Crispy ’Nduja Parmesan Potatoes

About This Recipe

These Crispy ’Nduja Parmesan Potatoes are the definition of a flavor bomb. Tender baby potatoes coated in spicy, spreadable ’nduja, melted garlic, and olive oil — all roasted flat-side down on a layer of seasoned parmesan that turns into a golden, salty, lacy crust. They come out crispy, savory, slightly spicy, and pretty insane.

This is an easy side dish that feels restaurant-level but requires almost no work. Serve with your favorite dipping sauce and enjoy!!!!!

Why You’ll Love This Recipe

Perfectly crispy, caramelized parmesan crust
’Nduja adds heat, richness, and deep flavor
Only a handful of ingredients
Oven does most of the work
Great for dinner parties, holidays, or weeknight sides
Works with any dipping sauce
Foolproof technique for extra-crispy potatoes

Ingredients You’ll Need

Potatoes

Baby potatoes (assorted or one variety)
Olive oil
’Nduja (softened or warmed)
Garlic
Salt & pepper

Parmesan Mixture

Olive oil
Parmesan, grated
Crushed red pepper flakes
Dried thyme

How to Make It

Coat halved baby potatoes in a mixture of olive oil, ’nduja, and garlic. Spread a parmesan-herb mixture across the bottom of an oiled baking dish, then place potatoes cut-side down into the cheese. Roast until the bottoms form a crispy, golden parmesan crust and the potatoes are tender. Let the sheet rest for a minute, lift out in pieces, and serve hot with your favorite dipping sauce.

Tips for Success

Warm the ’nduja slightly so it blends easily
Use freshly grated parmesan for the crispiest crust
Make sure potatoes are placed firmly cut-side down
Don’t line the pan — parmesan needs direct contact to crisp
Let potatoes rest 1–2 minutes before lifting so the crust sets
Add extra red pepper flakes for more heat
Serve immediately for best texture

Frequently Asked Questions

What is ’nduja?
’Nduja is a spicy, spreadable Calabrian pork sausage. It melts into sauces and coatings beautifully and adds heat + umami.

Can I substitute the ’nduja?
Yes — use Calabrian chili paste, harissa, or spicy tomato paste with olive oil. The flavor profile will shift slightly but still be delicious.

Do I have to use baby potatoes?
Baby potatoes work best because they roast quickly and evenly. Fingerlings or halved Yukons also work.

My parmesan stuck — what happened?
This happens if:

The pan wasn’t oiled enough
The parmesan layer was too thin
Potatoes weren’t placed firmly cut-side down

Follow the recipe closely and allow a 1–2 minute rest after roasting.

Can I make these ahead?
They’re best fresh, but you can re-crisp leftovers in a 425°F oven for 8–10 minutes.

How spicy are these?
Medium. Add more ’nduja or red pepper flakes for extra heat, or reduce both for mild potatoes.

What to Serve With Crispy ’Nduja Parmesan Potatoes

Steak or grilled meats
Roast chicken
Creamy pasta dishes
Garlic aioli or ranch
Crispy chicken thighs
Salads with lemony vinaigrettes

Other Recipes You’ll Love

'Nduja Crispy Parmesan Potatoes

Yield: 3-4

Cook modePrevent screen from turning off

Ingredients

Potatoes

1 ½ lbs baby potatoes, I like assorted
2 tablespoons olive oil
2 tablespoons 'Nduja- room temperature or warmed up
2 garlic cloves, grated
Salt & Pepper to taste

Parmesan Mixture

1 tablespoon olive oil
5 oz. grated parmesan
2 teaspoons or more/less crushed red pepper flakes
1 tablespoon dried thyme

Instructions

Preheat your oven to 400°F. Halve all the baby potatoes and set them aside.
In a large bowl, combine 2 tablespoons olive oil, 'Nduja, and grated garlic. Mix well. Toss the halved baby potatoes in this mixture until they're evenly coated.
Brush a 9x13-inch baking dish with 1 tablespoon olive oil to coat the bottom and prevent sticking.
In a separate bowl, mix together the grated parmesan, crushed red pepper flakes, and dried thyme. Sprinkle the mixture evenly across the bottom of the prepared baking dish.
Place the coated potatoes flat-side down on top of the parmesan mixture, ensuring they cover the entire bottom of the pan. Sprinkle with salt and pepper over the top.
Roast the potatoes in the preheated oven for about 45 minutes, or until they are soft inside and crispy on the outside. The parmesan on the bottom should form a golden, crunchy crust.
Once done, carefully remove the pan from the oven. Let the potatoes rest for a couple of minutes to allow the parmesan crust to set, then use a spatula to remove potatoes from pan in sheet form. Serve with your favorite dipping sauce like ketchup, ranch, or creamy garlic sauce.