Parmesan Crusted Potatoes (Printable)
Crispy potatoes with a golden Parmesan crust, finished with herbs for an easy, crowd-pleasing side.
# What You'll Need:
→ Potatoes
01 - 1.5 pounds baby potatoes, halved
→ Parmesan Mixture
02 - 1/2 cup grated Parmesan cheese
03 - 2 tablespoons olive oil
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon dried thyme
07 - 1/2 teaspoon kosher salt
08 - 1/4 teaspoon freshly ground black pepper
→ Garnish (optional)
09 - 2 tablespoons fresh parsley, chopped
10 - Additional grated Parmesan cheese
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly coat with baking spray.
02 - Place halved potatoes in a large mixing bowl and toss with olive oil until evenly coated.
03 - In a small bowl, combine grated Parmesan cheese, garlic powder, smoked paprika, dried thyme, kosher salt, and black pepper.
04 - Sprinkle the Parmesan mixture over the potatoes and toss until all pieces are fully coated.
05 - Arrange the potatoes cut side down in a single layer on the prepared baking sheet.
06 - Place the baking sheet in the oven and bake for 30 to 35 minutes, or until potatoes are golden brown and crispy on the bottom and tender inside.
07 - Remove potatoes from oven, allow to cool slightly, then transfer to a serving dish. Garnish with chopped fresh parsley and extra Parmesan if desired. Serve warm.
# Cooking Tips:
01 -
- Simple ingredients you already have in your pantry
- Naturally gluten free and vegetarian friendly
- Crowd pleaser for gatherings or snack time
- Quick to prep and totally customizable with herbs or spices
02 -
- Rich in potassium and fiber thanks to the potatoes
- Gluten free if your Parmesan and spices are safe
- Easy to freeze or reheat for meal prep
03 -
- Never skip spacing the potatoes or you lose all the crunch Do not be tempted to crowd the pan
- Toasting the cheese directly on the pan gives those legendary golden edges I learned on my fifth batch to always freshly grate the Parmesan and to toss with spices before adding to the potatoes for the boldest flavor