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Cheese Crusted Roasted Potatoes
Emily

Cheese-Crusted Roasted Potatoes

These oven-roasted potatoes are coated in Parmesan (or your favorite sharp cheese) for a crispy, golden crust that crackles with every bite. Perfect as a snack, side dish, or party favorite.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American, Comfort Food
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium potatoes (Yukon gold or all-purpose)
  • 1 cup grated Parmesan cheese (or any sharp cheese)
  • 1 tbsp olive oil
  • salt, to taste
  • black pepper, to taste

Equipment

  • Oven
  • Baking sheet
  • Parchment paper
  • Mixing bowl
  • grater
  • spatula or tongs

Method
 

  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.
  2. Wash and dry the potatoes thoroughly. Slice them into 1/4-inch thick rounds or wedges, depending on preference.
  3. In a mixing bowl, toss potato slices with olive oil, salt, and black pepper until evenly coated.
  4. Place potatoes in a single layer on the baking sheet, ensuring they are not overlapping.
  5. Bake for 20–25 minutes, until starting to turn golden and crispy around the edges.
  6. Grate the Parmesan cheese if not already grated, and prepare a shallow dish for coating.
  7. Remove potatoes from oven, sprinkle cheese generously over each piece, pressing lightly to adhere.
  8. Return to oven for 10–15 minutes, until cheese is melted, bubbly, and crispy.
  9. Let sit for a couple of minutes, then transfer to a platter and serve hot.

Notes

For extra flavor, try adding garlic powder, paprika, or fresh herbs like rosemary or thyme. Works great with cheddar, Asiago, or Pecorino Romano for a unique cheesy twist. Serve immediately for maximum crunch.