CRISPY PARMESAN-CRUSTED POTATOES

Two potatoes, one irresistible crunch.

I first saw a version of these made with sweet potatoes online when they went viral a while back, and of course, I had to try making them myself. But because I love a good regular potato too, I decided to use both sweet potatoes and russet potatoes—and honestly, I love having both.

And then there’s the cheese, because who doesn’t love crispy cheese? Using a good-quality, freshly grated Parmigiano Reggiano makes all the difference here. It melts into a golden, crispy crust underneath each potato while the inside stays soft and tender.

These have quickly become a side dish I make with so many different meals. They’re easy enough for a weeknight but still feel a little special, especially when you flip them over and see that crispy Parmesan crust.

Even my 9-month-old son loves the soft potato! For his portion, I leave off the added salt and remove any cheese that becomes too hard or crispy before serving it in age-appropriate pieces. It’s always a win when one simple side works for the entire family. ♥

Crispy Parmesan-Crusted Potatoes

Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes | Servings: 4

Ingredients

• 1 large sweet potato, peeled or unpeeled and cut into 4 large pieces
• 1 large russet potato, peeled or unpeeled and cut into 4 large pieces
• 1 cup freshly grated Parmigiano Reggiano
• Olive oil, for drizzling
• Cooking oil spray
• Salt and black pepper, to taste

Directions

1. Preheat the air fryer to 400°F.
2. Peel and cut the potatoes. If leaving the skins on, wash and scrub them well before cutting.
3. Line the air fryer tray with foil and spray generously with nonstick cooking spray. This is crucial to prevent the Parmesan from sticking.
4. Arrange the Parmesan in 8 small piles, spaced 1–2 inches apart—or make one pile for each potato piece.
5. Place each potato cut-side down over a pile of Parmesan. Press gently, making sure the cheese covers the entire bottom. It’s okay if the cheese extends beyond the potato.
6. Drizzle the potatoes with olive oil, then season with salt and black pepper.
7. Air-fry for 20–25 minutes, until the Parmesan is golden and the potatoes are fork-tender.
8. Let them rest for 1–2 minutes. Carefully slide a spatula underneath each potato, keeping the crispy cheese attached.
9. Turn them cheese-side up, add more salt if needed, and enjoy hot!

Jesse’s Kitchen Tip

Freshly grated Parmigiano Reggiano gives you the best crispy crust. Spray the foil generously and let the potatoes rest for 1–2 minutes before lifting them with a spatula so the cheese stays attached.

Serving Suggestions

♥ Grilled chicken or steak
♥ Garlic butter salmon
♥ Juicy burgers
♥ Roasted pork tenderloin
♥ Crisp Pinot Grigio or sparkling lemon water

Storage

Refrigerator: Store in an airtight container for up to 3–4 days. Allow the potatoes to cool completely before storing.

Freezing is not recommended, as the potatoes may become grainy and the Parmesan crust will lose its crispness.

Reheating

Reheat in a 375°F air fryer or oven until warmed through and crispy. Avoid the microwave when possible, as it will soften the Parmesan crust.

Variations

♥ Add garlic powder and fresh rosemary for a savory herb crust.
♥ Sprinkle with smoked paprika and cayenne for a spicy version.
♥ Mix Parmesan with finely chopped parsley and lemon zest for a fresh finish.
♥ Swap the potatoes for thick zucchini rounds or halved baby potatoes.
♥ Serve with garlic aioli, spicy mayo, or creamy cilantro crema for dipping.

Baby Friendly?

Suitable for 9+ months with modifications.

• Omit the added salt from baby’s portion.
• Make sure the potato is very soft and cut into age-appropriate pieces.
• Remove any cheese crust that becomes overly hard or sharp.
• Always supervise your baby while eating.

RDH Tip

Crispy cheese and potato can stick between teeth. Offer water with the meal and brush and floss thoroughly to remove trapped food and help protect against cavities. 

- The best part is the flip - when that golden Parmesan crust stays perfectly attached, you already know the first bite is going to be good. ♥