Parmesan Crusted Roast Potatoes
6 People
166 Cals
Parmesan Crusted Roast Potatoes
6 People
166 Cals
About the recipe
If you’ve ever searched for how to make crispy roast potatoes in the oven — this is the recipe you’ve been waiting for.These parmesan crusted roast potatoes are golden, crunchy and completely irresistible, with a light, fluffy centre and the most incredible crispy edges. The secret lies in a simple combination of rice flour and finely grated parmesan, which creates a delicate, cheesy crust as they roast — no deep frying, no complicated steps.This is an easy, one-tray roast potato recipe that delivers restaurant-quality results every time. Naturally gluten-free (when using GF flour), simple to prepare, and perfect for entertaining or everyday cooking, these potatoes are guaranteed to become your go-to side dish.Serve them straight from the oven for maximum crunch, or elevate them into a complete meal with fresh greens, herbs, and a dollop of lemony yoghurt.Simple ingredients. Big flavour. Perfectly crispy roast potatoes — every time.
Nutrition Per Serving
166
Calories
3g
Fat
1g
Saturates
1g
Sugars
338mg
Salt
6g
Protein
31g
Carbs
4g
Fibre
Ingredients
- 1 kg potatoes Desiree or Dutch Cream, cut into chunky pieces
- 2 - 3 tablespoons extra virgin olive oil
- 50 g finely grated parmesan or 3 tablespoons nutritional yeast flakes for dairy free
- 1 tablespoon rice flour for extra crunch
- 1 clove garlic finely grated (optional)
- ½ teaspoon sea salt
Embellishments
- Rocket leaves
- Fresh Basil
- Greek Yoghurt
- Grated Parmesan
- Spring onions
- Lemon
Method
- Peel and cut the potatoes into chunks.
- Place the cut potatoes into a pot of cold water.
- Bring to the boil and cook for 8–10 minutes, or until just tender. Take care not to overcook.
- Drain the potatoes and transfer to a large bowl.
- Drizzle with olive oil, then add half the parmesan, rice flour, grated garlic and salt. Now if you're dairy free, scatter with nutritional yeast flakes.
- Gently toss to coat — the edges should look slightly rough, which helps create extra crispiness.
- Spread the potatoes onto a lined baking tray in a single, even layer.
- Avoid overcrowding the tray, as this will prevent them from becoming crispy.
- Sprinkle over the remaining parmesan.
- Roast in a preheated oven at 200°C fan (400°F) for 30–35 minutes, or until golden and crispy.
- Serve straight from the oven while hot and crisp.
- I love to arrange them onto a bed of rocket leaves and scatter over fresh basil leaves.
- Drizzle with some tangy yoghurt and sprinlkle with extra parmesan.
- Serve and enjoy.
NOTES & INSPIRATION
These crispy parmesan roast potatoes are the perfect balance of comfort and simplicity — golden and crunchy on the outside, soft and fluffy within. The parmesan creates a savoury, cheesy crust while the rice flour delivers that light, irresistible crispness. It’s the kind of dish you make once…then crave again and again. Perfect for slow weekends, relaxed entertaining, or an easy midweek upgrade.
Serve straight from the oven while hot and crisp. Scatter with fresh herbs and finish with a squeeze of lemon to bring everything to life.
A squeeze of lemon just before serving lifts the richness and adds freshness.
FRESH + CREAMY PAIRINGS
Balance the crispy edges with something fresh and creamy:
Lemon yoghurt (Greek yoghurt + lemon + salt)
Salsa verde (parsley, capers, olive oil + lemon)
These simple additions take the dish from comforting to vibrant and complete. TURN IT INTO A MEAL
Toss the warm potatoes through rocket, butter lettuce or spinach with extra parmesan and herbs — the heat gently wilts the leaves for a beautiful warm salad. Top with soft eggs, grilled chicken, salmon or crispy tofu to create a nourishing, high-protein meal. FINAL TOUCH
Finish generously — extra parmesan, fresh herbs, and lemon. Serve on a large platter and let it feel abundant, rustic and effortless. Simple ingredients. Big flavour. Always a crowd favourite.
Balance the crispy edges with something fresh and creamy:
Lemon yoghurt (Greek yoghurt + lemon + salt)
Salsa verde (parsley, capers, olive oil + lemon)
These simple additions take the dish from comforting to vibrant and complete. TURN IT INTO A MEAL
Toss the warm potatoes through rocket, butter lettuce or spinach with extra parmesan and herbs — the heat gently wilts the leaves for a beautiful warm salad. Top with soft eggs, grilled chicken, salmon or crispy tofu to create a nourishing, high-protein meal. FINAL TOUCH
Finish generously — extra parmesan, fresh herbs, and lemon. Serve on a large platter and let it feel abundant, rustic and effortless. Simple ingredients. Big flavour. Always a crowd favourite.
