These Crispy Parmesan Potatoes are one of those simple side dishes that can easily steal the show at dinner. The potatoes come out fluffy and tender on the inside while the bottom develops a golden, crunchy Parmesan and garlic crust. They require only a handful of everyday ingredients, and most of the work is done in the oven, making them perfect for busy weeknights, family dinners, game-day snacks, or whenever you’re craving something crispy and cheesy.
To make them, you’ll need 1½ pounds of baby potatoes, 3 tablespoons melted butter, 3/4 cup finely grated Parmesan cheese, 2 minced garlic cloves, 1 teaspoon garlic powder, 1/2 teaspoon paprika, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon chopped parsley if you have some.
Small Yukon Gold or baby red potatoes work especially well because they become creamy inside while still developing a great crust.Preheat your oven to 425°F and cut the baby potatoes in half. Mix the melted butter, garlic, garlic powder, paprika, salt, and pepper in a bowl. Toss the potatoes in the mixture until they’re completely coated. Sprinkle the Parmesan evenly across the bottom of a lightly greased baking dish or sheet pan, then place each potato cut-side down directly onto the Parmesan. Press them down gently so the cheese sticks well
.Bake the potatoes for about 25 to 30 minutes without moving them. You want to give the Parmesan enough time against the hot pan to turn deeply golden and crispy. Once they’re tender inside and the cheese underneath has formed a crust, remove the pan from the oven and let everything rest for about 5 minutes. Carefully separate the potatoes using a spatula so that delicious Parmesan crust stays attached to the bottom.
Serve them hot with a little chopped parsley and your favorite dipping sauce, such as ranch, garlic sauce, or spicy mayo. That first bite gives you a crunchy, salty Parmesan crust followed by a soft and fluffy potato center. They’re easy enough to make alongside chicken or steak, but don’t be surprised if everyone reaches for the potatoes first.
