If you’re a fan of ultra-crispy, golden potatoes with a savory twist, these Parmesan Crusted Potatoes are about to become your new obsession! With only four simple ingredients and almost zero prep work, they deliver incredible crunch, flavor, and cheesy bliss in every bite. This is the kind of side dish that’s as perfect for casual family dinners as it is for impressing guests with delicious comfort food.
Why You’ll Love This Recipe
- Only Four Ingredients: Everything you need for these crispy Parmesan Crusted Potatoes is already in your kitchen—so simple, so satisfying!
- Crispy, Cheesy Perfection: That irresistible crust of bubbling, golden Parmesan pairs with tender potatoes for unbeatable texture in each bite.
- No-Fuss, Foolproof: Because there are so few steps, you’ll have these out of the oven, hot and ready, in under 40 minutes (prep and all!).
- Ultimate Crowd-Pleaser: These potatoes are the side that everyone—from picky kids to gourmet guests—reaches for first, every time.
Ingredients You’ll Need
One of the best things about Parmesan Crusted Potatoes is that you only need a handful of humble ingredients to create some serious magic. Each one brings its own special touch, whether it’s crunch, nutty richness, or golden, buttery flavor.
- Yukon Gold potatoes: Their creamy, buttery texture and golden hue are perfect for roasting and hold up beautifully under the cheesy crust.
- Garlic parsley salt: This seasoned salt blend pumps up the flavor with a savory, aromatic note—it’s the secret to that wow factor!
- Unsalted butter, melted: Helps the Parmesan adhere to the potatoes, and adds that irresistible, rich flavor.
- Parmesan cheese, grated: The star of the show! Grated Parmesan turns delightfully crisp and nutty when roasted.
Variations
One of the best parts of this Parmesan Crusted Potatoes recipe is how effortlessly you can customize it according to your pantry, preferences, or dietary needs. Let yourself get creative—you honestly can’t go wrong with cheese and potatoes!
- Add a Spice Kick: Sprinkle a little cayenne, smoked paprika, or chili flakes into the Parmesan mixture for a gentle heat.
- Switch Up the Cheese: Substitute half the Parmesan with Pecorino Romano or Asiago for a bolder, more complex cheesy crust.
- Make it Dairy-Free: Use a plant-based butter and your favorite vegan Parmesan to create a fully dairy-free spin.
- Go Herb Crazy: Toss in some chopped fresh rosemary, thyme, or chives for extra color and fresh flavor lift.
How to Make Parmesan Crusted Potatoes
Step 1: Prep and Score the Potatoes
Start by giving those Yukon Gold potatoes a good scrub, then slice them right down the middle. Using a sharp knife, gently score the cut side of each potato half in a diamond pattern—this little step helps the buttery, cheesy crust soak in and cling beautifully as they roast.
Step 2: Season Like a Pro
Sprinkle the cut sides of the potatoes with garlic parsley salt. Don’t be shy here—the savory, herby salt is what turns a good side dish into something truly crave-worthy by the time it comes out of the oven.
Step 3: Make the Parmesan Paste
In a bowl, whisk together melted butter and grated Parmesan until you have a thick, sticky mixture. This savory “paste” is what creates that spectacular Parmesan crust as it bakes.
Step 4: Coat and Bake to Perfection
Spread the Parmesan mixture generously over the cut side of each potato, then arrange them—cheese side down—on a baking sheet. Roast at 425°F for 25–30 minutes, until the potatoes are fork-tender and the cheesy crust is gloriously golden and crisp.
Pro Tips for Making Parmesan Crusted Potatoes
- Choose the Right Cheese Texture: Finely grated Parmesan (from a block, if possible) creates the ultimate crispy crust—pre-shredded cheese won’t melt the same way!
- Maximize Surface Contact: Press the potato halves gently into the Parmesan mixture to ensure a full, even coating on every single one.
- Use Parchment for Easy Cleanup: Lining your baking sheet makes lifting the potatoes (and saving every last crispy cheesy bit) super simple.
- Serve Immediately for Crunch: Parmesan Crusted Potatoes are at their crispy, melty best hot out of the oven—so try not to sneak too many before they hit the table!
How to Serve Parmesan Crusted Potatoes
Garnishes
For a finishing flourish, scatter freshly chopped parsley or chives over the hot Parmesan Crusted Potatoes—those pops of color and freshness make each bite even more inviting. A few flakes of sea salt or some cracked black pepper will take the flavor up another notch, too.
Side Dishes
These crispy, cheesy potatoes practically scream to be paired with simple roasted meats, grilled chicken, or pan-seared fish. For a vegetarian meal, serve them alongside a big green salad and grilled veggies—honestly, there’s no bad match for Parmesan Crusted Potatoes!
Creative Ways to Present
Make a party platter by arranging the potatoes on a rustic wooden board with a ramekin of garlicky aioli or sour cream for dipping. For a fun twist, skewer them onto cocktail picks for easy snacking at gatherings—they’re guaranteed to disappear quickly!
Make Ahead and Storage
Storing Leftovers
Leftover Parmesan Crusted Potatoes can be stored in an airtight container in the refrigerator for up to 3 days. If you have any left, they’re just as tasty for lunch the next day!
Freezing
While you technically can freeze these potatoes, the cheesy crust tends to lose a bit of its irresistible crunch. If you do need to freeze them, place in a single layer and store up to a month for best quality.
Reheating
The best way to reheat Parmesan Crusted Potatoes is in a hot oven or toaster oven at 375°F until warmed through and the crust is re-crisped—microwaving will make them soft, so avoid it if possible!
FAQs
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Can I use other types of potatoes for Parmesan Crusted Potatoes?
Absolutely! While Yukon Gold potatoes have a beautiful buttery flavor, you can also use baby red potatoes or even fingerlings—just try to keep all pieces a similar size for even crisping and roasting.
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Should I peel the potatoes first?
No need to peel—leaving the skin on not only saves time but also provides great texture and rustic character that pairs so well with the cheesy crust.
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Can I make Parmesan Crusted Potatoes ahead of time?
These potatoes are at their absolute best straight from the oven, but you can prep and score them in advance, keep them refrigerated, and bake them just before serving for convenience.
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What dipping sauces go well with this recipe?
Try these with tangy sour cream, herby ranch dip, spicy sriracha mayo, or even a homemade garlic aioli—each one brings out a different delicious side to the potatoes!
Final Thoughts
I can’t wait for you to try these Parmesan Crusted Potatoes! They’re one of those recipes that feels fancy enough for company but easy enough for a busy weeknight. Next time you need a fast, hearty, and soul-satisfying side, let these be the golden, crispy stars of your table. Enjoy every cheesy, crunchy bite!
Print
Parmesan Crusted Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Baking
- Method: Baking
Description
These Parmesan Crusted Potatoes are a simple and delicious side dish that only require 4 ingredients. With a crispy Parmesan topping, these potatoes are sure to be a hit at any meal.
Ingredients
Potatoes:
- 1 lb Yukon Gold potatoes, halved
Seasoning:
- 1/2 tbsp garlic parsley salt
Parmesan Mixture:
- 4 tbsp unsalted butter, melted
- 1 1/2 cup Parmesan cheese, grated
Instructions
- Preheat the oven: Preheat the oven to 425°F.
- Season the potatoes: Season the potatoes with garlic parsley salt.
- Prepare Parmesan mixture: In a medium bowl, combine the melted butter and Parmesan cheese, creating a paste-like mixture.
- Coat the potatoes: Spread the Parmesan mixture on the cut side of the potatoes. Place the Parmesan potatoes face down on a baking sheet.
- Bake: Bake until the potatoes are golden and tender, about 25-30 minutes.
Clean the potatoes and cut them in half. Score them into a diamond shape.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 45mg
