Crispy Garlic Parmesan Crusted Potatoes

Crispy Garlic Parmesan Crusted Potatoes are golden on the outside, tender on the inside, and packed with savory, cheesy flavor. They’re roasted to perfection with a crisp, caramelized parmesan and garlic crust that makes every bite irresistible. I love serving these as a side dish, snack, or even a fun appetizer—they disappear fast every time.

Why You’ll Love This Recipe

I love this recipe because it takes simple potatoes and transforms them into something crave-worthy. The crispy parmesan layer on the bottom adds incredible texture, while the garlic and herbs bring big flavor. It’s easy to make with just a few ingredients, and I can pair these potatoes with almost any main dish.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Baby potatoes or small gold potatoes, halved

• Grated Parmesan cheese

• Garlic powder or fresh minced garlic

• Olive oil or melted butter

• Italian seasoning or dried herbs

• Salt

• Black pepper

• Fresh parsley (optional, for garnish)

Directions

1. I preheat the oven to 400°F (200°C) and line a baking dish or sheet pan with parchment paper.

2. In a small bowl, I mix the parmesan cheese, garlic, herbs, salt, and pepper.

3. I drizzle olive oil or melted butter on the baking dish and spread it evenly. Then I sprinkle the parmesan mixture directly over the oil in an even layer.

4. I place the halved potatoes cut-side down onto the parmesan layer, pressing them lightly to stick.

5. I bake for 30–40 minutes, until the potatoes are tender and the cheese is golden and crispy.

6. I let them cool for a few minutes before using a spatula to gently lift each potato—keeping the crust intact.

7. I garnish with fresh parsley before serving.

Servings and timing

This recipe serves 4–6 and takes about 45 minutes total—10 minutes to prep and 35 minutes to bake.

Variations

Sometimes I swap the herbs for rosemary or thyme for a more earthy flavor. I’ve also added a little smoked paprika for depth or used chili flakes when I want some heat. If I want them extra cheesy, I add a sprinkle of mozzarella on top during the last 5 minutes of baking.

Storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet or oven to keep them crispy. The microwave works too, but the crust may soften.

FAQs

Can I use large potatoes instead of baby potatoes?

Yes. I just cut them into halves or quarters to get flat sides so they crisp up nicely.

Do I need to peel the potatoes?

No. I leave the skin on for extra texture and flavor. Just make sure to wash them well.

Can I use pre-shredded Parmesan?

I prefer freshly grated Parmesan for better melting and crisping, but pre-shredded will work if it’s finely grated.

Why are my potatoes sticking to the pan?

I make sure to use enough oil under the cheese layer and let the potatoes cool slightly before lifting them.

Can I make these in an air fryer?

Yes. I arrange them cut-side down on parchment inside the air fryer basket and cook at 375°F for about 20–25 minutes.

Conclusion

Crispy Garlic Parmesan Crusted Potatoes are the kind of side dish that steal the spotlight. With their cheesy bottoms, garlicky flavor, and crispy edges, they’re impossible to resist. I love how easy they are to throw together, and they always impress at the table—simple, flavorful, and incredibly satisfying.

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