Potatoes are peeled, soaked, and briefly boiled to achieve a soft center before being coated in a seasoned blend of breadcrumbs, parmesan, and paprika. Baked with fresh rosemary, they develop a crisp surface and a textured finish.
This recipe doesn’t rely on excess ingredients or complicated steps, only balance, timing, and simple components working in harmony. You can serve them with anything, or enjoy them alone.
What Are Crumb-Coated Roasted Potatoes?
Cooks across cultures have experimented with herbs, cheeses, and coatings to elevate this humble side dish into something truly memorable. This crumb-coated variation takes inspiration from rustic European kitchens, where breadcrumbs and parmesan were used to create irresistibly crunchy textures.
This recipe doesn’t come from a fancy bistro in Tuscany or an old English manor, but plays with timeless elements. This includes parmesan for umami depth, rosemary for piney freshness, and breadcrumbs for that satisfying crunch. It's a side dish that feels like comfort food but presents like a dinner party flex.
Pro Tips for the Best Crumb-Coated Roasted Potatoes
- After dicing, soak the potatoes in cold water for at least 30–60 minutes. This helps remove excess starch, which leads to crispier edges when roasted.
- Boil the potatoes just until slightly tender, about 5 minutes. They should hold their shape but be soft enough on the outside to allow the coating to cling well.
- Panko crumbs are okay, but for a more uniform crust, opt for fine breadcrumbs. You can also lightly toast them in a dry pan for a nuttier flavor before mixing.
- A generous drizzle of olive oil helps everything crisp up evenly, but too much will make the coating soggy. So, remember to toss to coat and not drench.
- While rosemary is great for baking, adding a touch of fresh rosemary or parsley just before serving brightens the dish and adds aroma.
- These potatoes are best served hot and fresh out of the oven. That’s when the crust is at its crispiest and most flavorful.
Frequently Asked Questions
What Kind of Potatoes Work Best for This Recipe?
Waxy potatoes like Yukon Gold or baby potatoes hold their shape well and roast beautifully. Avoid very starchy ones like Russets unless you like them super soft inside.
Can I Use Fresh Garlic Instead of Paprika?
Yes, but use it sparingly because it can burn in the oven. Garlic powder might be safer for even flavor distribution.
Can I Air Fry Them Instead of Baking?
Absolutely. Air fry at 180°C (356°F) for about 15–18 minutes, shaking the basket halfway through. Same crunch, faster finish.
What Dips Go Well with This?
You can use garlic aioli, spicy ketchup, or a creamy ranch. These potatoes are versatile and love a good dunk.
How to Store Crumb-Coated Roasted Potatoes
If you do have leftovers, they will last in the fridge for up to 3 days. Reheat in the oven or air fryer to bring back that signature crisp.
Ingredients
How to Make Crumb-Coated Roasted Potatoes
Wash, peel, and dice the potatoes into bite-sized chunks. Drop them into a bowl of cold water and let them chill for about an hour.
Wash, peel, and dice the potatoes into bite-sized chunks. Drop them into a bowl of cold water and let them chill for about an hour.
Bring a pot of salted water to a boil, then add your potatoes. Cook for just 5 minutes, enough to soften the edges but not turn them to mush. Drain and let them steam dry for a few minutes.
Bring a pot of salted water to a boil, then add your potatoes. Cook for just 5 minutes, enough to soften the edges but not turn them to mush. Drain and let them steam dry for a few minutes.
Toss the warm potatoes in salt, a sprinkle of dry rosemary, and a pinch of sweet paprika. Then drizzle in olive oil, add a generous handful of grated parmesan, and dump in those breadcrumbs and stir it all together.
Toss the warm potatoes in salt, a sprinkle of dry rosemary, and a pinch of sweet paprika. Then drizzle in olive oil, add a generous handful of grated parmesan, and dump in those breadcrumbs and stir it all together.
Spread the potatoes out on a baking tray lined with parchment paper. Make sure they’re in a single layer and nestle a few fresh rosemary sprigs among them for aroma and aesthetic. Pop into a preheated oven at 180°C/356°F and roast for 25 minutes.
Spread the potatoes out on a baking tray lined with parchment paper. Make sure they’re in a single layer and nestle a few fresh rosemary sprigs among them for aroma and aesthetic. Pop into a preheated oven at 180°C/356°F and roast for 25 minutes.
Pull them out, add a fresh touch of rosemary on top, and serve hot.
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