Parmesan Crusted Potatoes

71 Replies

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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Ingredients
  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
Instructions
  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.
Notes
  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 https://fountainavenuekitchen.com/
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Comments

  5. 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.

    Reply ↓
    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!

      Reply ↓
  7. Mary Lou Keller

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

    Thank you Ann!

    Reply ↓

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  12. 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!

    Reply ↓
    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!

      Reply ↓
  15. 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

    Reply ↓
    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!

      Reply ↓

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  20. 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.

    Reply ↓
    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!

      Reply ↓

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  24. 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!

    Reply ↓
  25. Ilene

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

    Reply ↓
    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.

      Reply ↓

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    1. Ann Post author

      I have tried them both and grated Parmesan works better than shredded, Rick. I haven’t specifically used the green can version but think it would work well. The key is to use the more powdery version as opposed to the bigger shredded strands. I hope that helps!

      Reply ↓
  28. Becky

    Tried these tonight & very good. In south its all about the butter. Used 4 T butter & 1 T olive oil while doubling potatoes. Impressed that potatoes actually looked like your photograph. Repeat.

    Reply ↓
    1. Ann Post author

      Sounds wonderful to me, Becky. I’m glad these will be repeated and that they looked true to the picture!

      Reply ↓
  29. Deb

    I tried these tonight. I was disappointed in that the butter all around the potatoes and underneath burnt. It really is a n easy dish to prepare, so I’m thinking of turning down the heat from 400 to 350. I’m wondering if anyone else has had this problem?

    Reply ↓
    1. Ann Post author

      Hi Deb, Butter burns quicker than olive oil because of the solids in it, so this might have been the culprit. Mixing the butter with olive oil and/or reducing the oven temperature should help. To be sure, until you know how long these take in your oven, check them a little early and flip them and reduce the oven temperature if you find that the bottoms are sufficiently browned but the potatoes are still not cooked through. I hope this helps!

      Reply ↓
    2. Gary

      I used 4 Tbsp butter also, I started out at 400 for 10 minutes and then reduced the heat to 350 and cooked another 30 minutes. My redskin potatoes were awesome. I sure hope you got some good results, because these are wonderful!

      Reply ↓

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  31. Gary

    Ok, so I made these potatoes with a slight modification. I used good ol’ salted sweet cream butter in place of olive oil. I added chives and served. My family was incredibly surprised. This makes a great snack or compliments a meal very well.

    Reply ↓
    1. Ann Post author

      Great feedback, Gary. Thanks for taking the time to comment, and I’m happy they were a hit with your family!

      Reply ↓
  32. Gina Plain

    I tried these tonight and despite using the shredded version of cheese (just now read the comments where you said the powdery kind is better), and having the oven at 425 (because of something else in the oven that had to be at that temp), they were delicious. They did not look so great because they were so brown on the bottom but it didn’t hinder the taste. Your picture seems to show shredded cheese but maybe I’m wrong? I’d like them to look like your picture and just wondering if I’ll be able to accomplish that with the powdery canned (not refrigerated) kind?

    Reply ↓
    1. Ann Post author

      Hi Gina, The picture that accompanies this recipe was made with the grated version. (I buy the freshly grated as opposed to the version in the green container–but I think that should work, too.) That’s what I typically use, and I think you’ll achieve the same look if you reduce the oven temp next time. For the salad with the new potatoes pictured under the recipe, I did use Sargento’s pre-shredded Parmesan. I hope that helps and am glad you enjoyed. These potatoes are always a hit here. : )

      Reply ↓
  34. mary abram

    Every since these came across my face book I have been waiting for a time to make them !
    Fixing them with baked pork chops tonight. My husband gets home late at night for dinner so in order to have to not worry about them getting done……..I am going to precook the potatoes in the microwave, but not all the way done……..then follow your recipe. I bet they are going to be just fine ……wishing myself luck. 🙂

    Reply ↓
    1. Ann Post author

      Hi Mary, I haven’t tried precooking the potatoes. My only concern is that the potatoes might be done baking before the Parmesan is golden and crusty. I’m sure they will taste delicious though, and I’d love to know how you make out!

      Reply ↓
  35. Lynn Camarda

    Every time I made these, they came out great! Lately though, the Parmesan burns before the potatoes are done!!! What’s going on?

    Reply ↓
    1. Ann Post author

      Hi Lynn, Has anything changed with your recent attempts–type of Parmesan, the pan you’re using, size of potatoes? With a little more information, we might be able to fix this!

      Reply ↓
  36. Jennie Green

    I’m so happy to come across your recipe. I used small yellow potatoes and instead of salt and pepper I used garlic salt. They were absolutely amazing. My fussy 6 years old daughter LOVED them and went for seconds. Thank you again for the great recipe!

    Reply ↓
  38. Lois

    I made this last night with several small new potatoes as well as two small russet potatoes. They cooked with another dish so the temp was at 350. The were done within 45 minutes – perfect! I also used some season salt with the Parmesan cheese. Everyone (6 of us) loved it and said please make this again.

    Reply ↓
    1. Ann Post author

      I’m delighted that these were liked by all and that they worked well at 350 alongside another dish. Thanks so much for your comment, Lois!

      Reply ↓
    1. Ann Post author

      I think they reheat best in the oven. Depending on size, they should take about 15-20 minutes at 350 F. Glad you liked!

      Reply ↓