Crispy on top, soft inside, and delicious bursting with a cheesy crunchy topping.
Every time I make these, it's never enough they are so addicting it's like eating potato chips they're gone in a New York minute.
If you're a big fan like we are then this Italian-style Parmesan-crusted potato will be a nice addition to your recipe collection.
Any way you cube, slice, or even leave halved with or without the skins these are delicious.
We also like to use a salt seasoning you may want to try our homemade seasoning salt made from scratch!
Just follow our simple directions below and the recipe can easily be doubled to make as many potatoes you like for your size family.
Quick and Easy Side Dish or Meal
We boil the potatoes whole then you can cool them a little and cut them however you prefer.
Once you get them on a baking sheet all the ingredients basically get sprinkled on topped and baked or air fried until crispy.
You can decide to even leave the skins on, but either way, these will taste great so we showed you some cubed, sliced in half with and without the skins on the potatoes.
I have several suggestions for toppings so after they are cooked if you want to make a whole meal out of potatoes just add of few toppings, they can be a nice brunch also.
These flavorful potatoes also taste terrific the next day reheated.
Simple Ingredients You Will Need
- russet potatoes peeled cubed and boil skins on-off or partially on (they work the best but use whatever you like)
- cooking oil spray or olive oil
- oregano, basil, parsley
- granulated garlic powder
- cooking oil spray
- melted butter
- breadcrumbs
- Parmesan cheese
- salt, pepper, and optional cayenne to taste
Optional Topping Suggestions
- shredded cheeses melted
- chopped fresh sauteed spinach with feta cheese
- chili with meat, beans, and cheddar
- pepperoni, Italian cooked sliced sausage, cooked peppers, onions cooked
- broccoli, cauliflower, and shredded cheddar
- any fresh or roasted chopped vegetables or stir fry
- leftover cooked chicken with buffalo wing sauce, ranch, or blue cheese
- sour cream and bacon fried crispy
- leftover potatoes are great in scrambled eggs for breakfast
Tips for Cooking Methods
- for the air fryer: preheat the air fryer to 400 degrees. Brush the cooking basket with oil spray. Season and brush the potatoes with butter or cooking spray. Air Fry for 25 to 30 minutes or until crispy
- for boiling: and not use another method of cooking just use herbs, seasoning, and cheese after cooking. Toast the breadcrumbs with butter in a frying pan, top the potatoes and sprinkle with cheese. Tip: always salt the water when boiling
- for microwave: brush raw potatoes with butter, sprinkle with Parmesan cheese, Italian seasoning, garlic powder salt, and pepper. Microwave for 11 minutes. Two minutes before these are done cooking, add the breadcrumbs and continue microwaving until toasted.
- for slow cooker: spray the vessel with cooking oil then add the boiled potatoes brush with butter a little oil and then season. Cook 4 to 6 hours on high. Top with breadcrumbs and cheese 30 minutes before potatoes are crispy, drizzle with more butter on breadcrumbs until toasted
- for a little heat add red pepper flakes or cayenne pepper
- Note: these can be deep-fried in oil. Drain, place in a baking pan, adding breadcrumbs on top last and broiling the top
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Other Options
- besides removing the skins on or off, leaving just a little on
- any kind of potatoes can be used in this recipe even frozen just adjust cooking times using the same topping ingredients
- for fewer calories use cooking spray and no other oil
- try using cracker crumbs on top seasoned with herbs and cheese instead of breadcrumbs
Skins or no Skins
As I mentioned previously, this side dish can be made for more than just a side dish, you can make these for a party or holiday family gathering!
They're perfect for feeding a large crowd with a side dish, and I was even told they taste great once they were cold.
We love using different topping suggestions, especially with a dollop of sour cream and crispy fried bacon or even melted cheddar cheese.
If you're looking for a quick recipe,and a fast way to get those potato side dishes on the table this will delight any spud lover!
Baked Parmesan Crusted Potato Skins
Yield: 6
Prep time: 10 MinCook time: 55 MinTotal time: 1 H & 5 M
We love these Baked Parmesan Potatoes with or without skins. We have both styles to make a super crunchy topping for these spuds so delicious with any meal you serve them with
Ingredients
- 4 or 5 boiled potatoes with or without skins (any kind you prefer)
- 1 tablespoon each dried parsley, basil, and oregano
- 2 teaspoons granulated garlic powder
- Parmesan long strands of grated cheese
- 1/4 cup or more of extra virgin olive oil
- melted butter around 2 tablespoons divided
- salt, pepper, to taste
- Italian flavored bread crumbs regular or panko style
- Optional: shredded mozzarella and provolone cheese on top, crispy bacon or ham, sliced Italian sauce, pepperoni, chopped olives, peppers, and onions all can be added as a topping before baking
- Note: for crunchier cheese broil the top for a few minutes. Add more cheese if you like or another kind like cheddar or swiss.
- Add more or fewer herbs to taste and others can be used if you like rosemary, cajun seasoning, or red pepper flakes season to you taste,
Instructions
- Boil the potatoes with skins on or off, it's up to you either way these come out great. This takes around 25 minutes or until a fork goes threw the potato easily.
- Rinse in cold water after they're cooked and remove the skins or leave them on.
- Preheat the oven to 400 degrees (or if using an air fryer just preheat at 400 degrees for 5 minutes and brush the basket with the oil. See notes below for air fryer completed instructions.)
- Slice them any way you like, they can be cubed, lengthwise in long cuts or small depending on how you want to present them.
- Place them into an oil sprayed baking pan.
- Brush each potato with olive oil.
- Evenly sprinkle all the herbs and spices over the top of the potatoes then drizzle with 1 tablespoon of melted butter.
- Salt and pepper to taste, I just use a little and let everyone add more salt if needed when serving.
- Sprinkle evenly with breadcrumbs, grated cheese over the top of the potatoes, and drizzle more butter on the breadcrumbs.
- Bake at 400 degrees until the top of the breadcrumbs and potatoes are crunchy looking and toasty for around 35 minutes.
Notes
Optional Topping Suggestions
- shredded cheddar cheeses melted
- chopped fresh sauteed spinach with feta cheese
- chili with meat, beans, and cheddar
- broccoli, cauliflower, and shredded cheddar
- any fresh or roasted chopped vegetables or stir fry
- leftover cooked chicken with buffalo wing sauce, ranch, or blue cheese
- pepperoni, Italian cooked sliced sausage, cooked peppers, onions cooked
- sour cream and bacon fried crispy
- leftover potatoes are great for breakfast or mixed in scrambled eggs
Tips for Cooking Methods
- for the air fryer: preheat the air fryer to 400 degrees. Brush the cooking basket with oil spray. Season and brush the potatoes with butter or cooking spray. Air Fry for 25 to 30 minutes or until crispy
- for boiling: and not use another method of cooking just use herbs, seasoning, and cheese after cooking. Toast the breadcrumbs with butter in a frying pan, top the potatoes and sprinkle with cheese. Tip: always salt the water when boiling
- for microwave: brush raw potatoes with butter, sprinkle with Parmesan cheese, Italian seasoning, garlic powder salt, and pepper. Microwave for 11 minutes. Two minutes before these are done cooking, add the breadcrumbs and continue microwaving until toasted.
- for slow cooker: spray the vessel with cooking oil then add the boiled potatoes brush with butter a little oil and then season. Cook 4 to 6 hours on high. Top with breadcrumbs and cheese 30 minutes before potatoes are crispy, drizzle with more butter on breadcrumbs until toasted
- for a little heat add red pepper flakes or cayenne pepper
- Note: these can be deep-fried in oil. Drain, place in a baking pan, adding breadcrumbs on top last and broiling the top
Other Options
- besides removing the skins on or off, leaving just a little on
- any kind of potatoes can be used in this recipe even frozen just adjust cooking times using the same topping ingredients
- for fewer calories use cooking spray and no other oil
- try using cracker crumbs on top seasoned with herbs and cheese instead of breadcrumbs
Nutrition Facts
Calories
301.9Fat (grams)
18.37Sat. Fat (grams)
6.91Carbs (grams)
27.84Fiber (grams)
3.42Net carbs
24.41Sugar (grams)
2.28Protein (grams)
7.62Sodium (milligrams)
200.35Cholesterol (grams)
21.69
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More Recipes To Try:
Best Potato Side Dishes
Air Fried Home Fries
Loaded Boiled Potatoes
Twice Baked Potatoes
