Baked Parmesan Crusted Potatoes Recipe

Introduction

Baked Parmesan Crusted Potatoes transform simple baby potatoes into a crispy, cheesy delight perfect for any meal. With a golden crust and fluffy interior, they’re an easy side dish that feels special enough for dinner parties yet simple enough for weeknights.

Ingredients

• 1.5 lb baby potatoes (halved if large)
• 2 tbsp olive oil
• 1/2 cup grated parmesan cheese (freshly grated preferred)
• 1/2 tsp dried oregano
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1/4 tsp salt
• 3/4 cup sour cream (room temperature)
• 1/4 cup finely chopped green onions

Instructions

1. Step 1: Preheat your oven to 200°C (400°F), or 180°C for fan-forced ovens. Drizzle olive oil into a 22x33cm (9×13″) glass baking dish and tilt it to coat the base evenly.
2. Step 2: In a medium bowl, combine the grated parmesan cheese, dried oregano, paprika, garlic powder, black pepper, and salt. Mix well to form the parmesan mixture.
3. Step 3: Evenly scatter the parmesan mixture across the oiled base of the baking dish without spreading it. Place the halved baby potatoes cut side down on top, pressing them firmly into the cheese. Optionally, drizzle a little olive oil over the potatoes and sprinkle extra salt.
4. Step 4: Bake the potatoes for 35–40 minutes, until soft and the parmesan crust is deep golden brown. Check doneness by looking through the glass dish bottom. For extra crispy edges, bake a few minutes longer if needed.
5. Step 5: Let the potatoes rest for 5 minutes after baking. Use a spatula to cut between groups of four potatoes, breaking the crust gently. Flip these cheese-side up onto a serving platter.
6. Step 6: In a small bowl, mix the sour cream with finely chopped green onions to make a dipping sauce. Serve the potatoes warm with the sauce alongside, garnishing with extra green onions if desired.

Tips & Variations

• Dry your potatoes thoroughly before baking to ensure a crispy crust.
• If baby potatoes aren’t available, cut larger potatoes into 1.5-inch chunks for even cooking.
• Use freshly grated parmesan for the best crispiness; pre-shredded cheese won’t produce the same crust.
• Substitute garlic powder with 2 cloves minced fresh garlic mixed in the oil for more flavor.
• Try alternative herbs like rosemary or Italian seasoning if oregano isn’t on hand.
• Swap the sour cream dip with plain or Greek yogurt, or even ranch dressing for variety.

Storage

Store leftover potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in a 400°F oven for about 10 minutes or in an air fryer at 375°F for 5-7 minutes to restore crispiness. Microwaving is possible but will soften the crust. You can prep the potatoes ahead by tossing them with the oil and parmesan mixture, covering, and refrigerating until ready to bake—just add a few extra minutes to the cooking time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use larger potatoes for this recipe?

Yes, just cut larger potatoes into evenly sized chunks (around 1.5 inches) to ensure even cooking and a crispy crust on each piece.

How can I get the parmesan crust extra crispy?

Make sure the potatoes are dry before tossing, don’t overcrowd the pan, and flip the potatoes halfway through baking. For an extra boost, increase the oven temperature to 425°F for the last five minutes of cooking.

Baked Parmesan Crusted Potatoes Recipe

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★★★★★

4.5 from 110 reviews

• Author: Matteo
• Total Time: 50 minutes
• Yield: 4 servings 1x

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Description

These Baked Parmesan Crusted Potatoes are a perfect combination of crispy, cheesy crust on the outside with soft, fluffy potatoes inside. Made with baby potatoes coated in a flavorful parmesan and herb mixture, then baked to golden perfection. Served with a refreshing sour cream and green onion dipping sauce, they make an easy, crowd-pleasing side dish ideal for weeknights or dinner parties.

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Ingredients

Scale 1x2x3x

For the Potatoes:

• 1.5 lb baby potatoes (halved if large)
• 2 tbsp olive oil
• 1/2 cup grated parmesan cheese (freshly grated preferred)
• 1/2 tsp dried oregano
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1/4 tsp salt

For the Dipping Sauce:

• 3/4 cup sour cream (room temperature)
• 1/4 cup finely chopped green onions

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Instructions

1. Preheat the Oven and Prepare Baking Dish: Preheat your oven to 200°C (400°F), or 180°C for fan-forced ovens. Drizzle olive oil into a 22x33cm (9×13″) glass baking dish and tilt to coat the base evenly with oil.
2. Mix the Parmesan Seasoning: In a medium bowl, combine the grated parmesan cheese, dried oregano, paprika, garlic powder, black pepper, and salt. Mix well to form the parmesan mixture.
3. Add Parmesan Mixture and Arrange Potatoes: Evenly scatter the parmesan mixture across the oiled base of the baking dish without spreading or touching it once scattered. Place the halved baby potatoes cut side down on top of the parmesan mixture, pressing firmly into the cheese. Optionally drizzle a little olive oil or spray on top and sprinkle extra salt.
4. Bake the Potatoes: Bake the potatoes in the preheated oven for 35–40 minutes, or until the potatoes are soft and the parmesan crust turns a deep golden brown. Check bottom through the glass dish for doneness. For extra crispy edges, bake until the cheese edges are deeply golden and crisp.
5. Rest and Serve the Potatoes: Let the potatoes rest for 5 minutes after baking. Using a spatula, cut between every 4 potatoes to break the parmesan crust. Scoop and flip groups cheese-side up onto a serving platter.
6. Prepare and Serve with Dipping Sauce: In a small bowl, combine the sour cream and finely chopped green onions. Serve the warm potatoes alongside this dipping sauce, garnishing with extra green onions if desired.

Notes

• Dry the potatoes thoroughly before tossing to ensure a crispy crust.
• Do not overcrowd the baking dish to avoid steaming; potatoes should be in a single layer with space around each piece.
• Freshly grated parmesan yields the best crispy crust compared to pre-shredded cheese.
• Flip the potatoes halfway through baking to ensure even crust formation on all sides.
• For extra crispy results, increase oven temperature to 425°F for the last 5 minutes of baking.
• Let potatoes rest a few minutes after baking to allow the cheese crust to set and crisp further.
• Leftovers store in an airtight container in the fridge for up to 3 days; reheat in oven or air fryer to restore crispiness.
• The dipping sauce can be substituted with plain yogurt, Greek yogurt, or ranch dressing if preferred.

• Prep Time: 16 minutes
• Cook Time: 34 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

Keywords: parmesan potatoes, baked potatoes, crispy potatoes, side dish, easy potatoes, family-friendly recipe, dipping sauce