These Parmesan Crusted Potatoes are crispy on the outside and perfectly soft on the inside. The butter mixed with herbs, spices and grated parmesan cheese gives these potatoes an incredible flavor and makes them the perfect side dish for any meal.
Very rarely do I jump on trends on social media, but this trending combination of parmesan and potatoes just looked too good. So I decided to put my own spin on it by switching up the seasoning a little bit and oh my goodness, it tastes absolutely amazing!
WHY YOU'LL LOVE THIS RECIPE
Minimal prep. I use Yukon gold potatoes so I don’t have to worry about peeling. Just give them a good wash, cut and you’re ready to go. All of the butter, seasoning and cheese mixes right in the baking dish so all that’s left to do is add your potatoes and bake.
Amazing flavor. The butter, herbs & spices and grated parmesan cheese soak into the cut side of the potatoes and give them an incredible flavor!
Very versatile. Potatoes are extremely versatile and can go with so many different dinner recipes. You can make these parmesan potatoes to have with bacon and eggs for breakfast or enjoy them for dinner with Sauteed Chicken Breasts! They are perfect anytime of the day and with any meal.
INGREDIENTS YOU WILL NEED
- Baby Gold Potatoes
- Butter
- Grated Parmesan Cheese
- Italian Seasoning
- Garlic & Onion Powder
- Salt & Pepper
HOW TO MAKE PARMESAN CRUSTED POTATOES
Full instructions are included in the recipe card below, but here’s a quick overview:
Step One: Wash baby potatoes well then cut in half lengthwise. Score the cut side of each potato (picture below). Set aside.
Step Two: In a 9x13 baking dish add melted butter, grated parmesan cheese and seasoning. Mix together.
Step Three: Gently press potatoes into cheese mixture cut side down in the baking dish. Bake in a preheated oven for 30-35 minutes. Potatoes will be crispy and golden brown.
RECIPE TIPS
- I like using the baby yukon gold potatoes for this recipe. Yukon gold potatoes have a creamy, buttery taste and the skin is very thin so you don’t have to worry about peeling them.
- Grab some fresh grated parmesan cheese in a container or grate some yourself. Fresh cheese always tastes better in recipes like these.
- You can certainly stick with just salt, pepper, garlic & onion powder if you want for your seasoning. I added Italian seasoning for extra flavor and it turned out great! Dried thyme or oregano would also work really well.
- I am using salted butter in this recipe and parmesan cheese is also pretty salty. So you don’t need a lot of extra salt which is why I only have a small amount listed in the recipe card.
MORE EASY VEGETABLE RECIPES!
- Brown Butter Mashed Sweet Potatoes
- Skillet Zucchini & Yellow Squash
- Easy Spinach Balls
- Roasted Broccoli and Potatoes
- Zucchini Fries
Crispy Parmesan Crusted Potatoes
Ingredients
- 15-20 small baby gold potatoes
- 4 tablespoons melted butter
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 425°
- Wash the potatoes well then cut them in half lengthwise. Score the cut sides of the potato using a tic-tac-toe design or something similar. *see picture above. Set potatoes aside.
- In a 9x13 baking dish add melted butter, parmesan cheese, salt, pepper, onion & garlic powder and Italian seasoning. Mix together with a fork until cheese and butter start to form a paste. Spread cheese mixture evenly into the bottom of the dish.
- Add potatoes to the baking dish cut side down. Gently press each potato into the butter and cheese mixture. Brush a little extra butter on top of each potato (I just use whatever is leftover from the bowl that I melted the butter in). *optional - you can also sprinkle just a little more grated cheese on top.
- Bake potatoes in the oven for 30-35 minutes or until the potatoes have a crispy golden brown crust. Enjoy!
Michelle
I'm making these tonight as a side to my air fryer chicken. I am so excited to try this recipe. Anything with potatoes and cheese has got to be good! Thanks for this simple recipe. 🥔🧀🍽
Bryanna
These are crispy and delicious. My husband and son request these OFTEN!!! They are a new favorite and pair well with almost any meal. You can switch up the herbs and spices and they can be paired with chicken and veggies for an easy sheet pan meal.
Marsha
Hi Bryanna, I'm so glad you and your family love this recipe! They're a favorite in our house as well 🙂
Deshell
My daughter loves potatoes and this looks amazing! I will be sharing this recipe with her and I’m sure it will be delicious like all of your recipes I’ve tried so far!
Marsha
Love this! Thanks for sharing! 🙂
Renita Renee Richardson
I made this for my husband, it's now his new favorite. I took the mixture and coated my potatoes well, instead of placing them face down, they were still crispy out and tender inside delicious is all I can say. Ty
Linda Earline Griffin
This is a Favorite dish of ours.
Amber
A huge hit!! 😋 Thank you!
Rhonda Jayne Walsh
Can I use shredded Parmesan if I don’t have a grated, will it make a difference?
Marsha
Hi Rhonda, yes you can use shredded parmesan instead. Fresh grated or freshly shredded parmesan melts a lot better than the pre-packaged cheese. But either way it will still taste delicious!
Lena
We love these! I've made them 4 different times already, to go with dinners. I'm in the process right now, making some to have an early dinner. They are just as good reheated. Thanks for the recipe!
Marsha
Thanks for your review Lena! I'm glad you love the recipe!
Jan
Good
Jennifer
Can I use yellow potatoes as long as I cut them smaller?
Marsha
Hi Jennifer, yes you can.
Sheryl
These potatoes are AMAZING! Hubby wants them all the time now. They were even great the second time around, though not as crispy. Have you found a trick or tip to get them crispy when reheating them? Thanks for a great recipe!
Marsha
Hi Sheryl, thanks for sharing. I'm glad you love these potatoes as much as I do! The only tip I have to get them crispy when reheating is to try reheating them in a skillet on the stovetop. They still may not be as crispy as the first day, but it will be a little bit better than the microwave.
Heather
Love love love!! This is a keeper. Thank you!
Anonymous
Eric
These are now a regular in my house, they instantly became the whole families favorite method of potatoes.