Crispy Parmesan Potatoes
Delicious, golden and cheesy Crispy Parmesan Potatoes have a creamy center. Easy to make, flavorful, and perfect as a side dish or appetizer!
A SIMPLE, CRISPY POTATO RECIPE
If you love potatoes that are crispy on the outside and soft on the inside, these Crispy Parmesan Potatoes are going to be your new favorite side dish! They’re delicious on their own, but even better dipped into sour cream with a sprinkle of chives or green onions. Keeping the cut side down really gets these nice and golden and that crispy coating is pure perfection. They also make a really fun and yummy appetizer!
Made these for my wife and I with your crock pot pork chops and these were very good! My wife kept commenting on how much she enjoyed them so that is always a good sign that a recipe is a keeper. Thank you!
– Ben
FREQUENTLY ASKED QUESTIONS:
Spices can be adjusted to taste. If you aren’t fluent in spice pairing, I’d stick to the suggested spices.
If the potatoes are not fork tender by 30 minutes in the oven, add another 5 minutes onto the time, but be sure to keep an eye on the parmesan on the bottom to ensure it doesn’t burn.
I really think the oven does the best for this recipe and it’s harder to translate it to using the Air Fryer since you’re relying on a solid bottom surface for the potatoes. But, you could try this with an Air Fryer, I’d try using a layer of nonstick aluminum foil so it has more of a solid surface to help crisp up. If I was going to try these in the Air Fryer, I’d cook them on 380F for 15 minutes, then sprinkle with a touch more parmesan before cooking another 5-8 minutes, or until tender and golden brown.
These Parmesan Potatoes go great with sour cream with chives or green onions, for dipping. They can also be served as an appetizer. Pair these with any of your favorite dishes that you typically serve tater tots, fries, etc with.
Store in an airtight container in the fridge for up to 3-4 days and warm up in the Air Fryer.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- butter– softened. You can use unsalted or salted butter. It can be spread onto the bottom of the dish softened or melted. Either way works.
- shredded parmesan cheese– Both shredded & grated parmesan is needed for this recipe. The shredded needs to go on the bottom of the baking dish, with the butter, for this recipe to work properly. I have used freshly shredded parmesan, but I suppose if you’re in a pinch, you could try the preshredded stuff, I just think the freshly shredded melts best.
- baby gold potatoes– a 24 ounce bag of baby gold potatoes works best for this recipe. Be sure the potatoes are sliced side down for best results, and placed evenly in the baking dish.
- olive oil– It helps the parmesan and spices stick to the potatoes. I use a light olive oil but you could use vegetable or avocado oil.
- grated parmesan– see my notes on the grated and shredded parmesan above. Also note that the grated (the kind that usually comes in a green cylinder container in the pasta aisle) needs to go in with the spices. I used freshly grated cheese, but the green bottle should work too.
- Italian Seasoning, garlic powder, paprika, salt and pepper – this is my standard go-to seasoning blend but feel free to mix it up and use your favorite seasonings.
HOW TO MAKE CRISPY PARMESAN POTATOES:
Preheat the oven to 400℉ and coat the bottom of a 9×13-inch baking dish with 2 Tablespoons softened butter, then evenly sprinkle the shredded parmesan on top of the butter. In a small bowl, mix together the grated parmesan and spices. Then cut the baby potatoes in half and place in another bowl with the olive oil and mix well. Add the grated parmesan and spice mixture to the potatoes and stir until the potatoes are well coated.
Place the potatoes in the dish, cut side down, sprinkle the rest of the parmesan and spice mixture on top if there is any left in the bowl. Then bake on the middle oven rack for 30 minutes, or until fork tender.
Allow to cool slightly before enjoying!
CRAVING MORE RECIPES?
- Air Fryer Potato Wedges
- Crunchy Roasted Potatoes
- Mississippi Mud Potatoes
- Potato Cakes
- KFC Potato Wedges
Crispy Parmesan Potatoes
Ingredients
- 2 Tablespoons butter, softened (can use unsalted or salted)
- ½ cup shredded parmesan cheese (freshly shredded is preferred)
- ⅓ cup grated parmesan (you can use the kind in the green bottle)
- 1 teaspoon Italian Seasoning
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 24 ounce bag baby gold potatoes (1.5 pounds)
- 2 Tablespoons olive oil
Instructions
- Preheat the oven to 400℉ and coat the bottom of a 9×13-inch baking dish with 2 Tablespoons butter, softened, then evenly sprinkle ½ cup shredded parmesan cheese on top of the butter.
- In a small bowl, mix together ⅓ cup grated parmesan, 1 teaspoon Italian Seasoning, 1 teaspoon garlic powder, ½ teaspoon paprika, ½ teaspoon salt and ⅛ teaspoon pepper.
- Then cut 24 ounce bag baby gold potatoes in half and place in another bowl with 2 Tablespoons olive oil and mix well.
- Add the grated parmesan and spice mixture to the potatoes and stir until the potatoes are well coated.
- Place the potatoes in the dish, cut side down, sprinkle the rest of the parmesan and spice mixture on top if there is any left in the bowl.
- Then bake on the middle oven rack for 30 minutes, or until fork tender.Note: Oven times can vary so always go by done-ness not just by time.
- Allow to cool slightly before enjoying! If I'm seeing as an appetizer, I like to serve with some sour cream and sliced green onions.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Made these for my wife and I with your crock pot pork chops and these were very good! My wife kept commenting on how much she enjoyed them so that is always a good sign that a recipe is a keeper. Thank you!
This looks so good! What do you hink of cooking this in an air fryer? Would it dry out for the longer cooking time?
I talk about that in more detail above in the frequently asked questions section 🙂