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Crispy Parmesan Potatoes

Okay so hear me out. I have made a ton of potato recipes and I happen to love them all.


And this is a big fat however….THESE are the best I have ever made. They are super crunchy, salty from the parm and so delish you’re going in for seconds FO SHO.

Let’s talk about potatoes. My mom always used red. I have no idea why, but any dish she made with potatoes always contained the red variety. You know those baby potatoes that you see at the market which are bagged and ready to use? That’s what I love using for a multitude of recipes because they are super cute and bite size. I like the yukon gold variety but I used the red ones for this recipe (because my mom was watching from above and said, “ONLY RED Debi“). I think she’s right. They were next level.These little wonders are tossed in butter and a parmesan cheese mixture, then roasted until crisp and cheesy. This is so quick to prep, bake and perfect side dish that’s ready in under an hour!You’ll need a few simple ingredients that you most likely have hanging around in your kitchen already. Every single potato is dipped in the parmesan cheese mixture. Do you realize what that means? Each potato has a crispy, crunchy heavenly bite of cheese on it. I mean, come on with these.I was inspired to make this recipe from none other than a “viral” tiktok trend and I was happy I did. These potatoes are fluffy on the inside, golden brown on the outside with an irresistable salty parmesan crust. A simply mouthwatering side dish, snack that will 100% steal the show.

Crispy Parmesan Potatoes
  • 1 bag mini potatoes (YUKON GOLD OR RED) or 6- 8 small red potatoes cut in half
  • ¼ stick butter unsalted melted
  • 2 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • 1 teaspoon sweet paprika
  • ½ teaspoon pepper
  • 100 grams grated fresh Parmesan cheese (divided 70 grams + 30grams for sprinkling)
  • Dried or fresh parsley for garnish
  1. In a large pot add enough water to cover potatoes plus a good heaping teaspoon of sea salt. Bring to a boil and cook for 20-25 minutes
  2. In a 9 x 13 baking dish place melted butter, olive oil, 70 grams of Parmesan cheese and seasonings. Mix together and spread evenly to coat the pan. Preheat oven to 425F. Drain potatoes well and slice in half if using the minis. Place cut side down into prepared pan. Brush with a bit of olive oil, Sprinkle with remaining Parmesan cheese and bake for 30 minutes. Sprinkle with parsley if desired.

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