Recipe Overview
First, these Crispy Parmesan Potatoes are golden, cheesy, and full of savory garlic flavor. In addition, baby potatoes are tossed with olive oil and seasonings. Then, they are baked cut-side down over a layer of Parmesan cheese. Because the cheese melts and crisps, the bottoms turn golden brown. Furthermore, they make a perfect side dish for chicken or steak. Consequently, they are a hit at every dinner table. Finally, you can enjoy them warm for the best texture.
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
First, Crispy Parmesan Potatoes pair well with roasted or grilled chicken. Alternatively, you can serve them with a juicy steak or burgers. In addition, they are a great side for salmon or meatballs. Because they are so versatile, they even work with a fresh green salad. Moreover, you can serve them as an appetizer with garlic aioli. Similarly, ranch or sour cream make excellent dipping sauces. Finally, spooning extra herbs on top adds a fresh finish.
How to Store and Reheat
First, store your leftovers in an airtight container in the refrigerator. Then, keep them for up to 3 days. When you are ready to eat, reheat them in a 375°F oven or air fryer. Because this method restores the crunch, avoid using the microwave. In addition, heating for 10–15 minutes ensures they are hot and crispy again. Finally, serve them immediately after reheating for the best flavor.
Frequently Asked Questions
Can I use regular potatoes instead of baby potatoes?
Yes, you can use regular potatoes. However, you should cut them into 1½-inch pieces. By doing this, you ensure they have a flat side for the Parmesan crust.
Do I need to boil them?
No, you do not need to boil them first. Instead, baby potatoes can bake directly in the oven. Consequently, you save time on prep.
What kind of Parmesan should I use?
Finely grated Parmesan works best because it creates a crisp, even crust.
Why are they not crispy?
Usually, this happens if the potatoes were too wet or overcrowded. Therefore, dry them well before tossing with oil. In addition, leave plenty of space 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.