If you need a potato side dish that steals the show, make these delicious and irresistible Parmesan Crusted Potatoes! Baby Dutch yellow potatoes get tossed in a rich blend of butter, garlic, and parmesan before being baked until warm and crispy.
Easy Parmesan Crusted Potatoes Recipe
Potatoes hold a special place as a favorite staple side dish, with their versatility offering endless delicious possibilities. Among the various preparation methods, one stands out as an all-time favorite. In this delightful recipe, baby potatoes are halved and scored, then generously brushed with a sumptuous garlic-parsley butter sauce and rolled in freshly grated parmesan. Baked to crispy perfection, these potatoes boast a tender interior covered with a crisp, golden layer of bubbly cheese.
Why You’ll Love These Crispy Potatoes
- This recipe elevates the classic roasted potatoes by adding a cheesy, garlicky coating.
- Flavor infused by scoring the potatoes and letting the garlic butter sauce sink into the spuds.
- The texture is on point! Perfectly crispy on the outside yet firm on the inside.
- Versatile side dish that goes with everything from meaty mains and seafood, to salads.
Ingredients For Parmesan Potatoes
- Baby Dutch yellow potatoes, Yukon gold potatoes, or another medium potato.
- Butter & Olive oil are combined with other seasonings to create a flavorful coating for the potatoes.
- Fresh parsley
- Garlic powder, but you can also use a tablespoon or so of minced garlic instead.
- Salt & Pepper to season the potatoes.
- Freshly grated parmesan melts better and provides better flavor.
How to Make Parmesan Crusted Potatoes
These potatoes may take an extra few minutes of prep time when compared to plain roasted potatoes but it’s not much, and it’s so worth it.
- Prep. Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Score the potatoes. Cut the potatoes in half lengthwise and score the flesh side of each half.
- Season the potatoes. Whisk together the butter, olive oil, parsley, garlic powder, salt, pepper, and ¾ cup parmesan. Toss with the potatoes to coat.
- Bake. Arrange the potatoes scored side up on the prepared baking sheet, sprinkle with the remaining parmesan, and bake for 30 minutes.
Tips for Success
- Score. It might be tempting to skip this step, but scoring the potatoes allows all of the tasty fats and flavors to sink into the potatoes.
- Grate your own cheese because it’s so much better than pre-shredded cheeses. It melts better and tastes better.
- Grate the cheese as fine as you can so it adheres to the potatoes better and results in a better melt.
- Avoid overcrowding the baking sheet; leave some space between the potatoes.
- Test for doneness with a fork to check if the potatoes are tender inside.
How to Store & Reheat Leftovers
- Refrigerator. Allow the potatoes to cool before sealing them in an airtight container and storing them in the fridge for up to 4 days or in the freezer for 3 months. Allow them to thaw in the fridge before reheating.
- To reheat. Arrange the potatoes in a baking dish, cover them with aluminum foil, and bake at 400°F for 10 minutes or until heated through. You can take the foil off during the last few minutes if you’d like them to crisp up a bit.
More Potato Sides To Try
Prep. Preheat the oven to 400˚F and line a baking sheet with parchment paper or aluminum foil.
Score the potatoes. Cut the potatoes in half lengthwise and use a sharp knife to score the flesh side of each half.
Season the potatoes. In a large mixing bowl, whisk together the butter, olive oil, parsley, garlic powder, salt, pepper, and ¾ cup parmesan. Add the potatoes to the bowl and toss to coat them thoroughly in the butter mixture.
Bake. Arrange the potatoes scored side up on the prepared baking sheet, sprinkle with the remaining parmesan, and bake for 30 minutes or until golden brown, crispy, and fork tender.
Serve. Remove from the oven and let the potatoes rest for a few minutes before serving.
- Scoring. This crucial step ensures the potatoes absorb all the flavors and fats. Use a sharp knife to make shallow cuts across the surface of the potato. Be careful not to cut too deep – you don’t want to slice all the way through.
- Cheese. Grate your own cheese; it tastes better than pre-shredded options and melts more effectively. Also, grate the cheese as finely as possible to ensure it sticks to the potatoes.
- Adjust the cooking time if you’re using Yukon or medium-sized potatoes. Extend the cooking time by an additional 10 minutes or so.
- Don’t crowd the baking sheet; leave some space between the potatoes.
- Consider roasting at a higher temperature for the final few minutes to enhance crispiness.
Serving: 4 ounces | Calories: 292 kcal | Carbohydrates: 23 g | Protein: 9 g | Fat: 19 g | Saturated Fat: 7 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 9 g | Trans Fat: 0.2 g | Cholesterol: 28 mg | Sodium: 792 mg | Potassium: 553 mg | Fiber: 3 g | Sugar: 1 g | Vitamin A: 721 IU | Vitamin C: 29 mg | Calcium: 207 mg | Iron: 1 mg | Net Carbs: 20 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.