Description
These Mouthwatering Crispy Parmesan Potatoes are super crispy on the outside, creamy on the inside, and loaded with garlicky, cheesy goodness, making them the perfect side dish that everyone will love.
Ingredients
Main Ingredients
- 2 pounds Yukon Gold potatoes (Other varieties such as red or russet can also be used.)
- 3 tablespoons olive oil (Helps the parmesan stick and promotes even browning.)
- 1 cup freshly grated Parmesan (Fresh is key for better melting and browning.)
- 2-3 cloves garlic, minced (Adds bold flavor.)
- 1 teaspoon salt (Fine or kosher salt, season generously.)
- 1 teaspoon black pepper (Freshly cracked for better flavor.)
- 1 teaspoon paprika (For color and warmth; smoked paprika adds a nice twist.)
- optional onion powder, dried Italian herbs, or cornstarch (For extra flavor and crunch.)
Instructions
Preparation
- Preheat your oven to 425°F (220°C) and place a sheet pan inside while it preheats.
- Halve the potatoes and score the cut sides with a shallow crosshatch.
- Rinse the cut sides under cold water to remove excess starch and dry thoroughly with a towel.
- In a bowl, mix the olive oil, Parmesan, minced garlic, salt, paprika, and black pepper.
- Brush the hot sheet pan with a thin layer of the mixture and place the potato halves cut side down into the mixture.
- Press gently so the cheese adheres, then brush the skins with more oil and sprinkle with extra salt.
Cooking
- Roast the potatoes for 25 to 35 minutes, or until the bottoms are deeply golden and crisp.
- Let the potatoes sit for 2 to 3 minutes after baking to help the crust set.
- Finish with a sprinkle of fresh Parmesan or chopped parsley, and taste to adjust seasoning.
Notes
For a lighter version, air fry at 390°F for 15 to 20 minutes. Can be served with grilled steak, baked chicken, or seafood. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: American