4 Ingredient Crispy Parmesan Potatoes
These parmesan crusted potatoes are out of this world. They're creamy on the inside with a crunchy and garlicky exterior. Simple bake baby potatoes on a bed of herbed parmesan until golden brown. They’re the perfect side dish for any meal without a lot of effort. Eat them as is or serve with your favorite dip!
Ingredients
- 1 1/2 lbs (680 g) baby gold potatoes
- 3 tbsp (44 ml) olive oil, divided
- 2 1/2 tsp (7.5 g) garlic and herb seasoning, divided, see note
- 2/3 cup (59 g) finely grated parmesan cheese, see note
Instructions
- Preheat the oven to 400°F (204°C).
- Wash, dry and cut the baby gold potatoes in half, crosswise (not lengthwise). The potatoes should look more like circles on their cut side rather than long ovals. See photo in post for reference.
- Add potatoes to a large mixing bowl with 1½ tablespoons olive oil and 1 teaspoon of the garlic and herb seasoning. Toss to evenly combine and set aside.
- Add the remaining 1½ tablespoons of olive oil to a 9 x 13 inch glass baking dish. Use a pastry brush to spread in an even layer to coat the bottom of the pan.
- In a small bowl, whisk together the parmesan cheese with remaining 1½ teaspoons of the garlic herb seasoning until evenly mixed. Evenly sprinkle the cheese mixture over the top of the oiled pan. Do not press the cheese into the oil, just let it sit on top.
- Add the potatoes, cut side down, to the pan in even rows, making sure not to overlap them. It’s okay if they are touching because they will shrink during cooking and create some space.
- Bake until potatoes are tender and the cheese is golden brown and crispy, about 35-40 minutes. If you aren't sure if your cheese is ready, you can lift up the pan and take a look at the bottom to see if the cheese is fully golden brown.
- Remove dish from oven and let it cool for about 10-15 minutes. During this time the cheese should continue to crisp up a little more. Starting at one of the edges, lift one of the potatoes. When you do so, the whole thing (cheese and potatoes) should easily peel off the pan. Once you peel off the whole thing of crusted potatoes from the pan, carefully separate them into individual potato pieces. If desired, garnish with fresh parsley before serving. Potatoes can also be served with your favorite dipping sauce.
Notes
- There are garlic & herb seasonings that are salt-free and ones with salt included. I recommend using one that includes salt unless you are trying to watch your salt intake.
- For the parmesan cheese, I found that fresh finely grated works best. I also recommend using store bought rather than grating your own. Store bought grated cheese does have an anticaking agent added to it and that also helps to brown the cheese evenly, You want to use a brand that grates very finely so the cheese looks like sand or coarse crumbs. I used Belgioioso grated parmesan cheese. I don't recommend using the grated cheese that comes in the green canisters as that is not freshly grated.
- The potatoes crisp up best in a glass pan. We also tried ceramic and nonstick pans but they didn't crisp up as evenly. You will want a 9 x 13 inch pan. You can also use a little bigger but don't use smaller because your potatoes won't fit. If you do use a bigger pan just measure out 9 x 13 inches of space of it to use so that your ingredients aren't spread too widely across.
- Nutrition estimate assumes 6 servings.
Serving: 1serving, Calories: 187kcal, Carbohydrates: 20g, Protein: 6g, Fat: 9g, Saturated Fat: 3g, Sodium: 245mg, Fiber: 2g, Sugar: 1g, NET CARBS: 18
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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