These Parmesan Crusted Potatoes are golden, crispy, and packed with cheesy flavor. Perfect as a side dish for dinner, a snack, or a party appetizer, these potatoes have a crunchy exterior and soft, fluffy interior, making them irresistible.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Baby potatoes | 1½ lbs (about 700g) | Halved or quartered |
| Olive oil | 2 tablespoons | |
| Parmesan cheese | ½ cup | Freshly grated for best flavor |
| Garlic powder | 1 teaspoon | Optional |
| Paprika | ½ teaspoon | Optional for color & flavor |
| Salt | ½ teaspoon | Adjust to taste |
| Black pepper | ½ teaspoon | Freshly ground |
| Fresh parsley | For garnish | Optional |
Instructions
Step 1: Preheat Oven
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Step 2: Prepare Potatoes
Wash and cut baby potatoes into halves or quarters. Pat dry to remove excess moisture.
Step 3: Season & Coat
In a large bowl, toss potatoes with olive oil, Parmesan cheese, garlic powder, paprika, salt, and pepper until evenly coated.
Step 4: Arrange on Baking Sheet
Spread potatoes in a single layer on the prepared baking sheet to ensure even roasting.
Step 5: Bake
Bake for 25–30 minutes, turning halfway through, until potatoes are golden brown and crispy.
Step 6: Garnish & Serve
Remove from oven, sprinkle with fresh parsley, and serve hot.
Tips for Crispy Parmesan Potatoes
- Pat potatoes completely dry to ensure crispiness.
- Use freshly grated Parmesan; pre-grated cheese may not crisp as well.
- Spread in a single layer to avoid steaming.
- Adjust seasonings to taste — add rosemary or thyme for extra aroma.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven to maintain crispiness.
