Crispy Parmesan Potatoes
User Reviews
5.0
33 reviews
Excellent
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!
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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
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!
Notes
- **Nutritional information does not include any additional salt added, chives or sour cream**
- Tips and Tricks for the Best Parmesan Potatoes
- Variations
- 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:
- 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.
- 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.
- 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 Information
Show Details
Calories
176kcal
(9%)
Carbohydrates
28g
(9%)
Protein
5g
(10%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
1g
Trans Fat
0.2g
Cholesterol
15mg
(5%)
Sodium
137mg
(6%)
Potassium
659mg
(19%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Vitamin A
250IU
(5%)
Vitamin C
30mg
(33%)
Calcium
70mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 176 kcal
% Daily Value*
| Calories | 176kcal | 9% |
| Carbohydrates | 28g | 9% |
| Protein | 5g | 10% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 15mg | 5% |
| Sodium | 137mg | 6% |
| Potassium | 659mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 250IU | 5% |
| Vitamin C | 30mg | 33% |
| Calcium | 70mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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