Crispy Garlic Parmesan Crusted Potatoes

Baby potatoes baked cut-side down on a bed of parmesan for a golden, crunchy crust — no frying required.

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Prep Time 10

Cook Time 25

Servings: 4

Course: Appetizer, Main Course, Salad, Snack

Cuisine: Italian, Mediterranean

Calories: 260

1 1/2 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

Step 1: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

Step 2: Toss the halved potatoes with olive oil, garlic powder, Italian seasoning, salt, and pepper.

Step 3: Sprinkle parmesan on the parchment paper and arrange the potatoes cut-side down onto the cheese.

Step 4: Bake for 20 to 25 minutes, until tender and the parmesan crust is golden and crisp.

Step 5: Let cool for a minute before lifting the potatoes off the parchment.

Step 6: Garnish with fresh parsley and serve.

Tip: Let the potatoes rest so the cheese crust fully sets before lifting.

Use freshly grated parmesan, not pre-shredded, for the crispiest crust. Let potatoes rest a minute before lifting off the parchment.