I love making these Mouthwatering Crispy Parmesan Potatoes when I want a simple side dish that steals the spotlight. They’re golden, crunchy on the outside, tender on the inside, and packed with savory Parmesan flavor that makes them impossible to resist.
Why You’ll Love This Recipe
I enjoy this recipe because it uses basic ingredients and delivers big flavor. The potatoes crisp up beautifully in the oven, and the Parmesan creates a salty, crunchy coating that I never get tired of. I also like how versatile they are, since they pair well 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
olive oil
grated Parmesan cheese
garlic powder
onion powder
paprika
salt
black pepper
fresh parsley
Directions
I start by preheating the oven and lining a baking sheet with parchment paper. I wash the potatoes and cut them in half, then place them in a bowl.
I toss the potatoes with olive oil, garlic powder, onion powder, paprika, salt, and black pepper until evenly coated. I spread grated Parmesan evenly on the baking sheet, then place the potatoes cut-side down on top of the cheese.
I bake the potatoes until they’re tender and the bottoms are deeply golden and crispy. Once done, I carefully lift them off the pan so the Parmesan crust stays intact. I finish by sprinkling fresh parsley over the top before serving.
Servings and Timing
I usually get about 4 servings from this recipe.
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes
Variations
I sometimes add Italian seasoning or dried herbs for extra flavor. When I want a spicy version, I sprinkle in chili flakes. I also enjoy using finely grated Parmesan for an even crispier crust.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I use the oven or air fryer so they crisp back up nicely. I avoid the microwave since it softens the crust.
FAQs
What type of potatoes work best?
I like using baby potatoes, but Yukon gold or red potatoes work well too.
How do I keep the Parmesan from sticking?
I make sure to use parchment paper and let the potatoes cool slightly before lifting them.
Can I make these ahead of time?
I prefer them fresh, but I can reheat them in the oven to restore crispiness.
Can I use pre-shredded Parmesan?
I find freshly grated Parmesan melts and crisps better than pre-shredded.
What can I serve these potatoes with?
I enjoy serving them with chicken, steak, fish, or even a simple salad.
Conclusion
I enjoy these Mouthwatering Crispy Parmesan Potatoes because they’re crunchy, flavorful, and incredibly easy to make. They’re a go-to side dish I love serving when I want something comforting that everyone always enjoys.
