Parmesan Crusted Baby Potatoes

These crispy parmesan crusted baby potatoes are my secret weapon for turning any simple meal into something special. They deliver that incredible combination of a crunchy, cheesy crust and a perfectly fluffy, steamy interior, making them an absolute showstopper of a side dish that's deceptively easy to whip up.

I first made these for a last minute dinner party, and they completely stole the show. Now, they're the most requested side dish whenever family comes over.

Ingredients

• One and a half pounds baby potatoes: choose golden or red varieties as their waxy texture holds up well to roasting
• Three tablespoons olive oil: this helps create a golden crust and makes the cheese stick
• One cup grated Parmesan cheese: for that savory, salty, and unbelievably crispy coating. I recommend grating your own from a block for the best melt and flavor
• One teaspoon garlic powder: adds a deep, aromatic flavor without the risk of burning fresh garlic
• One teaspoon onion powder: provides a subtle sweet and savory base note
• One teaspoon dried oregano: gives it a classic, earthy Mediterranean touch
• One teaspoon paprika: adds a beautiful color and a hint of smoky sweetness
• Salt and pepper to taste: essential for bringing all the flavors together
• Fresh parsley: for a pop of fresh, herby flavor and color at the end

Step-by-Step Instructions

Prepare the Oven and Potatoes:

Preheat your oven to 400°F or 200°C. Getting the oven fully heated is key to achieving that initial sizzle when the potatoes go in. While it heats, wash your potatoes thoroughly and pat them completely dry with a towel. A dry surface is non negotiable for getting a crispy exterior. Slice each potato in half lengthwise.

Coat the Potatoes:

Place the halved potatoes in a large mixing bowl. Drizzle them with the three tablespoons of olive oil and toss them with your hands or a large spoon until every single surface is lightly coated. This oil is the glue for our delicious parmesan crust.

Mix and Add the Seasoning:

In a separate, smaller bowl, combine the grated Parmesan, garlic powder, onion powder, dried oregano, paprika, salt, and pepper. Mixing the dry ingredients separately ensures every potato gets an even distribution of flavor. Sprinkle this mixture all over the oiled potatoes and toss again until they are completely and generously coated.

Arrange and Bake:

Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking. Arrange the coated potatoes on the sheet with the cut side facing down. Give them some space and make sure they're in a single layer. Overcrowding the pan will cause them to steam instead of roast, and you'll lose that amazing crispiness. Bake for 25 to 30 minutes. I like to flip them halfway through to ensure both sides get a chance to brown up nicely.

Finish and Serve:

You’ll know they’re done when the parmesan crust is a deep golden brown and the potatoes are easily pierced with a fork. Let them cool on the pan for just a minute or two, which helps the cheesy crust set. Transfer them to a serving platter and garnish with freshly chopped parsley before serving them hot.

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The absolute best part of this recipe for me is the parmesan crust. Don't be tempted to use the pre-shredded kind in a bag; grating a block of Parmesan Reggiano yourself results in a far superior flavor and a crust that gets unbelievably crispy and golden in the oven. It's a small step that makes a world of difference.

Serving Suggestions

These potatoes are incredibly versatile. They are the perfect partner for a roasted chicken, a juicy steak, or a flaky piece of baked salmon. I also love serving them for brunch alongside scrambled eggs and bacon, or even as a hearty appetizer with a side of sour cream or aioli for dipping.

Ingredient Substitutions and Variations

Feel free to get creative with this recipe. If you don't have baby potatoes, you can cut larger russet or Yukon Gold potatoes into one inch cubes. For herbs, dried rosemary or thyme are fantastic additions to the parmesan coating. To add a bit of heat, mix in a quarter teaspoon of red pepper flakes with the spices. For a dairy free version, nutritional yeast combined with a little almond flour makes a surprisingly cheesy and savory substitute.

Storage and Reheating Tips

Store any leftovers in an airtight container in the refrigerator for up to four days. While you can microwave them, they will lose their crispiness. The best way to reheat them is in the oven or an air fryer at 375°F for about 5 to 10 minutes, or until they are heated through and the crust has crisped up again.

Frequently Asked Questions

→ What type of potatoes work best for this?

Golden or red baby potatoes are ideal, but you can use any small, thin-skinned potato. Just make sure they are roughly the same size for even cooking.

→ Can I use pre-shredded Parmesan cheese?

Freshly grated Parmesan cheese melts better and creates a crispier crust. Pre-shredded cheese often contains cellulose, which can inhibit melting.

→ How do I prevent the potatoes from sticking to the baking sheet?

Line your baking sheet with parchment paper or a silicone baking mat. This will prevent sticking and make cleanup a breeze.

→ Can I add other seasonings to the potatoes?

Absolutely! Feel free to experiment with different herbs and spices. Rosemary, thyme, basil, red pepper flakes, or smoked paprika would all be delicious additions.

→ How can I make these potatoes ahead of time?

You can prepare the potatoes by tossing them with the olive oil and Parmesan cheese mixture. Store them in the refrigerator for up to 24 hours. Bake them just before serving.

→ Why aren't my potatoes getting crispy?

Ensure the potatoes are in a single layer on the baking sheet to prevent steaming. Also, don't overcrowd the pan. If necessary, use two baking sheets. Flipping them halfway through cooking ensures maximum crispness on all sides.