These delicious Crispy Parmesan Potatoes make the perfect snack or side! My girls love dipping them in sour cream or ketchup!
You can use pretty much any seasonings and any type of potatoes! I love fresh garlic but it’s not a great fit in this recipe as the high temperature causes it to burn. Garlic Powder adds lots of great flavor without burning.
To make the potatoes nice and crispy, you’ll want to make sure they are cut nice and thin. I use a Mandoline slicer to make this task extra quick.
Items you’ll need for this recipe
* parchment paper * Mandoline slicer/sharp knife * baking pans *
Crispy Parmesan Potatoes
Ingredients
- 4 medium potatoes scrubbed (not peeled)
- 4 tablespoons olive oil
- ¼ teaspoon garlic powder onion powder & pepper
- ½ teaspoon parsley
- salt to taste
- 4 tablespoons fresh parmesan cheese divided
Instructions
- Preheat oven to 450 degrees F and line a pan with parchment paper.
- Slice potatoes ¼" thick and toss with olive oil seasoning and 2 tablespoons of parmesan cheese.
- Bake in a single layer about 30 minutes or until browned, flipping potatoes after 15 minutes.
- Once browned, top with remaining 2 tablespoons parmesan cheese and bake an additional 5 minutes or until cheese bubbles and browns.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
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This is my family’s favorite go to potato side. And make them at least once a week, they come out perfectly and even if you have leftovers they stay crunchy for several hours. We just had them last night with fried catfish. I would say we make these at least
Can you substitute sweet potatoes in this recipe?
We have only made this recipe as written but sweet potatoes should work in this recipe. Let us know how it turns out!
My family enjoyed these potatoes and we will have them again.
So happy to hear that, Kaye!
They taste fine, but you’d better be ready to babysit potatoes for 1 + hours! Way too labor intensive for the outcome. I like a lot of your other recipes a lot, though!