Crispy Parmesan-Crusted Potatoes
The potato: humble, perfect, endlessly adaptable. This version bakes into golden, buttery rounds with a salty Parmesan crust that shatters when you bite into it. It’s the kind of side dish you’ll make once and then crave every week.
Why You’ll Love These Potatoes
Crispy on the outside, creamy inside — the dream texture.
No flipping required — the crust forms in the oven.
Foolproof recipe with minimal prep.
Ingredient Notes
Baby potatoes: Choose evenly sized ones so they cook at the same rate.
Parmesan: Freshly grated — pre-grated has anti-caking agents that mess with melting.
Butter + Oil: The combo gives flavor and crispness without burning.
The Recipe Card
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Servings: 4
Ingredients
1.5 lbs baby potatoes, halved
3 tbsp unsalted butter, melted
2 tbsp olive oil
¾ cup freshly grated Parmesan cheese
1 tsp garlic powder
1 tsp paprika
Kosher salt & black pepper, to taste
Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat oven to 425°F (220°C).
Mix Parmesan, garlic powder, paprika, salt, and pepper in a small bowl.
Pour butter and oil into a 9x13 baking dish, spreading evenly.
Sprinkle Parmesan mixture evenly over the butter/oil layer.
Place potatoes cut-side down into the mixture, pressing lightly so they stick.
Bake 35–40 minutes until golden and crispy.
Cool 5 minutes before gently lifting potatoes out with a spatula to keep crust intact.
Garnish with parsley if using, serve immediately.
Pro Tips for Perfect Parmesan-Crusted Potatoes
Don’t move them while baking — this ensures the crust forms.
Use a light-colored baking dish to avoid over-browning the Parmesan.
Try flavored Parmesan (like black pepper or truffle) for a twist.
Serving Suggestions
Pairs perfectly with:
Garlic butter ribeye
Roasted chicken
Fresh green salad
This is how you take a potato and make it impossible to forget. Salt, heat, and the patience to let the crust do its thing.
