Description

These Parmesan Crusted Potatoes are crispy on the outside, soft inside, and generously coated in a savory, cheesy crust. This easy side dish brings golden roasted baby potatoes together with fragrant herbs and a layer of real Parmesan, creating an irresistible treat that’s perfect for weeknight dinners, holiday tables, or a satisfying snack.

Ingredients

Units Scale

For the Potatoes

1.5 pounds baby potatoes, halved
2 tablespoons olive oil
3/4 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper

For the Parmesan Crust

1 cup freshly grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried Italian herbs (oregano, basil, thyme mix)
1/2 teaspoon paprika (optional for extra flavor and color)

For Garnish

Chopped fresh parsley or chives (optional)

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Instructions

Preheat the Oven – Set your oven to 425°F (220°C). Line a large baking sheet or shallow roasting pan with parchment paper or lightly grease it to prevent sticking.
Prepare the Parmesan Crust – In a small bowl, combine grated Parmesan, garlic powder, Italian herbs, and paprika. Mix until evenly blended; set aside.
Coat the Potatoes – In a large bowl, toss the halved potatoes with olive oil, salt, and black pepper until the potatoes are evenly coated.
Arrange Parmesan Layer – Sprinkle the Parmesan mixture evenly across the prepared baking sheet, forming a uniform layer about the size of your potatoes.
Place Potatoes Cut Side Down – Arrange the oiled potato halves cut side down on top of the Parmesan mixture, pressing gently to ensure all surfaces touch the cheese crust.
Roast until Golden and Crispy – Bake for 30–35 minutes, or until potatoes are tender and the bottoms are deeply golden and crisp. Avoid moving the potatoes while they roast, to allow the Parmesan to form a solid crust.
Cool, Lift, and Serve – Let the pan cool for 5 minutes after baking. Carefully lift each potato with a spatula so the crust comes up with the potato. Transfer to a platter, sprinkle with chopped parsley or chives, and serve hot.

Notes

For the best texture, use freshly grated Parmesan rather than pre-shredded.
Yukon Gold or red baby potatoes hold their shape and crisp nicely.
Try varying the herbs or adding a pinch of chili flakes for kick.
Leftovers can be reheated in an oven or air fryer to revive crispiness.

Nutrition

Serving Size: 1/4 of recipe (approx. 6–8 potato halves)
Calories: 230
Sugar: 1 g
Sodium: 440 mg
Fat: 11 g
Saturated Fat: 3.5 g
Unsaturated Fat: 6.5 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 3 g
Protein: 9 g
Cholesterol: 10 mg