These Parmesan Crusted Potatoes are crispy, cheesy and simply mouthwatering!
Baby potatoes tossed in butter and a parmesan cheese mixture, then roasted until crisp and cheesy. It’s so easy to prep and bake that the perfect side dish can be ready in about 30 minutes!
Why We Love this Recipe
There are only 5 simple ingredients in this recipe, that you most likely have on hand already.
This recipe uses the perfect flavor combo of butter, cheese, and seasonings that coat every bite!
Every potato is hand-dipped in the parmesan cheese mixture, which means every potato has a crispy cheese crust on it!
Ingredients/Variations
This recipe is easy to prep and easy to bake!
POTATOES Baby potatoes are my favorite to use in this recipe, but russets, reds, and even purple potatoes will work as well.
Look for firm potatoes that are evenly sized so they roast uniformly. Rinse off any dirt and wipe them dry with a paper towel before cutting.
BUTTER These potatoes are coated in unsalted, melted butter. If using salted butter, be sure to adjust the salt to your liking when seasoning the potatoes.
CHEESE This is one place you definitely want to use the powdery grated parmesan cheese, I find it adheres better than shredded cheese.
The shredded parmesan variety will work too but the grated works best!
SEASONINGS Classic seasonings like oregano and garlic powder are great but you can use whatever your favorites are.
Depending on what you are serving these with, try tossing the potatoes in taco, ranch, or everything bagel seasoning for a flavorful twist!
How To Make Parmesan Roasted Potatoes
It takes no time at all to make this as a side dish or even a tasty snack!
- Prep: Toss potatoes with butter, salt, and pepper and combine cheese mixture (pre recipe below).
- Dip: Dip cut side of potato into cheese mixture and place on a baking sheet.
- Bake: Brush remaining butter and cheese mixture and bake until tender.
Homemade Potato Dip:
- 3/4 cup sour cream
- 3 tablespoons mayonnaise
- 1 tablespoon dried chives
- 1/2 teaspoon each garlic powder and dill
- 1/4 teaspoon onion powder
Combine all dip ingredients and let chill while preparing potatoes.
Tips for Making Perfect Parmesan Crusted Potatoes
These parmesan potatoes are easy to make, but here are a few tips to help them become the perfect side dish!
- Line your baking sheet with parchment paper for easy cleanup! Tinfoil will also work, but be sure to spray with cooking spray to avoid sticking.
- To store, keep them in an airtight container in the refrigerator until ready to reheat.
- To reheat:
- Re-season and add a little more Parmesan to make them crunchy again!
- Roast in a 350°F oven until heated through.
Delicious Potato Side Dishes
- Fondant Potatoes – crispy & delicious
- Roasted Smashed Potatoes – just roast & serve
- Crispy Parmesan Potatoes – quick & easy snack
- Garlic Mashed Potatoes – rich & creamy
- Perfect Baked Potatoes – top with bacon or cheese
Did your family love these Parmesan Crusted Potatoes? Be sure to leave a rating and a comment below!
Crispy Parmesan Potatoes (with Dip)
Ingredients
- 2 pounds baby potatoes halved
- ¼ cup unsalted butter melted
- salt and black pepper to taste
- ⅓ cup grated Parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Toss potatoes with butter, salt, and pepper. In a separate bowl combine parmesan cheese with seasonings.
- Dip the cut side of each potato into the cheese and gently press so the cheese sticks. Place on prepared pan cheese side down.
- Brush with remaining butter and sprinkled with any leftover cheese mixture.
- Bake for 25-30 minutes or until potatoes are tender and cheese is crisp. Cool 2-3 minutes and remove with a spatula. Serve with dip.
Notes
- Make sure potatoes are uniform in size so they cook evenly.
- Grated cheese from a jar work best for this recipe, it creates a crispy crust of cheese!
- Line baking sheet with parchment paper for easy cleanup! Tinfoil will also work, but be sure to spray with cooking spray to avoid sticking.
- ¾ cup sour cream
- 3 tablespoons mayonnaise
- 1 tablespoon dried chives
- ½ teaspoon each garlic powder and dill
- ¼ teaspoon onion powder
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Side Dish
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
very good
Tasty and enjoyable.. great side dish!!
I have made these for 20 years or so, BUT , your way is going to be much better than the way I have been doing them. This old gal learned something new today.
I started by baking the potatoes and then putting the cheese on them, I was using russets and cutting them in chunks. I can’t wait to cook the little ones like this .
Thank you for sharing your recipes with us.
I am so happy you are enjoying the recipes Linda!
I have made these twice and my husband devoured them no left overs!. so good crispy and the dip is so yummy!.
I am so happy to hear these potatoes are a hit Leah!
These potatoes are perfection! They are tender in the center and crispy crunchy on the outside with the amazing flavors of butter, Parmesan cheese and garlic. I paired them with Marry me Chicken and green beans with bacon. What a perfect meal! Enjoy!!
Has become a recurring request! easy and delicious.
I am so glad you are enjoying this recipe Jessie!
Hello. This recipe looks delish.
I wonder if would be as good done in air fryer. Trying not to use the oven in this hot weather
I think that would turn out great Diane! If you try it I would love to hear how it turns out!
I made these with dinner tonight. I don’t have a photo because my husband loved it so much! Very simple to make and very tasty. I love all your recipes and I try to make as many as I can. This one is a keeper. I will use it many times.
Will this recipe work ok with peeling the potatoes? We are not big fans of the peelings.♀️
I haven’t tried it so I can’t say for sure Sandra, but I think it should work just fine. If you try it, I would love to hear how it turns out!
Very good great side dish.
So glad you loved it Gary!
Looks delicious.
This recipe was soooo good! I can’t have dairy so we used shredded vegan parmesan and ended up doubling the “cheese” mix (2/3 cup parm, 1 tsp garlic powder, 1 tsp oregano). It still turned out amazing! If anyone is using shredded parmesan instead of grated, you can just sprinkle piles of it onto the baking sheet and set the potatoes cut side down in the cheese mix – it turns out the same. My whole family loved it and we will definitely be making this again!
Thank you for your tips Leah! So glad you love these potatoes as much as we do!
Sounds delicious
Tried this amazing potatoe recipe tonight and the family LOVED it! The dipping sauce was also great and I would pair that with other things, including roast beef. Thanks for all your awesome recipes. Never disappointed!
So glad you loved it! Thank you so much for your kind words Tina!
I fixed this for dinner last night and my family loved it! The only thing I did different was I just follow the steps from the fb video. Melted butter in pan garlic powder, Parmesan cheese. I added chives thinking I’m dressing it up. I Didn’t see the recipe until the next day. They came out perfect like the video!
So glad you enjoyed them!!