Crispy Parmesan Potatoes
Yellow baby potatoes are seasoned with garlic, smoked paprika, and Italian herbs, then pressed into freshly grated Parmesan and baked cut-side down. They develop a deeply golden cheese crust while remaining tender in the center.
Ingredients
- 700 g yellow baby potatoes halved
- 2 tablespoon extra virgin olive oil
- 2 tablespoon unsalted butter melted
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- 60 g Parmesan cheese freshly grated
- Ranch dip for serving, optional
Instructions
- Preheat the oven to 390°F / 200°C. Line a large baking sheet with parchment paper.
- Combine 2 tbsp extra virgin olive oil, 2 tbsp unsalted butter, ½ tsp kosher salt, ¼ tsp freshly ground black pepper, 1 tbsp garlic powder, 1 tsp smoked paprika, and 1 tsp Italian seasoning in a large bowl. Add 700 g yellow baby potatoes and toss until evenly coated.
- Spread 60 g Parmesan cheese, finely grated, over a plate. Press the cut side of each potato firmly into the Parmesan until evenly covered.
- Arrange the potatoes on the prepared baking sheet with the Parmesan-coated sides facing down. Bake for 35–40 minutes, until the centers are tender and the Parmesan underneath is deeply golden and crisp.
- Let the crispy Parmesan potatoes rest undisturbed on the baking sheet for 1 minute so the cheese crust can set. Lift them carefully from the parchment and serve warm with ranch dip, if desired.
Notes
Choose Similar-Sized Potatoes: I try to use baby potatoes that are close in size so they become tender at roughly the same time.
Grate the Parmesan Finely: Freshly grated Parmesan is worth the extra minute here. A fine texture covers the potatoes evenly and creates a more consistent golden crust.
Cover the Entire Cut Surface: I press each potato firmly into the cheese until no bare patches remain. This gives every piece a substantial Parmesan base rather than scattered bits of cheese.
Give the Crust Time to Set: Once the tray comes out of the oven, I leave the potatoes undisturbed for a minute. That brief pause helps the Parmesan stay attached when I lift them.
Nutrition
Calories: 315kcal | Carbohydrates: 33g | Protein: 9g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 544mg | Potassium: 796mg | Fiber: 4g | Sugar: 2g | Vitamin A: 551IU | Vitamin C: 35mg | Calcium: 212mg | Iron: 2mg
