Name: Crispy Garlic Parmesan Crusted Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1.5 lbs baby potatoes or small Yukon golds, halved; 2 tbsp olive oil; 2–3 cloves garlic, minced (or 1 tsp garlic powder); 1/2 cup grated parmesan cheese; 1 tsp dried oregano or Italian seasoning; Salt and pepper to taste; 1 tbsp chopped fresh parsley (optional, for garnish)

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These crispy garlic parmesan crusted potatoes are golden on the outside, tender on the inside, and packed with savory flavor. Coated in garlic, cheese, and herbs, they’re the ultimate side dish for any meal — and I never have leftovers.

Why You’ll Love This Recipe

I love how these potatoes come out perfectly crispy without deep frying. The garlic and parmesan form a delicious crust, and they pair with just about anything — roasted meats, grilled veggies, or even as a snack on their own.

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
olive oil
garlic, minced or garlic powder
grated parmesan cheese
dried oregano or Italian seasoning
salt and pepper
chopped parsley (optional, for garnish)

Directions

I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or foil.
I cut the baby potatoes in half and toss them in a bowl with olive oil, garlic, salt, pepper, and oregano.
On the baking sheet, I sprinkle a generous layer of grated parmesan in a thin, even layer where I’ll place each potato half — this forms the crust.
I press each potato half, cut-side down, onto the cheese so it sticks, then space them out evenly on the sheet.
I roast for 25–30 minutes, or until the potatoes are tender inside and the bottoms are golden and crisp.
I let them cool for a couple of minutes before removing with a spatula — this helps the crust stay intact.
I garnish with fresh parsley and a little extra parmesan before serving.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

I’ve added smoked paprika or chili flakes for a kick of heat.
Sometimes I swap parmesan for pecorino or a dairy-free cheese substitute.
Roasting them with rosemary or thyme adds another layer of flavor.

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 until crispy again — I avoid the microwave, which makes them soft.

FAQs

Can I use larger potatoes?

Yes, I just cut them into wedges or thick slices so they cook evenly and still get a crispy crust.

How do I keep the parmesan from burning?

I make sure not to over-bake and keep the cheese in a thin, even layer — not piled too thick. Lining the tray helps avoid sticking and burning.

Can I make this in an air fryer?

Definitely. I cook them at 400°F for 15–20 minutes, checking halfway and making sure the parmesan doesn’t over-brown.

Do I have to peel the potatoes?

Nope! I leave the skins on — they add texture and help hold the crust.

What can I serve these with?

I usually pair them with grilled meats, burgers, or even eggs for brunch. They also make a great appetizer with a dipping sauce.

Conclusion

These crispy garlic parmesan crusted potatoes are simple, flavorful, and always a crowd-pleaser. I love making them for everything from weeknight dinners to holiday sides. They’re crunchy, cheesy, and seriously addictive — my go-to whenever I need an easy side dish that impresses.