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
Units
Scale
- 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
