Description
Crispy and cheesy on the outside, fluffy on the inside, these Parmesan Crusted Potatoes are an easy yet delicious addition to any meal.
Ingredients
Main Ingredients
- 2 pounds Potatoes, about 2 pounds (Yukon Gold, Baby gold, or red potatoes recommended.)
- 1 cup Parmesan cheese, finely grated (Fine shreds or powdery kind works best for crust.)
- 2 tablespoons Olive oil (Can substitute with avocado oil.)
- 1 teaspoon Garlic powder (Or fresh garlic, use carefully to avoid burning.)
- 1 teaspoon Onion powder
- 1 teaspoon Salt (Adjust according to taste.)
- 1 teaspoon Black pepper (Adjust according to taste.)
- Optional: paprika or Italian seasoning for extra flavor
- Optional: chopped parsley for serving
Instructions
Preparation
- Preheat the oven to 425°F (220°C). Use a dark metal sheet pan for better browning, lined with parchment paper for easier cleanup.
- Cut the potatoes into bite-sized chunks, about 1 inch, ensuring they are similar in size for even cooking.
- Pat the potatoes dry with paper towels to ensure they crisp up faster.
- Toss the dried potatoes with olive oil, salt, black pepper, garlic powder, and onion powder.
- Sprinkle Parmesan cheese directly on the sheet pan, then place the potatoes cut side down on top.
Cooking
- Roast the potatoes for about 20 minutes, then flip them and roast for another 15-20 minutes until deeply golden and crisp.
- Sprinkle a little extra Parmesan and chopped parsley on top just as they come out of the oven.
Notes
Let them cool in an airtight container in the fridge for up to 4 days. To reheat, place on a sheet pan and warm at 400°F (200°C) for 10-15 minutes to retain crispiness.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Cuisine: American