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
Units
Scale
- 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.