This recipe bring together two of my favourite things in these crunchy, crunchy, crunchy potatoes!






Skill level

Average: 3.6 (59 votes)


  • ¼ cup (60 ml) olive oil, divided 
  • 1 cup (150 g) finely ground parmesan 
  • ¼ cup (32 g) breadcrumbs 
  • ¼ cup (25 g) very finely chopped parsley, divided 
  • ½ tsp (3 g) garlic powder 
  • 1 tsp (5 g) kosher salt, divided 
  • ½ tsp (3 g) freshly ground black pepper 
  • 1.4 kg (3 lbs) baby potatoes, halved 

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Heat oven to 205°C (400°F).  Coat rimmed baking sheet with 2½ tbsp (45 ml) of olive oil; set aside.
  2. Combine parmesan, breadcrumbs, 1½ tbsp (8 g) parsley, garlic powder, ½ tsp (3 g) salt and black pepper in a small bowl. Scatter mixture evenly on prepared sheet and nestle in baby potatoes, cut side down. Drizzle with remaining olive oil and season with remaining salt. 
  3. Roast until potatoes are tender and parmesan mixture is golden and crispy, about 30 to 35 minutes. Cool potatoes for 5 minutes. Use a knife or metal spatula to cut through cheese crust and remove potatoes to a serving dish. Scatter with remaining parsley.