Garlic Parmesan-Crusted Roasted Potatoes with Bacon
Side DishOven RecipesInternational

Garlic Parmesan-Crusted Roasted Potatoes with Bacon

Recipe by AlexPrep: 15 minCook: 30 minTotal: 45 minServes 4Easy

These parmesan-crusted potatoes split the work: skin-on halves boil 15 minutes so the oven has just one job, then get shaken through a paste of smoked paprika, Herbes de Provence, black pepper, olive oil, crushed garlic and 60 g of grated Parmesan — dry enough to crisp instead of melt — and roast 15 minutes at 200 °C. Crisp bacon and parsley land last. Serves 4.

Instructions

  1. 1

    Wash the potatoes properly — the skins stay on — and halve them; big pieces stay creamy inside while the outside takes the heat.

  2. 2

    Boil in well-salted water at a steady boil.

    15:00
  3. 3

    Meanwhile stir the paprika, herbs, pepper, olive oil, crushed garlic and grated Parmesan into a paste.

  4. 4

    Drain the potatoes, tip them into the paste, cover the bowl with a plate and shake to coat.

  5. 5

    Spread on a lined tray and bake at 200 °C / 400 °F — you will hear the crust when it is done.

    15:00
  6. 6

    Fry the bacon crisp, chop it small and add it last so it stays crisp; scatter the parsley over.

Watch the video

Play: Garlic Parmesan-Crusted Roasted Potatoes with Bacon

Notes from our kitchen

Halves, no smaller — the video is explicit that big pieces keep a creamy interior while the outside crisps. Boiling first leaves the oven just one job: the crust. And the Parmesan works here because it goes in dry and grated — in an oily spice paste it crisps into a shell instead of melting into strings.

Variations

  • Without the bacon. The crust carries the dish on its own — skip the bacon for a vegetarian side and add a pinch of smoked salt with the parsley if you miss the smoky edge. Everything else stays identical.
  • Air-fryer version. The coated halves crisp well in an air-fryer basket in a single layer at the same 200 °C; check them a few minutes earlier than the oven timing and shake once mid-way. Work in batches rather than piling them up.

Frequently Asked Questions

Why boil before roasting?

Fifteen minutes at a steady boil cooks the inside completely, so the oven only has to build the crust — 15 more minutes at 200 °C. Skip the boil and you either burn the Parmesan waiting for the center or pull creamy-crusted potatoes with a raw middle.

Won’t the Parmesan just melt off?

Grated dry into an oil-and-spice paste, Parmesan behaves differently than on a pizza: it dehydrates and crisps into the coating. The cue is audible — the tray literally crackles when the crust is set.

How do I store and reheat leftovers?

Fridge, airtight, a couple of days — then re-crisp in a hot oven or air fryer rather than a microwave, which softens the crust. Add fresh bacon and parsley after reheating, not before.

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