Shatteringly crisp on the outside, buttery soft on the inside. By roasting halved potatoes face-down on a bed of savory garlic-herb butter and freshly shredded cheese, you create a deeply golden, lacy cheese crust. It’s a simple, elegant side dish that’s perfect for any night of the week.
Cheesey Crusted Spud Love
Growing up, I ate only 3 vegetables (corn, canned peas, and potatoes). My love for potatoes runs deep. I’ve made them every which way imaginable, but making them this way truly elevates them. You get a buttery garlic-herb potato with a crispy cheese frico crust that pairs well with pretty much any dish.
By letting the potatoes roast undisturbed atop the garlic butter and shredded cheese, the Parmesan melts, creating a crunchy crust on the potatoes as they bake. There’s no standing over the stove, flipping anything, or fussy steps. Let me show you how easy it is to make this show-stopper at home
TKW Family Love
Lori these potatoes are so freaking good! That crispy cheesy crust simply made the potatoes! I don’t know if I’ll ever make roasted potatoes any other way from now on!
Thank you another phenomenal recipe kiddo!
Parmesan Crusted Potatoes Ingredients
This recipe uses simple pantry ingredients that don’t break the bank.
- Yukon Gold Potatoes
- Parmesan Cheese: You want to use freshly grated
- Melted Butter
- Seasonings
Chef Lori’s Tips for the Perfect Cheese Crust
Don’t touch the cheese after laying. Once you add the cheese over the garlic butter, do not stir or mix it in. Leaving it in an even, undisturbed layer before pressing the potatoes down is exactly how you get a unified, unbroken cheese crust rather than patchy clumps.
How to Make Cheese Crusted Potatoes
You don’t need to be a trained chef to get that perfect crunch. Just layer everything in the pan, pop it in the oven, and let it work its magic.
- While the oven is preheating, mix together the melted butter, garlic powder, and parsley. Pour the butter mixture into the bottom of a 9×13″ baking dish or 11×8″ baking dish.
- Sprinkle the freshly grated cheese over the top of all of the butter mixture. DO NOT MIX or STIR.
- Cut the potatoes in half. Place the potatoes cut-side down into the pan, pressing them gently into the cheese. Sprinkle over the salt and pepper.
- Bake for 40-45 minutes or until the potatoes are tender when pierced. *You will need longer if the potatoes are larger. New potatoes will take 25-35 minutes.
- Remove the pan from the oven and let it rest undisturbed for 10-15 minutes so the cheese can cool and slightly harden.
- Remove the potatoes from the pan with a spatula and enjoy!
Why You’ll Love This Recipe
This foolproof one-pan method completely redefines what a side dish can be with very little work.
- KILLER TEXTURE CONTAST: You get a crispy, lacy cheese skirt on the bottom while the potato flesh stays pillowy soft and tender.
- ZERO COMPLEX PREP: No boiling, no soaking, and no tedious peeling. Just slice, layer, and roast.
- BUILT-IN FLAVOR: Since the potatoes bake directly in the garlic-herb butter, they soak up an intense, savory flavor from the inside out.
How to Reheat Cheese Crusted Taters
- Oven: Preheat the oven to 400°F / 200°C. Place the taters cheese-side up on a lightly sprayed baking pan for about 8-10 minutes or until hot, and the cheese has recrisped.
Cheese Crusted Roasted Potatoes FAQs
- Why didn’t my cheese get crispy? This can happen for a couple of reasons: your oven wasn’t hot enough, you used a high-moisture cheese, or your potatoes weren’t dried (on the cut side) before you put them in the pan.
- Can I use pre-grated Parmesan from the can? No, no, and no. Those cheeses contain anti-caking agents that prevent them from melting and fusing into a lacy crust.
- Do I need to boil the potatoes before roasting? Nope. That’s the best part of this recipe, as it’s simply one pan. Because the taters roast face-down directly in the butter and cheese, the trapped steam cooks the flesh until it’s completely tender and soft inside.
- What types of potatoes work best for this recipe? You want a waxy potato like Yukon gold, baby red potatoes, or halved fingerlings. These potatoes have a thin skin and the perfect starch content. Russets will dry out, and the skins are way too thick.
What to Serve With Frico Crusted Potatoes
While these are great as-is, these crispy taters are incredibly versatile and pair beautifully with almost any protein, making them a casual weeknight dinner or a show-stopping side for a special occasion.
- Ultimate Steak Side: Pair this with picanha for your steakhouse vibes
- Winner, winner, chicken dinner: I love them with Oven Baked Chicken Breasts, Hot Honey Butter Spatchcock Chicken, and Crispy BBQ Chicken Thighs.
- “This little piggy” Pork: Serve them Maple Chipotle BBQ Pork Tenderloin, Butterflied Pork Butt with Extra Bark, and Fall-Apart Country Style Pork Ribs
Grilled Cheese Crusted Potatoes
Want to keep the kitchen cool? You can easily make these on the grill by using a cast-iron skillet or heat-safe baking pan and the two-zone cooking method.
- Set up the grill for a 2-zone cooking method, with the direct side set to medium-high heat (400°F/200°C) and the indirect side off.
- To the cast-iron pan, add the garlic butter, cheese, and potatoes face-side down. Top with salt and pepper.
- Place the skillet on the indirect side of the grill for 25-35 minutes or until the potatoes are tender when pierced. *You may need longer if the potatoes are larger.
- Slide the skillet over the direct heat for the final 3-5 minutes to “fry” the bottom into a perfect, smoky golden crust.
Here’s what I used:
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Chef Lori’s Recipe Thoughts
We eat A LOT of potatoes in this house: from Yukons to sweet potatoes, Russets to new potatoes, and make them pretty much every way they can be made. Such a simple, humble ingredient that always reminds me of home. Not too many ingredients can be comforting but easily be transformed into something elegant.
We’ve all seen the viral craze of cheese-crusted potatoes, but for me, I need something more than just butter and cheese. I will often pair the seasonings of my main dish with those of this dish to give it more cohesiveness. And, yes, I’ve tried this with other hard cheeses as well: Asiago, Cotija, and Grana Padano all work exceptionally well.
If you’re a tater lover, then definitely give this a try as it’s one of my top potato recipes!
TKW Family Love
We made these over the weekend and they were absolutely delicious! Crispy on the outside, tender on the inside and packed with so much flavour. We are planning to make them again tomorrow night for friends!
Garlic Herb Parmesan Crusted Roasted Potatoes
Shatteringly crisp on the outside, buttery soft on the inside! This simple, elegant Parmesan crusted potato side dish creates a deeply golden, lacy frico crust with almost zero effort. No boiling required! Perfect for any night of the week.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 7 – 10 servings
Ingredients
- 1/4 cup unsalted melted butter
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 3/4 cup freshly grated Parmesan cheese
- 7-10 Yukon potatoes, cleaned and cut in half (make sure the cut side are patted dry)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 400°F (200°C).
- Mix together the melted butter, garlic powder, and parsley. While the oven preheats, pour the butter mixture into the bottom of a 9×13″ or 11×8″ baking dish.
- Sprinkle the Parmesan over the top of the butter mixture. DO NOT MIX or STIR. Place the potatoes cut-side down into the pan, pressing them gently into the cheese. Sprinkle over the salt and pepper.
- Bake for 25-35 minutes or until the potatoes are tender when pierced. *You may need longer if the potatoes are larger.
- Remove the pan from the oven and let it rest undisturbed for 10-15 minutes so the cheese can cool and slightly harden.
- Remove the potatoes from the pan with a spatula and enjoy!
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