Name: Crispy Garlic Parmesan Crusted Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1.5 pounds baby potatoes or Yukon gold potatoes, halved; 2 tablespoons olive oil or melted butter; 1/2 cup grated Parmesan cheese; 1 teaspoon garlic powder; 1/2 teaspoon onion powder (optional); Salt and black pepper, to taste; Fresh parsley, chopped (optional, for garnish)

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Crispy Garlic Parmesan Crusted Potatoes are my go-to side dish when I want something ultra flavorful, golden, and perfectly crisp. These potatoes are coated in a garlicky Parmesan crust that bakes up beautifully, with a tender inside and a crunchy, cheesy outside. Whether I’m serving them with roasted chicken, steak, or just enjoying them with dipping sauce, they always steal the show.

Why You’ll Love This Recipe

I love these potatoes because they’re easy to make with simple ingredients, but they come out looking and tasting like something from a restaurant. The combination of garlic and Parmesan gives them so much flavor, and the crispy bottom layer is completely addictive. They’re oven-baked, not fried, so I get all the crunch without the mess. Crispy Garlic Parmesan Crusted Potatoes

Ingredients

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

Baby potatoes or Yukon golds, halved
Olive oil or melted butter
Grated Parmesan cheese
Garlic powder
Onion powder (optional)
Salt and black 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 a baking dish.
In a small bowl, I mix together the Parmesan cheese, garlic powder, onion powder, salt, and pepper.
I drizzle olive oil or melted butter onto the prepared pan, then sprinkle the Parmesan mixture evenly over the oil.
I place the halved potatoes cut-side down on top of the cheese mixture, pressing them gently to ensure good contact.
I brush the tops of the potatoes with a little more oil and season with salt and pepper.
I roast for 25–30 minutes, or until the potatoes are fork-tender and the bottoms are golden and crispy.
I let them cool in the pan for 5 minutes before carefully loosening and lifting with a spatula.
I garnish with chopped parsley and serve hot.

Servings and timing

This recipe makes about 4 servings and takes roughly 10 minutes to prep and 30 minutes to roast—so I can have this crispy side dish ready in about 40 minutes total.

Variations

Sometimes I add Italian seasoning or smoked paprika to the cheese mixture for extra depth. I’ve also swapped Parmesan for pecorino or added crushed red pepper flakes for a spicy version. If I want a dipping sauce, I pair them with garlic aioli, ranch, or sour cream.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the oven or air fryer to bring the crispiness back—about 5–8 minutes at 375°F. I avoid microwaving, since that makes them soft. Crispy Garlic Parmesan Crusted Potatoes

FAQs

Can I use shredded Parmesan instead of grated?

I recommend finely grated Parmesan because it melts and crusts better. Shredded works, but may not create as even of a crust.

Do I need to boil the potatoes first?

Nope! They cook through in the oven. Just make sure they’re cut in half and placed cut-side down for the best texture.

Can I use larger potatoes?

Yes. I cut them into smaller chunks or slices to keep them uniform for even cooking and crusting.

How do I keep the crust from sticking?

I let the potatoes cool slightly before lifting them, and use parchment paper or a well-greased baking dish.

Are these good for meal prep?

Yes, though they’re best fresh. I reheat them in the air fryer or oven to get the crisp back before serving.

Conclusion

Crispy Garlic Parmesan Crusted Potatoes are one of those simple side dishes that always impress. I love their rich, savory flavor, golden crust, and soft center—and the fact that they go with just about anything. Whether I’m serving them at a dinner party or just making a quick weeknight side, they never last long on the plate.