Viral Parmesan Potatoes

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These viral crispy potatoes took the internet by storm back in 2022 and there’s a reason for it… they’re crispy, they’re delicious but most importantly… THEY’RE SO EASY!


It’s literally as simple as boiling some potatoes, cutting them in half and cooking them with parmesan and garlic. There’s nothing quite like picking each one out of the pan and the delicious underbelly of the potato that surprises every time.

It’s a bit like a potato tarte tatin or an upside-down cake. The beauty is in the underbelly.

Cook these up and enjoy. I will be tonight. And maybe tomorrow night.


metric imperial
  • 1lbs baby potatoes
  • 500g baby potatoes
  • 2 handfuls of grated parmesan
  • 2 handfuls grated parmesan
  • 2 garlic cloves, grated
  • 2 garlic cloves, grated
  • 1 heaped tsp dried oregano
  • 1 heaped tsp dried oregano
  • Salt, pepper and oil
  • Salt, pepper and oil


  1. Bring the potatoes to the boil in cold salted water and cook until tender and falling off the end of a knife.
  2. Drain and cover with a clean tea towel to steam dry while you prep the oil. Mix all of the other ingredients together in a baking tray and spread it out evenly.
  3. Cut the spuds in half lengthways for maximum crispy-ness and put face down flat into the oil and parmesan mix. Roast for 30-40 minutes at 180ºc/3500ºf until golden brown, crispy and delicious. Check them after 20 minutes as you may need to drain some oil from the tray if it ends up being too much.