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Crunchy Parmesan spuds come out golden with a cheesy, tasty crust that lifts any dinner. Baby potatoes get roasted just right giving you soft insides that contrast nicely with the crisp outside. It’s an easy dish that turns simple stuff into a side you’ll really enjoy.
I whipped this up for a family meal and everyone kept coming back for more. It soon became my favorite quick side that’s both easy and a crowd hit.
What You Need
- 2 lbs baby potatoes: pick firm and unblemished little spuds that roast and crisp evenly
- 1 cup grated Parmesan: the cheesy layer that browns nicely in the oven
- 4 tbsp extra virgin olive oil: helps crisp things up and adds smooth richness
- 2 tsp garlic powder: brings warm, aromatic flavor
- 1 tsp salt: seasons perfectly and highlights the potatoes’ natural taste
- 1 tsp freshly ground black pepper: adds a bit of spice and complexity
- 2 tbsp chopped fresh parsley: for a fresh, vibrant sprinkle just before serving
Step-by-Step Directions
- Get The Oven Ready
- Heat your oven to 400°F or 200°C so it’s perfect for crisping the potatoes.
- Cut The Potatoes
- Wash the baby potatoes and slice them in half to get more crispy bits and even cooking.
- Mix Seasonings
- Stir together olive oil, garlic powder, salt, and pepper in a big bowl to coat evenly.
- Coat The Potatoes
- Toss the cut potatoes in the bowl until each piece is covered with the mix.
- Lay Them Out
- Spread the potatoes in one layer on a baking sheet so they roast nicely without crowding.
- Add The Cheese
- Sprinkle lots of grated Parmesan on top which will melt and crisp up in the oven.
- Roast Until Crispy
- Bake for 25 to 30 minutes until outsides are golden and crunchy and insides are tender.
- Final Flair
- Once out of the oven, toss fresh parsley over the potatoes for a pop of color and fresh flavor.
What I really like is how the Parmesan melts then crisps into a tasty shell. It feels like a little treat every time. Once I added fresh rosemary and it gave a lovely fragrant twist I ended up using often.
Storing Leftovers
Keep extra potatoes in a sealed container in the fridge for up to 3 days to stay fresh. When reheating, use a hot pan or oven to bring back the crisp. Avoid microwaves since they make things soggy.
Swapping Ingredients
Try switching Parmesan for Pecorino Romano for a sharper, saltier flavor or Asiago for nuttiness. You can also toss in rosemary, thyme or smoked paprika to mix up the taste and aroma.
Great Meal Matches
These spuds go awesome with roast chicken, steak or grilled salmon. Add a light green salad or steamed veggies to balance the richness.
Nailing these crispy Parmesan potatoes means you’ll always have a reliable side that brings golden crunch and cozy flavors. Let them cool a bit after baking to let the cheese set so every bite feels just right.
Frequently Asked Cooking Questions
- → What type of potatoes work best for this dish?
Baby potatoes are perfect since they cook evenly and get crispy outside while staying soft inside.
- → Can I use fresh parmesan instead of pre-grated?
Definitely, fresh parmesan tastes better and melts smoothly, making a great crispy layer.
- → How do I ensure the potatoes get crispy?
Make sure to toss potatoes in olive oil and spread them out in one layer on the pan for even crisping.
- → Is it necessary to preheat the oven to 400°F?
Heating the oven to 400°F gets the potatoes cooked quickly and nicely browned on the outside.
- → Can I add extra flavors to this dish?
Yes, you can toss in red pepper flakes or fresh herbs to boost the taste without covering up the parmesan crust.