Description
These crispy garlic parmesan crusted potatoes are the perfect side dish, packed with flavor and a satisfying crunch. The tender potatoes are coated with a savory mix of parmesan cheese, garlic, and herbs, then roasted to golden perfection. Great for weeknight dinners or as a crowd-pleasing appetizer!
Ingredients
Units
Scale
- 1.5 pounds baby potatoes (halved)
- 4 tablespoons unsalted butter (melted)
- 3 tablespoons olive oil
- 4 cloves garlic (minced)
- 1 cup freshly grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons fresh parsley (chopped, for garnish)
- Optional: sour cream or ranch for dipping
Instructions
- Preheat the Oven:
Preheat your oven to 400°F (200°C). Lightly grease a large baking sheet or line it with parchment paper. - Prepare the Parmesan Crust:
In a bowl, mix the grated Parmesan, garlic, oregano, thyme, paprika, salt, and pepper. Drizzle in the melted butter and olive oil, stirring until combined. - Coat the Potatoes:
Spread the Parmesan mixture evenly across the baking sheet. Place the halved potatoes cut-side down on top of the mixture, pressing gently to help the coating stick. - Bake:
Roast in the preheated oven for 30-35 minutes, or until the potatoes are tender inside and the bottoms are golden brown and crispy. - Cool and Serve:
Allow the potatoes to cool slightly before using a spatula to lift them from the pan. Garnish with fresh parsley and serve warm with your favorite dipping sauce if desired.
Notes
- For extra crispiness, make sure not to overcrowd the baking sheet.
- Use freshly grated Parmesan for the best texture and flavor.
- You can swap baby potatoes with Yukon Gold or red potatoes, cut into wedges.