Sheet Pan

Potato Croutons

February 19, 2018
5 Ratings
Photo by Julia Gartland
  • Serves 2 to 4
Author Notes

Roasted potatoes dress up as seasoned croutons with a crispy, cheesy, herby crust. —Emma Laperruque

Test Kitchen Notes

Featured in: Crispy, Herby Potato Croutons Are Your Salad's New Best Friend —The Editors

What You'll Need
  • 1 pound russet potatoes, cut into 3/4- to 1-inch cubes (no need to peel)
  • 1 tablespoon unsalted butter, melted
  • 1 1/2 teaspoons extra-virgin olive oil, divided
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • 2 teaspoons ground parmesan
  • 1 teaspoon dried parsley
  • 3/4 teaspoon granulated garlic
  • 1/2 teaspoon granulated onion
  1. Preheat the oven to 425° F. Add the potatoes to a rimmed sheet pan. Add the butter, 1 teaspoon olive oil, salt, and pepper. Toss. Roast for about 25 minutes, until colorful and starting to crisp.
  2. Meanwhile, combine the salt, black pepper, parmesan, parsley, garlic, and onion in a bowl.
  3. After the potatoes have been in for 25 minutes, take them out of the oven. Drizzle the remaining ½ teaspoon olive oil, then sprinkle with the seasoning. Gently toss to coat the potatoes. Roast for another 6 or so minutes until they’re as crispy as you like—I like a sturdy crust and fluffy interior. Cool before serving atop salad, but eat day-of.

See what other Food52ers are saying.

  • Hmoshman
  • Nikkitha Bakshani
    Nikkitha Bakshani
  • Emma Laperruque
    Emma Laperruque
Emma was the food editor at Food52. She created the award-winning column, Big Little Recipes, and turned it into a cookbook in 2021. These days, she's a senior editor at Bon Appétit, leading digital cooking coverage. Say hello on Instagram at @emmalaperruque.

3 Reviews

Hmoshman May 29, 2023
Made these with white potato and parsnips. I added extra parmesan but couldn't taste parmesan at all. I needed to bake longer to get crisper.
Nikkitha B. March 4, 2018
Hello :D can i swap the butter here for coconut oil?
Emma L. March 5, 2018
Hi! You sure can!