Parmesan Crusted Oven-Roasted Potatoes
If you love crispy, golden potatoes with a cheesy crust, you’re going to fall in love with this recipe! These Parmesan Crusted Oven-Roasted Potatoes are simple to make, full of flavor, and always a hit at the table. They’re the perfect side dish for any meal — crunchy on the outside, soft on the inside, and totally irresistible.
Servings 5 People
Ingredients
- 9-10 small potatoes
- 1/4 cup melted butter
- 1/4 cup shredded parmesan cheese
- 2 tsp dried parsley
- 1 tsp chili flakes
- 1 tsp paprika
- 1 minced garlic or garlic powder optional
- Salt (I added mine after baking but you can spray the potatoes with oil and sprinkle salt
Instructions
- Wash the potatoes well (no need to peel).
- Cut them in half, then lightly score the flat side with a knife.
- In a baking dish, mix together all the ingredients to make a paste, then spread it evenly across the bottom.
- Place the potatoes flat side down over the mixture.
- Spray with oil and sprinkle salt before baking — or add salt after if you prefer.
- Bake at 450°F until soft and golden.
- Enjoy on their own or with a dollop of sour cream!
Notes
- Use small or baby potatoes for even cooking and extra crispiness.
- Keep the skin on for texture and flavor.
- Freshly grated parmesan gives the best golden crust.
- You can prep the butter-parmesan mixture ahead of time and bake just before serving.
- Broil for 1–2 minutes at the end for extra crunch, but watch closely so it doesn’t burn.
- Serve immediately for the crispiest texture.