Baked Garlic Parmesan Potatoes

A crispy, golden potato dish coated in garlic, Parmesan, herbs, and butter. These potatoes are crunchy on the outside, tender inside, and make an easy side dish for chicken, steak, or any family dinner.

Ingredients

• 2 lbs baby potatoes, halved
• 3 tbsp olive oil
• 3 tbsp melted butter
• 4 cloves garlic, minced
• ½ cup grated Parmesan cheese
• 1 tsp Italian seasoning
• ½ tsp paprika
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp fresh parsley, chopped
• ¼ tsp onion powder
• ¼ tsp red pepper flakes, optional

Instructions

1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. Wash and halve the potatoes. If using larger potatoes, cut them into evenly sized chunks so they cook at the same rate.
3. In a large bowl, combine olive oil, melted butter, minced garlic, Italian seasoning, paprika, salt, black pepper, and onion powder.
4. Add the potatoes and toss thoroughly until every piece is coated.
5. Sprinkle in about ⅓ cup of the Parmesan cheese and toss again.
6. Spread the potatoes in a single layer on the baking sheet, cut side down. Avoid overcrowding so they become crispy.
7. Bake for 25–30 minutes, then carefully flip the potatoes.
8. Sprinkle the remaining Parmesan over the potatoes and return them to the oven for another 10–15 minutes, until deeply golden, crispy, and fork-tender.
9. For extra browning, broil for 1–2 minutes at the end, watching closely.
10. Garnish with fresh parsley and a little extra Parmesan before serving.

Tips

• Use baby Yukon Gold or baby red potatoes for a creamy center and crispy edges.
• Dry the potatoes well after washing to help them crisp.
• Freshly grated Parmesan melts and browns better than pre-shredded cheese.
• Do not overcrowd the baking sheet.
• For extra-garlicky flavor, add 1 teaspoon roasted garlic to the finished potatoes.
• Serve immediately while hot and crispy.

Nut Information

This recipe contains no tree nuts or peanuts in the standard ingredients.

Potential allergens: milk/dairy from butter and Parmesan cheese.

If using packaged Parmesan, butter, or seasoning blends, check the label for possible cross-contact with nuts.

Q&A

Q: Can I use regular potatoes?
A: Yes. Russet, Yukon Gold, or red potatoes all work well. Cut them into similar-sized pieces.

Q: Can I make these without butter?
A: Yes. Replace the butter with an additional 2–3 tablespoons of olive oil.

Q: How do I make them extra crispy?
A: Dry the potatoes thoroughly, avoid overcrowding the pan, and bake at 425°F (220°C). Finishing under the broiler also adds extra crispiness.

Q: Can I prepare them ahead of time?
A: You can cut and season the potatoes several hours ahead, then refrigerate them covered. Bake just before serving for the best texture.

Q: How do I store leftovers?
A: Refrigerate in an airtight container for up to 3 days. Reheat in an oven or air fryer to bring back the crispiness.