Crispy Parmesan Potatoes

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We’re both obsessed with our Crispy Parmesan Potatoes. They’re incredibly easy to make and absolutely delicious! We love the crispy outer texture (hello cheese blanket!) and creamy interior. We seriously don’t make roasted potatoes any other way now and think you’ll feel the same way once you try these out!

How to Make Crispy Parmesan Potatoes

Ingredients

Process

1. Preheat oven to 400˚F. In a small bowl stir together cheese, garlic powder, paprika, and black pepper.
2. Brush 1 tablespoon melted butter into the bottom of a glass 10”x14” baking dish.

3. Sprinkle cheese mixture evenly over brushed butter, in the baking dish.
4. Press cut-side of potatoes into the cheese mixture.

5. Carefully brush potatoes tops with remaining butter and season with salt if you want.
6. Roast potatoes for 28-32 minutes or until tops have wrinkled and potatoes are just fork tender.

7. Remove from oven and break apart any Parmesan crisp pieces connecting the potatoes together.
8. Transfer crispy Parmesan potatoes to a platter and top with chives. Serve with sour cream for dipping if you want!

What to Serve with Our Crispy Parmesan Potatoes

There are so many dishes that can be served with these potatoes, and some of our favorites are:

• Spatchcock Chicken
• Oven Roasted Branzino
• Tuscan Chicken
• Garlic Butter Lamb Chops
• Oven Baked Chicken Thighs
• Standing Rib Roast

Tips and Tricks for the Best Parmesan Potatoes

• Use pre-grated Parmesan cheese that you find in the refrigerated section of the grocery store. Do not freshly grate the Parmesan for this recipe. The pre-grated Parmesan melts and sticks to the potatoes the best and creates the best cheese blanket, which is just what you want!
• Press the potatoes into the Parmesan mixture, don’t move them around. This will ensure a full and even coating of the Parmesan is crusted onto the potatoes.
• It’s important to use potatoes similar in size for this dish to ensure even roasting.

Variations

• Add some herbs and/or other spices to the Parmesan mixture. we like adding cumin for a smoky kick or rosemary and thyme for an earthy flavor!
• Add a teaspoon of honey to the remaining butter mixture for a sweet touch.
• Serve the potatoes with ketchup, ranch, bbq sauce, or honey mustard instead of sour cream for dipping.

Reheating Instructions

The potatoes really taste the best when they’re eaten fresh from the oven, but if you have leftovers you can reheat them in the oven. To reheat the potatoes:

• Preheat oven to 350˚F. Place Parmesan potatoes in a baking dish, cut-side down and cover baking dish tightly with foil. Roast for 10 minutes until heated through. Uncover and flip potatoes so they’re cut-side up. Lightly sprinkle with a little more Parmesan, salt and pepper. Continue to roast for an additional 5 minutes. Remove from heat and enjoy!

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Crispy Parmesan Potatoes

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Our Crispy Parmesan Potatoes are one of our favorite ways to serve up potatoes! You get crispy, buttery cheese blanket potatoes with a rich and creamy center. So delicious! We promise you will never want to make roasted potatoes another way!

Course Appetizer, Side Dish

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6

Calories 176kcal

Author Teri & Jenny

Ingredients

• 1/3 cup (pre) grated Parmesan cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 2 tablespoons melted, salted butter divided
• 2 pounds baby potatoes halved lengthwise
• salt optional

optional garnish and serving suggestion

• 2 tablespoons thinly sliced chives
• 2/3 cup sour cream

US Customary – Metric

Instructions

• Preheat oven to 400˚F.
• In a small bowl stir together cheese, garlic powder, paprika, and black pepper.
• Brush 1 tablespoon melted butter into the bottom of a glass 10”x14” baking dish.
• Sprinkle cheese mixture evenly over brushed butter, in the baking dish.
• Press cut-side of potatoes into the cheese mixture (trying not to move the potatoes once they are set down).
• Carefully brush tops of potatoes with remaining butter and season with salt if you want(but I found that the extra salt isn’t needed due to the salt in the butter and cheese).
• Roast potatoes for 28-32 minutes or until tops have wrinkled and potatoes are just fork tender.
• Remove from oven and break apart any Parmesan crisp pieces connecting the potatoes together.
• Transfer potatoes to a platter and top with chives. Serve with sour cream for dipping if you want!

Video

Notes

**Nutritional information does not include any additional salt added, chives or sour cream**

Tips and Tricks for the Best Parmesan Potatoes

• Use pre-grated Parmesan cheese that you find in the refrigerated section of the grocery store. Do not freshly grate the Parmesan for this recipe. The pre-grated Parmesan melts and sticks to the potatoes the best and creates the best cheese blanket, which is just what you want!
• Press the potatoes into the Parmesan mixture, don’t move them around. This will ensure a full and even coating of the Parmesan is crusted onto the potatoes.
• It’s important to use potatoes similar in size for this dish to ensure even roasting.

Variations

• Add some herbs and/or other spices to the Parmesan mixture. we like adding cumin for a smoky kick or rosemary and thyme for an earthy flavor!
• Add a teaspoon of honey to the remaining butter mixture for a sweet touch.
• Serve the potatoes with ketchup, ranch, bbq sauce, or honey mustard instead of sour cream for dipping.

Reheating Instructions

The potatoes really taste the best when they’re eaten fresh from the oven, but if you have leftovers you can reheat them in the oven. To reheat the potatoes:

• Preheat oven to 350˚F. Place Parmesan potatoes in a baking dish, cut-side down and cover baking dish tightly with foil. Roast for 10 minutes until heated through. Uncover and flip potatoes so they’re cut-side up. Lightly sprinkle with a little more Parmesan, salt and pepper. Continue to roast for an additional 5 minutes. Remove from heat and enjoy!

Nutrition

Calories: 176kcal | Carbohydrates: 28g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 137mg | Potassium: 659mg | Fiber: 3g | Sugar: 1g | Vitamin A: 250IU | Vitamin C: 30mg | Calcium: 70mg | Iron: 1mg

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