Irresistibly Crunchy Parmesan Potatoes
These Irresistibly Crunchy Parmesan Potatoes are perfectly crispy on the outside, tender on the inside, and coated with savory Parmesan cheese and flavorful seasonings. They make an easy side dish that's perfect for weeknight dinners or holiday meals.
Equipment
- large mixing bowl
- baking sheet
- parchment paper
- chef's knife
- cutting board
Ingredients
- 2 lb baby potatoes
- 1 cup grated Parmesan cheese
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- salt and pepper to taste
- fresh parsley, chopped, for garnish
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Wash the baby potatoes thoroughly and cut them in half. Quarter any larger potatoes if needed.
- In a large bowl, toss the potatoes with olive oil, garlic powder, onion powder, paprika, salt, and pepper until evenly coated.
- Sprinkle the grated Parmesan cheese over the potatoes and toss gently until the cheese is evenly distributed.
- Arrange the potatoes in a single layer on the prepared baking sheet with the cut sides facing down whenever possible.
- Bake for 25–30 minutes, flipping the potatoes halfway through cooking, until they are golden brown and crispy.
- Remove from the oven, garnish with freshly chopped parsley, and serve immediately while hot.
Notes
For extra crunch, broil the potatoes for 1–2 minutes at the end of baking. Be sure the potatoes are thoroughly dried before seasoning to help them crisp up. Store leftovers in an airtight container in the refrigerator for 3–4 days and reheat in the oven for the best texture.