Parmesan Encrusted Potatoes

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Parmesan Encrusted Potatoes

Roasted yellow potatoes encrusted with parmesan cheese and garnished with fresh parsley and thyme. This recipe requires yellow potatoes, which are great for lighter dishes, since their golden color means less oil or butter is needed for browning. Their naturally smooth and buttery texture lends itself to baking, roasting, mashing and pan frying. 

What you'll need to make this recipe:

  • Knife
  • Cutting board
  • Large pot
  • Fork
  • Colander or big strainer
  • Potholder
  • Baking tray
  • Spatula


  • 2 pounds yellow potatoes, halved
  • 1 quart vegetable stock
  • 1 lemon, sliced
  • 4 garlic cloves, whole
  • 1 Tablespoon salt
  • 2 cups grated parmesan cheese
  • 3 Tablespoons olive oil
  • 1 teaspoon parsley, chopped
  • 1 teaspoon thyme leaves


  1. Gather all ingredients and equipment needed
  2. Preheat the oven to 375°F
  3. Rinse and peel potatoes, cut into halves
  4. In a pot, add vegetable stock, sliced lemon, garlic, and yellow potato halves. Turn on the heat to high and bring to a boil; then reduce to a simmer and cook potatoes for 30 minutes or until just fork tender. Drain potatoes and shake off excess liquid and let cool slightly
  5. On a non-stick baking sheet/tray, drizzle olive oil and parmesan cheese evenly, place potato halves, flat side down, and put in the preheated oven for 15 minutes or until parmesan cheese gets crisped and light golden in color
  6. Remove the baking tray from the oven and let cool slightly. Using a flat spatula, carefully lift off the potatoes and place them on the serving dish or platter, flat side up, and garnish with chopped parsley and thyme

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