Parmesan-Crusted Steakhouse Potatoes

Crispy Parmesan-crusted potatoes with fluffy centers and a fast microwave head start.

Crispy, buttery Parmesan potatoes with deeply golden, garlicky crusts and fluffy centers. A quick microwave head start cuts down the roasting time, while finishing the potatoes cut-side down in Parmesan and butter creates an easy steakhouse-style side.

Equipment Needed

• 9-by-13-inch metal baking pan
• Microwave-safe plate
• Sharp knife
• Thin metal spatula

Parmesan-Crusted Steakhouse Potatoes

Crispy, buttery Parmesan potatoes with deeply golden, garlicky crusts and fluffy centers. A quick microwave head start cuts down the roasting time, while finishing the potatoes cut-side down in Parmesan and butter creates an easy steakhouse-style side.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Sides

Cuisine: American

Ingredients Method

Ingredients

  

Parmesan-Crusted Potatoes

• 4 medium russet potatoes scrubbed, dried, and halved lengthwise
• 4 tablespoons unsalted butter melted
• 2 tablespoons olive oil divided
• 3/4 cup Parmesan cheese finely grated
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1 teaspoon kosher salt divided
• 1/2 teaspoon freshly ground black pepper

Optional for Serving

• sour cream optional
• fresh chives or scallions chopped; optional
• bacon cooked and crumbled; optional
• sharp cheddar shredded; optional

Method

 

1. Preheat the oven to 425°F.
2. Cut the potatoes in half lengthwise. Using a sharp knife, lightly score the cut side of each potato in a shallow crosshatch pattern, being careful not to cut deeply enough for the potatoes to fall apart.
3. Arrange the potatoes cut-side up on a microwave-safe plate. Microwave on HIGH for 5–7 minutes, until the potatoes are beginning to soften but are still firm enough to handle. Very large potatoes may need another 1–2 minutes.
4. Pour the melted butter and 1 tablespoon olive oil into a 9-by-13-inch metal baking pan and tilt to coat the bottom. Sprinkle the Parmesan evenly over the butter mixture. Sprinkle the garlic powder, onion powder, smoked paprika, 3/4 teaspoon kosher salt, and black pepper evenly over the Parmesan. Do not stir.
5. Carefully place the warm potato halves cut-side down onto the Parmesan mixture, pressing them gently into the cheese. Brush the skins with the remaining 1 tablespoon olive oil and sprinkle with the remaining 1/4 teaspoon kosher salt.
6. Bake undisturbed for 20–25 minutes, until the potatoes are completely tender when pierced with a thin knife and the Parmesan underneath has formed a deep golden-brown crust.
7. Remove the pan from the oven and let the potatoes rest undisturbed for 5 minutes so the Parmesan crust firms up and adheres to the potatoes.
8. Slide a thin metal spatula firmly underneath each potato, making sure to capture the Parmesan crust. Turn the potatoes cut-side up and serve hot, either as-is or with optional toppings.

How to Know It's Done

• Potatoes should be completely tender when pierced with a thin knife or fork.
• The Parmesan crust should be deep golden brown and crisp before the potatoes come out of the oven.

Cook's Notes

• Finely grated Parmesan melts into a more cohesive crust than coarse shredded Parmesan.
• Do not fully cook the potatoes in the microwave. They should be partially tender but still firm enough to handle.
• Do not move the potatoes while they roast. Uninterrupted contact with the pan helps the Parmesan brown and adhere.
• For steak night, the potatoes are rich enough to serve plain or with only sour cream and fresh chives.

Storage

Refrigerate leftovers in an airtight container for up to 4 days.

Reheating

Reheat cut-side up in a 400°F oven or air fryer until hot and crisp. Microwaving works but softens the Parmesan crust.

Make Ahead

For the best crust, assemble and roast shortly before serving. The potatoes can be scrubbed and the Parmesan and seasonings measured earlier in the day.