Chef's roast potato recipe uses one ingredient for 'unbelievable crunch'

White dish served with golden roast potatoes piled high on top of each other. Out-of-focus background. Landscape orientation.
Roasties are a Sunday dinner staple -Credit:Getty Images/iStockphoto

A chef has shared her take on a viral roast potato recipe that fans have dubbed "gorgeous".

The humble roastie is a staple on British Sunday dinner plates and there is no end to the ways home cooks can spruce them up, whether it be for extra crunch or a new flavour. One social media cook's method incorporates both of these tasty elements with one ingredient - parmesan cheese.

Poppy O'Toole has earned an impressive 4.4million TikTok followers since she began sharing recipe videos back in 2020 during the pandemic. As well as creating her own recipes, she also likes to try out already popular dishes, including these viral parmesan potatoes.

The easy to follow method involves par-boiling the spuds before placing them on a tray that's covered in a mix of the cheese, as well as garlic and herbs. As these bake, the parmesan crisps up for a layer of crunch and taste.

In a video posted on @PoppyCooks, she said: "This viral potato recipe took the internet by storm and it's so simple and delicious. You basically get boiled potatoes, put them on a bed of crispy, delicious parmesan and bake them off until their golden.

"The crunch is unbelievable and they're super easy to make."

The clip had viewers' mouths watering, with one commenting: "God your recipes always make me so happy but also soooo hungry." A second who tried the recipe gave it a thumbs up, saying: "Made some the other day. Gorgeous."

While a third suggested: "Give them a little squash as well. So good."

Read below for the full recipe and cooking method.

'Crunchy' parmesan roast potatoes recipe


  • 500g baby potatoes

  • 2 handfuls grated parmesan

  • 2 garlic cloves, grated

  • 1 heaped tsp dried oregano

  • Salt, pepper and oil


  1. Bring the potatoes to the boil in cold salted water and cook until tender and falling off the end of a knife.

  2. Drain and cover with a clean tea towel to steam dry while you prep the oil. Mix all of the other ingredients together in a baking tray and spread it out evenly.

  3. Cut the spuds in half lengthways for maximum crispy-ness and put face down flat into the oil and parmesan mix. Roast for 30-40 minutes at 180ºc/3500ºf until golden brown, crispy and delicious. Check them after 20 minutes as you may need to drain some oil from the tray if it ends up being too much.

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