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Amazing Crispy Parmesan Crusted Potatoes Done in 30 Min Flat

Crispy Parmesan Crusted Potatoes

This simple recipe creates incredibly delicious and crispy parmesan crusted potatoes that will have everyone asking for seconds. With a shatteringly crispy coating, a fluffy, creamy interior, and a savory punch of garlic and Parmesan, this dish transforms a humble pantry staple into a special side that guarantees dinner success.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 pounds small potatoes (baby Yukon Gold or red potatoes work best)
  • 1/4 cup olive oil
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried Italian herbs
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt (or to taste)
  • Fresh parsley, chopped (for garnish, optional)

Equipment

  • Large bowl
  • Baking sheet
  • Spatula

Method
 

Instructions
  1. Preheat your oven to 400°F (200°C). Getting the oven nice and hot before the potatoes go in is a crucial first step for a crispy exterior.
  2. Wash and dry the potatoes thoroughly. Patting them completely dry ensures the olive oil and Parmesan mixture will stick properly. Cut them into uniform 1-inch pieces. For very small baby potatoes, simply halving or quartering them is perfect.
  3. In a large bowl, whisk together the olive oil, grated Parmesan cheese, garlic powder, onion powder, Italian herbs, black pepper, and salt. Mixing the coating first ensures all the seasonings are evenly distributed.
  4. Add your cut potatoes to the bowl and toss them well. Use your hands or a large spoon to make sure every single piece is evenly coated with that delicious Parmesan mixture.
  5. Spread the coated potatoes in a single layer on a large baking sheet. This is the most important step for crispiness! Make sure not to overcrowd the pan. If needed, use two baking sheets. Overcrowding will cause the potatoes to steam instead of roast.
  6. Bake for 30-40 minutes. About halfway through the baking time, use a spatula to flip the potatoes. This helps them brown evenly on all sides. They’re done when they are a deep golden brown and wonderfully crispy.
  7. Once they're out of the oven, let them cool for just a minute on the pan before garnishing with fresh chopped parsley, if you like. The parsley adds a nice touch of freshness and color.
  8. Serve them hot! These potatoes are at their absolute best right out of the oven when the coating is at its crispiest.

Notes

For the best results, grate your own Parmesan from a block to ensure a better melt and crust. Make sure potatoes are completely dry before coating. Do not overcrowd the baking pan to ensure potatoes roast instead of steam; use two pans if necessary. Leftovers are best reheated in an oven or air fryer to restore crispiness. Nutritional information is an estimate.