Go Back

Irresistibly Crunchy Parmesan Potatoes

Deliciously crispy potatoes coated in Parmesan cheese, perfect as a side dish for any meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds baby potatoes Can substitute with Yukon Gold or red potatoes.
  • 1 cup grated Parmesan cheese
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • to taste salt and pepper Adjust according to preference.
  • Fresh parsley for garnish

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Wash the baby potatoes thoroughly and cut them in half. For smaller pieces, you can quarter them.
  3. In a large bowl, combine the halved baby potatoes with olive oil, garlic powder, onion powder, paprika, salt, and pepper. Toss until all the potatoes are well coated.
  4. Sprinkle the grated Parmesan cheese over the seasoned potatoes. Toss gently to ensure an even coating of cheese throughout.
  5. Place the potatoes in a single layer on a parchment-lined baking sheet.
Cooking
  1. Bake the potatoes for about 25-30 minutes, or until they are golden brown and crispy. Flip them halfway through for even cooking.
Serving
  1. Once done, remove from the oven and sprinkle with freshly chopped parsley for a burst of color and flavor. Serve warm.

Notes

For extra crunch, briefly broil the potatoes at the end for 1-2 minutes. Ensure potatoes are dry before seasoning to avoid sogginess. Store leftovers in an airtight container for 3-4 days; reheat in the oven.