Description
Crispy Parmesan Potatoes are the perfect side dish for any meal—golden, crunchy on the outside, and soft and buttery on the inside. Coated in a flavorful Parmesan and herb mixture, these roasted baby potatoes are simple to prepare and full of savory goodness. Whether you’re serving them alongside grilled meats, roasted chicken, or enjoying them as an appetizer with a creamy dip, this recipe delivers irresistible flavor and texture in every bite.
Ingredients
- 2 pounds baby potatoes, halved
- ¼ cup unsalted butter, melted
- Salt and black pepper to taste
- ⅓ cup grated Parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Toss the halved baby potatoes with melted butter, salt, and black pepper.
- In a separate bowl, mix grated Parmesan cheese with garlic powder and dried oregano.
- Dip the cut side of each potato into the Parmesan mixture, pressing lightly so the cheese adheres.
- Place the coated potatoes cheese side down on the prepared baking sheet.
- Brush the tops of the potatoes with any remaining melted butter and sprinkle with leftover cheese mixture.
- Bake for 25–30 minutes, or until potatoes are tender and the cheese is golden and crisp.
- Allow them to cool for 2–3 minutes before removing from the pan with a spatula.
- Serve warm with your favorite dip such as ranch, garlic aioli, or sour cream and chive sauce.
Notes
Serve Crispy Parmesan Potatoes immediately after baking for the best texture and flavor. They’re delicious with a side of ranch dressing, garlic aioli, or spicy sriracha mayo. Pair them with grilled steak, roasted chicken, or fish for a complete meal. If you’re making them for a party, serve them on a platter with multiple dipping sauces for guests to enjoy. For storage, place any leftovers in an airtight container and refrigerate for up to 3 days. To reheat, use an oven or air fryer at 400°F for 5–10 minutes until crispy again. Avoid microwaving, as it may make them soggy.