Description
These crispy Parmesan Crusted Potatoes are buttery, golden, and oh-so-addictive. With a crunchy cheese crust and tender inside, they make the perfect snack, appetizer, or side dish for any occasion.
Ingredients
1 ½ lbs baby Yukon gold or red potatoes, halved
3 tbsp unsalted butter (or olive oil), melted
¾ cup finely grated Parmesan cheese (preferably Parmigiano Reggiano)
1 tsp Italian seasoning
½ tsp garlic powder
½ tsp kosher salt
Cooking spray (optional)
Instructions
Preheat oven to 430°F (220°C). Line a baking sheet with parchment paper.
Wash and pat dry the baby potatoes. Slice each in half lengthwise, then score the cut sides with a criss-cross pattern.
In a small bowl, combine melted butter, Parmesan, Italian seasoning, garlic powder, and salt. Mix into a thick paste.
Spoon small mounds of the Parmesan mixture onto the prepared baking sheet. Press potato halves, cut-side down, firmly into each mound.
(Optional) Lightly mist the tops of the potatoes with cooking spray for extra crispiness.
Bake for 25–30 minutes, until the potatoes are fork-tender and the cheese is golden and crispy around the edges.
Remove from oven and let rest for 5 minutes before serving. This helps the Parmesan crust set.
Notes
For an air fryer version: Cook at 400°F for 13–15 minutes, cut-side down, shaking the basket halfway.
Try swapping Parmesan for Pecorino Romano or Asiago for a bolder flavor.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 375°F to restore crispiness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish / Appetizer
- Method: Baking
- Cuisine: American / Italian-inspired
Nutrition
- Serving Size: ~5–6 potato halves
- Calories: 210
- Sugar: 1g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 25mg
Keywords: Parmesan crusted potatoes, crispy roasted potatoes, cheesy potatoes recipe
