Description
These Crispy Garlic Parmesan Crusted Potatoes are a delicious side dish featuring baby potatoes coated in a savory blend of Parmesan cheese, garlic, and Italian seasoning, baked to golden perfection. The potatoes develop a crispy crust on the bottom while remaining tender inside, making them perfect for pairing with your favorite main courses or serving as a flavorful snack.
Ingredients
Scale
Potatoes
- 2 pounds baby potatoes, halved
Parmesan Garlic Mixture
- 3 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Garnish
- Chopped fresh parsley (optional)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (205°C) and prepare a large baking sheet by lightly greasing it or lining it with parchment paper to prevent sticking.
- Prepare the Parmesan Mixture: In a small bowl, combine the melted butter, olive oil, grated Parmesan cheese, minced garlic, dried Italian seasoning, salt, and black pepper. Mix well to create a flavorful coating.
- Arrange the Potatoes: Place the halved baby potatoes cut-side down on the prepared baking sheet. Then, spoon or brush the Parmesan mixture onto the cut side of each potato, ensuring it sticks well by pressing the potatoes gently onto the baking sheet.
- Bake the Potatoes: Arrange the potatoes close together to encourage crisping and bake them for 30–35 minutes, or until the bottoms are golden brown and crispy, and the potatoes are tender inside.
- Finish and Serve: Allow the potatoes to cool for a few minutes after baking. Use a spatula to gently loosen each potato from the baking sheet. Transfer them to a serving plate and garnish with chopped fresh parsley if desired. Serve warm.
Notes
- For extra crispiness, use a dark metal baking sheet and avoid overcrowding the potatoes.
- Yukon Gold or baby red potatoes work best for this recipe.
- Serve with sour cream or ranch dip for added flavor and creaminess.
