Here’s an easy, crispy, golden, buttery Parmesan potatoes recipe—simple ingredients, huge flavor, and perfectly crunchy edges!
Crispy Parmesan Potatoes
Ingredients
- 2 lbs baby potatoes or Yukon golds, halved
- 3 tbsp olive oil (or melted butter)
- 1/2 cup grated Parmesan cheese (freshly grated works best)
- 1 tsp garlic powder
- 1 tsp paprika (optional for color)
- 1/2 tsp salt
- 1/2 tsp black pepper
- Fresh parsley for garnish
Instructions
1. Prep the potatoes
Preheat oven to 425°F (220°C).
Line a baking sheet with parchment or foil and lightly grease it.
2. Make the Parmesan coating
In a bowl, mix together:
- Parmesan
- Olive oil or melted butter
- Garlic powder
- Paprika
- Salt & pepper
3. Coat the potatoes
- Add potatoes and toss until every cut side is coated well with the mixture.
- Arrange potatoes cut side down on the baking sheet—this is crucial for maximum crispiness.
4. Bake
Bake 25–35 minutes, or until the bottoms are deeply golden and crisp.
5. Serve
Let cool 5 minutes, then loosen with a spatula.
Sprinkle with fresh parsley and more Parmesan if desired.
⭐ Tips for Ultra-Crispy Potatoes
- Don’t overcrowd the pan—space helps them crisp.
- Use real Parmesan, not the powdery canned kind.
- Cut-side down = best crust.
- Add 2 tbsp cornstarch to the coating mixture for an even crispier finish.
If you’d like, I can also give you:
🔥 Air fryer version
🧄 Garlic-Parmesan smashed potato variation
🌿 Ranch-Parmesan twist
Just tell me what you want!
