The parmesan crusted potatoes that actually STAY crispy
If you’ve ever pulled a tray of so-called “crispy” potatoes out of the oven, only to watch them go sorta firm and then sadly soggy within a matter of minutes… this one’s for you.
Parmesan-crusting wasn’t new to me. I’d done it before with my Chicken Caesar Smash Tacos, and even tried it out with my Ground Chicken Parmesan Meatballs, but just recently I tried to do it with potatoes.
And ya’ll- I have not had a crispier or crunchier potato IN. MY. LIFE!
Shocked does not even begin to describe how in awe we were of these Everything Bagel Parmesan Crusted Potatoes.
What a few rounds of testing revealed
Four rounds of recipe testing later I learned what works and what definitely does NOT work:
- Fresh garlic will burn, which is why everything bagel seasoning became my go-to for that garlic punch in a quick pre-mixed blend.
- The cheese matters. Freshly grated (from the store or by you) is key, since the pre-packaged kind has anti-caking agents that keep it from crisping into one solid sheet.
- And whatever you do, don’t skip the scoring. I tried these both ways, and while the Parmesan still crisps up without it, it doesn’t stick to the potatoes nearly as well.
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
Red potatoes: Medium ones, about 5 per pound, are the sweet spot. Yukon Gold or baby potatoes work too, just plan on an extra 5-10 minutes for bigger potatoes and about 5 minutes less for smaller ones.
Salted butter: If unsalted is what you have, add an extra ¼ teaspoon of salt to the pan along with the seasoning.
Everything bagel seasoning: No swap on this one. It’s the whole reason there’s no fresh garlic in the recipe, and any brand from the spice aisle will do.
Parmesan cheese: Grate it fine, either a block on a microplane or the fresh-grated tub from the refrigerated section at the store. The finer it is, the more evenly it melts into one crust.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Melt the butter in the oven
Set the butter on a large rimmed baking sheet and slide it into the oven while it preheats. By the time the oven’s ready, the butter’s melted and the pan is hot, which is half the reason the crust sets so well.
Pro Tip: Skip the parchment paper. The Parmesan needs direct contact with hot metal to crisp, and parchment insulates it so the cheese steams instead. A relatively newer rimmed sheet pan works best here.
The Sheet Pan I L❤️VE!
Your veggies will end up steaming instead of roasting if you overcrowd the pan. So my tip… use the largest sheet pan you have and spread everything out!
Halve and score the potatoes
Cut each potato in half lengthwise so it sits as flat as possible on the pan. Then score a tic-tac-toe pattern about ⅛-inch deep into the cut side of each one.
Layer the seasoning and cheese
Swirl the melted butter so it coats the whole pan, then sprinkle the everything bagel seasoning over it, staying an inch or two in from the edges. Sprinkle the Parmesan evenly on top.
Pro Tip: The seasoning goes UNDER the cheese, not on top. It toasts in the butter and bakes right into the crust, so it ends up on the outside of every potato instead of falling off. Keeping it in from the edges keeps the seeds from scorching on the bare rim of the pan.
The one tool you’ll need…
If you don’t already have one, a really sturdy boxed grater is SO handy for shredding up the Parmesan quickly and to the perfect size. I love this one by OXO since it’s got a nice big grip on the top.
Press the potatoes in
Set the potatoes cut-side down on the cheese and press each one in so the cheese sticks. If there’s extra melted butter pooling around the edges of the pan, grab a pastry brush and brush it over the skins (it’ll just burn on the bare pan otherwise), then spritz with olive oil if they still look dry and sprinkle with salt and pepper.
Pro Tip: Two pounds is the max for a half sheet pan. Any more and the potatoes touch and steam instead of crisping.
Bake until golden
Bake until a fork slides in easily and the cheese is deeply golden and crisp all the way to the edges.
Rest, then lift
Give them 5 minutes on the pan, then slide a thin metal spatula under each one and lift it off with the crust attached.
Pro Tip: Don’t skip the rest. That’s when the crust sets, so each potato comes up in one piece instead of tearing.
Oops! What did I do wrong?
My cheese is stuck to the pan. Give the pan the full 5 minutes to rest, then work a thin metal spatula flat under each potato and push, don’t pry. Whatever crust stays behind can be scraped up and piled on top. Next time, swirl the butter all the way to the edges before the cheese goes down so there’s no dry metal for it to grab.
The crust came off in patches instead of one piece. Scrape up the loose bits with the spatula and sprinkle them over the potatoes before serving; they’re still the best part. This almost always means pre-shredded Parmesan, so grate it fresh next time.
They’re not crispy. Slide the pan back into the oven for another 5-8 minutes and check the edges of the cheese, not the potatoes. If it still isn’t crisping, the culprit is parchment, a crowded pan, or potatoes that were still wet when they went down.
The seasoning around the edges is burning. Pull the pan, scoot the potatoes toward the center, and scrape away any blackened seeds on the bare rim before it goes back in. Keeping the seasoning an inch or two in from the edges is what prevents this.
The cheese is done but the potatoes aren’t tender. Tent the pan loosely with foil and give them 5-10 more minutes. Your potatoes were probably on the bigger side, so cut the next batch a little smaller or pick medium ones.
Tap stars to rate!
Everything Bagel Parmesan Crusted Potatoes Recipe
email this recipe!
Equipment
Ingredients
- 4 tablespoons salted butter
- 2 pounds medium red potatoes
- 3 tablespoons everything bagel seasoning
- 1 cup Parmesan cheese finely grated
- olive oil spray or nonstick cooking spray
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 400°F. Place the butter on a large rimmed baking sheet and set it in the oven while it preheats, until the butter is completely melted. Shouldn't take more than about 5 minutes, so be sure to keep an eye on it!4 tablespoons salted butter
- While the butter melts, cut the potatoes in half lengthwise so each half sits as flat as possible. Score cross-hatch marks that resemble a tic-tac-toe board into the flesh of the potatoes about ⅛-inch deep.2 pounds medium red potatoes
- Remove the pan from the oven and swirl it so the melted butter coats the surface in an even layer. Sprinkle the everything bagel seasoning evenly over the butter, staying 1-2 inches in from the edges of the pan, then sprinkle the Parmesan cheese evenly on top.3 tablespoons everything bagel seasoning, 1 cup Parmesan cheese
- Place the potatoes cut-side down on the cheese, pressing each one in slightly so the cheese adheres. Brush any melted butter pooling at the edges of the pan over the skins and/or spritz them with olive oil, then sprinkle with the salt and black pepper.2 pounds medium red potatoes, olive oil spray or nonstick cooking spray, ½ teaspoon salt, ½ teaspoon black pepper
- Bake for 30-35 minutes, or until the potatoes are fork-tender and the cheese is deeply golden and crisp.
- Let the potatoes rest on the pan for 5 minutes, then use a thin metal spatula to scrape them off the pan with the cheese crust attached. Serve immediately.
Tap stars to rate!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to serve with everything bagel parmesan potatoes
These are a rich, cheesy side, so I like something light and a little acidic next to them. My Cucumber Tomato Salad or this Green Bean Salad both come together while the potatoes bake, and neither one needs the oven.
For the main, stovetop is your friend since the oven’s already busy. Garlic Butter Steak Bites, Blackened Mahi Mahi, and Garlic Butter Cod all cook in a skillet in the time it takes the crust to set. French Onion Chicken is the cozier pick, and a Spatchcock Chicken is the Sunday version.
And since it’s everything bagel seasoning, these are just as good at brunch. Serve them next to a Savory Dutch Baby or alongside my Everything Bagel Salmon Cream Puffs for a full everything-bagel spread.
More Parmesan crusted favorites
Once you’ve had a Parmesan crust on a potato, you’ll want it on everything. Start with these: Parmesan Crusted Zucchini, Parmesan Crusted Cod, Roasted Broccoli and Cauliflower, and Air Fryer Broccoli.
