Crispy Garlic Parmesan Crusted Potatoes Recipe
If you’re searching for the ultimate crowd-pleaser, let me introduce you to these Crispy Garlic Parmesan Crusted Potatoes. Each bite is a perfect balance of fluffy Yukon Golds and a golden, aromatic Parmesan-garlic crust that snaps with flavor. They’re the kind of side dish that always vanishes first, with everyone sneaking seconds (and thirds!) before you can even sit down. Trust me, once you try these once, you’ll find yourself looking for every excuse to whip them up for family dinners, potlucks, or just a cozy night in.
Ingredients You’ll Need
This recipe keeps things beautifully simple, shining a spotlight on fresh and honest ingredients that each pack their own punch. Every element serves a purpose—building layers of flavor, crunch, or color for these crave-worthy Crispy Garlic Parmesan Crusted Potatoes.
- Baby Yukon Gold potatoes: With their buttery texture and thin skin, these potatoes roast up tender on the inside while crisping up beautifully on the outside.
- Olive oil: Helps the potatoes roast to golden perfection while adding subtle richness.
- Garlic (minced or powder): Delivers that unmistakable garlicky aroma; fresh garlic gives it bite, while powder is super convenient for an even coating.
- Unsalted butter: Adds a rich, decadent base for the Parmesan mixture and amps up the crust’s flavor.
- Freshly grated Parmesan cheese: The secret to that irresistible savory crust—don’t skimp on quality here!
- Dried parsley: Gives a hit of herby brightness, making these potatoes sing with color and flavor.
- Salt: Brings all the flavors together and really makes the potatoes pop.
- Black pepper: Adds just a touch of warmth and depth.
How to Make Crispy Garlic Parmesan Crusted Potatoes
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 425°F. This higher heat is essential for developing that signature crispy crust. While the oven gets to temperature, line a baking sheet (or even a shallow baking dish) with parchment paper. This not only keeps things tidy, but helps the Parmesan crust release cleanly later.
Step 2: Make the Flavorful Parmesan Paste
In a small bowl, stir together the melted butter, Parmesan cheese, garlic (or garlic powder), dried parsley, salt, and black pepper. As you mix, you’ll notice the ingredients coming together into a thick, aromatic paste. This is what’s going to give your Crispy Garlic Parmesan Crusted Potatoes their signature flavor and beautiful golden crunch.
Step 3: Spread the Parmesan Mixture
Take your prepared baking sheet and spoon the Parmesan mixture onto the parchment in small, thin piles—one for each potato half. Make sure to space these out evenly and flatten them slightly; each spot will become a crispy crust for the potato to nestle into.
Step 4: Coat and Arrange the Potatoes
In a large bowl, toss the halved potatoes with olive oil until each piece is lightly coated and glossy. Press each potato half, cut-side down, firmly onto its corresponding Parmesan pile. This step is key—the gentle pressure encourages the crust to stick and infuse the pancakes with all that garlicky, cheesy goodness. For an extra pro move, score the cut side of each potato before pressing—this helps soak up even more flavor and boosts the crunch factor.
Step 5: Bake Until Golden and Crisp
Slide your tray into the oven and bake for 25–30 minutes. You’ll know they’re done when the potatoes are fork-tender and the cheese peeking out around the edges is a glorious golden brown. That’s your cue that the Crispy Garlic Parmesan Crusted Potatoes are ready to come out and play.
Step 6: Rest and Release
Let the potatoes rest on the tray for about 5 minutes after baking. This lets the parmesan crust set, making it much easier to lift each potato off intact. Use a spatula to gently release the potatoes, keeping their crisp, cheesy base intact. Serve warm for the ultimate experience.
How to Serve Crispy Garlic Parmesan Crusted Potatoes
Garnishes
Top your Crispy Garlic Parmesan Crusted Potatoes with a final dusting of freshly grated Parmesan, a sprinkle of extra dried or fresh parsley, or even a few cracks of black pepper. For a truly show-stopping finish, a squeeze of lemon or a pinch of red pepper flakes will brighten the whole dish.
Side Dishes
These potatoes pair beautifully with just about anything—roast chicken, grilled steaks, or a big, crisp salad. They also swoop right into weeknight rotation with burgers, sausages, or a simple omelet for brunch. Their cheesy crust means they can easily hold their own as the star of a vegetarian spread.
Creative Ways to Present
Try serving them in a rustic skillet for that homey, “straight from the oven” vibe, or line them up on a wooden board for easy sharing at a party. Skewer small ones onto toothpicks as an irresistible appetizer, or slice and add to a loaded baked potato bar for a twist on the classic.
Make Ahead and Storage
Storing Leftovers
If you miraculously have any leftovers, let them cool completely before transferring to an airtight container. They’ll stay crisp and tasty in the fridge for up to 3 days. Just make sure they’re in a single layer to prevent sticking.
Freezing
While these potatoes are at their best fresh, you can freeze them if needed. Spread cooled, crusted potatoes in a single layer on a tray and freeze until solid. Then transfer to a freezer-friendly bag or container. Simply reheat straight from frozen, though the crust may soften slightly.
Reheating
For that fresh-from-the-oven texture, pop leftover potatoes on a baking sheet and bake at 400°F for 10–12 minutes until hot and crispy again. Avoid microwaving if possible, as it tends to soften the Parmesan crust.
FAQs
Can I use regular-sized potatoes instead of baby Yukons?
Absolutely! Just cut them into similar-sized pieces so they cook evenly. Yukon Golds are ideal, but reds or even small russets work well, too.
Is it better to use fresh garlic or garlic powder?
Both work beautifully! Fresh garlic delivers bold aroma and bite, while garlic powder gives a subtle, consistent flavor. You can even use a mix of both for extra depth.
Can I make Crispy Garlic Parmesan Crusted Potatoes dairy-free?
You can swap the butter for a plant-based alternative and try nutritional yeast in place of Parmesan for a dairy-free version. The crust won’t be exactly the same, but you’ll get a similar savory punch.
What’s the best way to keep the Parmesan crust from sticking?
Lining your baking sheet with parchment paper is key. Make sure to gently release the potatoes with a spatula after a short rest so the crust stays intact.
How do I add extra flavor or heat?
Feel free to add smoked paprika, dried thyme, chili flakes, or even a little cayenne to the Parmesan crust for your own signature twist on Crispy Garlic Parmesan Crusted Potatoes!
Final Thoughts
I can’t recommend Crispy Garlic Parmesan Crusted Potatoes enough—once you try them, you’ll find every excuse to make them for friends, family, or even just yourself. Give them a go and watch them become the most-requested side at your table!
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Crispy Garlic Parmesan Crusted Potatoes Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These Crispy Garlic Parmesan Crusted Potatoes are a flavorful side dish with a golden, cheesy crust that adds a delicious crunch to tender baby Yukon Gold potatoes.
Ingredients
Parmesan Mixture:
- 2 tablespoons unsalted butter, melted
- 1/2 cup freshly grated Parmesan cheese
- 2 cloves garlic, minced or 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Potatoes:
- 1 lb baby Yukon Gold potatoes, halved
- 3 tablespoons olive oil
Instructions
- Preheat Oven: Preheat oven to 425°F and line a baking sheet or dish with parchment paper.
- Prepare Parmesan Mixture: In a small bowl, mix melted butter, Parmesan cheese, garlic, parsley, salt, and pepper into a paste.
- Coat Potatoes: Toss potatoes in olive oil, then press each one cut-side down into the Parmesan mixture.
- Bake: Bake for 25–30 minutes until potatoes are tender and the crust is golden and crisp.
- Cool and Serve: Let cool for 5 minutes before carefully removing with a spatula. Serve warm.
Notes
- Scoring the cut side of the potatoes enhances flavor absorption and crunch.
- Allowing the potatoes to rest after baking helps the cheese set for easier removal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Oven-Baked
- Cuisine: American, Italian-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 270
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 19 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 11 g
- Cholesterol: 25 mg
