Parmesan Crusted Potatoes
Parmesan Crusted Potatoes are a delightful treat that combine the creamy texture of potatoes with the savory richness of Parmesan cheese, making them a perfect side dish or snack.
Ingredients
Main ingredients
- 1.5 lbs baby gold or Yukon gold potatoes (about 10–12 small potatoes)
- 3/4 cup grated Parmesan cheese
- 2 tablespoons olive oil or melted butter
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- 1 tablespoon chopped parsley (optional) for garnish
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- Cut the potatoes in half lengthwise. You may score the cut sides with a knife if desired for extra texture.
Mixing
- In a bowl, combine the Parmesan, garlic powder, salt, and pepper. Spread this mixture on the baking sheet.
Baking
- Brush the cut sides of the potatoes with olive oil or melted butter. Place them cut-side down on the Parmesan mixture.
- Bake for 25–30 minutes, or until the potatoes are fork-tender and the crust is golden brown.
- Cool slightly, then remove from the tray. Garnish with parsley and extra cheese if desired.
Notes
To store leftover Parmesan Crusted Potatoes, keep them in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10-15 minutes until warmed through. For longer storage, you can freeze them in a single layer on a baking sheet until frozen solid, then transfer to a freezer bag. They can be baked directly from the freezer, just add a few extra minutes to the cooking time.