Description
Crispy Parmesan Potatoes are oven-roasted baby potatoes with a golden, cheesy crust and fluffy centers. Coated in olive oil, garlic, herbs, and Parmesan, they’re easy to prepare and make a delicious side for any meal.
Ingredients
- 2 tablespoons olive oil
- 2 garlic cloves, finely grated or minced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne pepper (optional)
- 1 tablespoon fresh parsley, finely chopped (optional)
- 1 1/2 pounds baby or new potatoes, halved
- 1 cup finely grated Parmesan cheese
Instructions
- Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
- In a large bowl, mix olive oil, garlic, salt, pepper, cayenne (if using), and parsley.
- Halve the potatoes and toss them in the olive oil mixture until well coated.
- Add grated Parmesan and gently toss to coat without clumping.
- Arrange potatoes cut-side down on the prepared baking sheet, pressing lightly to help the cheese adhere.
- Spoon any remaining oil and cheese mixture onto the cut sides.
- Roast for 25–35 minutes, until potatoes are tender and cheese forms a golden crust.
- Let rest for 5 minutes. Use a thin spatula to flip each potato cheesy-side up.
- Serve warm, garnished with additional parsley if desired.
Notes
- Use freshly grated Parmesan for best results — pre-shredded cheese may not crisp properly.
- Don’t overcrowd the pan; this ensures even browning and crisping.
- Allow the potatoes to rest after baking to help the cheese release cleanly from the parchment.
- Store leftovers in an airtight container and reheat in oven or air fryer for crispiness.
- Pair with proteins like chicken, steak, or eggs for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25–35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 180
- Sugar: 1g
- Sodium: 430mg
- Fat: 10g
- Saturated Fat: 3.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg
