These Parmesan crusted baby potatoes are little nuggets of joy! They have a crispy, cheesy crust that makes them extra yummy, while the inside stays soft and fluffy.
Every bite feels like a special treat! I love serving them as a side dish, and they disappear fast at dinner. Try making a big batch—trust me, you’ll want the leftovers! 🥔✨
Key Ingredients & Substitutions
Baby Potatoes: These small potatoes are perfect for roasting, as they cook evenly and have a creamy texture. If you can’t find baby potatoes, you can use regular potatoes cut into chunks. I like to keep the skin on for extra flavor and nutrients!
Olive Oil: Olive oil adds richness and helps achieve a crispy texture. If you’re looking for a different flavor, try avocado oil or melted butter. I’ve tried both, and they worked great!
Parmesan Cheese: Grated Parmesan gives a delicious salty, nutty flavor. If you’re out, Pecorino Romano is a great alternative. It’s a bit sharper, so adjust the amount if you prefer a milder taste.
Panko Bread Crumbs: These Japanese-style breadcrumbs make everything crispy! If you only have regular breadcrumbs, they will work too, but the texture won’t be as light and airy. Sometimes, I toss in some crushed crackers for added flavor.
Garlic: Fresh garlic adds a wonderful aroma and taste. If you’re short on time, you can use garlic powder in place of fresh garlic, but I always prefer the fresh stuff for its vibrant flavor!
How Do I Get My Potatoes Extra Crispy?
Getting that perfect crispy crust takes just a few extra steps. Start by ensuring your potatoes are well-coated in oil and seasoning. Here’s how to achieve maximum crispiness:
- Roast cut side down; this allows direct contact with the baking sheet for better browning.
- Don’t overcrowd the baking sheet. Give them space to breathe, or they might steam instead of crisping up.
- Drizzle with extra olive oil just before baking. This helps the breading turn nice and golden.
- Flip the potatoes halfway through baking for even crisping.
Follow these tips, and you’ll have crispy, golden Parmesan crusted baby potatoes every time!
How to Make Parmesan Crusted Baby Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 1.5 lbs baby potatoes, halved
- 3 tbsp olive oil (plus more for drizzling)
For the Coating:
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko bread crumbs
- 2 cloves garlic, minced
- 1 tsp paprika
- Salt and black pepper, to taste
For Garnish:
- 2 tbsp fresh parsley, chopped
How Much Time Will You Need?
You will need about 10 minutes to prep and then another 25-30 minutes to bake the potatoes. In total, you’re looking at around 40 minutes from start to finish for a delicious side dish that’s crispy and full of flavor!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first! Preheat your oven to 425°F (220°C). This high temperature is key to getting that nice, crispy crust on your potatoes.
2. Prepare the Potatoes:
In a large mixing bowl, toss the halved baby potatoes with 3 tablespoons of olive oil, along with salt and pepper to taste. Make sure all the potatoes are well-coasted so they can roast evenly!
3. Mix the Coating:
In a separate bowl, combine the grated Parmesan cheese, panko bread crumbs, minced garlic, and paprika. Mix it all together until it’s evenly combined—the smell of garlic will make you hungry for sure!
4. Coat the Potatoes:
Add the Parmesan mixture to your bowl of potatoes and gently toss them together. You want each potato half to be coated in that cheesy breadcrumb mixture. It’s going to be delicious!
5. Arrange on the Baking Sheet:
Now it’s time to get baking! Arrange the coated potatoes cut side down on a baking sheet lined with parchment paper or a greased baking dish. This helps them get that beautiful golden brown. There should be a little space in between each potato!
6. Drizzle with Olive Oil:
For an extra crispy finish, drizzle a little more olive oil on top of the potatoes. This will help the crust brown nicely while they bake.
7. Bake:
Put your baking sheet in the preheated oven and bake for 25-30 minutes. You’ll know they’re ready when the potatoes are tender and the crust is golden brown and crispy. Keep an eye on them, as oven times can vary!
8. Garnish and Serve:
Once they’re done baking, remove the potatoes from the oven and sprinkle the chopped fresh parsley over the top for a lovely color and flavor. Serve them warm and enjoy your tasty side dish!
Can I Use Zucchini Instead of Potatoes?
While the recipe is designed for baby potatoes, you can certainly try this with zucchini! Just remember to adjust the baking time as zucchini cooks faster than potatoes—check for doneness after about 15-20 minutes.
What Can I Use Instead of Panko Breadcrumbs?
If you don’t have panko breadcrumbs, regular breadcrumbs will work fine! Just keep in mind that they may create a denser crust, so you might want to mix in some crushed crackers or even cornflakes for a lighter texture.
How Do I Store Leftovers?
Store any leftover Parmesan crusted potatoes in an airtight container in the fridge for up to 3 days. To reheat, pop them in the oven at 350°F (175°C) for about 10-15 minutes to help them regain some of their crispiness!
Can I Freeze These Potatoes?
Yes, you can freeze the raw coated potatoes before baking! Just arrange them on a baking sheet to freeze solid, then transfer to a freezer bag. When you’re ready to cook, bake directly from frozen, adding a few extra minutes to the baking time.