Parmesan Crusted Potatoes

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When I think of St. Patrick ‘s Day, I think of Leprechauns, four leaf clovers, and wearing green.   I also think back to elementary school when a friend’s mother delivered Shamrock Shakes for the entire class every March 17th.  It was most definitely a lucky day!

But since we can’t exist on green milkshakes alone, I have a few other Irish-inspired recipes that are especially fitting in the month of March.  And what could be more Irish than potatoes? (Or soda bread…click here for my original, wholegrain version with steel cut oats and here for a slightly sweet sunflower cinnamon option, which makes delicious French toast!)

The following recipe came about one weekend many years ago when I forgot to buy bread at the store. Grilled cheese and PB&Js were out, but I figured I could do something creative with a few potatoes that needed to be used. I borrowed a cheese crust concept I typically use in a baked mashed potato recipe and applied it to whole potatoes.  The result was similar to potato skins and enjoyed by all. The easy recipe has become a reader favorite and a frequent dinner request by my kids and husband alike.

Parmesan Crusted Potatoes
This recipe makes a delightful appetizer when using new potatoes. I cook the smaller varieties for about 30 minutes or until a knife can be inserted into the potatoes very easily. While three regular potatoes is the perfect number to fill a 9x9 baking dish, this recipe may be adapted easily, depending on the number of servings desired.
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  1. 3 small to medium baking potatoes, halved lengthwise (longer, thinner potatoes work well)
  2. 2 ½ tablespoons olive oil
  3. 1/3 cup grated Parmesan cheese
  4. ½ teaspoon kosher or sea salt
and a few turns of the pepper mill
  5. Chives, optional
  1. Preheat the oven to 400 degrees F.
  2. Coat the bottom of a 9x9-baking dish with the olive oil, and then evenly distribute the grated Parmesan over the olive oil. Sprinkle with the salt and pepper. (See notes)
  3. Place the potato halves, cut side down, on top of the cheese mixture and bake for 45-50 minutes or until the potatoes are very tender when pierced with the tip of a knife. Precise baking time will depend on the thickness of your potatoes.
  4. Cool for five minutes before serving. Remove to a platter with a metal spatula, and garnish with snipped chives, if desired. Leftovers are equally delicious reheated in the oven.
  1. If you wish to make enough to fit in a 9x13 pan, you will not need to fully double the olive oil. You basically want to cover the bottom of the pan in a thin layer of oil, and then add enough Parmesan cheese to lightly cover the oil. After you have followed the recipe once or twice, you will be able to "eyeball" it.
The Fountain Avenue Kitchen
You may also enjoy:

Brown Soda Bread with Steel Cut Oats

Brown Soda Bread with Steel Cut Oats


A satisfying salad using Parmesan Crusted Potatoes

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  1. Christine Mohn

    these came out as pictured with a nice cheesy crust. I used larger potatoes which was probably a mistake. There was not a lot of “cheese to potato” ratio. I will make these again but next time I plan to use new potatoes for that reason.

    1. Ann

      I, too, love a higher cheese-to-potato ratio so I often make with smaller baking or potatoes. If you see larger, flatter ones, they work especially well!

  2. Mary Lou Keller

    oh oh my goodness! I am going to add potatoes to my grocery list, these look fantastic!

    Thank you Ann!

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  4. Jeannie

    Hi Ann, just to let you know, I tried this for dinner just now and it was fabulous! the kids loved it very much and so did i:D will definitely make these again!

    1. Ann

      Thanks so much, Jeannie! I am so glad they were a hit. Coincidently, I just bought more potatoes at the store to make them tonight!

  5. Libby with Lemony Thyme

    Hi Ann. I have been coveting these potatoes since I first saw them on fb. They are fabulous. Your recipe inspired me to make them, just slightly modified. I’ve of course credited you for the recipe inspiration and linked back to your page (twice I think). I wanted to thank you personally for sharing these beautiful potatoes with us. I’ve become quite attached to them. xo Libby

    1. Ann

      What a great message, Libby! I just checked out your post and it looks mouthwatering! Thanks so much for letting me know and for the thoughtful link back. I am so glad you enjoyed these!

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  9. Angela Sciurca

    Hi, just bought new, little red potatoes. Do you think microwaving them about 2 mins. would change the texture of the crust? Thanks for the yummies.

    1. Ann

      Hi Angela,
      I haven’t cooked these in the microwave, but I think they would be crustier when baked. If you do try in the microwave, however, I’d love to know what you think!

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  12. Sarah

    Have made these quite a few times as they have become a wonderful yummy family request. Thought it was about time that I let you know!

  13. Ilene

    Anyone have these stick to the cookie sheet??? What a mess! Soo disappointed; and what a waste of good parmesan. :(

    1. Ann

      I’ve made these so many times and have never had them stick, Ilene. Did you use the olive oil and add it to the baking dish first? Also, if you used a cookie sheet instead of the stated baking dish, that could be part of the reason. Whatever the reason, I’m sorry it didn’t work out for you.

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