Crispy Parmesan Potatoes
User Reviews
5
Crispy Parmesan Potatoes
Description
Crispy Parmesan Potatoes use baby potatoes halved lengthwise and pressed into a mixture of grated Parmesan, garlic powder, smoked paprika, and black pepper spread in a baking dish. The pre-grated Parmesan melts and crisps during roasting, forming a flavorful crust on the cut side of each potato. Brushing the tops with melted butter adds richness and helps achieve tender interiors with wrinkled, crisp edges.
The potatoes roast for about 30 minutes at 400°F until fork tender and the cheese develops a light golden color. Breaking apart any crisps that connect the potatoes helps with serving and texture. A sprinkle of chives atop the finished dish adds a mild onion note, while sour cream offers a cool, creamy dipping option.
This dish makes a satisfying side that pairs well with roasted meats or as part of a casual meal. Its texture contrast between crisp crust and soft potato is central to its appeal and is achieved through this preparation method.
Use uniformly sized potatoes to ensure consistent roasting. Pre-grated Parmesan from the refrigerated section melts best. For reheating, cover with foil and warm in the oven, flipping the potatoes cut side up partway through to refresh the crispiness.
Ingredients
- 1/3 cup Parmesan Cheese pre-grated
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 2 tablespoons butter divided, melted, salted
- 2 pounds baby potato halved lengthwise
- salt optional
optional garnish and serving suggestion
- 2 tablespoons chives thinly sliced
- 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
- Pre-grated Parmesan cheese from the refrigerated section provides the best melting and crisping effect.
- Press halved potatoes firmly into the Parmesan mixture without moving to ensure full crust coverage.
- Choose similarly sized potatoes to guarantee even cooking and consistent texture.
- Reheat leftovers in the oven covered with foil at 350°F, flipping cut side up partway to restore crispiness.
- Try adding spices like cumin, rosemary, or thyme to the Parmesan mix for flavor variations.
- Serve with sour cream or alternative dips such as ketchup, ranch, BBQ sauce, or honey mustard as preferred.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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