If you’re searching for a golden, cheesy side dish that’s as easy as it is impressive, you’ve just stumbled upon your new go-to: Parmesan Crusted Potatoes. Imagine bite-sized potatoes with a crisp, savory Parmesan crust clinging to their cut sides, perfectly seasoned and impossibly moreish. These little flavor bombs come out of the oven with a crackly cheese layer on the bottom and fluffy, tender potato inside. Whether you’re serving a family dinner or entertaining friends, this is one recipe that people will beg you to make again and again!
Ingredients You’ll Need
With just a handful of simple but game-changing ingredients, you can create a dish that’s all about contrast—golden crispiness on the outside, creamy softness inside. Every element in these Parmesan Crusted Potatoes brings a unique flavor or texture, so don’t skip on the details!
- Baby potatoes: The perfect size and texture for snacking—halved for maximum surface area and extra crispiness.
- Parmesan cheese (grated): The star ingredient, creating that irresistibly nutty, salty crust you’ll crave.
- Olive oil: Adds richness and helps crisp up the cheese into a golden base.
- Garlic powder: Lends an earthy, garlicky punch that beautifully complements the cheese.
- Paprika: Gives a pop of color and a subtle smokiness that wakes up the potatoes.
- Salt: Enhances every flavor and ensures the potatoes are anything but bland.
- Black pepper: Adds a gentle kick and rounds out the savory profile.
- Fresh parsley (optional): Sprinkled on at the end for a burst of color and freshness.
How to Make Parmesan Crusted Potatoes
Step 1: Preheat and Prep
Kick things off by heating your oven to 425°F (220°C)—that high temp is the secret to crisp edges. Line your trusty baking sheet with parchment paper; this not only prevents sticking but also means cleanup is a breeze.
Step 2: Make the Parmesan Mixture
In a small bowl, combine your grated Parmesan, garlic powder, smoky paprika, bright salt, and black pepper. Mixing these together ahead of time ensures every potato bite gets that seasoned, cheesy magic.
Step 3: Prepare the Baking Sheet
Drizzle the olive oil directly onto your parchment-lined sheet, swirling to cover the whole surface. Then scatter your Parmesan mixture evenly across the oil. This is where the cheese transforms into its glorious golden crust, so try to make an even blanket!
Step 4: Arrange the Potatoes
Place your halved baby potatoes, cut side down, right on top of the cheesy layer. Give them a gentle press so they make good contact. This direct contact is what fuses the cheese onto the potatoes, so don’t be shy.
Step 5: Bake to Perfection
Slide the tray into the hot oven and let the magic happen for 25 to 30 minutes. The potatoes should be tender and the Parmesan should have turned crisp and golden—check your edges to make sure you’ve hit peak crunchiness!
Step 6: Cool and Serve
Let the potatoes rest for about five minutes, which helps the crust set. Use a flat spatula to carefully lift each piece—go slow to keep that glorious cheese layer intact. Finish by showering them with fresh parsley (if you like) and serve warm, straight from the tray.
How to Serve Parmesan Crusted Potatoes
Garnishes
A punch of fresh parsley brings out both color and herbaceous flavor, but you can go even further! Try a squeeze of lemon for extra brightness or a dusting of red chili flakes if you’re craving heat. Parmesan Crusted Potatoes just love a finishing flourish.
Side Dishes
These potatoes are irresistible next to everything from grilled chicken or steak to roasted veggies and big leafy salads. For game day vibes, slide them onto a platter alongside dips like sour cream or garlic aioli. No matter what’s on the table, these are always the first to disappear.
Creative Ways to Present
Pile your Parmesan Crusted Potatoes in a rustic bowl lined with parchment for a casual look, or skewer them onto picks and serve as a passed appetizer. They’re even epic as part of a brunch spread with eggs, or build-your-own loaded potato bar with toppings!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have extras, pop them into an airtight container and refrigerate for up to three days. The crust will soften a bit but will perk right up when reheated, making these potatoes a great make-ahead option for busy nights.
Freezing
Freezing isn’t my top pick for this recipe because the cheesy crust can lose its crunch, but if needed, arrange cooled potatoes in a single layer in a freezer-safe bag or container. Freeze for up to one month and re-crisp in the oven straight from the freezer.
Reheating
To bring back that signature crunch, spread your Parmesan Crusted Potatoes out on a baking sheet and heat in a 400°F (205°C) oven for 8 to 10 minutes. You can use a toaster oven in a pinch; just avoid the microwave as it’ll make the potatoes soft and chewy.
FAQs
Can I use larger potatoes instead of baby potatoes?
Absolutely! Just cut them into 1-inch thick rounds or cubes—this gives maximum contact for the cheesy crust. You may need to adjust baking time by a few minutes, so keep an eye on them until golden and tender.
Is it necessary to peel the potatoes?
Not at all! The skin adds both texture and nutrition. Just give the potatoes a good scrub before halving, and you’re all set. The skin also helps keep the potato shape tidy with that signature Parmesan crusted bottom.
Can I use pre-grated Parmesan from a can?
For the best flavor and melt, freshly grated Parmesan cheese is ideal. The pre-grated version in a can doesn’t create the same crisp, savory crust, but it’ll still work in a pinch—expect a slightly less crunchy finish.
How do I know when the potatoes are ready?
You’re looking for fully tender potatoes and a deep golden crust. Use a fork to check the potatoes for doneness and slide a spatula gently underneath to peek at the cheese layer—it should look deeply golden and slightly crispy.
Can I make Parmesan Crusted Potatoes dairy-free?
You can try a dairy-free Parmesan alternative, though the final texture and flavor will be a little different. Opt for brands that melt well and offer strong savory notes—the crust effect is worth experimenting for!
Final Thoughts
If there’s ever a time to treat yourself and your loved ones to something crispy, cheesy, and downright irresistible, Parmesan Crusted Potatoes are the answer. They turn humble ingredients into a show-stopping side everyone will remember. I can’t wait for you to experience the magic of that first crunchy, cheesy bite—go ahead and add this recipe to your favorites!
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Parmesan Crusted Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian, Gluten-Free
Description
These Parmesan Crusted Potatoes are a crispy and flavorful side dish that’s easy to make. Tender baby potatoes are coated with a savory Parmesan cheese crust and baked until golden and delicious. Perfect for any meal!
Ingredients
Parmesan Crusted Potatoes:
- 2 pounds baby potatoes, halved
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional for garnish)
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Mix the cheese mixture: In a small bowl, combine Parmesan cheese, garlic powder, paprika, salt, and pepper.
- Prepare the baking sheet: Drizzle olive oil on the parchment-lined baking sheet and sprinkle the cheese mixture evenly over the oil.
- Coat the potatoes: Place halved potatoes cut-side down on top of the cheese layer, pressing lightly for good contact.
- Bake: Bake for 25–30 minutes until potatoes are tender and the cheese is golden and crisp.
- Cool and serve: Let cool for 5 minutes, then gently lift the potatoes with a spatula to maintain the crust. Garnish with parsley and serve warm.
Notes
- For extra crispiness, avoid overcrowding the pan.
- You can add chili flakes for a spicy kick.
- Pair with sour cream or garlic aioli for dipping.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 230
- Sugar: 2g
- Sodium: 360mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 6mg
