Crispy Parmesan Potatoes are a delightful side dish that combines the creamy texture of baby potatoes with the savory crunch of Parmesan cheese. These potatoes are seasoned with Italian herbs and garlic, making them a flavorful addition to any meal.
Why You’ll Love This Recipe
- Crispy and Flavorful: The Parmesan cheese creates a crispy crust, while the potatoes remain tender.
- Easy to Make: With simple ingredients and minimal prep, these potatoes are quick to prepare.
- Versatile Side Dish: Perfect for pairing with chicken, beef, or fish.
Ingredients
Here’s what you’ll need to make Crispy Parmesan Potatoes:
- Baby potatoes: Halved, they provide a creamy texture.
- Parmesan cheese: Grated, creates a crispy crust.
- Italian seasoning: Adds a blend of savory herbs.
- Garlic powder: Enhances the flavor with a hint of garlic.
- Salt: Balances the flavors.
- Ground black pepper: Adds a touch of spice.
- Extra virgin olive oil: Used for brushing and crisping.
- Parsley: Finely chopped, for garnish.
- Greek yogurt (optional): For serving.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
How to Make Crispy Parmesan Potatoes
Step 1: Prepare the Potatoes and Cheese Mixture
Preheat the oven to 400°F. Rinse, dry, and halve the baby potatoes lengthwise. In a small bowl, combine the Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper.
Step 2: Prepare the Baking Sheet
Brush most of a 9×13 inch baking sheet, starting in the middle, with 1 tablespoon of olive oil. Sprinkle ¾ of the cheese mixture over the brushed surface.
Step 3: Arrange and Season the Potatoes
Arrange the potatoes cut-side down on top of the cheese, pressing lightly and arranging them tightly. Brush with the remaining 1 tablespoon of olive oil and sprinkle with the remaining Parmesan cheese mixture. Push any extra cheese on the sides closer to the potatoes.
Step 4: Bake
Bake for 25 minutes, or until the cheese is golden brown on the bottom and the potatoes are fork-tender. Remove from the oven and garnish with parsley.
Step 5: Serve
Separate the potatoes with a spatula and serve hot with Greek yogurt or your favorite dip.
Pro Tips for Making the Recipe
- Arrange Potatoes Tightly: Ensures even crisping of the cheese.
- Don’t Skip the Cheese Layer: The cheese on the bottom is crucial for the crispy crust.
- Check for Tenderness: Ensure potatoes are fork-tender before removing from the oven.
How to Serve
- Side Dish: Perfect alongside roasted meats or fish.
- Appetizer: Serve with a dipping sauce like Greek yogurt.
- Part of a Meal Prep: Prepare in advance and reheat.
Make Ahead and Storage
Storing Leftovers
Refrigerate leftovers covered in an airtight container for up to 3-4 days. Do not freeze.
Reheating:
Reheat in the microwave for 1-2 minutes or in an air fryer for 2-3 minutes at 400°F.
FAQs
Can I use regular potatoes?
Yes, but adjust cooking time accordingly. Baby potatoes cook faster.
Can I use a different cheese?
Yes, Pecorino Romano or a sharp cheddar can be used.
Can I add other herbs?
Yes, fresh thyme or rosemary would be excellent additions.
How do I prevent the potatoes from sticking?
Ensure the baking sheet is well-oiled and the cheese layer is even.
Print
Crispy Parmesan Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Appetizers
- Method: Baking
Description
These Crispy Parmesan Potatoes are a flavorful and easy side dish that’s sure to be a hit. Baby potatoes are coated in Parmesan cheese and herbs, then baked until golden brown and crispy. Serve with Greek yogurt or your favorite dip for a delicious appetizer or side.
Ingredients
- 1.5 pounds baby potatoes
- 3/4 cup Parmesan cheese, grated
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons extra virgin olive oil, divided
- 2 tablespoons parsley, finely chopped (for garnish)
- Greek yogurt, for serving (optional)
Instructions
- Prepare Oven and Potatoes: Preheat oven to 400°F (200°C). Rinse, dry, and cut baby potatoes in half lengthwise.
- Combine Cheese and Spices: In a small bowl, add Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper. Stir with a fork to combine.
- Prepare Baking Sheet: Brush most of a 9×13 inch baking sheet, starting in the middle, with 1 tablespoon of olive oil. Sprinkle 3/4th of the cheese mixture over the brushed surface.
- Arrange Potatoes: Arrange potatoes cut side down on top of the cheese, pushing lightly down and arranging them tightly. Brush with the remaining 1 tablespoon of olive oil and sprinkle with the remaining Parmesan cheese mixture. Push any extra cheese on the sides closer to the potatoes.
- Bake: Bake for 25 minutes or until cheese is golden brown on the bottom and potatoes are fork tender.
- Garnish and Serve: Remove from the oven, garnish with parsley, and separate with a spatula. Serve hot with Greek yogurt or your favorite dip.
Notes
- Store: Refrigerate covered in an airtight container for up to 3-4 days. Do not freeze.
- Reheat: Reheat in a microwave for 1-2 minutes or in an air fryer for 2-3 minutes at 400°F (200°C).
Nutrition
- Serving Size: 1 serving
- Calories: 182 kcal
- Sugar: 1g
- Sodium: 502 mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 9g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 7g
