Parmesan Crusted Potatoes
These Parmesan Crusted Potatoes are golden, crispy on the outside, and tender on the inside with a salty, cheesy crust that clings to every bite. Oven-baked and made with simple ingredients, this easy side dish pairs perfectly with just about any meal—from weeknight dinners to holiday spreads.
Ingredients
- 1½ lbs baby potatoes or Yukon gold potatoes halved
- ¾ cup freshly grated Parmesan cheese
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon paprika optional
Instructions
- Preheat oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper and lightly grease it.
- In a small bowl, mix Parmesan cheese, garlic powder, Italian seasoning, salt, pepper, and paprika.
- Drizzle olive oil evenly over the parchment-lined baking sheet.
- Sprinkle the Parmesan mixture evenly over the oil.
- Place potato halves cut-side down onto the cheese mixture, pressing gently so they adhere.
- Bake uncovered for 30–35 minutes, until potatoes are fork-tender and the bottoms are golden and crispy.
- Remove from oven and rest 3–5 minutes. Carefully lift potatoes with a thin spatula to keep the crust intact.
Notes
- Freshly grated Parmesan is essential for proper crisping.
- Do not move potatoes while baking—this helps the crust set.
- If needed, bake an extra 5 minutes for deeper browning.