These crispy parmesan potatoes roast into a golden, crunchy layer of garlic and herbs that makes every bite irresistible. They're simple, quick, and perfect when you need a reliable side dish.
Your New Favorite Way to Make Roasted Baby Potatoes with Parmesan
Crispy parmesan potatoes are one of those sides I never get tired of making. The mix of creamy potatoes and that crunchy, golden Parmesan crust hits all the right notes for me. When I make them as roasted baby potatoes with parmesan, they carry that cozy feeling I always look for in a simple potato dish, but the cheese adds a deeper flavor and a crisp edge that makes them feel a bit more special.
What I enjoy most is how easily they fit into whatever I'm cooking that day. These crispy roasted parmesan potatoes remind me of why parmesan crusted potatoes and golden parmesan potatoes are so loved. There's something about that salty, crisp layer that makes them disappear fast. The warm seasonings and the cheesy crust give them a bold, savory finish, and I always find myself picking a few straight from the tray before they even reach the table.
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Ingredients
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Baby Potatoes: I like using yellow baby potatoes because they stay creamy inside while the outside gets perfectly crisp.
- Olive Oil & Butter: I mix both because the extra virgin olive oil adds flavor while the butter helps the parmesan turn golden and crunchy.
- Seasonings: Garlic powder, smoked paprika, Italian seasoning, salt, and pepper give the potatoes a warm, savory base that I always enjoy.
- Fresh Parmesan: I always grate it myself; it melts smoothly and creates that thick, crispy, cheesy crust I love.
How to Make Crispy Parmesan Potatoes
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Season the Potatoes: Combine extra virgin olive oil, melted butter, salt, pepper, garlic powder, smoked paprika, and Italian seasoning in a large bowl.
2. Coat Evenly: Add the halved potatoes and toss well until every piece is fully coated.
3. Press into Parmesan: Spread grated parmesan on a plate and press the cut side of each potato into the cheese, then place them cheese-side down on a baking sheet.
4. Bake Until Crisp: Bake at 390°F (200°C) for 35-40 minutes until the bottoms are crisp and golden, then serve warm with ranch dressing or your favorite dip.
What to Serve with Crispy Parmesan Potatoes
These potatoes work well with roasted chicken, grilled meats, or even baked fish. I also like serving them with garlic bread or a fresh tomato salad when I want something simple and balanced.
Tips for Recipe Success
Press Into the Cheese Firmly: I always take a moment to press each potato really well into the parmesan. Doing this makes the crust thicker and extra crisp, which is my favorite part.
Don't Lift Them Too Soon: I've learned that giving the potatoes a short rest on the tray keeps the cheesy crust from tearing. That tiny pause makes a big difference.
Storage: When I have extras, I keep the potatoes in an airtight container in the fridge for up to 3 days. I always separate any pieces that are very cheesy so they stay crisp instead of getting soggy.
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Recipe
Crispy Parmesan Potatoes
Ingredients
- 700 g Yellow Baby Potatoes - Halved
- 2 tablespoon Extra Virgin Olive Oil
- 2 tablespoon Unsalted Butter - Melted
- ½ teaspoon Kosher Salt
- ¼ teaspoon Black Pepper - Freshly ground
- 1 tablespoon Garlic Powder
- 1 teaspoon Smoked Paprika
- 1 teaspoon Italian Seasoning
- 60 g Grated Parmesan - Freshly grated
- Ranch Dip for serving
Instructions
- Preheat the oven to 390°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, mix the extra virgin olive oil, melted butter, salt, black pepper, garlic powder, smoked paprika, and Italian seasoning. Add the halved potatoes and toss to coat.
- Add the freshly grated Parmigiano Reggiano to a plate and firmly press the flat side of each potato into the cheese until covered.
- Place the potatoes cheese-side down onto the prepared baking tray.
- Bake for 35-40 minutes until the bottoms are golden and crisp.
- Serve warm with ranch dip.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Susana says
These crispy Parmesan potatoes turned out perfect! The bottoms were golden and crunchy, and the inside stayed soft and fluffy. This easy Parmesan potato recipe is definitely going on repeat.