Parmesan Crusted Potatoes

A hand holding a halved baby potato encrusted with parmesan cheese.

These crispy Parmesan Crusted Potatoes went viral for a reason! Succulent baby potatoes are encased in a crispy ring of cheese.

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 261

Author Dorothy Bigelow

Equipment

Ingredients

1 ½ pounds Baby potatoes Yukon Gold or red
3 tablespoons butter
½ cup grated parmesan cheese tightly packed
1 teaspoon Italian seasoning
½ teaspoon garlic powder
1 teaspoon kosher salt
Cooking spray optional

US Customary - Metric

Instructions

Preheat the oven to 430ºF (221ºC) and line a sheet pan with parchment paper.
Slice each of the baby potatoes in half, and score the cut side in a crosshatch pattern (*see notes).
Add the butter to a microwave-safe bowl and heat it in 30-second intervals, until melted and bubbly.
Add the parmesan cheese, Italian seasoning, garlic powder, and salt to the bowl of melted butter. Stir the mixture until thick paste forms.
Dip one of the potato halves into the paste, picking up a thin layer on the cut side. Place the potato, cut side down, on the prepared sheet pan. Press the top firmly so some of the paste spreads onto the pan.
Repeat this process until all of the potato halves have been dipped and pressed onto the sheet pan.
Spray the tops of the baby potatoes with a thin layer of cooking spray and place them in the oven.
Cook for 25-30 minutes, or until the parmesan forms a crispy edge around each potato and the potatoes are fork tender.
Remove from the oven and cool for 5 minutes, then serve and enjoy!

Notes

Adapted from Cooking with Ayeh

*Crosshatch pattern: To cut your potatoes in a crosshatch pattern, start by using a sharp paring knife to cut diagonal lines one way, and then turn the potatoes and slice them diagonally the other way, crossing over the initial cuts.

Nutrition