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Crispy roasted Parmesan potato cubes on a parchment-lined baking tray, sprinkled with herbs and red pepper flakes, with blurred Christmas lights and greenery in the background.

The Ultimate Crispy Parmesan Potatoes: A Perfect Christmas Side Dish Recipe

These golden, cheesy Crispy Parmesan Potatoes are the ultimate Christmas side dish — crisp on the outside, tender on the inside, and packed with savory holiday flavor. Perfect for festive dinners or winter brunches.
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Course: Side Dish
Cuisine: American, Holiday
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs Yukon Gold or Russet potatoes, peeled or unpeeled
  • ½ cup Parmesan cheese, finely grated
  • ¼ cup olive oil (or avocado oil)
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • 1 tsp dried herbs (oregano, thyme, or a blend)
  • 1 tsp salt, or to taste
  • ½ tsp freshly ground black pepper, or to taste
  • 2 tbsp fresh parsley, chopped, for garnish

Equipment

  • Cutting Board
  • Chef's knife
  • Large baking sheet 13×18 inches recommended
  • Parchment paper
  • Large mixing bowl
  • microplane or fine grater for fresh Parmesan

Method
 

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper and adjust oven rack to middle position.
  2. Wash and dry potatoes thoroughly. Cut into 1-inch cubes.
  3. Place potatoes in a large mixing bowl. Add olive oil, garlic powder, onion powder, dried herbs, salt, and black pepper.
  4. Toss until all potato cubes are evenly coated.
  5. Spread potatoes in a single layer on the baking sheet, leaving space between each. Use two pans if needed.
  6. Bake for 20 minutes. Flip potatoes with a spatula.
  7. Bake another 15–20 minutes, until golden and tender when pierced.
  8. Remove from oven and sprinkle Parmesan evenly over the hot potatoes.
  9. Return to oven for 5–8 more minutes, until cheese is melted and crispy.
  10. Remove from oven, garnish with chopped parsley, and serve immediately.

Notes

For extra flavor, try Pecorino Romano instead of Parmesan or toss in rosemary or smoked paprika. Always use freshly grated Parmesan for the crispiest result. Avoid overcrowding your pan and thoroughly dry the potatoes before roasting.