Parmesan-Crusted Crispy Potatoes

🧀 Parmesan-Crusted Crispy Potatoes
Why it’s surprising: The cheese melts into a crunchy, savory crust on the bottom.
You’ll need
Baby potatoes (halved)
Olive oil
Grated Parmesan
Garlic powder
Salt & pepper
Optional: rosemary or thyme
How
Heat oven to 220°C / 425°F.
Mix Parmesan + garlic powder + salt + pepper on a lined baking tray.
Toss potatoes in olive oil, then place cut-side down onto the cheese layer.
Bake 25–30 min until golden and crispy.
Let cool 2–3 min, then lift carefully (the crust sets as it cools).
Upgrade: Finish with a squeeze of lemon + chili flakes.
🌽 Cornstarch-Coated Extra-Crispy Potatoes
Why it’s surprising: Cornstarch creates that shatter-crisp shell like restaurant fries.
You’ll need
Potatoes (cubed or wedges)
1–2 tbsp cornstarch
Oil
Salt, paprika, garlic powder
How
Parboil potatoes 8–10 min in salted water; drain and steam-dry.
Toss with cornstarch + seasonings until lightly dusty.
Drizzle with oil, spread on tray.
Roast at 220°C / 425°F for 30–35 min, flipping once.
Upgrade: Toss with a little butter + parsley after baking.
If the video you saw was coating potatoes with something wild like yogurt, mayo, or honey, say the word and I’ll nail that exact recipe for you.