Parmesan Crusted Potatoes Recipe

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.

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Prep Time 15

Cook Time 35

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

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.
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.
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.
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.
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.