Parmesan Crusted Potatoes Recipe

Parmesan Crusted Potatoes Recipe | Crispy & Flavorful Side

I have to admit, I’m a total sucker for anything cheesy and crispy, and these Parmesan Crusted Potatoes Recipe completely stole my heart. The first time I made them, I couldn’t believe how golden and crunchy they turned out on the outside while staying perfectly soft inside.

The butter, herbs, and parmesan just melt together to create this irresistible flavor. Honestly, I found myself sneaking bites straight from the oven! They’ve become my go-to side dish for everything from weeknight dinners to special occasions — or when I’m in the mood for trying something fun like this delicious Quiche Stuffed Bagels Recipe.

Ingredients

Making these potatoes is surprisingly simple, but using the right ingredients makes all the difference. Here’s what you’ll need:

• 15-20 small baby gold potatoes: I love using Yukon golds because their thin skin means no peeling is needed, and they have a naturally creamy flavor.
• 4 tablespoons butter: Real butter is key here—margarine just doesn’t give that rich, savory taste.
• ½ teaspoon Italian seasoning: Adds a lovely herbaceous note that pairs perfectly with the parmesan.
• ½ teaspoon garlic powder: Gives a subtle kick without overpowering the potatoes.
• ½ teaspoon onion powder: Enhances the savory depth of the dish.
• ½ teaspoon fine sea salt: Balances the flavors beautifully.
• ¼ teaspoon black pepper: Adds just enough warmth to complement the butter and cheese.
• ½ cup shredded or grated parmesan cheese: Freshly grated parmesan melts better and gives a nutty, crisp crust.

Note: This recipe serves 4 generously, but feel free to scale up for bigger gatherings.

Variations

Don’t be afraid to switch things up! You can make this recipe your own with a few easy swaps:

• Dairy-free: Use vegan butter and dairy-free parmesan alternatives for a plant-based version.
• Flavor boost: Add smoked paprika or a pinch of cayenne for a spicy kick.
• Herb options: Fresh rosemary or thyme can replace Italian seasoning for a fragrant twist.
• Cheese swap: Try Asiago or Pecorino Romano for a sharper, tangier flavor.

Cooking Time

Here’s a quick overview of the time you’ll spend on this delicious dish:

• Prep Time: 15 minutes
• Cooking Time: 35 minutes
• Total Time: 50 minutes

Equipment You Need

Having the right tools makes the process smooth and stress-free:

• 9×13-inch baking dish: Holds the potatoes and ensures even cooking.
• Knife: For halving and scoring the potatoes.
• Microwave-safe bowl: To melt the butter easily.
• Spoon or brush: For spreading butter and seasonings evenly.

How to Make Parmesan Crusted Potatoes

Here’s how I bring these crispy, cheesy potatoes to life:

Step 1: Prep the Potatoes

Start by washing the baby potatoes thoroughly. Slice them in half lengthwise and score the cut side in a tic-tac-toe pattern. This helps the butter and parmesan cling to every nook and cranny.

Step 2: Mix the Butter and Seasonings

Melt the butter in a small bowl, then stir in Italian seasoning, garlic powder, onion powder, salt, and pepper. This creates a flavorful base that will soak into the potatoes as they bake.

Step 3: Prepare the Baking Dish

Pour the butter mixture into your baking dish and spread it evenly. Sprinkle the parmesan cheese over the top, ensuring the cheese covers the entire bottom for a delicious crust.

Step 4: Arrange the Potatoes

Place the potatoes cut side down in the butter and parmesan mixture. Gently press them so the cheese sticks and brush any remaining butter on top for extra richness.

Step 5: Bake to Perfection

Bake at 425°F for 30-35 minutes, until the potatoes are golden brown and crispy. I like to go the full 35 minutes for that perfect crunchy crust. Serve immediately for the best texture.

Additional Tips for Making this Recipe Better

Here’s what I’ve learned from making these potatoes multiple times:

• I always use fresh parmesan—it melts better and creates a crispier crust.
• Scoring the potatoes makes them absorb more flavor; don’t skip this step!
• For extra crispiness, I lightly spray the baking dish with oil before adding the butter.
• Let the potatoes rest a few minutes after baking; it helps the cheese set a bit.

How to Serve Parmesan Crusted Potatoes

These potatoes are versatile and can complement almost any meal. I like to serve them with baked chicken or sautéed green beans for dinner. They’re also fantastic with a breakfast spread alongside bacon and eggs. For presentation, sprinkle a little extra parmesan or fresh parsley on top for a pop of color and extra flavor.

Or explore another Italian-inspired dish like this crispy Arancini Recipe.

Nutritional Information

Here’s a quick glance at the nutritional profile for one serving:

• Calories: 647 kcal – Rich and satisfying without feeling heavy.
• Protein: 17 g – Thanks to the parmesan and potatoes.
• Carbohydrates: 114 g – A hearty source of energy.
• Fat: 15 g – From butter and cheese, contributing to that irresistible flavor.

Make Ahead and Storage

Planning ahead? No problem!

• Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
• Freezing: While these potatoes are best fresh, you can freeze them unbaked; thaw overnight before baking.
• Reheating: Warm in the oven at 375°F for 10-15 minutes to bring back the crispiness.

Why You’ll Love This Recipe

Here’s why these Parmesan Crusted Potatoes are a winner every time:

• Simple and quick: Minimal ingredients, easy prep, and less than an hour from start to finish.
• Flavor-packed: The combination of butter, parmesan, and seasonings is unbeatable.
• Versatile: Perfect as a side dish for breakfast, lunch, or dinner.
• Customizable: You can easily swap herbs, spices, or cheese to match your taste.
• Crowd-pleaser: Crispy on the outside, soft on the inside—everyone loves them!

These Parmesan Crusted Potatoes have become a staple in my kitchen. The combination of buttery, cheesy, and crispy textures makes them impossible to resist, and they pair beautifully with just about any meal. Once you try them, I guarantee you’ll want to make them again and again.

Ben Carraoli

Parmesan Crusted Potatoes Recipe

I have to admit, I’m a total sucker for anything cheesy and crispy, and these Parmesan Crusted Potatoes completely stole my heart. The first time I made them, I couldn’t believe how golden and crunchy they turned out on the outside while staying perfectly soft inside. The butter, herbs, and parmesan just melt together to create this irresistible flavor.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Servings: 4

Ingredients Method Notes

Ingredients

  

• 15-20 small baby gold potatoes: I love using Yukon golds because their thin skin means no peeling is needed and they have a naturally creamy flavor.
• 4 tablespoons butter: Real butter is key here—margarine just doesn’t give that rich savory taste.
• ½ teaspoon Italian seasoning: Adds a lovely herbaceous note that pairs perfectly with the parmesan.
• ½ teaspoon garlic powder: Gives a subtle kick without overpowering the potatoes.
• ½ teaspoon onion powder: Enhances the savory depth of the dish.
• ½ teaspoon fine sea salt: Balances the flavors beautifully.
• ¼ teaspoon black pepper: Adds just enough warmth to complement the butter and cheese.
• ½ cup shredded or grated parmesan cheese: Freshly grated parmesan melts better and gives a nutty crisp crust.

Method

 

1. Start by washing the baby potatoes thoroughly. Slice them in half lengthwise and score the cut side in a tic-tac-toe pattern. This helps the butter and parmesan cling to every nook and cranny.
2. Melt the butter in a small bowl, then stir in Italian seasoning, garlic powder, onion powder, salt, and pepper. This creates a flavorful base that will soak into the potatoes as they bake.
3. Pour the butter mixture into your baking dish and spread it evenly. Sprinkle the parmesan cheese over the top, ensuring the cheese covers the entire bottom for a delicious crust.
4. Place the potatoes cut side down in the butter and parmesan mixture. Gently press them so the cheese sticks and brush any remaining butter on top for extra richness.
5. Bake at 425°F for 30-35 minutes, until the potatoes are golden brown and crispy. I like to go the full 35 minutes for that perfect crunchy crust. Serve immediately for the best texture.

Notes

• I always use fresh parmesan—it melts better and creates a crispier crust.
• Scoring the potatoes makes them absorb more flavor; don’t skip this step!
• For extra crispiness, I lightly spray the baking dish with oil before adding the butter.
• Let the potatoes rest a few minutes after baking; it helps the cheese set a bit.