Name: Baked Parmesan Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1.5 lbs baby potatoes or Yukon gold potatoes, halved; 1/2 cup grated Parmesan cheese; 2 tablespoons olive oil; 1 teaspoon garlic powder; 1/2 teaspoon paprika; 1 teaspoon dried Italian herbs or thyme; Salt and black pepper to taste; Fresh parsley, chopped (optional, for garnish)

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Baked Parmesan potatoes are one of my favorite side dishes—crispy on the outside, tender inside, and loaded with cheesy, garlicky flavor. They’re simple to prep and go with just about anything, from grilled meat to veggie-packed mains.

Why You’ll Love This Recipe

I love how these potatoes turn out golden and crisp without needing to deep fry anything. The combination of melted Parmesan, herbs, and roasted potato creates a savory crust that’s incredibly satisfying. They’re budget-friendly, family-approved, and always vanish fast from the table. Baked Parmesan Potatoes

Ingredients

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

Baby potatoes or Yukon gold potatoes, halved
Grated Parmesan cheese
Olive oil
Garlic powder
Paprika
Dried Italian herbs or thyme
Salt and black pepper
Fresh parsley (optional, for garnish)

Directions

I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a bowl, I toss the halved potatoes with olive oil, garlic powder, paprika, Italian herbs, salt, and pepper.
I generously sprinkle grated Parmesan cheese over the lined baking sheet in little mounds, then press each potato half cut-side down on top of the cheese.
I bake them for about 25–30 minutes, or until the bottoms are crispy and golden brown.
After baking, I let them cool for a few minutes before carefully lifting them off the sheet.
I finish with a sprinkle of fresh parsley for color and a touch of freshness.

Servings and timing

This recipe serves 4 people and takes around 40 minutes total (10 minutes prep, 30 minutes bake time).

Variations

I sometimes use sweet potatoes for a slightly sweeter twist.
To make them spicy, I add cayenne pepper or chili flakes to the seasoning mix.
Swapping Parmesan for a mix of cheddar and mozzarella gives a melty, gooey result.

storage/reheating

I store leftovers in the fridge for up to 3 days. To reheat, I pop them in the oven or air fryer at 375°F (190°C) for 5–10 minutes to bring back the crispiness. The microwave works in a pinch but softens the texture. Baked Parmesan Potatoes

FAQs

Can I use shredded Parmesan instead of grated?

I prefer grated for an even crispy layer, but shredded works if it’s finely chopped or pressed down well.

Can I prep them ahead of time?

Yes, I season the potatoes and store them in the fridge. I add the Parmesan and bake them right before serving.

Do I need to peel the potatoes?

Nope, I leave the skins on—they add texture and flavor.

What’s the best potato to use?

I like baby potatoes or Yukon golds because they roast well and hold their shape.

Can I use an air fryer instead of an oven?

Yes, I air fry them at 375°F (190°C) for about 20–25 minutes, checking halfway through.

Conclusion

Baked Parmesan potatoes are the kind of side dish I make on repeat—crispy, cheesy, and totally irresistible. With just a few pantry staples, I get golden bites of flavor that pair with everything and disappear fast from the plate.