Description
Golden, crispy, and packed with flavor, these Crispy Parmesan Potatoes are the ultimate side dish! Coated in a savory mix of parmesan, garlic, and herbs, every bite is crunchy on the outside and tender on the inside. Whether you’re serving them for breakfast, lunch, or dinner, these potatoes are always a crowd-pleaser!
Ingredients
Scale
- 1 ½ lbs baby potatoes (halved) – Yukon Gold or red potatoes work best.
- 2 tablespoons olive oil – Helps crisp up the edges.
- ½ cup grated parmesan cheese – Adds a crispy, cheesy crust.
- 2 cloves garlic, minced – Boosts flavor.
- 1 teaspoon salt – Enhances taste.
- ½ teaspoon black pepper – Adds a mild kick.
- ½ teaspoon paprika – Gives a warm, smoky touch.
- ½ teaspoon Italian seasoning – Adds a hint of herbs.
- ½ teaspoon garlic powder – Extra garlic flavor.
- Fresh parsley, chopped (for garnish) – Adds freshness.
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 425°F (220°C).
- Line a baking sheet with parchment paper or foil for easy cleanup.
Step 2: Prepare the Parmesan Mixture
- In a small bowl, mix together parmesan, garlic, salt, pepper, paprika, Italian seasoning, and garlic powder.
Step 3: Coat the Potatoes
- In a large bowl, toss the halved baby potatoes with olive oil until evenly coated.
- Add the parmesan mixture and toss until the potatoes are fully coated.
Step 4: Arrange & Bake
- Place the potatoes cut side down on the prepared baking sheet.
- Bake for 25-30 minutes until the bottoms are crispy and golden brown.
Step 5: Serve & Enjoy
- Remove from the oven and let them sit for 5 minutes before flipping.
- Garnish with fresh parsley and serve warm!
Notes
- Use Baby Potatoes – They crisp up better and stay creamy inside.
- Press Parmesan Down – Make sure the cheese sticks well to the potatoes.
- Don’t Overcrowd the Pan – Space them out for even crispiness.
- Let Them Rest – Allowing them to sit for 5 minutes before flipping helps the cheese crust set.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Cuisine: American