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The best Parmesan Crusted Potatoes you will ever have. Easy to make and only a few ingredients for crispy golden potatoes. These are a holiday tradition and favorite, the whole family will love them.
Why Make These Parmesan Crusted Potatoes
These potatoes are viral, everyone who has made them has become obsessed! They are minimal ingredients, making them super affordable and easy to bake up.
- Easy To Make.
- Customize. Change up the flavors with different seasoning.
- Crowd Pleasing.
- Also try these; Parmesan Crusted Brussel Sprouts or Charred Broccoli for a lighter option! They are both wonderful.
Ingredients Needed
Baby Potatoes. I prefer the yukon gold variety, they make a great even flavor and they cook up fast. The perfect canvas for the golden Parmesan.
Parmesan. Please use whatever parmesan you prefer, freshly grated or powdered will work best!
Seasonings. The recipe below in the recipe card calls for salt, black pepper, garlic powder and oregano.
All other ingredients and measurements can be found in the recipe card below.
Steps To Make This Recipe
Step One. Preheat oven to 425º. Prepare the baby potatoes by slicing them in half lengthwise, score them with a very small sharp knife (just add a few cuts into them Photo one). Set aside.
Step Two. In the baking dish, pour the melted butter, cheese, seasonings in and mix with a fork. It should form a thick paste like texture (photo two). If you need to add more Parmesan you can to thicken the paste. The thicker it is the more crispy it will be.
Step Three. Place sliced potatoes snug to each other into the cheesy paste, lightly press them down (photo three). Sprinkle a few pinches of Parmesan over the potatoes and bake for 20-25 minutes. Or until the cheese and potatoes get browned. I love them that way, but you can also pull them a little quicker if you want the cheese less browned, they just won’t be as crispy!.Let them cool a bit, this will also help the cheese to stick to the potatoes, sprinkle with chopped fresh chives. Serve and enjoy!
Recipe Variations & Substitutions
Potatoes. You can use carrots or brussel sprouts in place of the potatoes.
Parmesan. Vegan parmesan will have an effect but it won’t crispy up as much. You can also use pecorino.
Seasonings. use any variations of seasoning! Feel free to play around like added red pepper flakes and so on to change up the flavor.
Recipe FAQs
This is best enjoyed while fresh out of the oven! But you can make them ahead of time and heat them up, they just wont be as crispy.
No, you can skip this part if you are really rushing however it does help the potatoes cook quicker and gets the Parmesan to really stick.
Recipe Tips
- Experiment with Seasonings: Customize the Parmesan crust by experimenting with different seasonings. Add garlic powder, onion powder, thyme, rosemary, or a pinch of cayenne pepper to enhance the flavor profile.
- Watch the Oven Temperature: Keep a close eye on the oven temperature to prevent the Parmesan crust from burning. If necessary, cover the dish with aluminum foil for part of the baking time to control browning. Please note, I like mine on the more brown/crispy side but they can turn burnt quickly so keep an eye!
- Let The Potatoes Rest Before Serving, this helps to solidify the Parmesan and butter so it sticks to the potatoes more.
Recipe Pairings
These Parmesan Potatoes pair well with my Brussel Sprout Salad, or you can dunk them in my Pesto Dressing. Additionally they will go great with almost any main dish like my Furikake Salmon.
Other Side Dishes To Try Soon!
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Parmesan Crusted Potatoes
Equipment
- 8×8 baking dish or similar size
- sharp knife
- cutting board
Ingredients
- .75-1 lb baby potatoes, *see notes
- ¼ cup butter, melted
- ½ tsp onion powder
- ½ tsp garlic powder
- ¼ tsp salt
- ¼ tsp black cracked pepper
- ¼ tsp dried oregano
- ⅓ cup fresh parmesan, grated , *more may be needed to create the "paste"
- 2 Tbsp fresh chives, chopped
Instructions
- Preheat oven to 425º. Prepare the baby potatoes by slicing them in half lengthwise, Option to score them with a very small sharp knife (just add a few cuts into them Photo One). This is not necessary, but it helps with an even cook. Feel free to skip if preferred.
- In the baking dish, pour the melted butter, cheese, seasonings in and mix with a fork. It should form a thick paste like texture. If you need to add more Parmesan you can in order to thicken the paste. The thicker it is the more crispy it will be.
- Place sliced potatoes snug to each other into the cheesy paste, lightly press them down. Sprinkle a few pinches of Parmesan over the potatoes and bake for 20-25 minutes. Or until the cheese and potatoes get browned. I love them that way, but you can also pull them a little quicker if you want the cheese less browned, they just won't be as crispy! Let them cool a bit, this will also help the cheese to stick to the potatoes, sprinkle with chopped fresh chives. Serve and enjoy!
Notes
- Experiment with Seasonings: Customize the Parmesan crust by experimenting with different seasonings. Add garlic powder, onion powder, thyme, rosemary, or a pinch of cayenne pepper to enhance the flavor profile.
- Watch the Oven Temperature: Keep a close eye on the oven temperature to prevent the Parmesan crust from burning. If necessary, cover the dish with aluminum foil for part of the baking time to control browning. Please note, I like mine on the more brown/crispy side but they can turn burnt quickly so keep an eye!
- Let The Potatoes Rest Before Serving, this helps to solidify the Parmesan and butter so it sticks to the potatoes more.
- *Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These were an absolute hit at our Christmas dinner. Everyone was asking where I got the recipe and I was sure to send them here!
Oh, this was a major hit with my family. SO delicious. The potatoes were tender and the flavor was just outstanding. I WILL be making this again!!
So grateful to hear you enjoyed it as much as we do, thank you for the feedback.
These are excellent and we make them often. I highly recommend them, especially dipped in ranch.