If you like crispy parmesan potatoes, you will LOVE making this crispy parmesan potato salad for your summer get-togethers! 

Prep time: 20 minutes

Cook time: 30 minutes

Total time: 60 minutes

Crispy parmesan potatoes are a mouthwatering side dish, and I kicked it up a notch by turning them into an easy potato salad! Your friends and family will go nuts over this savory summer side dish! This dish combines the crispy goodness of crispy roasted potatoes with the creamy texture of potato salad, all enhanced with the rich flavor of Parmesan cheese.

Parmesan-roasted potatoes have been a viral sensation on the tiktok trend, and I turned crispy parmesan-roasted potatoes into a delicious potato salad. This potato salad calls for simple ingredients but has so much flavor you will be blown away!

Ingredients

2-pound baby potatoes – red or gold potatoes – you can also use mini potatoes for this recipe.

Three tablespoons olive oil ( you can also use melted butter)

1/2 cup grated Parmesan cheese

1/4 cup chopped fresh Chives or Green Onion

1/4 cup mayonnaise

Two tablespoons of sour cream or Greek yogurt

One tablespoon of Dijon mustard

One tablespoon of lemon juice

Salt and black pepper to taste

Optional Ingredients: caramelized onions, garlic powder, garlic, onion powder, paprika,  rosemary, or thyme would make great additions to these oven-roasted potatoes. Red pepper flakes would be a delicious garnish if you want to add some spice.

Equipment

sheet pan or baking dish.

parchment paper

oven

large serving bowl

spatula

Instructions:

1. Preheat your oven to 425°F.

2. Prepare the potatoes:

Wash the baby potatoes thoroughly and pat them dry with a paper towel. Cut them into flat circles.

Place the potatoes on a baking sheet in a single layer and drizzle them with olive oil, then sprinkle with salt and pepper.

3. Roast the potatoes:

Bake the potatoes in the oven for about 25-30 minutes or until they are fork-tender and crispy.

5. Add Parmesan cheese:

Sprinkle the potatoes evenly with grated Parmesan cheese.

6. Return to the oven:

Place the potatoes back in the oven and roast for 10-15 minutes or until the cheese is melted and golden brown.

7. Make the dressing:

While the potatoes are roasted, prepare the dressing by mixing mayonnaise, sour cream, Greek yogurt, Dijon mustard, lemon juice, salt, pepper, chives, and other seasonings in a small bowl.

8. Combine:

Once the potatoes are done roasting, transfer them to a large mixing bowl. Use any parmesan mixture left over on the sheet pan.

Pour the prepared dressing over the warm potatoes and gently toss to coat.

9. Garnish and serve:

• Sprinkle chopped chives or green onion over the potato salad.
• Serve the smashed Parmesan roasted potato salad warm or at room temperature as a delicious side dish or appetizer.

Storage: Leftovers can be stored in an airtight container in the fridge for up to five days. I don’t recommend storing them in the freezer. Warm leftovers in the microwave.

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Ingredients

• 2 pounds potatoes red or gold
• salt and pepper to taste
• 3 tablespoons olive oil
• 1/2 cup grated parmesan cheese
• 1/4 cup chopped chives
• 1/4 cup mayonnaise
• 1/4 cup greek yogurt or sour cream
• 1 tbsp lemon juice

Instructions

1. Preheat your oven to 425°F

2. Wash the baby potatoes thoroughly and pat them dry with a paper towel. Cut them into flat circles. 

3. Place the potatoes on a baking sheet in a single layer and drizzle them with olive oil, then sprinkle with salt and pepper.

4. Bake the potatoes in the oven for about 25-30 minutes or until they are fork-tender and crispy.

5. Sprinkle the potatoes evenly with grated Parmesan cheese.

6. Place the potatoes back in the oven and roast for 10-15 minutes or until the cheese is melted and golden brown.

7. While the potatoes are roasted, prepare the dressing by mixing mayonnaise, sour cream, Greek yogurt, Dijon mustard, lemon juice, salt, pepper, and other seasonings in a small bowl.

8. Once the potatoes are done roasting, transfer them to a large mixing bowl. Use any parmesan mixture left over on the sheet pan.

9. Pour the prepared dressing over the warm potatoes and gently toss to coat.

10. Serve the smashed Parmesan roasted potato salad warm or at room temperature as a delicious side dish or appetizer.

Did you try this crispy parmesan roasted potatoes potato salad? I would love to hear how you enjoyed it! Please comment below this blog post or tag me on social media.   You can find me on Pinterest, Instagram, Twitter, and Facebook.