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TikTok Parmesan-Crusted Roasted Potatoes

Grated Parmesan cheese gives these roasted potatoes a lovely crisped exterior. I found that spreading the Parmesan-butter mixture directly onto the crosshatched potatoes helped it to stick better than doing it the way you see all over TikTok (spreading the parmesan mixture in an even layer on the bottom of the baking pan and placing the potatoes on top).
Print Recipe
Prep Time 20 minutes
Total Time 45 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 1025.9 kcal

Equipment

  • 1 9x13-inch Baking Dish or Nonstick Baking Pan Ensures even roasting and a crisp Parmesan crust.
  • 1 Chef's knife For halving potatoes and creating the crosshatch score.
  • 1 Spatula Essential for gently releasing the crusted potatoes from the pan.
  • 1 Measuring Spoons For accurate measurement of seasoning and salt.

Ingredients
  

Main

  • 2 tablespoons unsalted butter
  • 1 24 ounce package baby Yukon Gold potatoes, halved
  • ½ cup freshly grated Parmesan cheese
  • 1 ½ teaspoons garlic and herb seasoning
  • 1 teaspoon kosher salt

Instructions
 

  • Preheat oven to 425 degrees F (220 degrees C). Place butter in a 9 x 13-inch baking dish or nonstick baking pan and place in the oven until the butter melts, about 4 minutes.
  • While the butter melts, score potatoes about 1/4-inch-deep in a diamond pattern (crosshatch). Set aside.
  • Remove the pan from the oven and let cool slightly, about 2 minutes. Stir Parmesan cheese, garlic and herb seasoning, and salt into butter to form a paste. Spread about 1 teaspoon of the Parmesan paste on the cut-side of each potato; arrange, cut-side down, in the pan. Place in the preheated oven.
  • Bake until the potatoes are tender and the Parmesan creates a golden crust on the bottom of the potatoes, about 25 minutes. Let stand 5 minutes before using a spatula to release potatoes from pan.

Notes

For optimal crispness, ensure potatoes are thoroughly dry before scoring. Using freshly grated Parmesan cheese makes a significant difference in flavor and crust formation compared to pre-grated. When mixing the Parmesan paste, allow the melted butter to cool slightly to prevent the cheese from clumping or burning too quickly. Do not overcrowd your baking dish; give the potatoes space to roast rather than steam, ensuring a golden, crispy crust. A final sprinkle of fresh parsley or chives after baking adds a nice aromatic finish.