Short Description
Crispy garlic Parmesan crusted potatoes are golden brown, crunchy on the outside, and soft on the inside. Coated in a flavorful garlic butter and Parmesan crust, these roasted potatoes make the perfect side dish for any meal.
Why You’ll Love This Recipe
- Ultra-crispy texture – Perfect golden-brown crust with a soft, fluffy center.
- Packed with flavor – Infused with garlic, Parmesan, and buttery goodness.
- Easy to make – Simple ingredients and minimal prep.
- Versatile – Pairs well with steak, chicken, or seafood.
- Crowd-pleaser – A guaranteed hit at any dinner table!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Baby potatoes (halved) or Yukon Gold potatoes (cut into wedges)
- Olive oil or melted butter
- Garlic (minced)
- Parmesan cheese (grated)
- Paprika (for color)
- Italian seasoning
- Salt and black pepper
- Red pepper flakes (optional, for spice)
- Fresh parsley (for garnish)
Directions
- Preheat oven – Set to 425°F (220°C) and line a baking sheet with parchment paper.
- Prepare the Parmesan crust – In a bowl, mix Parmesan, garlic, paprika, Italian seasoning, salt, and pepper.
- Coat the potatoes – Toss potatoes in olive oil or melted butter, then press the cut side into the Parmesan mixture.
- Arrange on baking sheet – Place potatoes cut-side down in a single layer.
- Bake – Roast for 25-30 minutes until the edges are crispy and golden brown.
- Serve and enjoy – Garnish with fresh parsley and extra Parmesan if desired.
Servings and Timing
- Servings: 4-6
- Prep time: 10 minutes
- Cook time: 30 minutes
- Total time: 40 minutes
Variations
- Spicy version – Add extra red pepper flakes or cayenne.
- Cheesy upgrade – Mix in shredded mozzarella for a gooey finish.
- Herb-infused – Use rosemary or thyme for a fresh twist.
- Extra crispy – Roast at 450°F for 5 extra minutes.
- Vegan option – Use dairy-free Parmesan and olive oil instead of butter.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Not recommended, as the texture may change.
- Reheating: Warm in an oven at 375°F for 10 minutes or air fryer for 5 minutes.
FAQs
Can I use russet potatoes instead?
Yes! Just cut them into smaller wedges for even cooking.
How do I make sure the potatoes get crispy?
Make sure they are dry before baking and avoid overcrowding the pan.
Can I use pre-grated Parmesan?
Freshly grated Parmesan melts better and gives the best texture.
Do I need to flip the potatoes?
No! Keeping them cut-side down ensures the crispiest crust.
Can I make these in an air fryer?
Yes! Cook at 400°F for 20 minutes, shaking halfway through.
What dipping sauces go well with this?
Try ranch, garlic aioli, or sour cream with chives.
Can I make these ahead of time?
Yes! Parboil the potatoes, then bake when ready to serve.
How do I get an even Parmesan coating?
Press each potato firmly into the cheese mixture before baking.
Can I add bacon to this recipe?
Absolutely! Sprinkle crispy bacon bits on top after baking.
What main dishes pair well with these potatoes?
They go great with grilled chicken, steak, salmon, or burgers.
Conclusion
Crispy garlic Parmesan crusted potatoes are the ultimate side dish—golden, cheesy, and packed with flavor. Whether for a family dinner or a holiday feast, these potatoes are guaranteed to impress. Try them today for a crispy, cheesy delight!
Print
Crispy Garlic Parmesan Crusted Potatoes
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4–6 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American, Italian-Inspired
Description
These Crispy Garlic Parmesan Crusted Potatoes are perfectly golden and crunchy on the outside, while soft and fluffy on the inside. Coated in a flavorful garlic butter and Parmesan mixture, they make the ultimate side dish for any meal!
Ingredients
- 1 1/2 lbs baby potatoes (Yukon gold or red)
- 3 tbsp unsalted butter, melted
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp dried oregano (or Italian seasoning)
- 1/4 tsp red pepper flakes (optional, for spice)
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
Step 1: Preheat & Prep the Potatoes
- Preheat oven to 425°F (220°C).
- Cut baby potatoes in half (or quarters if large).
- Pat dry with a paper towel for extra crispiness.
Step 2: Make the Parmesan Crust
- In a small bowl, mix melted butter, olive oil, garlic, Parmesan cheese, salt, black pepper, paprika, oregano, and red pepper flakes.
- Spread the mixture evenly over the bottom of a greased baking sheet or cast-iron skillet.
Step 3: Roast the Potatoes
- Place potatoes cut-side down on top of the Parmesan mixture, pressing them lightly.
- Roast for 30-35 minutes, until the bottoms are crispy and golden brown.
Step 4: Serve & Enjoy
- Let the potatoes cool for 5 minutes, then carefully loosen them with a spatula.
- Garnish with fresh parsley and serve hot!
Notes
- Extra Crispy Tip: Broil for the last 2-3 minutes for an even crunchier crust.
- Cheese Variation: Try using Pecorino Romano or Asiago for a different flavor.
- Make It Vegan: Use vegan butter and nutritional yeast instead of Parmesan.
- Storage: Refrigerate leftovers for up to 3 days and reheat in the oven at 375°F for 10 minutes.