If you are on the hunt for a side dish that will stun everyone at your table, the Crispy Garlic Parmesan Crusted Potatoes Recipe is your ultimate answer. Imagine tender mini Yukon Gold potatoes with perfectly crisped edges, infused with the warm aroma of garlic, bright notes of parsley, and a rich, buttery Parmesan crust that crackles with every bite. This dish strikes that magical balance between hearty and elegant, making it an irresistible crowd-pleaser for any meal. Whether you’re serving a cozy family dinner or hosting friends, these potatoes promise a flavor-packed experience you’ll want to make again and again.
Ingredients You’ll Need
These ingredients might look simple, but together they create a symphony of flavors and textures that make this recipe shine. Each component plays a vital role, whether it’s bringing moisture, crispness, savoriness, or color to the dish.
- Mini Yukon Gold Potatoes (1 Pound, halved): Their creamy texture and thin skins crisp up beautifully, making them ideal for roasting.
- Olive Oil (2 Tablespoons): Helps the seasonings stick and promotes that sought-after golden crust.
- Dried Parsley (1 Tablespoon): Adds an herby freshness that brightens the entire dish.
- Garlic Powder (1 Tablespoon): Infuses the potatoes with savory depth and warmth.
- Sea Salt (1/2 Teaspoon): Enhances all the natural flavors without overpowering them.
- Ground Black Pepper (1/2 Teaspoon): Adds a subtle kick and complexity to the seasoning.
- Unsalted Butter (1/4 Cup, melted): Makes the Parmesan paste rich and helps it meld into a crispy crust.
- Parmigiano Reggiano (1 1/2 Cups, freshly grated): The star ingredient that forms a golden, cheesy layer with unbeatable flavor and crunch.
How to Make Crispy Garlic Parmesan Crusted Potatoes Recipe
Step 1: Preheat the Oven
Start by setting your oven to 425 degrees Fahrenheit. This high heat is essential to getting those potatoes tender on the inside and perfectly crisp on the outside. While the oven warms, you can prepare your potatoes so everything moves smoothly.
Step 2: Prepare the Potatoes
Give your mini Yukon Gold potatoes a good wash and then carefully cut each one in half. This creates the perfect surface area for the crust to form. Next, “score” the cut side with diagonal lines—not cutting all the way through, but enough so that the seasoning and cheese can seep in during baking, enhancing texture and flavor dramatically.
Step 3: Toss Potatoes in Seasoning
Transfer the cut potatoes into a large mixing bowl, then add olive oil, dried parsley, garlic powder, sea salt, and black pepper. Toss everything thoroughly, making sure each potato piece gleams with seasoning. This step preps the potatoes with layers of enticing flavor, setting the stage for the Parmesan crust to shine.
Step 4: Mix Cheese and Butter Paste
In a separate bowl, grate your Parmigiano Reggiano cheese. Pour the melted butter over the cheese and mix until you get a thick, spreadable paste. This cheesy butter mixture is the magic glue that creates the crispy, golden Parmesan crust under the potatoes.
Step 5: Assemble in Baking Dish
Spread the cheese and butter paste evenly across the bottom of a large baking dish. This creates the delicious base that crisps up in the oven. Then, place the potatoes cut-side down directly onto the cheese mixture, pressing them gently so they stick. Layer the entire dish this way—it’s a satisfying process that promises mouthwatering results.
Step 6: Bake and Rest
Pop your assembled dish into the oven and bake for approximately 25 to 26 minutes until the potatoes are tender and the cheese crust crisps to a beautiful golden brown. When done, let the potatoes rest for 10 minutes so the cheesy crust hardens perfectly, creating that iconic crunch you’ll savor with each bite.
How to Serve Crispy Garlic Parmesan Crusted Potatoes Recipe
Garnishes
To elevate these potatoes even further, sprinkle freshly chopped parsley or chives on top just before serving for a splash of color and an extra hint of freshness. A light drizzle of garlic-infused olive oil can also add a glossy finish and deepen the garlic notes.
Side Dishes
This Crispy Garlic Parmesan Crusted Potatoes Recipe pairs wonderfully with roasted chicken, grilled steak, or even a simple green salad for a lighter meal. The richness of the potatoes contrasts beautifully with crisp, fresh vegetables and hearty proteins, creating a well-rounded plate that satisfies every craving.
Creative Ways to Present
For a party or special occasion, serve these potatoes in a rustic cast-iron skillet right from the oven to keep them warm and add a charming, cozy feel. Alternatively, plate each portion stacked and garnished with fresh herbs and a sprinkle of extra Parmesan for a restaurant-quality presentation at home.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover Crispy Garlic Parmesan Crusted Potatoes in an airtight container in the refrigerator. They will stay fresh and tasty for up to 3 days, making this recipe a perfect candidate for meal planning.
Freezing
While freezing is possible, it’s best to freeze the potatoes before baking. After tossing with oil and seasonings, arrange them on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. When ready to enjoy, bake straight from frozen, adding a few extra minutes to the cooking time. The cheesy crust develops best fresh, so freezing after baking might diminish that signature crisp.
Reheating
To bring back the crispy goodness, reheat leftovers in a preheated oven at 375 degrees Fahrenheit for about 10 minutes, or until heated through and the crust regains its crunch. Avoid microwaving if possible, as it can make the potatoes soggy and dull the flavorful crust.
FAQs
Can I use regular-sized potatoes instead of mini Yukon Golds?
Yes, you can, but you’ll want to cut them into smaller chunks or halves so they cook evenly and develop that perfect crispy texture. Mini potatoes are just more convenient and cook a bit faster.
Is fresh garlic better than garlic powder for this recipe?
Garlic powder provides a more uniform flavor that blends well into the crust, but if you love bold garlic, finely minced fresh garlic can be added to the seasoning mix for an extra punch. Just be mindful not to burn it during baking.
What can I substitute for Parmigiano Reggiano?
Pecorino Romano or Grana Padano are great alternatives, offering similar sharpness and texture for a crispy crust. Avoid pre-grated cheese with additives, as they don’t melt and crisp the same way.
Why do I need to score the potatoes?
Scoring the cut side creates little grooves that allow the butter and cheese mixture to soak in more deeply, enhancing both texture and flavor. It helps create those delightful crispy edges that make this recipe special.
Can I make this recipe vegan or dairy-free?
You can opt for vegan butter and a plant-based Parmesan-style cheese substitute. Keep in mind that while the flavors will still be tasty, the classic crispy cheese crust may vary slightly in texture.
Final Thoughts
There is something truly special about the Crispy Garlic Parmesan Crusted Potatoes Recipe that makes every bite feel like a warm hug. Simple ingredients come together in a way that is nothing short of magical, turning humble potatoes into a show-stopping side dish. I can’t wait for you to try this recipe and watch your family or friends fall in love with it just like I have. Trust me, once you do, these potatoes will become a delicious staple in your kitchen!
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Crispy Garlic Parmesan Crusted Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
These Crispy Garlic Parmesan Crusted Potatoes are a flavorful and easy-to-make side dish featuring mini Yukon Gold potatoes coated with a delicious garlic and herb seasoning, baked on a rich Parmesan cheese and butter crust to achieve a perfectly crispy and cheesy finish.
Ingredients
Potatoes and Seasoning
- 1 Pound Mini Yukon Gold Potatoes (halved)
- 2 Tablespoons Olive Oil
- 1 Tablespoon Dried Parsley
- 1 Tablespoon Garlic Powder
- 1/2 Teaspoon Sea Salt
- 1/2 Teaspoon Ground Black Pepper
Cheese Mixture
- 1/4 Cup Unsalted Butter (melted)
- 1 1/2 Cups Parmigiano Reggiano (freshly grated)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the potatoes.
- Wash and Chop Potatoes: Thoroughly wash the mini Yukon Gold potatoes and cut them in half to create uniform pieces for even cooking.
- Score Potatoes: Using a knife, carefully score diagonal lines along the cut-side of each halved potato to help them crisp up better.
- Toss Potatoes in Seasoning: Place the halved and scored potatoes into a large bowl. Add olive oil, dried parsley, garlic powder, sea salt, and ground black pepper. Toss well until every piece is evenly coated in the seasoned oil.
- Mix Cheese and Butter: In a separate bowl, grate the Parmigiano Reggiano cheese and pour melted unsalted butter over it. Mix together until a thick, spreadable paste forms.
- Transfer Paste: Spread the Parmesan and butter paste evenly over the bottom of a large baking dish using a spoon or spatula.
- Place Potatoes: Arrange the potatoes cut-side down on top of the cheese mixture, gently pressing them into the paste to ensure good contact and coverage.
- Bake Potatoes: Bake the potatoes in the preheated oven for 25–26 minutes until they are golden, crispy, and cooked through.
- Rest Potatoes: Remove the baking dish from the oven and let the potatoes rest for 10 minutes to allow the cheese crust to harden and set.
- Serve and Enjoy: Use a spatula to carefully lift the potatoes from the pan, then serve immediately and enjoy the crispy, cheesy goodness!
Notes
- Make sure to score the potatoes properly to maximize crispiness and flavor absorption.
- Use fresh Parmigiano Reggiano for the best taste and texture in the cheese crust.
- You can substitute mini Yukon Gold potatoes with baby red potatoes if desired.
- Letting the potatoes rest after baking helps the cheese crust firm up, making them easier to serve.
- For extra flavor, you could sprinkle additional fresh parsley on top before serving.
