Anything with parmesan cheese and crack black pepper and I’m in. I LOVED anything cacio e pepe when we were traveling through Italy so as soon as I got home I wanted to add parmesan and pepper to everything…and these potatoes are no exception!
These parmesan Potatoes are packed with parmesan flavor, cracked black pepper and garlic. They are perfect for potato lovers, just like my easy gluten free french onion potatoes! These parmesan potaotes make the perfect side dish, appetizer or snack! You can even eat them for lunch! They are gluten free and can be made dairy free.
I LOVE potatoes. Sweet potatoes. Mashed Potatoes. Roasted potatoes. You name it. If you love potatoes too, add these 20 easy potato recipes to your weekly menu! These 3-ingredient dairy free mashed potatoes and these roasted vegan sweet potatoes are some of the most popular!
why you’ll love this recipe
- The best part of these crispy parmesan potatoes is the crunchy, cheesy crust on the outside! Hands down my favorite part!
- This is a recipe that works as a main dish or a side dish, plus it uses simple ingredients. I hate when a recipe uses 100 ingredients that I have never heard of before.
- These potatoes are an easy allergy free recipe. They are easy to make dairy free and are naturally gluten free. Perfect for anyone with dietary restrictions!
- Next time you need a side dish with your holiday dinner, this parmesan crusted potatoes recipe will knock your socks off! These potatoes are just as good, if not better as left overs!
ingredients & substitutions
Yukon Gold potatoes: I like these gold potatoes roast the best! They get crispy on the outside and soft on the inside. If you don’t like these you can use any kind of potato or sweet potato like red potatoes, baby potatoes, russet potatoes, yellow potatoes, mini potatoes, potato wedges, etc. You can use small potatoes or larger potatoes. The cooking time may be slightly different so make sure to try one and make sure they are tender before removing from oven. For this recipe, I cut potatoes into 1″ cubes so they roast fast!
parmesan cheese: I use vegan parmesan cheese to create the cheese crust. You can use any parmesan from shredded to grated parmesan cheese.
Seasoning: Use garlic powder or fresh garlic or even garlic herb seasoning or italian seasoning. You can add other spices such as onion powder, fresh parsley, fresh herbs, kosher salt or sea salt.
directions
step 1
Preheat oven to 425.
On a cutting board, cut the potatoes into 1″ cubes. Place potatoes in a glass baking dish.
step 2
Drizzle top of the potatoes with olive oil. Top with parmesan, garlic and black pepper. Toss in the baking dish (this saves yourself from washing an extra bowl!)
step 3
Bake for 35-45 minutes until potatoes are crispy and golden brown around the edges. They should be tender in the center when pierced with a fork.
step 4
Remove the oven-roasted potatoes from oven and add to serving plate. Top the crispy potatoes with extra parmesan.
expert tips & tricks
- You can top with Fat free or vegan sour cream, green onions or chives, fat free shredded cheddar
- To make these parmesan crusted potatoes lower in fat, I use fat free sour cream and fat free cheddar!
- To make these parmesan roasted potatoes vegan make sure to use vegan parmesan cheese as directed. Also for the additonal toppings make sure to use vegan sour cream and vegan cheddar!
- I like to top the Parmesan Potatoes with red pepper flakes for a kick!
- You can also make these potatoes in the air fryer. This is a fast way to make the dish when I am low on time. Cook time with vary depending on your air fryer.
- Make sure to add potato cubes in an even layer or single layer on the bottom of the baking pan or large sheet pan. The best thing is the crispy edge these potatoes. You wat the crunchy parmesan cheese crust so you don’t want to have multiple layers or the potatoes piled on each other.
how to serve & store
I serve these parmesan roasted potatoes as is, or make these into little dairy free baked potatoes with green onions, fat free sour cream and a little extra cheddar too! I love a good dairy free baked potato. Also, I love the sour cream on top, the cheddar and the crunchy and fresh green onions.
Store them in the fridge in an airtight container for up to 3 days. I reheat on a baking sheet or prepared pan lined with parchment paper on 400 until potatoes are warmed through.
I freeze leftover Parmesan Potatoes in an airtight container for up to 3 months.
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Crispy Baked Parmesan Potatoes (Gluten free)
Ingredients
For the potatoes
- 1 lb Yukon Gold potatoes cut into 1" cubes
- 1/4 cup parmesan cheese vegan option, grated
- 1 tbsp cracked black pepper
- 1 tbsp minced garlic
- 2 tbsp avocado oil or oil of choice
Instructions
- Preheat oven to 425.
- On a cutting board, cut the potatoes into 1″ cubes. Place in a glass baking dish.
- Drizzle potato cubes with olive oil. Top with parmesan, garlic and black pepper. Toss in the baking dish (this saves yourself from washing an extra bowl!)
- Bake for 35-45 minutes until potatoes are crispy and brown around the edges. They should be tender in the center when pierced with a fork.
- Remove from oven and add to serving plate. Top with cheddar, chives or green onions, and a spoonful of sour cream. I like to salt and pepper before serving!
Notes
- You can top with Fat free or vegan sour cream, green onions or chives, fat free shredded cheddar
- To make these parmesan crusted potatoes lower in fat make sure to use fat free sour cream and fat free cheddar!
- To make these parmesan roasted potatoes vegan make sure to use vegan parmesan cheese as directed. Also for the additonal toppings make sure to use vegan sour cream and vegan cheddar!
- Top the Parmesan Potatoes with red pepper flakes for a kick!
- You can also make these potatoes in the air fryer. Cook time with vary depending on your air fryer.
- Make sure to add potato cubes in an even layer or single layer on the bottom of the baking pan or large sheet pan. The best thing is the crispy edge these potatoes. You wat the crunchy parmesan cheese crust so you don’t want to have multiple layers or the potatoes piled on each other.
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