5.0 from 36 votes
Crispy Parmesan Crusted Potatoes
These garlicky roasted potatoes are tender and fluffy on the inside with a golden-brown, irresistible Parmesan crust.
Prep Time
10 mins
Cook Time
10 mins
Servings: 4
Calories: 256 kcal
Course:
Side Dish , Snacks
Cuisine:
American
Ingredients
- 500 g (~1 lb) potatoes small sized
- 2 tablespoon olive oil
- 25 g butter unsalted
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- ½ teaspoon smoked paprika
- ½ teaspoon Italian seasoning
- ⅓ tablespoon sea salt
- ½ crushed red pepper
- ½ cup Parmesan Cheese finely grated
Instructions
- Preheat the oven to 220 °C (430 °F).
- Wash and scrub the potatoes well. Don’t peel the skin. Then slice lengthwise and score each half.
- In a small bowl, combine olive oil, butter, garlic powder, dried parsley, smoked paprika, Italian seasoning, sea salt and crushed red pepper.
- Transfer the potatoes to a large bowl and pour the garlic butter marinade on top. Toss well till each potato is fully coated.
- Line a baking tray with parchment paper and lightly grease it. Generously sprinkle grated Parmesan over the surface.
- Press the bottom side of each potato in the remaining Parmesan cheese and lay it down, skin side up, on the baking tray. Repeat for all the potatoes. Make sure you don’t overcrowd the baking pan. Brush with some leftover garlic butter.
- Bake in the middle rack at 220 °C (430 °F) for 25-30 minutes. Baking time can vary depending on the size of the potatoes so do keep an eye. Cook till the potatoes are soft inside and the cheese has formed a crust.
- Remove the tray from the oven and let rest for 4-5 mins. Then turn over all the potatoes, sprinkle with fresh parsley or chives, and some more sea salt if you wish.
- Enjoy with my Avocado Crema dip!
Cup of Yum
Notes
- I opted for small red potatoes with their skin on, you can substitute with Yukon gold, baby or russet potatoes.
- Ensure uniform potato sizes for consistent cooking results.
- I highly recommend getting a block of authentic Parmigiano Reggiano; pre-grated Parmesan won't do justice to this recipe.
- Avoid overloading the baking tray to achieve perfectly crisp potatoes.
Nutrition Information
Serving
1serving
Calories
256kcal
(13%)
Carbohydrates
23g
(8%)
Protein
7g
(14%)
Fat
15g
(23%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
0.2g
Cholesterol
22mg
(7%)
Sodium
830mg
(35%)
Potassium
558mg
(16%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Vitamin A
388IU
(8%)
Vitamin C
25mg
(28%)
Calcium
170mg
(17%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 256
% Daily Value*
| Serving | 1serving | |
| Calories | 256kcal | 13% |
| Carbohydrates | 23g | 8% |
| Protein | 7g | 14% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 22mg | 7% |
| Sodium | 830mg | 35% |
| Potassium | 558mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 388IU | 8% |
| Vitamin C | 25mg | 28% |
| Calcium | 170mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.