There’s something instantly comforting about the crispy, cheesy goodness of these potatoes. This Parmesan Potatoes Recipe transforms simple baby potatoes into a golden, savory side that’s impossible not to love—perfect for weeknight dinners or casual gatherings alike.
Jump to:
Why You'll Love This Recipe
Honestly, I can’t get enough of this Parmesan Potatoes Recipe. It’s one of those dishes that looks impressive but is ridiculously easy to make. Plus, who doesn’t want crispy, buttery potatoes with a cheesy twist? Whether you're cooking for family or friends, it always gets rave reviews.
- Quick Prep Time: You can have these potatoes in the oven within 10 minutes—no long marinating or complicated steps needed.
- Perfect Crispy Texture: Baking the potatoes cut-side down in a Parmesan butter paste gives you that irresistible golden crust.
- Versatile Flavor Profile: The blend of oregano, garlic, and onion powder pairs beautifully with Parmesan to satisfy your savory cravings.
- Great for Any Occasion: Whether it’s a weeknight dinner or a weekend BBQ, these potatoes fit right in and impress every time.
Ingredients & Why They Work
These ingredients might look simple, but each plays a key role in delivering a perfect balance of flavor and texture. Here’s why I love what goes into this Parmesan Potatoes Recipe and how to pick the best items at the store.
- Baby Potatoes: Their small size makes for quick cooking and a tender interior with crispy edges—ideal for roasting.
- Salted Butter: Using salted butter adds richness and a touch of saltiness; melting it first helps coat all the potatoes evenly.
- Parmesan Cheese: The star of this recipe! It melts into the butter and spices, creating a flavorful crust that’s salty and nutty.
- Oregano: Adds a subtle earthy aroma that complements the garlic and onion powders.
- Garlic Powder: Delivers that quintessential garlicky warmth without overpowering the dish.
- Onion Powder: Brings a gentle sweetness and depth to the flavor mix.
- Salt & Black Pepper: Essential for seasoning to enhance all the other flavors without being too much.
- Ranch Dip: Totally optional but highly recommended for a creamy, tangy contrast when serving.
Make It Your Way
I love mixing things up depending on the mood or the season. This Parmesan Potatoes Recipe is a flexible crowd-pleaser, so feel free to tweak it to suit your tastes or what you have on hand.
- Variation: Sometimes I swap oregano for fresh rosemary or thyme—both work wonderfully and give a slightly different herbaceous note that’s delightful.
- Spicy Kick: Add a pinch of crushed red pepper flakes if you want a bit of heat to cut through the richness.
- Dairy-Free: Use vegan butter and nutritional yeast instead of Parmesan for a dairy-free version that still tastes amazing.
- Extra Crispy: Broil the potatoes for the last 2-3 minutes, watching closely, to get an even crispier top.
Step-by-Step: How I Make Parmesan Potatoes Recipe
Step 1: Prep and Score Your Potatoes
Start by halving your baby potatoes. I find using a sharp, small knife makes scoring the cut side a breeze; this helps the butter and cheese mixture soak in better and creates more surface area for crispiness. Don’t skip the scoring—it makes a noticeable difference in texture!
Step 2: Melt Butter and Create the Parmesan Paste
Pop your butter into a 9x13-inch baking dish and set it in the preheated 425˚F oven for about 5 minutes until it melts. Once melted, mix in the Parmesan cheese and spices right in the dish. The paste you create here is key—it flavors the potatoes and crisps up beautifully.
Step 3: Arrange, Brush, and Bake
Place the potatoes cut side down into the cheese butter paste, then brush the tops with the reserved melted butter. This step locks in moisture and helps get that golden finish. Bake for about 35 minutes until crispy and golden. Keep an eye toward the end—you want a perfect balance of tenderness inside and crunch outside.
Step 4: Serve Warm with Ranch Dip
Once out of the oven, gently separate the potatoes so they don’t stick together. Serve these Parmesan potatoes warm with a side of ranch dip for a delicious contrast. Trust me, once you try this finishing touch, you’ll want it every time.
Top Tip
After making this Parmesan Potatoes Recipe multiple times, I've learned a few tricks that really elevate the outcome—so you get every bite crispy, flavorful, and just right.
- Melt Butter in the Oven: Melting the butter in the baking dish ensures that the cheese and spices meld perfectly, sticking to the pan and potatoes for that incredible crust.
- Cut Side Down First: Placing potatoes cut side down locks in moisture and crisps up the cheese butter mixture against the flesh, which is pure magic.
- Don’t Skip Scoring: Scoring the cut side helps the flavors seep inside the potatoes instead of just coating the outside.
- Watch the Oven Closely: Depending on your oven, baking times can vary—check potatoes starting at 30 minutes to avoid overcooking while still getting crisp texture.
How to Serve Parmesan Potatoes Recipe
Garnishes
I’m a big fan of adding a sprinkle of freshly chopped parsley or chives to brighten up the plate. It gives a fresh color pop and a mild herbaceous flavor that complements the richness. Sometimes a dusting of extra Parmesan just before serving doesn’t hurt either!
Side Dishes
This Parmesan Potatoes Recipe pairs beautifully with grilled chicken, steak, or even a simple green salad. I often serve it alongside roasted veggies or baked salmon for a well-rounded meal that’s easy but feels special.
Creative Ways to Present
For a special occasion, try serving these potatoes in mini ramekins or even wooden bowls for a rustic vibe. You can also stack them neatly on a platter, drizzle with garlic aioli, or sprinkle with crispy bacon bits for an upgrade that wows guests.
Make Ahead and Storage
Storing Leftovers
Leftover Parmesan potatoes keep really well in an airtight container in the fridge for up to four days. I like to spread them out on a plate and cover loosely so they don’t get soggy before popping back into the fridge.
Freezing
I’ve frozen these once or twice by spreading them out on a baking sheet and flash freezing before transferring to a freezer-safe bag. While the texture softens a bit after freezing, reheating in the oven brings back much of that crispiness.
Reheating
To reheat, I preheat the oven to 350°F and spread the potatoes on a baking sheet so they crisp back up nicely within 8-10 minutes. Microwaving works in a pinch but tends to soften the crispy exterior.
Frequently Asked Questions:
Absolutely! While baby potatoes roast quicker and stay tender inside, you can use regular potatoes chopped into even pieces. Just increase the baking time slightly and check for doneness.
You don’t have to, but Parmesan adds a unique salty, nutty flavor that’s hard to replace. If you want an alternative, try Pecorino Romano or nutritional yeast for a dairy-free option.
Yes! You can prep and assemble everything in the baking dish, cover it tightly with foil, and refrigerate for up to 24 hours. Just bake it fresh when you’re ready, adding a few extra minutes to cook through.
Make sure to place the potatoes cut side down in the butter-Parmesan mixture and avoid overcrowding the pan. Also, baking at a high temperature (425˚F) and allowing enough time without flipping helps develop that perfect crispy crust.
Final Thoughts
This Parmesan Potatoes Recipe is one of those kitchen treasures I keep coming back to whenever I want a side dish that’s both comforting and impressive. It’s simple to make but delivers big flavor and texture—whether for everyday meals or when friends stop by unexpectedly. Trust me, once you try it, these will become your new go-to potatoes.
Print
Parmesan Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 5 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Parmesan Potatoes are crispy, golden roasted baby potatoes coated in a flavorful Parmesan and herb butter paste, perfect as a savory side dish served with ranch dip.
Ingredients
Potatoes and Butter
- 1 ½ pounds baby potatoes halved
- 6 tablespoons salted butter melted, save 1 tablespoon for brushing on top
Seasonings
- ⅓ cup grated Parmesan cheese
- ½ teaspoon oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For Serving
- Ranch Dip for serving
Instructions
- Preheat Oven and Prepare Butter: Preheat the oven to 425˚F. Using a small sharp knife, score each halved potato slightly to help absorb flavors. Place the butter in a 9 x 13-inch baking dish and set it in the oven for 5 minutes to melt the butter.
- Make Parmesan Herb Paste: Remove the baking dish from the oven. Add the grated Parmesan cheese and all the spices (oregano, garlic powder, onion powder, salt, and black pepper) to the melted butter. Mix well with a spatula until the mixture forms a paste, coating the bottom of the dish.
- Arrange Potatoes: Place the halved potatoes cut side down in the baking dish on top of the Parmesan herb paste. Brush the reserved tablespoon of melted butter over the tops of the potatoes.
- Bake Until Crispy: Bake the potatoes for about 35 minutes or until they are golden brown and crispy on the cut sides.
- Serve: Separate the potatoes with a spatula and serve warm with ranch dip, if desired.
Notes
- Storage: Store leftover potatoes in an airtight container in the refrigerator for up to 4 days.
- Reheating: To reheat, preheat the oven to 350°F. Spread potatoes on a baking sheet and bake for 8-10 minutes until heated through and crispy.
- Alternatively microwave in 30-second intervals until warmed through, though crispiness will be reduced.
- For a dairy-free version, substitute butter with a plant-based alternative and omit Parmesan or use a vegan cheese substitute.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 40 mg
Leave a Reply