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Crispy Parmesan Sheet Potatoes

You’ll be making these again real soon!

We’ve had our fair share of potatoes, really just about any way we can get them – baked, mashed, fried, etc. – but we’d never had them like this before until recently. While there might seem like a bunch of ingredients involved, this recipe could not be simpler; the genius of this dish is that the tots bake perfectly into the parmesan, and a perfect, golden, caramelized crust forms. You need to try these to see what we’re talking about…they’re so good!

Serves 6

55 minutes

Rated 4.8 out of 5
Rated by 6 reviewers
  • 1 1/2 pounds baby potatoes, halved
  • 1/2 cup parmesan cheese, finely grated
  • 2 tablespoons olive oil
  • 3/4 teaspoon salt
  • 3/4 teaspoon freshly ground pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon paprika
  • 1/8 teaspoon chili powder
  • Dip:
  • 1/2 cup sour cream
  • 1-2 tablespoons lemon juice
  • fresh chives, finely chopped
  1. Preheat oven to 400º F and grease baking dish with olive oil.
  2. In a small bowl, whisk together parmesan cheese, salt, pepper, garlic and onion powders, oregano, paprika and chili powder until combined.
  3. Gradually sprinkle cheese mixture evenly over the oiled baking dish until it’s completely covered.
  4. Place potatoes cut side down in a single layer on top of cheese mixture, pressing gently to make sure the cheese adheres to them.
  5. Bake for 35-40 minutes, or until potatoes are fork tender and cheese is golden and crispy.
  6. While potatoes cook, whisk together sour cream and lemon juice in a small bowl, adding lemon juice until desired tartness is reached. Refrigerate until ready to use.
  7. Remove baking dish from oven and let cool 5-10 minutes.
  8. Cut pieces of crispy potatoes as desired, leaving crispy cheese intact on potatoes, and serve hot, drizzled with sour cream mixture and chives. Enjoy!

Recipe adapted from The Yummy Life

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