If you love potatoes that are crispy on the bottom and packed with flavor, these crispy parmesan fingerling potatoes need to be on your table ASAP. They’re sliced lengthwise, pressed cut-side down into an olive oil + seasoned Parmesan mixture, and roasted until the bottoms are golden, crunchy, and completely irresistible.
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This is one of those side dishes that looks impressive but couldn’t be easier. No flipping, no babysitting the oven — just simple ingredients, a smart technique, and a pan of potatoes that disappear fast. And yes… they are RIDIC-ULICIOUS.
Table of contents
Why You’ll Love These Crispy Parmesan Fingerling Potatoes
- That cut-side down method guarantees a crispy, golden bottom
- Seasoning mixed directly into the Parmesan means flavor in every bite
- No flipping required
- Simple pantry ingredients
- Perfect for weeknights, holidays, or entertaining
The Secret to the Crispy Parmesan Crust
Instead of seasoning the potatoes, the Parmesan is seasoned first. By mixing the spices directly into finely grated Parmesan and sprinkling it over an oiled sheet pan, the potatoes roast right on top of the flavor.
As they cook, the cheese melts, crisps, and forms a golden crust that sticks beautifully to the potatoes — not the pan. It’s an easy trick that makes a BIG difference.
Ingredients You’ll Need
- Fingerling potatoes
- Olive oil
- Finely grated Parmesan cheese
- Kosher salt
- Black pepper
- Garlic powder
- Onion powder
- Smoked paprika
- Dried thyme or rosemary
(Exact amounts are listed in the recipe card below.)
How to Make Crispy Parmesan Fingerling Potatoes
- Slice the fingerling potatoes in half lengthwise and pat them dry.
- In a bowl, mix the Parmesan cheese with all the seasonings.
- Drizzle olive oil onto a sheet pan.
- Sprinkle the Parmesan seasoning mixture evenly over the oiled pan.
- Place the potatoes cut-side down, pressing gently into the cheese.
- Roast until the bottoms are deeply golden and crispy.
- Let rest briefly, then lift and serve.
No flipping. No fuss. Just crispy perfection.
FAQ
Can I use shaved Parmesan instead of grated?
Finely grated Parmesan works best. Shaved Parmesan is too thick and won’t crisp evenly.
Can I use baby potatoes?
Yes! Just cut them in half and make sure the cut side is flat so it sits well in the Parmesan layer.
Why shouldn’t I flip the potatoes?
Leaving them cut-side down allows the Parmesan crust to form and crisp properly.
What to Serve With These Potatoes
These crispy parmesan fingerling potatoes pair perfectly with:
- Roast chicken or grilled steak
- Pork chops or meatloaf
- Burgers or sandwiches
- Or eaten straight off the pan — no judgment here
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Crispy Parmesan Fingerling Potatoes
Ingredients
- 1½-2 lbs fingerling potatoes halved lengthwise
- 3 Tbsp olive oil
- ½ cup Parmesan cheese finely grated
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- ½ tsp dried thyme or rosemary
- Optional garnish: fresh parsley flaky sea salt
Instructions
- Preheat oven to 425°F.
- Wash and pat potatoes dry and set aside.
- In a bowl, combine Parmesan cheese, salt, pepper, garlic powder, onion powder, smoked paprika, and thyme.
- Drizzle olive oil evenly over a large sheet pan.
- Sprinkle the seasoned Parmesan mixture evenly over the oiled pan.
- Place potatoes cut-side down, pressing gently into the Parmesan layer.
- Drizzle with a little more olive oil.
- Roast uncovered for 30–35 minutes, without flipping, until the bottoms are golden and crispy.
- Let rest 2–3 minutes before lifting with a spatula.
- Garnish if desired and serve immediately.
Notes
Notes
- Use finely grated Parmesan for best results
- Letting the potatoes rest helps the cheese release cleanly
- For extra flavor, finish with lemon zest or garlic butter