Parmesan Crusted Potatoes

4.25 from 8 votes
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If you need a potato side dish that steals the show, make these delicious and irresistibly crispy Parmesan Crusted Potatoes! Baby Dutch yellow potatoes get tossed in a rich blend of butter, garlic, and parmesan before they are baked until warm and cheesy.

Close-up image of a bowl filled with parmesan potatoes.


Potatoes, a beloved and versatile staple, provide a canvas for countless tasty recipes. This parmesan crusted potatoes recipe takes classic potatoes to the next level by introducing a cheesy, garlicky coating. By scoring the potatoes before baking, the garlic butter sauce deeply infuses into the spuds, ensuring every bite is packed with flavor. The result is a texture that’s absolutely on point—crispy on the outside while remaining wonderfully firm on the inside. Not only do these taters taste amazing, but they’re also versatile, making the perfect accompaniment to a wide range of dishes, from hearty roasts and seafood to fresh salads.

Ingredients for Parmesan Crusted Potatoes.

Ingredients You’ll Need

These simple ingredients come together to create the best garlic parmesan potatoes! They turn simple potatoes into a cheesy dish that’s perfect alongside any main.

  • Baby Dutch Yellow Potatoes – These potatoes are known for their creamy texture and buttery flavor. You could use any small, waxy potato, like mini Yukon gold potatoes, fingerlings, or baby reds.
  • Butter, Melted: Adds richness and helps the parmesan to stick to the potatoes.
  • Olive Oil: Crisps up the potatoes in the oven. Canola or vegetable oil will also work.
  • Chopped Fresh Parsley: Brings a fresh note to the dish. Dried parsley can be used in a pinch, but reduce the amount by a third.
  • Garlic Powder: Provides a subtle, all-around garlicky flavor without the hassle of mincing.
  • Salt & Black Pepper: Kosher salt or sea salt are great options.
  • Freshly Grated Parmesan: Key for the cheesy crust, adding a salty bite. Grated Pecorino Romano or Asiago can also be used.

How to Make Parmesan Crusted Potatoes

These easy, cheesy potatoes may take an extra few minutes of prep time compared to plain roasted potatoes, but it’s not much, and it’s totally worth it!

  1. Prep. Preheat the oven to 400°F and line a baking sheet with parchment paper.
  2. Score the potatoes. Cut the potatoes in half lengthwise and score the flesh side of each half.
  3. Season the potatoes. Whisk together the butter, olive oil, parsley, garlic powder, salt, pepper, and ¾ cup parmesan. Toss with the potatoes to coat.
  4. Bake. Arrange the potatoes scored side up on the prepared baking sheet, sprinkle with the remaining parmesan, and bake for 30 minutes.

Recipe Tips

  • Score. It might be tempting to skip this step, but scoring the potatoes allows all of the tasty fats and flavors to sink into the potatoes.
  • Grate your own cheese because it’s so much better than pre-shredded cheeses. It melts better and tastes better. But also grate the cheese as fine as you can so it adheres to the potatoes better and results in a better melt.
  • Avoid overcrowding the baking sheet; leave some space between the potatoes.
  • Test for doneness with a fork to check if the garlic parmesan potatoes are tender inside.

Serving Suggestions

This parmesan potatoes recipe perfectly complements a range of main dishes, from savory steaks and tender chicken to seafood and fresh salads.

Overhead image of parmesan potatoes served in a bowl, with a bowl of parmesan cheese set next to the potatoes.

How to Store & Reheat Leftovers

These crispy garlic parmesan potatoes are best served immediately, but if you have leftovers, let the potatoes cool before sealing them in an airtight container and storing them in the fridge for up to 4 days or in the freezer for 3 months. If frozen, allow them to thaw in the fridge before reheating.

To reheat, arrange the potatoes in a baking dish, cover them with aluminum foil, and bake at 400°F for 10 minutes or until heated through. You can take the foil off during the last few minutes if you’d like them to crisp up a bit.

More Potato Sides To Try

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4.25 from 8 votes

Parmesan Crusted Potatoes

Parmesan Crusted Potatoes are prepared by tossing Baby Dutch yellow potatoes in a blend of butter, garlic, and parmesan before being baked until warm and crispy.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 servings


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  • Prep. Preheat the oven to 400˚F and line a baking sheet with parchment paper or aluminum foil.
  • Score the potatoes. Cut the potatoes in half lengthwise and use a sharp knife to score the flesh side of each half.
  • Season the potatoes. In a large mixing bowl, whisk together the butter, olive oil, parsley, garlic powder, salt, pepper, and ¾ cup parmesan. Add the potatoes to the bowl and toss to coat them thoroughly in the butter mixture.
  • Bake. Arrange the potatoes scored side up on the prepared baking sheet, sprinkle with the remaining parmesan, and bake for 30 minutes or until golden brown, crispy, and fork tender.
  • Serve. Remove from the oven and let the potatoes rest for a few minutes before serving.


  • Scoring. This crucial step ensures the potatoes absorb all the flavors. Use a sharp knife to make shallow cuts across the surface of the potato. Be careful not to cut too deep – you don’t want to slice all the way through.
  • Adjust the cooking time if you’re using Yukon or medium-sized potatoes and extend the cooking time by an additional 10 minutes or so.
  • Don’t crowd the baking sheet; leave some space between the potatoes.
  • Consider roasting at a higher temperature for the final few minutes for crispier potatoes.


Serving: 4ounces | Calories: 292kcal | Carbohydrates: 23g | Protein: 9g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 792mg | Potassium: 553mg | Fiber: 3g | Sugar: 1g | Vitamin A: 721IU | Vitamin C: 29mg | Calcium: 207mg | Iron: 1mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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  1. Joni says:

    Why do you specify “Baby Dutch Yellow” for the potatoes ? Would the small Red Bliss Potatoes not work as well ? Just curious, as I have not yet made them, but would like your opinion!
    Thank you.

  2. Catalina says:

    Mmmm…. flavorful and crispy! My new favorite potato recipe! Love it!

    1. Katerina Petrovska says:

      Thank YOU! I hope you enjoy it! 🙂

  3. Erin | Dinners, Dishes and Dessert says:

    Looks so hard to resist! Can’t wait to make this!

    1. Katerina Petrovska says:

      I hope you enjoy it! Thanks! 🙂

  4. Amanda says:

    These potatoes are to die for! They go with so many meals and are a huge hit!

    1. Katerina Petrovska says:

      Thank you so much! I’m very glad you enjoyed it! 🙂

  5. Beth says:

    These look amazing. They’d be perfect with a nice beef roast, I think.

    1. Katerina Petrovska says:

      Thank YOU! I hope you enjoy it! 🙂