Name: Mouthwatering Crispy Parmesan Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1.5 lbs baby potatoes or Yukon gold potatoes, halved or quartered; 2 tbsp olive oil; 1/2 cup grated Parmesan cheese; 1 tsp garlic powder; 1/2 tsp paprika; Salt and pepper to taste; Fresh parsley, chopped (optional, for garnish)

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Mouthwatering Crispy Parmesan Potatoes are the ultimate side dish—golden, crunchy, and packed with savory, cheesy flavor in every bite. Roasted until crisp and caramelized on the outside and soft on the inside, these potatoes are simple to prepare and totally addictive. I love serving them with anything from grilled chicken to burgers, or even enjoying them as a snack straight from the pan.

Why You’ll Love This Recipe

I love this recipe because it turns basic potatoes into something special with just a few ingredients. The Parmesan forms a crispy, golden crust that gives each piece a savory crunch, while the inside stays fluffy and tender. These potatoes are oven-roasted, easy to make, and guaranteed to disappear fast at any meal or gathering.

Ingredients

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

Baby potatoes or Yukon gold potatoes (halved or quartered)
Olive oil
Grated Parmesan cheese
Garlic powder
Paprika
Salt and pepper
Fresh parsley (for garnish, optional)

Directions

I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it.
I cut the potatoes in halves or quarters, depending on size, and toss them in olive oil, garlic powder, paprika, salt, and pepper.
On the prepared baking sheet, I sprinkle the Parmesan cheese evenly in small mounds or in a full layer where the potatoes will sit.
I press the cut side of each potato firmly onto the cheese so it sticks.
I roast the potatoes for 25–30 minutes, or until the bottoms are crispy and golden brown.
I let them rest for 5 minutes before carefully lifting them off the tray to keep the cheese crust intact.
I garnish with fresh parsley and serve immediately.

Servings and timing

This recipe makes about 4 servings. It takes 10 minutes to prep and 25–30 minutes to bake, so it’s ready in around 40 minutes total.

Variations

Sometimes I mix in dried Italian herbs or swap paprika for chili flakes to add a little heat. I’ve also used shredded cheddar or a Parmesan-Romano blend for a twist. If I want extra garlic flavor, I mince fresh garlic and toss it in with the oil before baking.

Storage/reheating

I store leftovers in the fridge for up to 3 days. To reheat and keep them crispy, I use the oven or air fryer instead of the microwave. I bake them at 375°F (190°C) until warmed through and crispy again.

FAQs

What kind of potatoes work best?

I usually use baby potatoes or Yukon golds because they get crispy and have a creamy texture inside. Red potatoes or fingerlings work too.

Can I make these in an air fryer?

Yes. I cook them at 400°F for 15–20 minutes, flipping halfway through, and adjust the time based on the size of the pieces.

Do I have to use parchment paper?

It helps prevent sticking and makes cleanup easier, but I sometimes just grease the baking sheet well if I don’t have any.

How do I keep the Parmesan crust from sticking?

I let the potatoes cool for a few minutes after baking and use a thin spatula to gently lift them—this helps keep that crispy cheese layer intact.

Are these gluten-free?

Yes, all the ingredients are naturally gluten-free. I just make sure the Parmesan is freshly grated or check the label on pre-grated cheese.

Conclusion

Mouthwatering Crispy Parmesan Potatoes are one of my favorite side dishes—crunchy, cheesy, and impossible to resist. They’re easy to make, packed with flavor, and pair perfectly with just about any main course. Whether I’m cooking for family or just want something delicious on the side, this recipe always delivers.