Parmesan Crusted Potatoes
Crispy, golden potatoes coated in a savory parmesan and panko crust. Easy to make and perfect as a side for weeknight dinners or entertaining.
Ingredients
Potatoes
- 2 lb baby potatoes Yukon Gold or small red, halved or quartered
- 3 tbsp olive oil
- 1 tbsp melted butter optional
Crust & Seasoning
- ½ cup freshly grated Parmesan cheese
- 3 tbsp panko breadcrumbs
- 1 tsp garlic powder
- ½ tsp smoked paprika optional
- 1 tsp kosher salt divided
- ½ tsp freshly ground black pepper
Finish
- 2 tbsp chopped fresh parsley
- Flaky sea salt for finishing (optional)
Instructions
- Bring a pot of salted water to a simmer. Add potatoes and cook 10–12 minutes until just tender. Drain and let steam-dry for 1–2 minutes.
- In a large bowl, combine Parmesan, panko, garlic powder, smoked paprika, salt, and pepper. Toss warm potatoes with olive oil (and melted butter if using).
- Add potatoes to the bowl with the crust mixture and gently toss until evenly coated.
- Preheat oven to 425°F (220°C). Arrange potatoes in a single layer on a rimmed baking sheet. Bake 20–25 minutes, flipping once, until golden and crisp.
- Let rest 2 minutes, sprinkle with parsley and flaky salt if desired. Serve hot.
Notes
- Use freshly grated Parmesan for the best browning and texture.
- Pat potatoes dry after parboiling to help the crust adhere and crisp.
- To reheat and restore crispiness, use an oven or air fryer rather than a microwave.
- Parboil potatoes a day ahead and refrigerate to save time on the day you serve them.
Nutrition
Calories: 260kcalCarbohydrates: 26gProtein: 9gFat: 14gSaturated Fat: 4gSodium: 420mgSugar: 2g
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