Recipe Overview
These Crispy Parmesan Potatoes are golden, cheesy, and full of savory garlic flavor. Baby potatoes are tossed with olive oil and seasonings, then baked cut-side down over a layer of Parmesan cheese until the bottoms turn crisp and golden. They make a perfect side dish for chicken, steak, burgers, salads, or everyday dinners.
Why You’ll Love This Recipe
- Crispy, golden, and cheesy
- Made with simple ingredients
- Great with almost any main dish
- Perfect for weeknight dinners or holiday meals
- Easy to customize with herbs, spices, or extra cheese
Ingredients You’ll Need
- 2 pounds baby potatoes, halved
- ¼ cup olive oil
- ½ cup finely grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- Optional: ½ teaspoon paprika
- Optional: ¼ teaspoon red pepper flakes
- 2 tablespoons chopped fresh parsley for garnish
Step-by-Step Instructions
- Preheat the oven to 425°F.
- Wash and dry the baby potatoes. Cut them in half so each potato has a flat side.
- In a large bowl, toss the potatoes with olive oil, garlic powder, onion powder, salt, black pepper, and optional paprika or red pepper flakes.
- Line a baking sheet with parchment paper or lightly grease it with oil.
- Sprinkle the Parmesan cheese in an even layer on the baking sheet where the potatoes will sit.
- Place the potatoes cut-side down directly on top of the Parmesan layer.
- Bake for 30–35 minutes, or until the potatoes are fork-tender and the Parmesan bottoms are golden and crisp.
- Let the potatoes rest on the pan for 5 minutes before removing them. This helps the Parmesan crust set.
- Use a spatula to lift the potatoes from the pan.
- Garnish with fresh parsley and serve warm.
Helpful Tips
- Dry the potatoes well before tossing them with oil so they crisp better.
- Place the potatoes cut-side down for the best crispy Parmesan crust.
- Let the potatoes rest for 5 minutes after baking so the cheese crust firms up.
- Use finely grated Parmesan, not large shreds, for the best crispy layer.
- Do not overcrowd the baking sheet, or the potatoes may steam instead of crisp.
Recipe Variations
- Make them spicy: Add red pepper flakes or cayenne pepper.
- Add herbs: Toss with dried Italian seasoning, rosemary, or thyme.
- Make them smoky: Add ½ teaspoon smoked paprika.
- Use garlic butter: Toss the baked potatoes with a little melted garlic butter before serving.
- Add lemon: Finish with a squeeze of fresh lemon juice for brightness.
What to Serve with Crispy Parmesan Potatoes
Crispy Parmesan Potatoes pair well with roasted chicken, grilled chicken, steak, burgers, salmon, meatballs, green salad, roasted vegetables, or sandwiches. They also work well as a party side or appetizer with ranch, garlic aioli, or sour cream for dipping.
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven or air fryer for 10–15 minutes, until hot and crispy again. Avoid microwaving if you want to keep the crispy texture.
Frequently Asked Questions
Can I use regular potatoes instead of baby potatoes?
Yes. Use Yukon Gold or red potatoes and cut them into 1½-inch pieces with at least one flat side.
Do I need to boil the potatoes first?
No. Baby potatoes can bake directly in the oven. For extra-soft centers, you can parboil them for 8–10 minutes, drain well, and let them dry before baking.
What kind of Parmesan should I use?
Finely grated Parmesan works best because it creates a crisp, even crust.
Why are my potatoes not crispy?
They may have been too wet, overcrowded, or not placed cut-side down. Dry the potatoes well and leave space between them on the baking sheet.
Can I make these in the air fryer?
Yes. Air fry at 400°F for about 18–22 minutes, shaking or turning halfway through. The Parmesan crust may not form the same way as the oven method, but the potatoes will still get crispy.
Are these potatoes gluten-free?
Yes, the ingredients are naturally gluten-free. Always check packaged Parmesan labels if needed.
Recipe Card
Prep Time: 10 minutes
Cook Time: 30–35 minutes
Rest Time: 5 minutes
Total Time: 45–50 minutes
Servings: 4–6
Ingredients
- 2 pounds baby potatoes, halved
- ¼ cup olive oil
- ½ cup finely grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- Optional: ½ teaspoon paprika
- Optional: ¼ teaspoon red pepper flakes
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Preheat oven to 425°F.
- Wash and dry baby potatoes, then cut them in half.
- In a large bowl, toss potatoes with olive oil, garlic powder, onion powder, salt, black pepper, and optional paprika or red pepper flakes.
- Line a baking sheet with parchment paper or lightly grease it with oil.
- Sprinkle Parmesan cheese in an even layer on the baking sheet where the potatoes will sit.
- Place potatoes cut-side down directly on top of the Parmesan layer.
- Bake for 30–35 minutes, or until the potatoes are fork-tender and the Parmesan bottoms are golden and crisp.
- Let potatoes rest on the pan for 5 minutes so the Parmesan crust can set.
- Use a spatula to lift the potatoes from the pan.
- Garnish with fresh parsley and serve warm.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven or air fryer for 10–15 minutes, until hot and crispy.