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Close up of crispy parmesan potatoes in a white bowl.
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5 from 2 votes

Parmesan Potatoes Recipe

Crispy parmesan potatoes are roasted until golden with garlic, simple seasonings, and plenty of freshly grated parmesan cheese. Ready in 35 minutes!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Sides & Vegetables
Cuisine: American
Diet: Vegetarian
Servings: 6 servings
Author: Rachel Gurk

Ingredients

  • 1 ½ pounds small Yukon Gold potatoes
  • ¼ cup butter
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon paprika
  • ¾ cup grated Parmesan cheese
  • 1 teaspoon olive oil (or olive oil spray)
  • ½ teaspoon kosher salt, or to taste
  • ¼ teaspoon ground black pepper, or to taste
  • Ranch or marinara for serving, optional

Instructions

  • Preheat oven to 400°F.
  • Scrub the potatoes, trimming if necessary. Cut the potatoes in half or into thirds, depending on size.
    1 ½ pounds small Yukon Gold potatoes
  • Put butter into a 9 x 13 inch baking dish or pan; place dish in the oven for about 5 minutes to melt butter. Remove dish from oven.
    ¼ cup butter
  • Sprinkle the garlic powder, onion powder, and paprika on top of the melted butter. Stir to distribute spices and spread butter into an even layer.
    1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon paprika
  • Sprinkle parmesan cheese evenly onto butter mixture.
    ¾ cup grated Parmesan cheese
  • Carefully place potatoes in a single layer on top of the cheese/butter mixture, cut side down.
  • Spray or brush with olive oil (1 teaspoon) and sprinkle with salt and pepper.
    1 teaspoon olive oil, ½ teaspoon kosher salt, or to taste, ¼ teaspoon ground black pepper, or to taste
  • Bake in preheated oven for 25 to 30 minutes, or until the potatoes are golden brown and crispy on the bottom, and fork-tender on the inside. Cool for 5 minutes before flipping each potato over so the cheesy layer is on top.
  • Serve hot, as is, or with ranch or marinara.

Notes

  • Nutrition information does not include your choice of dipping sauce.
  • Storage: Store any leftover parmesan potatoes in an airtight container in the fridge for up to 3 to 4 days. 
  • Freezing: Freezing may change the texture of the potatoes, but if you want to freeze leftovers, wait until the potatoes are cooled completely and then freeze them in an airtight container for up to 2 months. Defrost in the fridge and then reheat.
  • To Reheat: Arrange the potatoes in a baking dish, this time cheese side up, and place them into the oven at 400ºF for 5 to 10 minutes until they’re crispy again. You may also reheat in the microwave, but the texture will change.

Nutrition

Calories: 210kcal | Carbohydrates: 22g | Protein: 6g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 481mg | Potassium: 512mg | Fiber: 3g | Sugar: 1g | Vitamin A: 360IU | Vitamin C: 23mg | Calcium: 128mg | Iron: 1mg

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