Parmesan Crusted Potatoes – A Crispy, Cheesy Side Dish You’ll Love

Parmesan crusted potatoes is one of my favorite side dishes to make when I want something easy, flavorful, and a little bit different than plain roasted potatoes. Small potato chunks are coated with parmesan cheese which melts into the butter and spices to form a crispy golden crust that sticks to the bottom of each potato half. It gives every bite that perfect balance of crunch with a tender potato inside.

Whenever I make these crispy potatoes they disappear fast from the table. They are perfect with steak, chicken, pork chops, or even as an appetizer for gatherings.

Best of all, they don’t take long to prepare, and with just a handful of ingredients, they taste like something you’d find at a restaurant.

Why Parmesan Crusted Potatoes Are So Good

There’s something irresistible about the combination of potatoes, butter, and parmesan cheese. Potatoes are mild and starchy, which makes them the perfect base to soak up flavors.

When they are sliced in half and placed cut side down, the parmesan mixture bakes into the crosshatch cuts and creates a crust that is both cheesy and nutty in flavor.

The butter helps the cheese brown, while the Italian seasoning and garlic powder give each potato half a boost of flavor. You end up with tender, fluffy potatoes on the inside, and crispy, golden parmesan on the outside. It’s the best of both worlds.

I also like how customizable parmesan crusted potatoes can be. You can play around with the seasonings or change up the cooking method depending on the time that you have. Whether you bake them in the oven, toss them in an air fryer, or sear them in a skillet, they always come out delicious.

Ingredients You’ll Need

For this recipe, I use baby Yukon Gold or red potatoes. Their small size makes them perfect for roasting, and they cook through quickly. Just like when I make my Garlic Butter Smashed Potatoes, I love the buttery flavor of the Yukon Gold potatoes. However you can also use red potatoes which hold their shape a little better. Either works great.

As for the parmesan cheese it is important that it is freshly grated. Then I like to pack it tightly in the measuring cup so there’s plenty of it to form that crunchy crust.

Butter ties everything together, but you can swap it with olive oil if you prefer. Italian seasoning, garlic powder, and kosher salt keep the flavor simple but bold.

Here’s exactly the measurements that I use:

• 1 ½ pounds baby Yukon Gold or red potatoes
• 3 tablespoons butter, melted
• ½ cup grated parmesan cheese, tightly packed
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• 1 teaspoon kosher salt
• Cooking spray, optional

INSTRUCTIONS

The first step is slicing the baby potatoes in half. Once cut, I take a sharp knife and score the flat side with a light crosshatch pattern. This extra step really helps the butter and parmesan mixture stick to the potatoes. It also creates little pockets for the flavor to sink into as they bake.

After melting the butter in a microwave-safe bowl, I mix in the parmesan cheese, Italian seasoning, garlic powder, and salt. The mixture should look like a thick paste. Each potato half gets dipped into the mixture before being placed cut side down on a parchment-lined baking sheet. You can also use a reusable silicone baking mat.

When pressing the potatoes down, I make sure some of the paste spreads out underneath. That’s what creates those crispy edges around each potato half as they bake. A quick spray of cooking oil on top helps the potatoes roast evenly, though it isn’t required.

Baking Parmesan Crusted Potatoes

The oven does most of the work for this recipe. I preheat it to 425ºF and bake the potatoes for about 25–30 minutes. By the time they are done, the parmesan crust has formed into a golden brown layer, and the potatoes are fork tender inside.

It’s important to let them cool for a few minutes before serving. The cheese crisps up even more as it cools, making it easier to lift the potatoes from the sheet pan without leaving the crust behind. Once cooled slightly, they pop right off the parchment with their cheesy crust intact.

Serving Ideas

Parmesan crusted potatoes go with just about anything. They’re great alongside grilled meats like steak or chicken, but they also pair well with roasted vegetables. I’ve even served them as a finger food appetizer at parties and they are always a hit.

A sprinkle of fresh parsley or chives before serving adds color and a bit of freshness. For dipping, sour cream or ranch dressing is always welcome at our table, especially when serving them as a snack.

Variations To Try

Air Fryer Parmesan Crusted Potatoes

If you prefer using an air fryer, this recipe works perfectly. Preheat the air fryer to 400ºF and prepare the potatoes the same way. Place them cut side down in the basket lined with parchment paper, being careful not to overcrowd them.

Air fry for 15–18 minutes, checking around the 12-minute mark. They’ll come out just as crispy, but with slightly less oil and a faster cook time.

Skillet Parmesan Crusted Potatoes

For a stovetop version, a nonstick or cast-iron skillet works well. Melt a little butter in the skillet over medium heat, then place the coated potato halves cut side down. Cover with a lid and cook for about 10–12 minutes, until the bottoms are golden brown.

Flip the potatoes, cover again, and cook another 8–10 minutes until tender. The skillet method gives a deep caramelized crust with a softer center.

Different Cheese Options

Although parmesan is the star, you can experiment with other cheeses. Asiago or pecorino romano are great substitutes. For a slightly creamier crust, mix in some shredded mozzarella with the parmesan.

Adding Herbs and Spices

Feel free to swap or add spices to the butter mixture. Paprika adds a smoky flavor, crushed red pepper gives heat, and fresh rosemary or thyme provides an herby twist.

Why This Recipe Is One Of My Favorites

One of the reasons parmesan crusted potatoes is one of my favorite side dish recipes is that they are easy to make, but have great flavor and texture. The short ingredient list keeps it practical but the result tastes far more impressive than the effort required.

The crosshatch cuts, buttery parmesan coating, and high oven heat all come together to create the perfect crispy bite. One that you can use for a side dish, snack or appetizer.

Whenever I serve these, people always ask for the recipe. And the best part is, they’re so easy to customize.

Whether you want to bake them traditionally, make them lighter in the air fryer, or crisp them up in a skillet, parmesan crusted potatoes are always a crowd favorite.

Enjoy! Mary

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