There’s something magical about crispy, golden baby potatoes with a cheesy Parmesan crust. These little gems are crispy on the outside, tender on the inside, and packed with flavor. Whether you’re serving them as a side for a cozy family dinner or making a big batch for a weekend gathering, they’re guaranteed to disappear fast!
Why You’ll Love This Recipe
- Easy & Minimal Ingredients – Just a handful of pantry staples turn simple potatoes into something irresistible.
- Perfectly Crispy – Thanks to the Parmesan coating, these potatoes get extra crunchy on the edges.
- Versatile Side Dish – These pair beautifully with everything from grilled meats to vegetarian mains.
- No-Fuss Prep – Simply toss, arrange, and roast to perfection.
Ingredients Breakdown
- Baby Potatoes – Yukon gold or red baby potatoes work best; they get creamy inside and crisp up beautifully.
- Parmesan Cheese – Freshly grated Parmesan melts into a crispy, golden crust. Pre-grated works in a pinch, but fresh is best!
- Olive Oil – Helps the potatoes roast evenly and develop that perfect crunch.
- Garlic Powder – A touch of garlic adds depth without overpowering.
- Smoked Paprika – Adds a hint of smokiness and extra color.
- Salt & Black Pepper – Simple seasonings that bring out the best in the potatoes.
- Fresh Parsley – Optional for garnish, but it adds a pop of freshness.
Step-by-Step Instructions
- Preheat & Prep: Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- Mix the Topping: In a small bowl, combine Parmesan, garlic powder, smoked paprika, salt, and pepper.
- Coat the Potatoes: Halve the baby potatoes and toss them with olive oil to coat. Then, press the cut side of each potato into the Parmesan mixture so it adheres well.
- Arrange & Roast: Place the potatoes cut-side down on the baking sheet and roast for 25-30 minutes, or until crispy and golden brown.
- Serve & Enjoy: Let the potatoes cool for a minute before using a spatula to gently lift them from the pan. Garnish with fresh parsley and dig in!
Chef’s Tips and Tricks
- Don’t Overcrowd the Pan: Give the potatoes some space so they crisp up rather than steam.
- Use Fresh Parmesan: Pre-grated Parmesan contains anti-caking agents that prevent it from crisping up as well.
- Flip with Care: If the potatoes stick a little, let them cool for a minute before gently lifting them with a spatula.
Recipe Variations and Serving Suggestions
- Spice It Up: Add crushed red pepper flakes for a little heat.
- Make It Herby: Toss in fresh rosemary or thyme for extra depth.
- Dippable Delight: Serve these potatoes with garlic aioli, ranch dressing, or sour cream.
FAQs
Can I use a different type of potato? Yes! While baby potatoes work best, you can use small Yukon Golds or fingerling potatoes.
How do I store leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat in an air fryer or oven at 375°F for 5-7 minutes.
Can I make these ahead of time? You can prep the potatoes up to a day in advance and roast them just before serving for best results.
📖 Recipe
Parmesan Roasted Baby Potatoes
Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes | Servings: 4
Ingredients
- 1.5 lbs baby potatoes, halved
- 1/3 cup freshly grated Parmesan cheese
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a small bowl, mix Parmesan, garlic powder, smoked paprika, salt, and black pepper.
- Toss the potatoes with olive oil, then press the cut side into the Parmesan mixture.
- Place the potatoes cut-side down on the baking sheet.
- Roast for 25-30 minutes until crispy and golden brown.
- Let them cool briefly before removing them with a spatula. Garnish with parsley and serve.
Enjoy these crispy, cheesy potatoes and don’t forget to share your creations! Leave a comment below or tag #TheKitchensAid on social media—I’d love to see your delicious results!