Crispy Parmesan Roasted Potatoes

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These Parmesan Roasted Crispy Potatoes are magic with crispy edges and fluffy interiors, all coated in a savory blend of Parmesan cheese, garlic, and herbs, that will have everyone coming back for seconds.

Prep Time15

Cook Time30

Total Time45

Course: Side Dish

Cuisine: American

Keyword: Parmesan, Potatoes

Servings: Servings

Calories: 253kcal

Author: Laura Lynch

Ingredients

1 pound baby potatoes Yukon Gold or red potatoes work well
2 tablespoons melted butter
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon Spanish or smoked paprika
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup Parmesan cheese finely grated
Chopped fresh parsley for garnish

US Customary - Metric

Instructions

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Wash the baby potatoes thoroughly and dry them with a kitchen towel. Cut them in half.
In a large bowl, combine the butter, garlic powder, onion powder, paprika, parsley, salt, and pepper. Add the potatoes to the bowl and toss them until they are evenly coated with the butter and seasoning.
Dip the cut end of each potato in the grated Parmesan and set it parmesan-side-down on the baking sheet. Make sure they are not overcrowded for maximum crispiness.
Roast the potatoes for about 30 minutes. They should be golden brown and crispy on the outside. Total time will depend on how large the potatoes were, so cook until they are crispy but tender to squeeze. If you notice the cheese is browning too quickly, turn down the heat.
Remove the potatoes from the oven and let them cool slightly before serving.

Video

Notes

Choose waxy potatoes like Yukon Gold or red potatoes for a creamy texture, or starchy potatoes like Russets for extra crispiness.
For an extra crispy finish, place your baking sheet in the oven while it preheats. This helps the potatoes start cooking as soon as they hit the pan.
Generously coat the potatoes in olive oil to ensure they roast evenly and develop that desirable golden-brown color.
It will make a difference what type of Parmesan cheese you use. There's really only one gold standard - a certified Italian Parmigiano-Reggiano. Shred it with a fine shredder to get light and fluffy cheese.

Nutrition