Crispy Roasted Parmesan Potatoes
You are going to fall hard for these Crispy Roasted Parmesan Potatoes. The smoked paprika, garlic powder, and onion powder work together to give every bite a warm, savory depth, and the Parmesan melts and crisps directly onto the cut side of each potato, creating a golden, lacy crust that is genuinely addictive.
Baby Yukon Gold or red potatoes are ideal here because their naturally creamy interiors are the perfect contrast to that crispy exterior. This recipe is weeknight-easy and dinner-party-worthy all at once, and honestly, that is a rare and beautiful thing.
Helpful Tips
- Dry your potatoes well: After washing, take a minute to thoroughly dry each potato with a kitchen towel before cutting. Excess moisture is the enemy of crispiness, and a dry surface helps the butter and seasoning cling to the potato so you get maximum flavor and crunch.
- Press them firmly into the Parmesan: When you dip the cut side of each potato into the grated Parmesan and set it on the baking sheet, give it a gentle but firm press. Good contact between the cheese and the pan is what creates that cohesive, crispy crust rather than crumbles that fall apart.
- Give each potato its space: Resist the urge to crowd the pan. Potatoes that are too close together will trap steam and turn soft instead of crisping up. If you need more room, use two baking sheets rather than squeezing everything onto one.
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Crispy Roasted Parmesan Potatoes
You are going to fall hard for these Crispy Roasted Parmesan Potatoes. The Parmesan melts and crisps directly onto the cut side of each potato, creating a golden, lacy crust that is genuinely addictive.
Ingredients
- 1 pound baby potatoes Yukon Gold or red potatoes work well
- 2 tablespoons butter melted
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon Spanish or smoked paprika
- 1/4 teaspoon black pepper
- 1/2 cup Parmesan cheese finely grated
- fresh parsley chopped, for garnish
- 1/4 cup mayo
- 1 teaspoon Sriracha
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Wash the baby potatoes thoroughly and dry them with a kitchen towel. Cut them in half.
- In a large bowl, combine the butter, garlic powder, onion powder, paprika, salt, and pepper. Add the potatoes to the bowl and toss them until they are evenly coated with the butter and seasoning.
- Dip the cut end of each potato in the grated Parmesan and set it parmesan-side down on the baking sheet. Make sure they are not overcrowded for maximum crispiness.
- Roast the potatoes for about 30 minutes. They should be golden brown and crispy on the outside. Total time will depend on how large the potatoes were, so cook until they are crispy but tender. If you notice the cheese is browning too quickly, turn down the heat.
- Remove the potatoes from the oven and let them cool slightly before serving. Garnish with chopped parsley.
- For a delicious sauce to serve them with, combine mayo and Sriracha and serve alongside.
Nutrition
Calories: 285kcalCarbohydrates: 21gProtein: 7gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 7gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 29mgSodium: 368mgPotassium: 509mgFiber: 3gSugar: 1gVitamin A: 409IUVitamin C: 23mgCalcium: 167mgIron: 1mg
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