These crispy parmesan roasted potatoes are the only way you’ll ever want to prepare baby potatoes again. With a crispy, cheesy layer, these little pieces of heaven have a buttery, flaky interior and are best served with a quick chili sour cream dip.
We love making these potatoes as a quick side dish to go alongside steak, Peruvian chicken, and taco meatball casserole. They’re also great as an appetizer, served next to bacon wrapped brussels sprouts with some toothpicks!
The first time I had these potatoes, was the first day of the rest of my life. But in all seriousness, my mom whipped up a batch of these and I have probably made them 20 times since! With how easy they are, it’s so worth having the ingredients on hand!
Tips For Making Parmesan Roasted Potatoes
Here are some tips to make sure your batch of parmesan roasted baby potatoes come out perfectly everytime:
- Potato size – when selecting the baby potatoes, look for uniform potatoes so they cook evenly. I have had success with both red and yellow baby potatoes in this recipe.
- Use glass – the parmesan won’t brown properly and the mixture will stick if you don’t use a glass baking dish. Don’t forget to oil the dish either!
- Select the right parmesan – I have tried using shredded parmesan without success. If you’re making these, you need to use the grated parmesan cheese (it should be in a can and have a powdery texture)
- Let them rest – the potatoes need to rest for about 5 minutes before being removed from the pan to allow the parmesan coating to adhere to the potatoes again.
- Have fun with dips – I love a quick creamy sauce for this, but these potatoes are great with just ketchup, or some fun ones like Peruvian green sauce, lemon aioli, or buffalo sauce!
Let’s Make Them!
To make these crispy parmesan roasted potatoes:
- Prep – combine parmesan cheese, garlic powder, paprika, Italian seasoning, salt and pepper. Wash and halve the baby potatoes.
- Press – In an 8×8 oiled glass baking dish, sprinkle the parmesan mixture evenly over the dish. Press the potatoes, cut side down into the parmesan mixture firmly.
- Bake – bake the potatoes for 25-30 minutes or until they can easily be pierced with a fork.
What To Do With Leftovers
As good as these taste as a cold midnight snack (trust me, I speak from experience), these potatoes will last about 3 days in the fridge. Potatoes do not freeze well.
To reheat them, place them into a glass baking dish and bake for an additional 5-10 minutes, watching that the parmesan coating doesn’t burn.
More Delicious Side Dishes
Crispy Parmesan Roasted Potatoes
- 12-16 baby potatoes halved
- 1/2 cup parmesan cheese powdered
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt and pepper each
- 2 tablespoons olive oil
For Dipping Sauce
- 2/3 cup sour cream
- 1 teaspoon chili powder
- Preheat oven to 400°F. Coat a glass baking dish with olive oil, set aside.
- In a small mixing bowl, combine parmesan cheese, garlic powder, paprika, Italian seasoning, salt and pepper.
- With a spoon, sprinkle parmesan mixture over prepared baking dish as evenly as possible.
- Press each potato half cut side down into the baking dish, pressing down to stick the parmesan mixture to the potatoes. Brush the top of potatoes with olive oil.
- Bake potatoes for 25-30 minutes or until a fork inserted into one comes out easily.
- While potatoes bake, combine ingredients for dipping sauce.
- When potatoes are cooked, allow to cool for 5 minutes before removing from baking dish or the parmesan mixture won't stick to the potatoes. Serve with dipping sauce.
This recipe was adapted from the amazing RecipeTin Eats. Make sure you check out her blog for more delicious recipes!