Crispy garlic parmesan crusted potatoes are baby potatoes baked cut-side down on a bed of parmesan cheese, creating a golden, crunchy crust without any frying. They take about 35 minutes start to finish and make an easy, crowd-pleasing side dish or snack.
Recipe at a Glance
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Category: Side dish
Why You’ll Love This Garlic Parmesan Crusted Potatoes
- Gets a crispy, cheesy crust without any deep frying.
- Just one pan and a handful of pantry ingredients.
- Works as a side dish, snack, or party appetizer.
- Naturally gluten-free as written.
Ingredients You’ll Need
- 5 lbs baby potatoes, halved
- 2 tbsp olive oil
- 1 cup grated parmesan cheese
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- Fresh parsley, for garnish
How to Make Garlic Parmesan Crusted Potatoes
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a bowl, toss the halved baby potatoes with olive oil, garlic powder, Italian seasoning, salt, and pepper.
- Sprinkle a layer of grated parmesan onto the parchment paper, then arrange the potatoes cut-side down onto the cheese.
- Bake for 20 to 25 minutes, until the potatoes are tender and the parmesan crust is golden and crisp.
- Let cool for a minute before carefully lifting the potatoes off the parchment.
- Garnish with fresh parsley and serve.
Tips for the Best Garlic Parmesan Crusted Potatoes
- Use freshly grated parmesan for the crispiest crust — pre-shredded cheese doesn’t melt or crisp as well.
- Don’t skip the parchment paper — it prevents the cheese crust from sticking to the pan.
- Let the potatoes rest for a minute after baking so the crust fully sets before lifting them.
- Cut the potatoes to a similar size so they cook evenly.
Variations to Try
- Add red pepper flakes for a spicy kick.
- Use a parmesan-asiago blend for a sharper flavor.
- Drizzle with garlic aioli before serving.
How to Store It
Store in the fridge for up to 3 days. Reheat in the oven or air fryer to bring back the crispy texture.
Frequently Asked Questions
Can I make this ahead?
These are best fresh, but leftovers reheat well in the oven or air fryer.
What potatoes work best?
Baby potatoes or fingerlings work best since they cook evenly and give a good cheese-to-potato ratio.
Can I use pre-shredded parmesan?
Freshly grated parmesan melts and crisps better, though pre-shredded can work in a pinch.
Is this recipe gluten-free?
Yes, it’s naturally gluten-free as written.