Name: Baked Parmesan Potatoes
Prep time: 10 min
Cook time: PT-490401H36M54S
Total time: PT-490401H36M54S
Cuisine: American / Comfort Food
Ingredients: 1.5 lb baby potatoes or small Yukon Gold potatoes, halved; 1/2 cup grated Parmesan cheese; 2 tablespoons olive oil (or melted butter); 1 teaspoon garlic powder; 1/2 teaspoon paprika; 1 teaspoon Italian seasoning (optional); Salt, to taste; Black pepper, to taste; Fresh parsley, chopped (optional — for garnish)

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Baked Parmesan Potatoes are one of my favorite side dishes when I want something crispy, cheesy, and full of flavor with very little effort. These golden, oven-roasted potatoes are coated in a savory mix of Parmesan cheese, herbs, and spices, then baked to perfection until tender inside and crispy on the outside. They’re incredibly versatile and always a hit at the table.

Why You’ll Love This Recipe

I love this recipe because it takes simple ingredients and turns them into something irresistibly satisfying. The Parmesan forms a crispy, golden crust on the bottom of each potato while the seasoning infuses every bite with flavor. I can serve these with just about anything—grilled meats, burgers, eggs, or even as a snack or appetizer with a dipping sauce.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Baby potatoes or small Yukon golds, halved
Grated Parmesan cheese
Olive oil or melted butter
Garlic powder
Paprika
Italian seasoning (optional)
Salt
Black pepper
Fresh parsley (optional, for garnish)

Directions

I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease a baking dish.
I mix the Parmesan, garlic powder, paprika, Italian seasoning, salt, and pepper in a small bowl.
I brush the cut side of each potato half with olive oil or melted butter, then press it into the Parmesan mixture to coat.
I place the potatoes cut-side down on the baking sheet and drizzle any remaining oil over the tops.
I bake for 35–40 minutes, or until the potatoes are tender and the bottoms are crisp and golden.
I let them cool slightly before removing them from the pan with a spatula, then sprinkle with chopped parsley if I’m using it.

Servings and timing

This recipe makes about 4 servings as a side dish. It takes around 10 minutes to prep and 35–40 minutes to bake, so it’s ready in under an hour.

Variations

Sometimes I add a little smoked paprika or cayenne for a spicy kick. I’ve also used sweet potatoes for a slightly different flavor and texture. If I want them extra cheesy, I sprinkle more Parmesan on top before serving. For a fun twist, I serve them with a dipping sauce like sour cream, ranch, or garlic aioli.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the oven or air fryer at 375°F (190°C) until crispy again—about 8–10 minutes. I avoid microwaving since it softens the crispy bottom.

FAQs

Can I use other types of potatoes?

Yes, I’ve used russet and red potatoes too. I just make sure to cut them into similar-sized halves or quarters for even cooking.

Does the Parmesan get crispy?

It does! Pressing the cheese onto the oiled side of the potato helps it form a beautiful, golden crust as it bakes.

Can I make these ahead of time?

I prep and coat the potatoes ahead, then store them covered in the fridge until I’m ready to bake. I wait to bake them fresh for the best crispiness.

Can I use shredded Parmesan?

I prefer finely grated Parmesan for the best crispy texture. Shredded Parmesan works, but it won’t form the same crust.

Are these good for meal prep?

Yes, I’ve added them to meal prep bowls with chicken, veggies, or eggs. They reheat well in a toaster oven or air fryer.

Conclusion

Baked Parmesan Potatoes are a simple but flavor-packed side dish that always delivers. With their crispy cheese crust and tender centers, they’re a crowd-pleaser I can make any night of the week. Whether I’m cooking for family or friends—or just craving something savory—these potatoes always earn a spot on my plate.