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Crispy, cheesy parmesan crusted potatoes are baked to perfection and full of flavor. They are a finger-licking good side!
Mashed Potatoes and Scalloped Potatoes are popular, but you will have a new favorite in these parmesan crusted potatoes!
We Always Love Potatoes!
This house loves potatoes! We are fans of mashed, fried, and baked – you name it. They are a best-loved side dish that pairs with anything from steak to chicken.
Why we love them:
- Simple. This parmesan crusted potatoes recipe is so easy to prep.
- Flavor. The combination of crispiness and cheesiness is out of this world!
- Versatile. They are perfect for pairing with so many main dishes.
- Great leftovers. Keep leftovers crispy with a quick reheat in the air fryer.
These parmesan crusted potatoes are a go-to on our potato sides. It might be a good idea to double this recipe because it’s sure to be gobbled up.
Ingredients
- unsalted butter
- grated Parmesan cheese
- garlic and herb seasoning
- garlic salt
- Italian seasoning – Italian seasoning is often a blend of basil, oregano, rosemary, marjoram, thyme, and parsley. To add extra flavor to the potatoes you can choose your favorite herbs and add in a little more. For a bit of a kick sprinkle on some red pepper flakes.
- baby Yukon Gold potatoes – you can use baby red potatoes or fingerling potatoes instead. If you don’t have baby potatoes you can cut a larger potato into sections.
- black pepper
- fresh parsley – for garnish
Parboiling Potatoes
Though not necessary, some people like to pre-boil their potatoes before roasting them.
- Place the halved potato in a cooking pot and cover with water.
- Bring the water to a boil, reduce the heat slightly, and boil for 6 minutes.
- Poke a cube with a fork. It should go through but with some resistance.
- Drain and pat dry before coating and roasting them in the oven. Since the potatoes are partially cooked, reduce the roasting time.
Just Season + Bake!
- PREP. Preheat the oven to 425°F.
- Cut the potatoes in half length-wise. Use a sharp knife to score the potatoes about ¼-inch-deep in a diamond pattern (crosshatch). Set aside.
- SEASONING. In a large bowl, add 4 tablespoons of melted butter and seasonings. Add potato halves to this mixture and toss around to coat.
- Remove potatoes to a plate and combine the remaining mixture with 2 tablespoons of melted butter and spread into the bottom of a 9×13 baking dish.
- BAKE. Add potatoes, cut-side down into the baking dish.
- Bake for 25-28 minutes, then let stand for 5 minutes in the dish before removing with a spatula and serving warm. Sprinkle with chopped parsley, if desired.
Recipe Tips
Baked potatoes are cooked whole with the skins on whereas roasted potatoes are cut into smaller pieces and roasted.
- Keep it crispy. If you wish to spread the potatoes out a little bit for an even crispier cook use a larger baking sheet.
- Serving suggestions. Serve this recipe for parmesan-crusted potatoes with any of our favorites:
Storing Tips
- Prep ahead of time. Potatoes tend to turn brown when they are cut and stored. Slice the potatoes ahead of time and then keep them submerged in cold water in the fridge for up to 24 hours. Drain and dry before using in the recipe.
- Lightly toss the cut potatoes in olive oil before coating them. The olive oil will help protect the potatoes from browning. Place them in the baking tray and cover. Refrigerate for 2-3 hours before baking uncovered.
- STORE. Keep leftover crispy parmesan roasted potatoes in an airtight container in the fridge for 2-3 days.
- To reheat. Reheat them in the microwave, or for a crispier texture reheat them in the stove top or oven.
For More Cheesy Potato Sides:
Parmesan Crusted Potatoes Recipe
Crispy, cheesy parmesan crusted potatoes are baked to perfection and full of flavor. They are a finger-licking good side!
Ingredients
- 6 tablespoons unsalted butter melted, divided
- ½ cup grated Parmesan cheese divided
- 1½ teaspoons garlic and herb seasoning
- 1 teaspoon garlic salt
- ½ teaspoon Italian seasoning
- black pepper
- 16-18 baby Yukon Gold potatoes
- chopped fresh parsley for garnish (optional)
Instructions
- Preheat oven to 425°F.
- Cut potatoes in half length-wise.
- Score potatoes about ¼-inch-deep in a diamond pattern (crosshatch). Set aside.
- In a large bowl, add 4 tablespoons melted butter, Parmesan cheese, garlic and herb seasoning, garlic salt, Italian seasoning, and pepper. Add potato halves to this mixture and toss around to coat.
- Remove potatoes to a plate and combine the remaining mixture with 2 tablespoons melted butter and spread into the bottom of a 9×13 baking dish.
- Add potatoes, scored side down into the baking dish.
- Bake for 25-28 minutes, then let stand for 5 minutes in the dish before removing with a spatula and serving warm. Sprinkle with chopped parsley, if desired.
Video
Nutrition
Serving: 1g, Calories: 366kcal, Carbohydrates: 61g, Protein: 9g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 28mg, Sodium: 422mg, Potassium: 1454mg, Fiber: 8g, Sugar: 3g, Vitamin A: 325IU, Vitamin C: 67mg, Calcium: 101mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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