Cheesy, crispy, and baked to perfection, these baked parmesan potatoes are for every potato lover! With a golden, crunchy Parmesan crust and savory garlic flavor, they're perfect for pairing with roast chicken or serving at weekend brunch. For easy prep, cook the potatoes ahead of time, then bake them to irresistible crispiness when ready. This is simple comfort food at its best! Air fryer instructions included.
With a couple of golds potatoes to use up, I simmered them whole until tender then parked them in the refrigerator. The next day, chilled potatoes meant easy slicing for roasting into golden wedges. Parboiling first is the secret. When baked, those edges turn crispy and golden in the oven while the centers stay tender, and a shower of garlic and Parmesan makes these parmesan potatoes irresistible.
Jump to:
Why Baked Parmesan Potatoes is a Must Make
- Simple ingredients - Nothing fancy or hard to find.
- Make-ahead friendly - Parboil or steam earlier in the day, then roast to crisp perfection before serving.
- Oven-baked for best results: You can air fry, but most baskets are too small for more than two servings. The oven allows for even crisping and enough space to feed a crowd.
- Crispy outside, creamy inside: That golden Parmesan crust meets tender, fluffy potatoes.
- Versatile pairing: Perfect with chicken, steak, or salmon-and a natural fit for any season.
If you love the combination of potatoes and Parmesan, try these easy baby dutch yellow potatoes.
Ingredients You'll Need
- Potatoes: Use large yellow or gold potatoes (Yukon Gold included). They're mid-starch, thin-skinned, and roast up creamy inside with crisp edges. Skip russets (too floury) and very waxy types (won't crisp as well).
- Olive oil: A good extra-virgin for drizzling over slices before baking.
- Garlic: Granulated garlic (or garlic powder) is best as fresh garlic burns at roasting temps.
- Parmesan cheese: Finely grated Parmigiano-Reggiano (pre-grated is fine, freshly grated is best). The fine grate melts into a lacy, crispy crust.
- Herbs: Fresh chives for color and a mild onion pop. Optional but great: minced rosemary or thyme; chopped parsley for a fresh finish.
Please see the recipe card for measurements, salt, and pepper.
Garlic and Parmesan potatoes are terrific with simple baked bone-in chicken breasts for an easy dinner.
Chef's Tip: Yellow, Gold, and Yukon Gold Potatoes
Yellow potatoes and gold potatoes are in the same broad category of yellow-fleshed potatoes. A Yukon Gold is a specific hybrid potato variety developed in Canada. Yukon Golds just taste a bit more buttery, thanks to their yellow-and-white potato parentage. All have a creamy, tender texture, and fall between drier fleshed russets and waxy potato varieties. In general, yellow and gold potatoes are interchangeable because they have similar buttery, creamy textures and are versatile all-purpose potatoes, so whatever you can find will work for baked parmesan potatoes.
Substitutions and Variations
- Use a different cheese, such as a finely grated Spanish Manchego, or other Italian options such as Asiago, Pecorino Romano, Romano cheese, or Grana Padano.
- Instead of chives, use fresh chopped Italian parsley.
Chef's Tip - Steam or Simmer Potatoes (Both Work):
Steaming potatoes keeps the interior a bit drier and fluffier, which helps the wedges crisp faster in the oven. Gentle simmering softens just as well but adds a touch more surface moisture-still great, just give them a few extra minutes to dry on the sheet before roasting. Make-ahead friendly: steam or simmer a day ahead, refrigerate, the slice and and finish in the oven before serving.
How to Make Baked Parmesan Potatoes (oven)
Prefer the air fryer? It works beautifully for smaller batches-see the recipe card for full air fryer directions and timing.
Step 1: Cover potatoes with cold lightly salted water and simmer until tender when you can stick a fine metal skewer through, or steam until the same tenderness in a large pot fitted with a steamer basket and tight lid. Drain potatoes, peel, cool and refrigerate until chilled. Peels can be left on if preferred.
Note - potatoes can be prepared up to
Step 2: To bake and finish, slice the potatoes cross-wise into wedges about ½″ thick. Lay wedges flat on a parchment paper lined or aluminum foil lined baking sheet.
Drizzle potatoes slices with olive oil and sprinkle with salt, pepper and granulated garlic, then sprinkle on the grated Parmesan cheese. Bake until a golden with a crisp crust. For a crispier crust, turn on the broiler but watch closely so the cheese doesn't burn.
To serve sprinkle with chopped chives or parsley.
Chef's Tip - Foil vs. Parchment:
Lining the pan with foil gives slightly crisper results, since foil conducts heat and helps the Parmesan form that golden crust. If you prefer to avoid foil, parchment works fine-the potatoes just won't brown quite as deeply on the bottom. Another option, use nonstick foil; it releases beautifully and keeps the melted Parmesan from sticking.
Air Fryer Instructions (Batch Cooking)
Because air fryers run hotter and more efficiently than ovens, these sliced Parmesan potatoes will need a lower temperature than the 425°F oven method. I recommend starting at:
- 375°F for 10-14 minutes, turning once halfway through, until golden and crisp at the edges.
- Arrange the slices in a single layer (do not stack). Because they lay flat, you will need to cook in batches depending on the size of your air fryer.
- Keep finished batches warm on a sheet pan in a 200°F oven while you finish the rest.
Note: I will update this section after more air fryer testing (just got a new one) for the most precise timing.
Serving Suggestions
Baked parmesan potatoes are terrific with roast chicken, grilled meats, or a pork roast. They are also great breakfast or brunch with eggs. Try them with steamed salmon, halibut, or cod.
Recipe FAQs
Use yellow or gold potatoes (including Yukon Gold, which is a specific variety in the yellow family). They're creamy, thin-skinned, and hold shape while crisping. Skip russets (too dry/starchy; better for mash/baked). Red potatoes can work but are waxier-slice a bit thinner and roast a little longer for similar crisping.
Yes. Peel or don't, your call. Skins add nutrition and a little texture. When you steam or simmer whole first, the skins slip off easily while warm. If peeling, don't peel first.
Swap in finely grated cheeses that crisp well: Manchego, Asiago, Pecorino Romano, Romano, or Grana Padano. All give their own delicious flavor.
Yes. Steam or gently simmer whole potatoes until just tender, peel (if peeling), cool, and refrigerate up to 3 days. When ready to serve, slice into wedges about ½" thick, season, add Parmesan, and roast until golden and crisp.
Yes-but it depends on your air fryer's size. A 6-quart basket model comfortably fits about two servings at a time; for more, cook in batches and keep warm while you finish the rest. If you have a larger air-fryer oven or toaster-oven style, you can roast more at once. For family-size portions, the oven still gives the best, most even crisping.
More Potato Recipes
If you love potatoes (and who doesn't), try some of these potato recipes for your potato lovers.
⭐️Did You Make This Recipe?
If you make garlic and Parmesan potatoes, please add your comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.
📖 Recipe
Baked Parmesan Potatoes
Ingredients
Baked parmesan potatoes
- 1 ½ pounds large gold potatoes
- 1 ½ - 2 tablespoons extra virgin olive oil
- ½ teaspoon granulated garlic powder
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- ⅓ -½ cup finely grated Parmesan cheese
Optional garnish
- 1 tablespoon chopped chives or parsley
Instructions
Pre-cook potatoes (simmering)
- Scrub potatoes and place in a large pot, cover by 1-inch with cold water and a little salt. Bring almost to a boil, turn down to a simmer. Simmer until tender when pierced through with a thin metal skewer, about 20-25 minutes. Cook time depends on the potato size. Peel if desired.Store potatoes in an air tight container for up to 3 days before baking to serve.
Pre-cook potatoes (steaming)
- Scrub potatoes. Ready a large pot with a tight fitting lid and a steamer basket. Fill with cold water to the bottom of the steamer basket and bring to a boil where steam is coming out of the pot. Add potatoes and steam until tender when pierced through with a thin metal skewer, about 20-25 minutes. Cook time depends on the potato size. Peel if desired.Store potatoes in an air tight container for up to 3 days before baking to serve.
Baking potatoes to serve
- Pre-heat oven to 425°. Line a half sheet baking pan with foil or parchment, Slice potatoes crosswise into approximately ½" wedges. Lay potatoes flat on a baking sheet. Drizzle potatoes with olive oil, then sprinkle with garlic, salt, and pepper, then finish with cheese. Bake until potatoes are hot, crisp and golden. If you need them faster, broil then in a pre-heated broiler until crisp and golden, watching so the cheese does not burn.Sprinkle with fresh chopped herbs for serving if desired.
Notes
- A 6-quart basket fits about 2 servings; for more, cook in batches and keep warm at 200°F.
- Toaster-oven style or dual-drawer air fryers can handle larger batches with more even browning.
- The oven remains the best choice for full sheet-pan, family-size portions.
Nutrition
Would you like to save this recipe?
Never lose a recipe! We'll email this post to you, so you can come back to it later.
Debbie says
These look good!!
Could you use parchment paper instead of foil??
Would red potatoes work as well as the gold??
Thanks Sally!!
Sally Cameron says
Yes, you could use parchment, which is more what I do these days '). Have not tried red potatoes, but it probably would great. If you do, let me know and comment back.
Platt College says
I get board with potatoes. This looks like a great way to spice them up and make them unique.
Gabi says
This looks super easy and can also be done in my fabulous toaster oven. Thanks for posting!
Sally says
Toaster oven? Please let us know how it comes out. I don't have a toaster oven to test, and I am sure that would be good for many people.
Mary@SiftingFocus says
Sally, these potatoes look delicious. I'm a huge potato fan. Always looking for new ways to prepare them. I'll be adding this recipe to my repertoire.
Sally says
Hi Mary. You're right, aren't we all constantly looking for new ways to cook potatoes? Everyone loves them. These are really good and I always simmer the potatoes ahead, then slice and bake or broil. Last time I made them I was in more of a hurry so I broiled them. And they work for so many meals!