Crispy Garlic Parmesan Potatoes
Crispy Garlic Parmesan Potatoes
Crispy Garlic Parmesan Potatoes are super simple and a crowd favorite! I hope you give these a try. I’ve added the video below but the recipe has all the details.
Crispy Garlic Parmesan Potatoes
Ingredients
- 1.5 lb baby yellow potatoes, halved
- 3 tbsp olive oil
- 3/4 cup grated parmesan
- 1/2 tsp garlic powder
- 1/4- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- Optional (pinch of chili flakes)
Instructions
- Preheat oven to 400F.
- Mix Parmesan Mixture ingredients together in a bowl.
- Drizzle and spread oil in 9 x 13" glass baking dish or parchment-lined sheet pan.
- Scatter the Parmesan Mixture over the olive oil. Once sprinkled, do not touch - don't try to spread it.
- Place potatoes cut side down, pressing firmly.
- Drizzle the top of the potatoes with more olive oil or spray with oil, then sprinkle generously with salt.
- Bake potatoes for 35 - 40 minutes or until they are soft and the parmesan crust is deep golden brown on the bottom.
- Use a spatula to flip the potatoes over and cut between potatoes every so often. Then place on the serving platter cheese side up. Garnish with chopped parsley if desired.
Notes
Make sure to use the grated parmesan with a sand-like texture. I grate my own parmesan reggiano. But you can find the sand-like grated parmesan in the deli area. Note the pre-shredded parmesan sold in the cheese aisles won't give you the same crispiness.
Calories vary based on whether you use chicken breasts or thighs.
Crispy Garlic Parmesan Potatoes
Ingredients
- 1.5 lb baby yellow potatoes, halved
- 3 tbsp olive oil
- 3/4 cup grated parmesan
- 1/2 tsp garlic powder
- 1/4- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- Optional (pinch of chili flakes)
Instructions
- Preheat oven to 400F.
- Mix Parmesan Mixture ingredients together in a bowl.
- Drizzle and spread oil in 9 x 13" glass baking dish or parchment-lined sheet pan.
- Scatter the Parmesan Mixture over the olive oil. Once sprinkled, do not touch - don't try to spread it.
- Place potatoes cut side down, pressing firmly.
- Drizzle the top of the potatoes with more olive oil or spray with oil, then sprinkle generously with salt.
- Bake potatoes for 35 - 40 minutes or until they are soft and the parmesan crust is deep golden brown on the bottom.
- Use a spatula to flip the potatoes over and cut between potatoes every so often. Then place on the serving platter cheese side up. Garnish with chopped parsley if desired.
Notes
Make sure to use the grated parmesan with a sand-like texture. I grate my own parmesan reggiano. But you can find the sand-like grated parmesan in the deli area. Note the pre-shredded parmesan sold in the cheese aisles won't give you the same crispiness.
Calories vary based on whether you use chicken breasts or thighs.