Make these Crispy Parmesan Potatoes and Onions in the oven in just over an hour! They'll become a family favorite! I've been making this potato side dish for decades!
I've been making these Crispy Parmesan Potatoes with Onions for nearly 30 years. In fact, now that I think about it, this much-loved recipe has been part of my household longer than any others on Cooking with Mamma C.
How's that for an endorsement? And...these are Mom's favorite potatoes!
Like this Coq au Vin and my New England Clam Chowder with Bacon, I picked this up from my Better Homes and Gardens New Cook Book, which has served as my go-to resource for how to make anything during my married life.
Granted, I often rely on blogs nowadays. But, in the Dark Ages, cookbooks (with barely any photos!) were the bee's knees.
I really haven't changed this sliced potatoes recipe much at all. I've always doubled the original version (except for the onions) and made three layers, because this is one of those dishes that compels everyone to ask for seconds.
With the crispy, Parmesan layered potatoes, the onions that turn sweet from roasting, and that delicious garlicky butter, what's not to love?
Potatoes: Use red-skin potatoes for the best results. Red potatoes are waxy, meaning they have more moisture and less starch than floury potatoes like russets and Idaho potatoes. (Russets turn out dry and mealy in this dish.)
Other varieties of waxy potatoes, such as fingerlings and new potatoes, are too small to work with here. We need to slice the potatoes thinly.
Onions: You just need a small onion, which can be white, yellow, or red. White onions are milder than the yellow ones. Red onions will provide a little sweetness, but their color won’t blend in as nicely as the white or yellow ones here.
Parmesan: Use freshly grated Parmesan cheese for the best taste and texture. I cut a triangle of Parmesan into chunks and grate them in my Vitamix blender (affiliate link).
How to make potatoes and onions in the oven
See the card at the end of this post for the full recipe, but here's an overview.
- Peel the potatoes and slice them thinly. Make them ⅛-inch thick as shown here, or up to ¼-inch thick.
- Place a layer of potato slices in a 10x15 pan, overlapping them as needed.
- Combine the Parmesan, garlic powder and pepper and sprinkle some of the mixture onto the potatoes. Add some onion rings.
- Continue layering the potatoes, cheese mixture and onions until you have three layers. Drizzle melted butter over the top and bake.
- Blot the sliced potatoes with paper towels before adding them to the pan to prevent sogginess.
- Don’t make more than three layers of these Parmesan-crusted potatoes. They turn out crispier when they’re not stacked too high.
What to serve with it
They're not quick enough for a weeknight meal, but I've served these Crispy Parmesan Potatoes and Onions on countless weekends and for small gatherings.
Frequently asked questions
Use a mandoline (affiliate link) to thinly slice the potatoes quickly and evenly. Make sure you have a finger guard to protect yourself from the sharp blade.
If you don’t have a mandoline, you can use a box grater, food processor (affiliate link) or simply slice the potatoes with a sharp, thin knife.
To make these in a 13 x 18 half-sheet baking pan, you will probably need eight or nine medium red potatoes to make three layers. Use a medium onion and 1.5 times the Parmesan mixture and butter.
Other potatoes you might like
- Oven-seasoned potatoes
- Italian potato salad with green beans
- Old-fashioned scalloped potatoes
- Deviled egg potato salad
- Mashed potatoes with brown butter
And don't miss this collection of Italian Side Dishes (Contorni)!
If you try this Crispy Parmesan Potatoes and Onions recipe, be sure to leave a comment and a rating!
Crispy Parmesan Potatoes and Onions
- 2 pounds red potatoes (6 medium; peeled and sliced ⅛-inch thick)
- 1 small white, yellow, or red onion (sliced thinly into rings)
- ½ cup freshly grated Parmesan cheese
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- 6 tablespoons salted butter (melted)
- salt to taste (for serving)
- Preheat the oven to 450 degrees F. Grease a 15x10-inch baking pan (see notes for a half-sheet pan) with butter. Rinse and peel the potatoes. Slice them thinly (⅛ -inch to ¼-inch thick), using a food processor, mandoline, or the slicer on a box grater.
- Cut off the root and stem ends of the onion and peel it. Cut it into thin rings by starting at one end and slicing downward. Continue slicing the rest of the onion into rings. Separate the rings and set them aside.
- In a small bowl, combine the Parmesan, garlic powder and pepper. Melt the butter in a small pan on the stove or in a small bowl in the microwave.
- To assemble, place some potatoes in a single layer, slightly overlapping, in your baking pan. Sprinkle on a third of the Parmesan mixture evenly. Add some onions on top in a single layer. Repeat with another layer of potatoes, the Parmesan mixture, and onions. For the third layer, add the potatoes, Parmesan mixture, onions, and drizzle the melted butter all over the top.
- Bake uncovered for 30-35 minutes, until the top layer is browned and crispy.
- Serve with salt at the table, in case anyone wants to add some. Store leftovers in the refrigerator for up to four days.
(Recipe Source: Slightly adapted from Better Homes and Gardens New Cook Book, (affiliate link) 1989, page 404. Originally published on October 19, 2015 and updated now with new photos and additional information. Photos by Kanyi Muraguri for Cooking with Mamma C.)