Name: Crispy Parmesan Crusted Baby Potatoes Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1.5 pounds baby potatoes (golden or red); 3 tablespoons olive oil; 1 cup grated Parmesan cheese; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon dried oregano; 1 teaspoon paprika; Salt and pepper to taste; Fresh parsley, chopped (optional)

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Introduction

Crispy Parmesan Crusted Baby Potatoes make a perfect side dish that’s both flavorful and easy to prepare. With a golden, crunchy exterior and tender inside, they pair wonderfully with a variety of main courses. Ready in just 40 minutes, this recipe is sure to become a family favorite.

The image shows a white rectangular dish filled with small round roasted potatoes, arranged in several layers, with a golden-brown crispy crust covering most of them. The potatoes vary in color from light yellow to deep brown where they are well-roasted. There are visible specks of green herbs scattered evenly across the dish, along with a light dusting of fine breadcrumbs or grated cheese on top, enhancing the textured appearance. The dish is placed on a blue and white striped cloth, set on a white marbled surface, creating a clean and fresh background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 pounds baby potatoes (golden or red)
3 tablespoons olive oil
1 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon paprika
Salt and pepper to taste
Fresh parsley, chopped (for garnish, optional)

Instructions

Step 1: Preheat your oven to 400°F (200°C). This temperature helps achieve the perfect crispy texture on the potatoes.
Step 2: Wash and dry the baby potatoes thoroughly. Cut them in half lengthwise and place them in a large mixing bowl.
Step 3: Drizzle the olive oil over the potatoes and toss to coat evenly. In a separate bowl, combine the grated Parmesan, garlic powder, onion powder, dried oregano, paprika, salt, and pepper. Sprinkle this cheese and spice mixture over the potatoes and toss again until fully coated.
Step 4: Arrange the potatoes cut-side down on a baking sheet lined with parchment paper, ensuring they are in a single layer. Bake for 25-30 minutes, flipping them halfway through, until they are golden brown and crispy.
Step 5: Allow the potatoes to cool slightly after baking. Transfer to a serving dish and garnish with chopped fresh parsley if desired. Serve warm and enjoy!

Tips & Variations

For extra flavor, add fresh herbs like thyme or rosemary to the cheese mixture before coating the potatoes.
If you prefer spicier potatoes, sprinkle in a pinch of cayenne pepper or chili flakes.
Using parchment paper helps prevent sticking and makes cleanup easier.

Storage

Store any leftover potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 375°F (190°C) for 10-15 minutes to restore their crispiness. Avoid microwaving as it can make them soggy.

How to Serve

A white plate is filled with small roasted potatoes that have crispy, golden brown cheese chips attached to them. The potatoes are light brown with a rough texture, while the cheese chips are thin, crunchy, and browned with some darker spots. There are small green onion slices scattered on top for a touch of color. On the side of the plate, there is a small white bowl with creamy white dipping sauce, garnished with more green onion slices. The dish is arranged on a white marbled surface, showing a mix of soft potatoes and crisp cheese. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use larger potatoes instead of baby potatoes?

Yes, you can use larger potatoes, but cut them into smaller, bite-sized pieces to ensure they cook evenly and become crispy.

Is it possible to make this recipe dairy-free?

To make a dairy-free version, substitute the Parmesan cheese with a plant-based cheese alternative or nutritional yeast for a cheesy flavor without dairy.