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Amazing Crispy Parmesan Crusted Potatoes Done in 30 Min Flat

Crispy Parmesan Crusted Potatoes

This recipe creates incredibly addictive crispy parmesan crusted potatoes that are fluffy and steaming on the inside with a savory, golden-brown crust. It's a simple, toss-and-bake side dish that uses pantry staples to transform humble potatoes into something special with minimal effort. The combination of Parmesan, garlic, and herbs makes it a perfect, show-stealing addition to any meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 pounds of baby Yukon Gold or red potatoes
  • 1/4 cup Olive Oil
  • 1/2 cup Grated Parmesan Cheese
  • 1 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
  • 1/2 teaspoon Dried Italian Herbs
  • 1/4 teaspoon Black Pepper
  • 1/4 teaspoon Salt, or adjusted to your taste
  • Fresh Parsley (optional, for garnish)

Equipment

  • Large bowl
  • baking sheet

Method
 

Instructions
  1. Preheat your oven to 400°F (200°C). Getting the oven nice and hot from the start is a key step for achieving that initial sizzle and ultimate crispiness.
  2. Wash your potatoes thoroughly and pat them completely dry. This is important—excess moisture will steam the potatoes instead of roasting them. Cut them into uniform 1-inch pieces. For very small baby potatoes, just halving or quartering them is perfect.
  3. In a large bowl, whisk together the olive oil, grated Parmesan, garlic powder, onion powder, Italian herbs, salt, and pepper. Mixing the wet and dry ingredients first creates a paste-like mixture that will coat the potatoes much more evenly.
  4. Add your dry, cut potatoes to the bowl with the Parmesan mixture. Use your hands or a spatula to toss everything together until each piece of potato is thoroughly coated.
  5. Spread the coated potatoes in a single, even layer on a large baking sheet. This is the most important rule for crispy potatoes! Do not overcrowd the pan. If you need to, use two baking sheets. Giving them space allows the hot air to circulate around each piece.
  6. Place the baking sheet in the preheated oven and bake for 30-40 minutes. About halfway through the baking time (around the 15-20 minute mark), take them out and flip them over to ensure they brown evenly on all sides.
  7. Once the potatoes are golden brown and wonderfully crispy, remove them from the oven. If you like, sprinkle them with fresh, chopped parsley for a bit of color and freshness.
  8. These crispy Parmesan crusted potatoes are best served hot, straight from the oven, when their texture is at its peak.

Notes

For the best results, use a block of Parmesan cheese and grate it yourself. Ensure potatoes are completely dry after washing to help them crisp up. Do not overcrowd the pan; use two baking sheets if necessary to give the potatoes space. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days and reheated in a 400°F (200°C) oven or an air fryer.