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Parmesan Crusted Potatoes

If you need a potato side dish that steals the show, make these delicious and irresistible Parmesan Crusted Potatoes! Baby Dutch yellow potatoes get tossed in a rich blend of butter, garlic, and parmesan before being baked until warm and crispy.

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

Potatoes, a beloved and versatile staple, provide a canvas for countless mouth-watering recipes. This parmesan crusted potatoes recipe is a standout, showcasing the humble spud in a decadent way. Here, baby potatoes are first halved and scored, then coated in a rich garlic-parsley butter mixture. After being liberally rolled in freshly grated Parmesan, they’re baked until they achieve a crispy exterior and a soft, flavorful interior.

Why You’ll Love These Cheesy Potatoes

  • This recipe elevates the classic roasted potatoes by adding a cheesy, garlicky coating.
  • Flavor infused by scoring the potatoes and letting the garlic butter sauce sink into the spuds.
  • The texture is on point! Perfectly crispy on the outside yet firm on the inside.
  • Versatile side dish that goes with everything from meaty mains and seafood, to salads.
Ingredients for parmesan crusted potatoes.

Ingredients For Parmesan Crusted Potatoes

  • Baby Dutch yellow potatoes, Yukon gold potatoes, or another medium potato.
  • Butter & Olive oil are combined with other seasonings to create a flavorful coating for the potatoes.
  • Fresh parsley
  • Garlic powder, but you can also use a tablespoon or so of minced garlic instead.
  • Salt & Pepper to season the potatoes.
  • Freshly grated parmesan melts better and provides better flavor.

How to Make Parmesan Crusted Potatoes

These potatoes may take an extra few minutes of prep time compared to plain roasted potatoes, but it’s not much, and it’s so 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.
Overhead image of parmesan crusted potatoes arranged on a baking sheet.

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.
  • 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 potatoes are tender inside.

Serving Suggestions

Pair these potatoes with my juicy New York Strip Steak, Garlic Butter Steak Bites, Hot Honey Chicken, or Air Fryer Rotisserie Chicken. You could also serve them with my Baked Honey Mustard Salmon and these Creamy Lemon Butter Scallops, alongside Oven Roasted Asparagus, my Sautéed Garlic Broccolini, or these Roasted Green Beans. If you want something lighter, enjoy these cheesy spuds with a La Scala Chopped Salad or this Chopped Salmon Salad.

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

Allow the potatoes to 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. 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

Overhead image of parmesan crusted potatoes arranged on a baking sheet.

Parmesan Crusted Potatoes

Katerina | Diethood
Parmesan Crusted Potatoes are prepared by tossing Baby Dutch yellow potatoes in a rich blend of butter, garlic, and parmesan before being baked until warm and crispy.
5 from 5 votes
Servings : 6 servings
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients
  

Instructions
 

  • 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.

Notes

  • Scoring. This crucial step ensures the potatoes absorb all the flavors and fats. 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.
  • Cheese. Grate your own cheese; it tastes better than pre-shredded options and melts more effectively. Also, grate the cheese as finely as possible to ensure it sticks to the potatoes.
  • Adjust the cooking time if you’re using Yukon or medium-sized potatoes. 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 to enhance crispiness.

Nutrition

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

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.

Course: Side Dish
Cuisine: American
Keyword: baby potato recipe, easy potato side dish recipe, parmesan crusted potatoes, roasted potatoes recipe
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