Crispy Parmesan Roasted Potatoes are quick and easy to make and are the perfect side dish or appetizer for your holiday feast. Baby gold potatoes are roasted to perfection in a mixture of Parmesan cheese flavored with garlic. When done, the potatoes have a soft and creamy interior with a crispy crunchy coating of Parmesan cheese that’s out of this world amazing.
Ingredients: Here’s What You’ll Need
Only a handful of ingredients are needed to make these delicious potatoes.
- The Potatoes: I like to use unpeeled baby gold potatoes or creamer potatoes that are between 1 and 2-inches in diameter. Sometimes, I also use baby red potatoes. The taste is the same. The potatoes will just look different because of the color of the skin.
- The Cheese: As the name implies, this recipe uses Parmesan cheese that has been finely grated. I prefer to use store-bought Parmesan cheese from the refrigerated section that is already grated because of its fine texture. You could also grate your own Parmesan cheese.
- The Seasonings: The seasonings for this recipe are simple: Kosher salt, black pepper, and garlic powder.
- The Butter: The potatoes are roasted uncovered in melted unsalted butter that helps provide the crunch and the taste.
Steps in Making the Crispy Parmesan Roasted Potatoes.
The steps in making this delicious recipe are pretty basic.
- First, I scrubbed the skins of the potatoes. Then, I cut the potatoes in half lengthwise.
- Next, I stirred together the Parmesan cheese, salt, pepper, and garlic powder in a small bowl.
- After that, I poured the melted butter into a 9 x 13-inch baking dish. I tilted the dish to make sure that the butter was evenly distributed in the baking dish.
- I sprinkled the Parmesan cheese mixture evenly over the melted butter in the baking dish.
- Next, I placed the potatoes, cut side down onto the Parmesan cheese mixture. I pressed the potatoes into the Parmesan cheese mixture to make sure that there was good coverage on the cut side.
- I brushed the potatoes with melted butter and sprinkled on some additional grated Parmesan cheese. Then, I roasted the potatoes uncovered in a preheated 425°F oven for around 35 minutes.
- After 35 minutes, I removed the potatoes from the oven. The cut side of the potatoes was crispy and crunchy with the Parmesan cheese mixture.
I let the potatoes cool for about 5 minutes before serving. I like to serve them as an appetizer with some sour cream topped with chives on the side. However, they are equally good served as a side dish.
The Roasted Potatoes are creamy and soft on the inside and crispy and crunchy on the outside. Yum!
Frequently Asked Questions
The potato skin on the baby potatoes is thin making it unnecessary to peel.
These potatoes are best eaten when first made. However, they can be made ahead of time and reheated, cheese since up at 400°F for about 5 minutes or until fully heated.
If you end up with any leftovers, allow them to come to room temperature and then refrigerate covered. Place the leftover potatoes cheese side up on a baking pan and heat at 400°F for about 5 minutes or until the potatoes are fully heated.
If you’d prefer, you can substitute a good olive oil for the melted butter.
Even if the potatoes are small, it’s best to cut them in half. The Parmesan cheese mixture can better adhere to the cut side of the potato as opposed to the skin.
The potatoes should be placed in the baking dish uncooked. The oven temperature and time in the oven are all that is necessary to produce perfectly cooked potatoes.
Other Potato Recipes
If you’re a fan of potatoes like I am, you should check out these easy potato recipes that make perfect side dishes:
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Crispy Parmesan Roasted Potatoes – Quick and Easy
- 1 ½ pounds baby gold or baby red potatoes, cleaned and unpeeled (See Tip 1)
- ½ cup (2 ounces) finely grated Parmesan cheese (See Tip 2), divided
- ¼ teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ⅓ cup melted unsalted butter, divided (See Tip 3)
- Preheat oven to 425°F.
- Cut potatoes in half, lengthwise.
- Reserve 1 tablespoon of Parmesan cheese. Add the remaining Parmesan cheese to a small bowl. Stir in the salt, pepper, and garlic powder.
- Reserve 1 teaspoon of the melted butter. Add the remaining melted butter to a 9 x 13-inch baking dish. Tilt the dish to evenly distribute the butter. Sprinkle the Parmesan cheese mixture on top of the butter.
- Place the potatoes cut side down onto the Parmesan cheese mixture, pressing to ensure that the Parmesan cheese mixture adheres to the cut side of the potato. Brush the potatoes with the reserved teaspoon of melted butter and sprinkle with the reserved tablespoon of Parmesan cheese.
- Bake uncovered in preheated 425°F oven for 30 to 35 minutes or until the bottom of the potatoes are crispy and golden brown. Remove from oven; allow to sit for 5 minutes before serving.
- Serve as an appetizer with sour cream or as a side dish.
- Yield: 4 to 6 servings.
Chula’s Expert Tips
- Sometimes these potatoes are called creamer potatoes. The baby yellow potatoes may be called Yukon gold potatoes.
- This works best with store-bought pre-grated Parmesan cheese found in the refrigerated section of the grocery store. You can, however, grate your own Parmesan cheese. Just make sure that it is finely grated, preferably using a Microplane grater.
- May substitute olive oil for the butter.
Mary Jane Ciurla says
What would you suggest for a replacement of the Parmesan cheese? One of my boys is allergic to the Parmesan?
Chula King says
I’ve only made this recipe using Parmesan cheese. However, you might try Asiago, Pecorino Romano, or Romano cheese.