Parmesan Crusted Potatoes Recipe

Get ready to meet your new go-to side dish: Parmesan Crusted Potatoes! These little golden nuggets are crispy on the outside, tender and fluffy inside, and absolutely bursting with flavor thanks to a salty, cheesy Parmesan crust that’s honestly irresistible. With just four ingredients, they’re everything you want in a potato recipe—comforting, quick, and crowd-pleasing.

Ingredients You’ll Need

One of my favorite things about this recipe is its beautiful simplicity—the fewer ingredients, the bigger their personalities! Each one brings something special, so don’t skimp or swap unless you have to.

• Yukon Gold potatoes (1 lb, halved): Their creamy texture and buttery flavor are perfect for a tender interior and a crispy crust.
• Garlic parsley salt (1/2 tbsp): This blend does triple duty, seasoning the potatoes while infusing them with herbaceous freshness and a hint of pungent garlic.
• Unsalted butter (4 tbsp, melted): Butter is essential for moisture, richness, and helping the Parmesan adhere and brown beautifully.
• Parmesan cheese (1 1/2 cups, grated): The star of the show—grated Parmesan forms that iconic salty, cheesy, golden crust and delivers seriously big flavor.

Variations

Feel free to put your own spin on these Parmesan Crusted Potatoes—they’re endlessly adaptable! Swapping, adding, or even omitting an ingredient can make this dish work for your tastes or dietary needs, so don’t be shy about experimenting.

• Spicy Kick: Add a pinch of crushed red pepper flakes or smoked paprika into the Parmesan mixture for a little heat and smoky depth.
• Vegan-Friendly: Use a plant-based butter and your favorite vegan parmesan—it still gets crispy, cheesy, and delicious.
• Fresh Herb-Forward: Swap the garlic parsley salt for fresh rosemary, thyme, or chives to infuse the potatoes with garden-bright flavor.
• Cheese Lover’s Dream: Mix in a little grated pecorino or sharp cheddar with your Parmesan for a bolder, deeper cheesy crust.

How to Make Parmesan Crusted Potatoes

Step 1: Prep the Potatoes

Preheat your oven to 425°F for a super-hot blast that’ll guarantee crispy edges. Rinse the Yukon Golds, pat them dry, and cut them neatly in half. If you want extra flair, score the cut sides with a shallow diamond pattern—a little detail that allows more flavor to soak in and creates gorgeous texture.

Step 2: Season Like You Mean It

Sprinkle the garlic parsley salt over the potatoes, making sure to coat every surface. Don’t be shy—it’s this seasoning that delivers that earthy, savory, aromatic backbone after baking.

Step 3: Mix Butter and Parmesan

In a medium bowl, combine the melted butter and grated Parmesan. Stir until it forms a thick, fragrant, and slightly sticky paste. This is what will transform ordinary potatoes into Parmesan Crusted Potatoes, so blend thoroughly for even results.

Step 4: Coat & Arrange

Spread a generous dollop of the Parmesan-butter mixture onto the cut side of each potato half. Press down a bit to help the cheesy crust cling. Then, arrange the potatoes (cut side down!) on a parchment- or foil-lined baking sheet to keep the crust beautifully intact and make cleanup a breeze.

Step 5: Bake Until Perfection

Slide the tray into your hot oven and bake for 25–30 minutes, or until the potatoes are fork-tender and the crust is golden brown and bubbling. Let them cool just enough to handle—you’ll want to eat them immediately, but a few minutes rest means the crust holds together as you lift them from the pan.

How to Serve Parmesan Crusted Potatoes

Garnishes

For that final flourish, sprinkle the finished potatoes with extra chopped parsley, a little flaky sea salt, or even a light dusting of more Parmesan. Lemon zest also brings a bright lift that cuts through the richness if you’re feeling fancy!

Side Dishes

Parmesan Crusted Potatoes pair perfectly with roasted chicken, steak, grilled fish, or your favorite plant-based main. They’re also lovely with a crisp side salad, sautéed greens, or a garlicky aioli for dipping.

Creative Ways to Present

Present these beauties piled high on a rustic platter, serve them as bite-sized, skewered appetizers for parties, or tuck a few onto a brunch board for a seriously impressive (but low-effort!) crowd-pleaser. They make a fabulous addition to almost any spread!

Make Ahead and Storage

Storing Leftovers

If you somehow manage to have leftovers (a rare event in my house!), pop them into an airtight container and refrigerate for up to 3 days. The crust will soften a bit, but they’re still delicious and easy to reheat for snacks or meals.

Freezing

While you can freeze Parmesan Crusted Potatoes, I’ll be honest—the texture isn’t quite the same once thawed. If you must, let them cool completely, then freeze in a single layer before transferring to a bag. Reheat directly from frozen for best results.

Reheating

For the crispiest results, reheat potatoes cut side down on a baking sheet at 400°F for 10 minutes. They’ll regain much of their original texture—no soggy microwave potatoes here!

FAQs

Final Thoughts

If you’re craving a fun, flavor-packed twist on classic spuds, give these Parmesan Crusted Potatoes a try. They never fail to impress and are just so easy to love—warm, crispy, and positively addictive. Whether for a weeknight dinner or a holiday feast, I hope they become a staple at your table, too!

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