Ingredients
Equipment
Method
- Preheat oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper -- this is essential for easy cleanup and getting clean lift on the cheese crust.
- Prep the pan: Pour melted butter evenly across the parchment-lined sheet. Sprinkle 1/2 to 3/4 cup of freshly grated Parmesan cheese over the butter in an even layer. This butter-Parmesan layer creates the crispy, golden cheese crust the potatoes roast into.
- Prep the potatoes: In a large bowl, toss halved potatoes with olive oil until lightly coated.
- Arrange: Place potatoes cut-side down directly onto the butter-Parmesan mixture, pressing gently so they make full contact with the cheesy layer. Space them out for good airflow.
- Season: Dust the exposed rounded tops generously with Kinder's The Blend Seasoning. Sprinkle a little extra freshly grated Parmesan over the tops for an extra cheesy crust on the rounded side too.
- Roast 35-45 minutes, until potatoes are fork-tender inside, golden brown on the bottoms, and the Parmesan layer is deeply golden and crispy. Rotate the pan halfway through if your oven has hot spots.
- Rest and serve: Let potatoes cool on the sheet for 3-5 minutes -- this helps the cheesy crust release cleanly. Use a spatula to lift them off. Some Parmesan may stick to the parchment -- that is the good stuff.
- Finish by sprinkling Kinder's Parmesan Herb Crunch Blends over the top, or serve on the side for extra herby crunch at the table.
Nutrition
Notes
- Freshly grated Parmesan only — Pre-shredded Parmesan has anti-caking agents that prevent proper melting. Use a microplane or fine grater on a wedge of real Parmesan. This is the step most people skip that makes the biggest difference in the crust.
- Press for full contact — When you place the potatoes cut-side down, press each one firmly into the butter-cheese layer. Full contact with the Parmesan is what creates maximum crust area. Don't just set them down and move on.
- Broil finish — For an even crunchier result, broil on high for the last 2–3 minutes. Stay close — Parmesan goes from golden to burnt faster than you'd expect.
- Make it ahead — Par-roast up to a day in advance, cool completely, and refrigerate. Re-crisp at 425 degrees F for 10–15 minutes. Add the Kinder's Parmesan Herb Crunch Blends just before serving, not before reheating.
- Add heat — A pinch of red pepper flakes dusted over the tops before roasting adds subtle heat that cuts through the richness of the cheese. Small adjustment, noticeable result.
- These work as a side next to grilled steak, roasted chicken, or salmon — the Parmesan and herb profile holds its own against any main without competing with it. For a party, serve with sour cream stirred with fresh chive on the side as a dipping element. The crispy cheese bottoms make them substantial enough to pass on their own as a starter.
- For a weekend brunch spread, these slot in next to eggs any style as a sharper alternative to standard home fries. They reheat well in the oven, which makes them a solid option for meal prep — roast a batch, refrigerate, and re-crisp throughout the week.
- Refrigerate in an airtight container for up to 3 days. Lay them flat if you can so the crust doesn't get crushed. To reheat, spread on a sheet pan and run a 400-degree oven for 10–12 minutes — that's the only method that brings back any crispiness in the Parmesan crust. The microwave will soften everything and you won't recover the texture.
- Freezing isn't recommended. The cheese crust doesn't survive freezing and thawing — it turns mealy and won't re-crisp regardless of how hot you run the oven. Make what you'll eat within a few days.