Step up your roast potato game with golden and fluffy parmesan crusted potatoes. This recipe is a simple, fool proof guide to achieving spectacularly crunchy-shelled, magically soft-centred and off-the-hook flavoured roast potatoes. But which potato reigns supreme as the ultimate roasting heavyweight?
How to make parmesan potatoes
To make garlic parmesan roast potatoes, simply add one extra step to your usual roast potato method: seasoning. While your potatoes are boiling and cooling, put together the seasoning mix that will coat them.
This is a combination of flour, garlic powder, salt and parmesan cheese. The flour helps the mix adhere to the potatoes and give extra level crunch. Using garlic powder means you’ll get a consistent garlic flavour throughout- as opposed to chopped fresh garlic that would clump.
Salt, well, have you ever eaten a potato without salt? And parmesan cheese. This deliciously tangy cheese will spike your potatoes to the next flavour division!
Once the potatoes are dry and have been given a good roughing up, toss them in the seasoning mix making sure they are evenly coated. Then tip them into the hot oil.
It’s tempting to keep checking on roasties and give them an occasional shake. But I suggest roasting these crispy parmesan potatoes for 30 minutes without intervention!
Then flipping once and leaving to roast for another 20. If any stick, leave them unflipped. You don’t want to risk detaching that edge! (Don’t worry, you can get them out the pan later.)
Best potatoes for roasting
I think we can all admit to, at least once, just chopping up any old potato that happens to be in the house and slinging them in a roasting pan. I’ve done it myself! Sometimes needs must.
However, if you want to get serious about roasting, selecting the perfect roaster is step one. Fact: ‘floury’ potatoes make the best roasties. Floury potatoes have a coarse and grainy texture which give the all-important ‘fluff’ when baked or roasted.
Avoid ‘waxy’ ones. These have a low starch and high water content. Not good for fluff.
There are over 4000 types of potato worldwide, 200 cultivated in the US and a staggering 500 in the UK! So I’ll break it down to make it easy for you…
“Representing Stateside potatoes in the red corner, the ultimate American roaster… the Russet! And challenging on behalf of British shores in the blue corner, the national treasure… Maris Piper!”
There you have it. Now, aren’t you all just dying to know which potato will come out on top??
Recipe tips and notes
- For the fluffy centre of roasting dreams, you must start with the right potato. These are starchy/ floury, NOT waxy.
- Then, for the much sought-after crispy exterior, peel them.
- Then, for guaranteed cloud-like tufty interior, boil them.
- Drain and steam dry those boiled babies before adding them to the roasting pan. Excess moisture makes for mushy centres.
- If you give them a bit of a shake in the colander, it roughs the edges up a bit. This extra surface area allows more of the floury coating to catch and in turn gives a crustier roast-shell.
- I include flour in my seasoning mix. My culinary trials have proven it gives more crunch!
- To enhance the colour and add a touch of spice, paprika is a great addition to the mix. It results in slightly smoky flavour and a fiery tinge to the golden roast.
- Finally, don’t rush the roasting. My parmesan crusted potoates are 50 minutes in the oven and worth every moment.
Storage and leftovers
Cover the leftover roasties with cling film and they’ll keep in the fridge for 2-3 days. They are easily reheated in the microwave, oven or air fryer.
Other potato recipes to try
- Hasselback Potatoes with Gremolata
- Creamy Celeriac and Potato Mash with Brown Butter
- Oven Fried Potatoes with Mushrooms and Onions
- Scalloped Potatoes with Caramelised Shallots
- Brown Butter Mashed Potatoes
Parmesan Crusted Potatoes
- 3 lbs Maris Piper Potatoes (Russet in US) peeled and cut in half lengthwise
- 4 tbsp olive oil or any other oil
- 2 tsp flour
- 1 tsp garlic powder
- 1 tsp salt
- 100g / 1 cup Parmesan cheese
- Peel the potatoes and cut the large ones in half lengthwise making sure all potatoes are roughly the same size. Put the potatoes in a pot with cold water and boil them for 15 minutes until tender but still holding their shape. Drain and let air dry for 5 minutes in a colander, then gently shake the potatoes to rough up the edges a bit.
- Preheat the oven to 350F/180C. Pour the oil you are using in a roasting pan and put in the oven while it’s preheating.
- In a large bowl combine the flour, grated Parmesan cheese, garlic powder and salt, add the potatoes and toss gently to coat.
- Arrange the potatoes on a pan with the hot oil, then flip them over so they are fully coated in the fat. Roast for 30 minutes, then flip the potatoes and roast for 20 minutes longer till they are golden. If some of the potatoes are stuck to the bottom leave them unflipped for the entire cooking time.