Crispy Parmesan Potatoes

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Try this Parmesan Potatoes with perfectly crispy exterior and tender, fluffy inside. Made with only 3 main ingredients they're irresistible!

Prep Time15

Cook Time30

Total Time45

Course: Side Dish

Cuisine: Italian

Servings:

Calories: 529kcal

Author: Svi

Wash and peel potatoes. Cut potatoes into wedges. Small potatoes can be cut in quarters, large potatoes first in half then each half into thirds.
Bring a large pot of water to a boil. Add salt. Add half of all potato wedges. Once water comes back to a boil, cook the potatoes for 5 minutes. Potatoes should start to soften slightly on the outside but definitely should NOT be falling apart. Remove parboiled potatoes from the pot with a slotted spoon and set aside. Cook the second batch of potatoes the same way.
Line baking sheet with parchment paper and generously oil it with extra virgin olive oil.
In a bowl mix breadcrumbs and Parmesan cheese in 1:1 ratio.
Cover each potato wedge with Parmesan mix and firmly press it in with your fingers.
Lazy Version: add Parmesan mix to the bowl with potatoes and mix. This way is super fast but with a downside that much less Parmesan coating will stick to each potato (which is the star of the recipe) plus there will be more broken pieces. But it still works.
Arrange Parmesan potatoes on a baking sheet, drizzle with extra virgin olive oil. Here you can also add fresh Parmesan sprigs if you prefer. Do not add salt.
Bake in a preheated to 392F (200C) oven or airfryer for 25-30 minutes. At 12-15 minute mark take the tray out of the oven and flip each potato using a tong. Pop back in the oven until crispy crust forms.
Once out of the oven season with salt and pepper.

See the Step By Step Pictures for a visual walk-through of the recipe.

Parboil potatoes. Always in hot boiling water. Brief cooking gelatinizes the starch contained in the potatoes which during roasting will turn into extra crispy crust.
Parmesan coating. Press Parmesan mix firmly into potato wedges. The firmer the coating the crispier they will be. Simply tossing potatoes in the breading will taste good but not as crispy as when coated by hand.
EVO oil. Generous coating of extra virgin olive oil (both top and bottom) is essential for providing both crispiness and flavor.
Flip half-through baking. Whether you're baking them in the oven or in the airfryer make sure to flip each potato wedge half through the cooking time. We do this because the side that's in contact with a baking sheet cooks differently then the side that's in contact with air. It takes a mere minute to flip but you'll see the difference.
Choose oven setting fan ON if possible or use an air-fryer.