Description
Crispy Parmesan Crusted Potatoes are golden, oven-roasted baby potatoes coated in a savory Parmesan and herb crust. They are perfectly crispy on the outside and tender on the inside, making an irresistible side dish.
Ingredients
- 2 pounds baby Yukon Gold potatoes, halved
- 3 tablespoons olive oil
- 3/4 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, toss the halved potatoes with olive oil, garlic, Italian seasoning, paprika, salt, and black pepper until evenly coated.
- Sprinkle the grated Parmesan over the potatoes and toss again to coat thoroughly.
- Arrange the potatoes cut-side down on the prepared baking sheet in a single layer.
- Roast for 35–40 minutes, or until the potatoes are golden brown and crispy on the outside and tender inside.
- Remove from the oven and let cool slightly before transferring to a serving dish.
- Garnish with chopped fresh parsley and serve warm.
Notes
- For extra crispiness, broil for 2–3 minutes at the end of cooking.
- Freshly grated Parmesan melts and crisps better than pre-shredded varieties.
- Add a pinch of red pepper flakes for a slight kick.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven to maintain crispness.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 15 mg
