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
Scale
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.