If you love potatoes (and honestly, who doesn’t?), these Crispy Crunchy Parmesan Potatoes are about to become your new favorite side dish. Perfectly golden, crispy on the outside, and soft on the inside, these potatoes are coated in a delicious layer of buttery Parmesan goodness. They’re ridiculously easy to make and pair well with just about anything—or you can snack on them straight from the pan (no judgment here!).

Why You’ll Love This Recipe

Ultra Crispy – Thanks to the Parmesan crust, these potatoes have the best crunch.
Simple Ingredients – Basic pantry staples come together for big flavor.
Versatile Side Dish – Perfect with meats, salads, or even on their own.
Easy to Make – Just coat, bake, and enjoy!

Ingredients

You’ll need just a handful of ingredients (full list below):

Baby potatoes (or Yukon Golds, halved)
Freshly grated Parmesan cheese
Garlic powder and onion powder for flavor
Butter for richness
Olive oil for crispiness
Fresh herbs (like parsley or thyme) for garnish

Directions

Step 1: Prep the Potatoes

Wash and cut the potatoes in half. If using larger potatoes, slice them into bite-sized pieces.

Step 2: Make the Parmesan Coating

In a bowl, mix Parmesan cheese, garlic powder, onion powder, salt, and black pepper. Melt butter and mix it with olive oil in a separate dish.

Step 3: Coat the Potatoes

Toss the potatoes in the butter-oil mixture, then press them cut-side down into the Parmesan mixture to create that crispy, cheesy crust.

Step 4: Bake Until Golden

Arrange the potatoes on a lined baking sheet, cut-side down. Bake at 400°F (200°C) for about 35-40 minutes until crispy and golden brown.

Step 5: Serve and Enjoy

Let the potatoes cool for a minute before carefully flipping them. Sprinkle with fresh herbs and serve hot!

Expert Tips and Tricks

Use Fresh Parmesan – Pre-grated Parmesan won’t crisp up the same way.
Space Them Out – Overcrowding the pan will cause steaming instead of crisping.
For Extra Crunch – Bake them on a preheated sheet pan.
Don’t Flip Too Soon – Let them crisp up before moving them to keep that crust intact.

Recipe Variations and Possible Substitutions

Make It Spicy – Add red pepper flakes or cayenne for heat.
Try Different Cheeses – Romano or Asiago are great alternatives to Parmesan.
Add a Garlic Butter Drizzle – Melt butter with minced garlic and pour it over before serving.
Make It Vegan – Use dairy-free Parmesan and plant-based butter.

Serving and Pairing Suggestions

These crispy Parmesan potatoes pair well with:

Grilled or Roasted Meats – Steak, chicken, or pork chops.
Dipping Sauces – Ranch, garlic aioli, or a spicy sriracha mayo.
A Fresh Salad – Something light and tangy balances the richness.
Eggs & Brunch Dishes – Serve alongside scrambled eggs or an omelet for a hearty breakfast.

Storage and Reheating Tips

Refrigerate – Store leftovers in an airtight container for up to 3 days.
Reheat – Best reheated in an air fryer or oven at 375°F (190°C) for 10 minutes to keep them crispy.
Freezing? Not recommended—they lose their crispiness.

FAQs

1. Why aren’t my potatoes crispy?
Make sure to press them firmly into the Parmesan mixture and don’t overcrowd the pan. Also, high heat is key!

2. Can I make these in an air fryer?
Yes! Cook at 380°F (193°C) for about 18-20 minutes, shaking the basket halfway through.

3. Can I use pre-grated Parmesan?
It’s best to use freshly grated Parmesan for the crispiest results. Pre-grated cheese contains anti-caking agents that affect the texture.

4. What potatoes work best?
Baby potatoes or Yukon Golds are ideal because they have a creamy interior and crispy exterior when roasted.

Conclusion

These Crispy Crunchy Parmesan Potatoes are pure comfort food—golden, cheesy, and perfectly seasoned. Whether you serve them as a side dish or just snack on them straight from the pan, they’re always a hit. Give them a try and enjoy every crispy bite!

Crispy Crunchy Parmesan Potatoes – The Ultimate Golden, Cheesy Bite

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Crispy Crunchy Parmesan Potatoes are a delectable side dish featuring tender baby potatoes roasted to perfection with a golden, crispy Parmesan crust. This recipe combines the comforting softness of potatoes with the savory crunch of Parmesan cheese, making it a crowd-pleaser for any meal.

Author: Touria Elkoudssi
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: Serves 6–8 1x
Category: Side Dish
Method: Roasting
Cuisine: American
Diet: Vegetarian

Ingredients

Units Scale

1.5 pounds baby Yukon Gold potatoes, halved
2 tablespoons unsalted butter
1/2 cup freshly grated Parmesan cheese
1 1/2 teaspoons garlic and herb seasoning
1 teaspoon kosher salt

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Instructions

Preheat Oven:
1. Preheat your oven to 425°F (220°C).
Prepare the Baking Dish:
1. Place the butter in a 9×13-inch baking dish or nonstick baking pan.
2. Put the dish in the preheated oven until the butter melts, about 4 minutes.
Prepare the Potatoes:
1. While the butter melts, score the cut side of each potato half about ¼-inch deep in a crosshatch pattern. This allows the flavors to penetrate and creates a crispier texture.
Create the Parmesan Mixture:
1. Remove the baking dish from the oven and let it cool slightly for about 2 minutes.
2. Stir the grated Parmesan cheese, garlic and herb seasoning, and kosher salt into the melted butter to form a paste.
Arrange the Potatoes:
1. Spread about 1 teaspoon of the Parmesan paste onto the cut side of each potato half.
2. Place the potatoes cut-side down in the baking dish, pressing them gently to ensure good contact with the Parmesan mixture.
Bake:
1. Place the baking dish in the preheated oven and bake until the potatoes are tender and the Parmesan crust is golden brown, about 25 minutes.
Serve:
1. Remove the dish from the oven and let the potatoes stand for 5 minutes.
2. Use a spatula to carefully release the potatoes from the pan.
3. Serve warm, garnished with additional herbs if desired.

Notes

Variations: For added flavor, consider sprinkling chopped fresh herbs such as parsley or rosemary over the potatoes before baking.
Serving Suggestions: These potatoes pair well with roasted meats, grilled fish, or a fresh green salad.