Crispy Parmesan Potatoes
These crispy parmesan potatoes bake until golden with a crunchy, flavorful coating. An easy, crowd-pleasing side that pairs perfectly with ranch dip and works for weeknight dinners or entertaining.
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
Press Into the Cheese Well: I like to press each potato firmly into the parmesan so the crust bakes up thick and really crisp.
Let Them Rest Briefly: I always wait a minute before lifting the potatoes off the tray to keep the cheesy crust from tearing.
Use Freshly Grated Cheese: I find freshly grated parmesan melts better and gives a nicer golden finish than pre-shredded.
Finish Under the Broiler: When I want them extra crisp, I place the tray under the broiler for a minute at the end.
Nutrition
Calories: 487kcal | Carbohydrates: 9g | Protein: 2g | Fat: 51g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 26g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 1173mg | Potassium: 180mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1722IU | Vitamin C: 0.2mg | Calcium: 53mg | Iron: 2mg
