • 1/2 teaspoon (3 grams) freshly ground black pepper
  • 1.4 kilograms baby potatoes, halved


  1. Heat oven to 400°F (205°C).  Coat rimmed baking sheet with 3 tablespoons (45 milliliters) of olive oil; set aside. 
  2. Combine Parmesan cheese, breadcrumbs, two tablespoons (eight grams) of parsley, garlic powder, 1/2 teaspoon (three grams) of salt and black pepper in a small bowl. Scatter mixture evenly on prepared sheet and nestle in baby potatoes, cut side down. Drizzle with remaining olive oil and season with remaining salt. 
  3. Roast until potatoes are tender and Parmesan mixture is golden and crispy, about 30 to 35 minutes. Cool potatoes for five minutes. Use a knife or metal spatula to cut through cheese crust and remove potatoes to a serving dish. Scatter with remaining parsley. 

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