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Crispy Parmesan Potatoes with Parsley and Bacon


It’s no secret that I love potatoes. These crispy potatoes are coated in parmesan and served with fresh parsley and bacon. Trust me, it’s delicious! I love serving these with delicate meat like turkey or chicken breast. A great way to jazz up your meals!

Crispy potatoes coated in parmesan mixture, served with parsley and bacon

Secret to extra crispy parmesan potatoes:

  • Choose baby potatoes – Small potatoes will boil and bake quicker. However, you can use large potatoes if you prefer. Just cut them into wedges or cubes and follow the same instructions below.
  • Use large baking tray – To get really crispy potatoes you need large baking tray that will allow you to leave a little space between each potato. If necessary, use two baking trays.
  • Parboil potatoes – This ensures that they will get nice and crispy on the outside without burning on the inside.
  • Cut potatoes in half – Smaller pieces cook very quickly and the end result is a crispy, crunchy outside with a soft inside.
Crispy potatoes coated in parmesan mixture, served with parsley and bacon

I love making these little potatoes for dinner, they are super delicious! The parmesan cheese adds the perfect amount of flavour to these crispy potatoes. Plus, it’s a great way to use up any leftover cooked bacon that you might have lying around. The parsley adds some freshness and colour to this simple side dish. You can easily make these ahead of time too so they will be ready whenever you need them! These are also great if you make extra and have leftovers which I do often since our family loves them so much!

You can easily make this recipe vegetarian by substituting the bacon with some vegan bacon bits if you wish. This recipe makes 2 large servings or 4 smaller ones if you want to serve them as a starter before your meal.

Please let me know how your crispy parmesan potatoes turn out in the comments! I love hearing from you.

Crispy Smashed Potatoes with Parsley and Bacon Bits

Course: Appetizers, SidesDifficulty: Easy


Prep time


Baking time


Total time




  • 1 kg baby potatoes, washed and unpeeled

  • 1 tbsp salt

  • Parmesan mixture:
  • 70 ml olive oil

  • 3 cloves garlic, finely chopped

  • herbs and spices: 2 tsp smoked paprika, 2 tsp Italian herb blend, 1/2 tsp ground black pepper

  • 50 g parmesan cheese, grated

  • Topping:
  • 2 tbsp unsalted butter, melted

  • 2 tbsp fresh parsley, finely chopped

  • 4 stripes smoked bacon


  • Wash potatoes under running water and scrub any dirt and sprouts. Cut each potato in half. Transfer to a large pot. Fill pot with cold water until potatoes are covered. Add 1 tbsp of salt and boil for 6-8 minutes.
  • While the potatoes cook, preheat the oven to 2200C/ 4300F and line a baking tray with parchment paper.
  • When potatoes are done, drain them in a large colander and let cool for about 5 minutes.
  • In the meantime prepare parmesan mixture. In a large mixing bowl combine olive oil, garlic, herbs, spices and parmesan cheese. Toss parboiled potatoes through the garlic parmesan mixture to evenly coat.
  • Arrange coated potatoes cut side down on a baking tray. Bake potatoes in the oven for 30-35 minutes until golden brown and crispy. If you use large potatoes increase baking time to 40+ minutes.
  • In the meantime prepare topping. Melt butter, finely chop parsley and fry bacon on a pan over medium high heat until golden and super crispy. Add a little bit of cooking oil if necessary. Drain bacon on a kitchen towel, then crumble it or chop into tiny bits.
  • Remove potatoes from the oven and transfer to a serving bowl. Drizzle with melted butter. Add parsley and bacon bits. Serve immediately. Enjoy!

Recipe Video


  • You can use herbs and spices of your choice for an extra flavour twist.
Crispy potatoes coated in parmesan mixture, served with parsley and bacon

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