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Crispy Parmesan Potatoes are a fantastic side dish that turns simple baby potatoes into something special with minimal fuss. They are a great alternative to fries when you want something crunchy, cheesy, and full of flavor without deep frying. This recipe comes together easily but feels indulgent enough for company or a cozy weeknight dinner.
I first made this after craving a cheesy, crunchy side but not wanting the extra oil from frying. It quickly became a family favorite on busy nights when we want comfort food without the effort.
Ingredients
- Baby potatoes: halved for quick roasting and a tender inside
- Salted butter: delivers richness and helps the Parmesan crust stick choose high-quality or European style for creaminess
- Grated Parmesan cheese: adds a nutty, salty crunch so opt for freshly grated over pre-grated if you can
- Oregano, garlic powder, onion powder: bring aromatic warmth that balances the cheese and potatoes
- Salt and black pepper: enhance overall flavor fresh cracked pepper gives the best bite
- Ranch dip: is optional but pairs perfectly, adding a cool creamy contrast if desired
Instructions
- Preheat And Prep Butter:
- Preheat your oven to 425 degrees Fahrenheit. Use a small, sharp knife to score the halved potatoes lightly. This helps them cook evenly and crisps up the edges. Pour the butter into a 9 by 13 inch baking dish and place it in the oven for about 5 minutes until it melts fully.
- Create The Parmesan Paste:
- Carefully remove the hot dish from the oven. Add the grated Parmesan along with the oregano, garlic powder, onion powder, salt, and black pepper to the melted butter. Stir well until it forms a thick paste that coats the bottom of the pan.
- Arrange Potatoes And Bake:
- Place the potatoes cut side down into the pan on top of the Parmesan butter paste. Brush the tops with the reserved melted butter for extra crispiness. Bake for about 35 minutes or until the potatoes are golden brown and crisp on the edges.
- Serve With A Dip:
- Use a spatula or tongs to separate the potatoes in the pan and serve warm alongside ranch dip or your favorite condiment.
I love how the Parmesan crust turns golden and crunchy while the potatoes stay soft inside. It reminds me of family dinners where everyone reaches for the platter until it's empty.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the potatoes under the broiler or in a hot oven for a few minutes to restore the crispiness instead of microwaving, which can make them soggy.
Ingredient Swaps
If you do not have baby potatoes, use Yukon gold or red potatoes cut into wedges. For a dairy-free version, olive oil with nutritional yeast can give a similar golden crust and cheesy flavor. Fresh rosemary or thyme also works well in place of oregano for an herbal twist.
Serving Ideas
These potatoes are great alongside grilled chicken, steak, or tossed into a salad for some extra texture contrast. They also shine as part of a brunch spread or paired with a fried egg on top for breakfast or lunch.
This simple step-by-step roasting method guarantees crisp edges and a creamy interior for perfectly indulgent potatoes.
Frequently Asked Recipe Questions
- → What type of potatoes work best for this dish?
Baby potatoes or small new potatoes are ideal as they hold their shape well and become tender inside while crisping on the outside.
- → Why should the potatoes be scored before cooking?
Scoring the potatoes allows heat to penetrate more evenly and helps create a crispier crust on the surface.
- → Can I substitute Parmesan with another cheese?
Hard cheeses like Pecorino Romano can be used for a similar sharp, salty flavor that crisps well during baking.
- → What is the purpose of melted butter in this preparation?
Melted butter adds richness and helps the spices and cheese adhere, while promoting a golden, crispy finish when baked.
- → How can I make these potatoes spicier?
Adding ingredients like smoked paprika, cayenne pepper, or crushed red pepper flakes will introduce a pleasant heat level.