Name: Crispy Crunchy Parmesan Potatoes: The Ultimate Crowd-Pleaser Recipe You’ll Regret Not Trying
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 2 pounds potatoes (Yukon gold or baby potatoes recommended); 1/2 cup grated Parmesan cheese; 2 tablespoons olive oil or melted butter; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon paprika; 1/2 teaspoon salt; 1/4 teaspoon black pepper; Fresh parsley, chopped (optional, for garnish)

Crispy Crunchy Parmesan Potatoes: The Ultimate Crowd-Pleaser Recipe You’ll Regret Not Trying

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These crispy crunchy Parmesan potatoes are the kind of side dish I always end up making again and again. With a golden, cheesy crust on the outside and fluffy soft potato inside, they never fail to impress. This simple recipe turns basic potatoes into an irresistible, flavor-packed dish that I can pair with almost anything.

Why You’ll Love This Recipe

I love how easy this recipe is to put together, but the real magic happens when I pull the pan out of the oven. The Parmesan creates a golden, crunchy layer that clings to the potatoes, giving me that perfect balance of cheesy, salty, and savory in every bite. I also like that I can serve these with casual weeknight dinners or at a big gathering, and they always disappear fast. Crispy Crunchy Parmesan Potatoes: The Ultimate Crowd-Pleaser Recipe You’ll Regret Not Trying

Ingredients

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

Potatoes
Parmesan cheese, grated
Olive oil or melted butter
Garlic powder
Onion powder
Paprika
Salt
Black pepper
Fresh parsley, chopped (optional, for garnish)

Directions

I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
I wash and cut the potatoes into halves or wedges, depending on the size.
In a small bowl, I mix Parmesan, garlic powder, onion powder, paprika, salt, and black pepper.
I drizzle the potatoes with olive oil or melted butter, then coat them generously with the Parmesan mixture.
I place the potatoes cut side down on the baking sheet to get maximum crispiness.
I bake for about 35–40 minutes until golden brown and crispy.
Once out of the oven, I sprinkle with fresh parsley before serving.

Servings and timing

This recipe makes about 4 servings. It usually takes me around 10 minutes to prep and 40 minutes to bake, so I have it ready in under an hour.

Variations

Sometimes I swap Parmesan with Pecorino Romano for a sharper flavor. If I want a little heat, I add red pepper flakes to the seasoning. For a more herby twist, I like adding rosemary or thyme to the mix. I also occasionally toss the potatoes with a bit of ranch seasoning for a different flavor profile.

Storage/reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. When I reheat, I prefer using the oven or air fryer so they get crispy again. The microwave works too, but the texture isn’t quite the same.

FAQs

Can I use any type of potato for this recipe?

I like using Yukon gold or baby potatoes because they crisp up nicely, but russet potatoes also work well.

Do I need to peel the potatoes?

I usually don’t peel them because the skin helps with crispiness, but peeling is fine if that’s what I prefer.

Can I make these in an air fryer?

Yes, I often make them in the air fryer at 400°F for about 20–25 minutes, shaking halfway through.

Can I prepare them ahead of time?

I sometimes cut and season the potatoes earlier in the day, then bake them fresh when I’m ready to serve.

What can I serve these with?

I like serving them with roasted chicken, steak, or even as a snack with a dipping sauce like sour cream or aioli.

Conclusion

These crispy crunchy Parmesan potatoes are my go-to when I want something easy, flavorful, and guaranteed to please a crowd. The golden crust, cheesy flavor, and fluffy inside always make them a hit. Once I tried them, they quickly became a regular on my table, and I know they’ll do the same for anyone who gives them a chance.