Crispy Roasted Parmesan Potatoes
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Oven-roasted parmesan potatoes are proof that the best things in life come in small packages. These tender buttery baby potatoes inside a golden crispy, cheesy parmesan crust sound too good to be true, but you can actually whip them up in your kitchen in just 45 minutes. Proceed with caution, because these parmesan potatoes are totally addicting, especially when dipped in flavorful sour cream!
Potatoes truly are the ultimate comfort food. Potato chips, potato wedges, french fries, and hash browns are life’s blessings, but just when I thought that it couldn’t get any better than that, came the viral parmesan baked potatoes. I made some at home, took one bite, and knew immediately that it’s my new favorite way to enjoy potatoes! I just don’t have the willpower to resist their tasty, crispy, crunchy goodness.
Oven-roasted parmesan potatoes are not only ridiculously delicious, but they’re incredibly versatile, too. From casual weekday dinners to special holiday gatherings, they make the perfect appetizer or side dish. They’re great for snacking, too!
Why You’ll Love This Recipe
- Easy, fuss-free recipe: Prep for 5 minutes and let your oven do the rest of the work.
- Simple, familiar ingredients: All you need are potatoes, butter, parmesan cheese, and a few herbs and spices to make this tasty dish. No special grocery runs needed!
- Incredible texture and flavor: The crispy, flavorful parmesan crust contrasts perfectly with the soft, buttery potatoes, making each bite incredibly satisfying.
- Family-friendly: Always a hit with both kids and adults. They’re great as an after-school snack, a game day treat, or a movie night munch.
- All-around side dish: Pairs beautifully with a wide variety of main dishes, perfect for family dinners, parties, or special occasions.
How to Make Crispy Roasted Parmesan Potatoes
Crispy parmesan potatoes pair perfectly with a smooth and creamy sour cream dip. It’s a combo that never fails to put a smile on my face. Season the potatoes, bake them in the oven, and make the dip all in under an hour. Almost effortless for such a moThese potatoes are no good if they’re not crunchy outside and soft and fluffy inside. Follow the simple steps below and you’re guaranteed to make parmesan potatoes that are roasted to perfection!
Ingredients You Need
- Baby potatoes: Choose small, uniform baby potatoes to make sure they cook evenly. I use mini yukon gold potatoes because they always come out perfectly tender. No need to peel or score them, too.
- Butter: Use salted or unsalted butter, depending on your preference.
- Parmesan cheese: I prefer finely grated parmesan cheese over shredded because the sand-like texture works best for creating the crispiest coating for the potatoes.
- Thyme
- Garlic powder
- Paprika: Use smoked, sweet, or regular.
- Salt
- Ground black pepper
Step-By-Step Instructions
Step 1: Season the potatoes
Preheat the oven to 425 F.
First, toss the potatoes in melted butter. Season with parmesan cheese, thyme, garlic powder, paprika, salt, and pepper. Mix well to combine.
Step 2: Bake
Next, arrange the potatoes, cut side down, in the baking dish. Bake for 40 minutes, until they’re golden brown and crispy around the cut edges.uth-watering snack!
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Step 3: Make the dip
Finally, make the dip by mixing sour cream and chives in a small bowl. Serve as a dipping sauce with the potatoes. Enjoy!
Substitutions
You probably already have all the ingredients for this recipe in your pantry. Substitute with these ingredients in case you’re missing some!
- Baby potatoes: If you can’t find mini yukon gold potatoes, substitute with red, russet, fingerling, or sweet potatoes. Just make sure to cut them into uniform, bite-sized pieces.
- Butter: Prefer another cooking fat? Substitute the butter with olive oil, ghee, or coconut oil.
- Parmesan cheese: No parmesan cheese? Use grated Pecorino or asiago instead.
Variations
These parmesan baked potatoes already taste amazing, but a few tweaks and additions can make them extra amazing. Try these fun and equally delicious variations:
- Double the amount of garlic powder or add roasted cloves to amp up the garlic goodness.
- Squeeze fresh lemon juice over the potatoes after roasting for a tangy, zesty twist.
- Add a pinch of cayenne pepper, dried red pepper flakes, or chili powder to the seasoning mix for a kick of heat.
- Drizzle with truffle oil right after baking for a gourmet touch.
Expert Tips
- Cool the potatoes before serving: While the potatoes are great fresh out of the oven, I recommend giving it a few minutes to cool before serving to allow the cheese to harden and create a crispy layer at the bottom.
- Use leftovers creatively: I like repurposing leftover parmesan potatoes! They’re a great addition to scrambled eggs, a breakfast hash, or a casserole.
- Don’t overcrowd the pan: Spread the potatoes out in a single layer with space between them. Crowding the pan leads to steaming instead of crisping.
- Easily double the batch: 1.5 pounds is all I could fit cut-side down in a 9×13-inch baking dish. But if you want to double the recipe, make another batch and have it prepped ready to go in the oven after the first round comes out.
How to Store This Recipe
Transfer leftover parmesan potatoes into an airtight container and keep in the fridge for up to 3 days. To reheat, arrange the potatoes onto a baking sheet.and warm in the oven for 8 to 10 minutes at 350 F or in the air fryer for 2-3 minutes at 400 F.
Just like french fries, they won’t be as crispy when reheated, but will still be flavorful. Like mentioned above, leftover parmesan potatoes are great for repurposing!
What to Serve with Parmesan Potatoes
Crispy oven-roasted parmesan potatoes pretty much go with anything! Enjoy them as a filling snack paired with your favorite dips. Sour cream dip, onion dip, and Ranch dressingare my top picks.
Serve these parmesan-baked potatoes as an appetizer or side dish to your favorite protein mains. They’re great alongside any chicken, pork, or beef dish.
If you make these parmesan baked potatoes, please leave a review. I really appreciate each and every 5-star rating and review comment!
Easy Parmesan Baked Potatoes
Ingredients
For the potatoes:
- 1.5 pounds baby potatoes cut in half
- 3 tablespoons butter melted
- ½ cup parmesan cheese finely grated
- ½ teaspoon thyme
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
For the dipping sauce:
- 1 cup sour cream
- ¼ cup chives minced
Instructions
- Preheat the oven to 450 °F.
- Toss the potatoes with melted butter. Season with parmesan cheese, thyme, garlic powder, paprika, salt, and pepper. Mix well to combine.
- Arrange the potatoes, cut side down, in the baking dish. Bake for 40 minutes, until golden brown and crispy around the cut edges.
- Mix sour cream with chives in a small bowl and serve as a dipping sauce with the potatoes.
Notes
- Cool the potatoes for a few minutes before serving to allow the cheese to harden and create a crispy layer at the bottom.
- Use leftovers creatively. They’re a great addition to scrambled eggs, a breakfast hash, or a casserole.
- Spread the potatoes out in a single layer with space between them. Crowding the pan leads to steaming instead of crisping.
- 1.5 pounds is all I could fit cut-side down in a 9×13-inch baking dish. But if you want to double the recipe, make another batch and have it prepped ready to go in the oven after the first round comes out.
