Crispy Baked Parmesan Potatoes: The Ultimate Side Dish
These crispy baked Parmesan potatoes are the perfect combination of golden crunch and cheesy flavor. Whether you’re serving them alongside a weeknight dinner or at your next gathering, this easy potato recipe delivers restaurant-quality results with minimal effort. The secret lies in the Parmesan crust that forms as the potatoes bake to perfection.
Crispy Baked Parmesan Potatoes Recipe
Ingredients
- 2 lbs Yukon Gold potatoes, cut into wedges
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, toss potato wedges with olive oil until evenly coated.
- In a separate bowl, mix Parmesan cheese, garlic powder, paprika, salt, and pepper.
- Sprinkle the Parmesan mixture over the potatoes and toss to coat thoroughly.
- Arrange potatoes in a single layer on the prepared baking sheet.
- Bake for 30 minutes, then flip the potatoes and bake for another 15-20 minutes until golden and crispy.
- Garnish with fresh parsley before serving.
Why You’ll Love These Parmesan Crusted Potatoes
These crispy baked Parmesan potatoes offer several advantages over traditional roasted potatoes. The Parmesan cheese creates a delicious crust while keeping the inside tender. This recipe is naturally gluten-free and can be easily adapted for various dietary preferences. The combination of simple ingredients transforms into an extraordinary side dish that pairs well with everything from grilled meats to vegetarian mains.
Tips for Perfect Crispy Potatoes Every Time
To achieve the crispiest results with your baked Parmesan potato wedges, follow these professional tips:
- Use starchy potatoes like Yukon Gold or Russet for best texture
- Cut potatoes into uniform sizes for even cooking
- Don’t overcrowd the baking sheet – space allows for proper crisping
- For extra crispiness, place potatoes on a wire rack over the baking sheet
- Freshly grated Parmesan works better than pre-shredded varieties
Serving Suggestions for Your Parmesan Potatoes
These versatile crispy cheese potatoes complement numerous dishes. Try them with:
- Juicy grilled steaks or roasted chicken
- Fresh salads for a satisfying vegetarian meal
- As an appetizer with dipping sauces like garlic aioli or ranch
- Alongside eggs for a hearty breakfast twist
Storage and Reheating Instructions
While these Parmesan roasted potatoes are best served fresh, you can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven for 10-15 minutes to restore crispiness. Avoid microwaving as it will make the potatoes soggy.
Frequently Asked Questions
Can I use other types of cheese?
While Parmesan works best for creating that signature crispiness, you can experiment with Pecorino Romano or Asiago cheese for similar results.
How do I make these potatoes dairy-free?
For a dairy-free version, substitute nutritional yeast for the Parmesan and increase the seasoning slightly.
Can I prepare these potatoes ahead of time?
You can cut and oil the potatoes up to 4 hours in advance, but wait to add the Parmesan coating until just before baking for maximum crispiness.
Crispy Baked Parmesan Potatoes
Description
These Crispy Baked Parmesan Potatoes are the perfect side dish for any meal. Golden and crispy on the outside, tender on the inside, and loaded with savory Parmesan cheese and herbs. Easy to make and irresistibly delicious!
Ingredients
For the Crust:
- For the potatoes:
- 2 pounds Yukon Gold potatoes, cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the Parmesan coating:
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1 teaspoon paprika
- 1/2 teaspoon dried parsley
- For garnish:
- Fresh parsley, chopped
- Extra grated Parmesan cheese
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss potato wedges with olive oil, garlic powder, onion powder, thyme, rosemary, salt, and black pepper until evenly coated.
- In a separate bowl, mix Parmesan cheese, breadcrumbs, paprika, and dried parsley.
- Dredge each potato wedge in the Parmesan mixture, pressing lightly to adhere. Place on the prepared baking sheet in a single layer.
- Bake for 25-30 minutes, flipping halfway through, until golden brown and crispy.
- Garnish with fresh parsley and extra Parmesan cheese before serving.
Notes
For extra crispiness, broil for the last 2-3 minutes. Make sure to flip the potatoes halfway through baking for even browning. You can also use russet potatoes if Yukon Golds are unavailable.
