Roasted Parmesan Potatoes
These Garlic Parmesan Potatoes have creamy, tender centers and an irresistible golden Parmesan crust. Baby Yukon Gold potatoes roast cut-side down in a buttery mixture of Parmesan, garlic, and seasonings for an easy, flavorful side dish.
Servings: 6 servings
Calories: 193kcal
Ingredients
- 1½ pounds baby Yukon Gold potatoes - halved
- 3 tablespoons unsalted butter - melted
- ½ cup finely grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon salt - divided
- ½ teaspoon black pepper - divided
- ½ teaspoon crushed red pepper flakes - optional
- 1 teaspoon dried parsley
- 1 tablespoon olive oil
- Fresh chopped parsley - for garnish
- Additional finely grated Parmesan - for garnish (optional)
Instructions
- Preheat the oven to 425°F. Pour the melted butter into a 9x13-inch baking dish, tilting the dish to coat the bottom.
- Scrub the potatoes well and dry them thoroughly with a clean kitchen towel or paper towels. Slice each potato in half lengthwise.
- In a medium bowl, stir together the finely grated Parmesan, garlic powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, red pepper flakes, and dried parsley until evenly combined.
- Scatter the Parmesan mixture evenly over the melted butter. Try to keep the layer as uniform as possible so each potato gets plenty of cheesy crust.
- Place the potato halves cut-side down over the Parmesan mixture in a single layer.
- Drizzle the olive oil over the potatoes and sprinkle with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Transfer the baking dish to the oven and roast for 35-40 minutes. The potatoes are ready when they pierce easily with a fork, and the Parmesan underneath has browned into a deep golden crust.
- Remove the baking dish from the oven and allow the potatoes to rest undisturbed for 2-3 minutes. Then, carefully slide a thin spatula underneath each potato, making sure to lift the Parmesan crust with it.
- Turn the potatoes over so the crispy Parmesan side is facing up. Garnish with chopped fresh parsley and additional Parmesan, if desired. Best served immediately.
Notes
- Potato size: Baby potatoes vary significantly in size. The larger baby Yukon Gold potatoes used for this recipe take approximately 40 minutes. If yours are smaller, begin checking them earlier. Use fork tenderness and the color of the Parmesan crust, not time alone, to tell when they're done.
- Other potatoes: Small red potatoes are the best substitute for baby Yukon Golds. Whatever variety you choose, use similar-size potatoes so they cook evenly.
- Use finely grated Parmesan: A fine, almost powdery Parmesan melts more evenly and forms a thinner, more uniform crust than large shreds. Freshly grated Parmesan or fresh pre-grated Parmesan from the refrigerated section works best.
- Don't use parchment: This recipe was developed and tested with the Parmesan mixture placed directly in a buttered baking dish.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Freezing is not recommended.
- Reheating: For the crispiest results, reheat leftovers in a 400°F oven or air fryer until heated through. Microwaving works, but the Parmesan crust will soften.
Nutrition
Calories: 193kcal | Carbohydrates: 21g | Protein: 5g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 532mg | Potassium: 499mg | Fiber: 3g | Sugar: 1g | Vitamin A: 293IU | Vitamin C: 22mg | Calcium: 116mg | Iron: 1mg
Did you make this recipe?Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section on this post.
Copyright © 2026 The Forked Spoon
