Description
Golden and crispy on the outside, soft and fluffy on the inside, these garlic Parmesan crusted potatoes are the perfect side dish for any meal. Coated with a savory blend of garlic, butter, and Parmesan, each bite bursts with bold flavor and satisfying crunch. Whether served alongside roasted meats or enjoyed on their own, these potatoes are sure to be a favorite on any table.
Ingredients
For the potatoes:
1 ½ pounds baby potatoes, halved
2 tablespoons olive oil
Salt and black pepper to taste
½ teaspoon garlic powder
For the crust:
3 tablespoons unsalted butter, melted
3 garlic cloves, finely minced
½ cup grated Parmesan cheese
1 tablespoon chopped fresh parsley (optional)
Instructions
Preheat your oven to 425°F (220°C). Lightly grease a large baking sheet or line it with parchment paper.
In a large bowl, toss the halved baby potatoes with olive oil, salt, black pepper, and garlic powder until evenly coated.
In a separate small bowl, combine the melted butter, minced garlic, and Parmesan cheese to form a thick paste-like mixture.
Spread the Parmesan mixture evenly over the bottom of the prepared baking sheet, creating a thin layer where the potatoes will be placed.
Arrange the potatoes cut-side down on top of the Parmesan mixture, pressing each one gently to ensure good contact with the crust.
Bake for 25 to 30 minutes, or until the potatoes are tender and the bottoms are golden and crispy. Avoid moving them during baking to maintain the crust.
Let the potatoes cool for a few minutes before gently lifting them from the tray using a thin spatula to keep the crust intact.
Sprinkle with fresh parsley if desired and serve warm.
Notes
For best results, use baby Yukon gold or red potatoes for a creamy interior. Make sure to press the cut side of each potato firmly into the Parmesan layer before baking—this ensures the crust adheres well. These are best served fresh out of the oven while the crust is still crisp. If preparing in advance, reheat in an air fryer or oven to restore crispiness.