Just look at the potatoes in that picture. Those spuds are the embodiment of everything a potato should be: mahogany and crisp on the outside, fluffy on the inside, bathed in nutty brown butter and topped with a golden crust of toasted cheese. These roasted crispy cheese potatoes are the kind of dish that makes people forget diets and reach for seconds.
*Sure, Dr. Atkins had people’s best interests at heart. I could probably survive on a strict low-carb plan, but emotionally I would wither. Potatoes and I are BFFs.
These potatoes have a magical effect on my family—silence falls as everyone digs in, at least until the bottom of the pan appears. When you serve a pan of these alongside a roast or grilled meat, you’ll be elevated to near-sainthood in the eyes of the meat-and-potatoes crowd. They’re indulgent enough that some might skip the meat altogether. (Don’t tell anyone I said that.)
And the best part? They take just five ingredients and very little fuss.
Enough talk—let’s make them.
Roasted Crispy Cheese Potatoes
Inspired by a similar recipe from my Grandma Shaffer.
Ingredients:
- 12 medium Yukon Gold potatoes, peeled
- 1 stick (1/4 pound) unsalted butter
- 1 cup finely grated hard cheese (Parmesan, Romano or Asiago), more or less to taste
- Salt and freshly ground black pepper, to taste
Preheat the oven to 425°F (220°C).
Place an unwrapped stick of butter on a rimmed half-sheet pan and set the pan on a shelf near the center of the oven while it preheats. You want the butter to melt on the hot pan, not burn—if it begins to brown lightly, that’s fine; remove the pan as soon as the butter is almost fully melted so it finishes melting on the pan.
Prepare the potatoes while the oven preheats. Cut each potato in half lengthwise, then place the cut side down and cut each half into 4 to 6 roughly equal pieces so you end up with bite-sized wedges. Repeat with all potatoes.
When the butter on the pan has melted, remove the pan from the oven and evenly grate the cheese over the butter. Don’t skimp—you want a good layer of cheese on the bottom so the potatoes can crisp against it.
Season the cheese and butter with salt and freshly ground black pepper to taste.
Arrange the potato pieces cut side down over the cheese and butter in a single layer as much as possible. Return the pan to the oven and roast at 425°F for 30–45 minutes, depending on how brown and crisp you like them. I prefer a deep golden, well-browned finish—potatoes are meant to be brown.
When the potatoes are deeply golden and crisp to your liking, remove the pan from the oven and transfer the potatoes to a serving dish. Let everyone admire—and then enjoy—the irresistible combination of fluffy interior, crisp edges, nutty butter, and toasted cheese.
These roasted crispy cheese potatoes are simple, crowd-pleasing, and undeniably comforting. Serve them with roasted meat, grilled chicken, or simply alongside a salad for a deliciously satisfying meal.