Crispy Parmesan Potatoes Recipe
These Crispy Parmesan Potatoes are crunchy on the outside and creamy in the middle.
Servings: 4
Calories: 271kcal
Ingredients
- 1 ½ pounds small yellow potatoes
- 3 tablespoons olive oil
- 2 ½ tablespoons parmesan cheese
- ¾ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- Lemon wedges optional, to serve
Instructions
- Preheat oven to 450 degrees Fahrenheit.
- Wash potatoes, and cut out any discolored spots or eyes.
- Fill a large saucepan with salted water, and bring to a boil over high heat.
- Add the potatoes, and boil until potatoes are just tender, about 20 minutes—this will take less time with very small potatoes. (Turn down the heat just a little if the water is boiling too aggressively and threatening to splatter out of the pan.) Drain well, then put back into pot.
- Toss gently with 2 tablespoons olive oil, 1 tablespoon parmesan cheese, garlic powder, salt, and pepper.
- Spread in a single layer on a non-stick baking sheet.
- Smash by pressing directly over the top of each potato with a sturdy jar or glass.
- Bake for 10 minutes, then check that bottom of potatoes are browned and will release from the pan.
- Drizzle with the remaining tablespoon of oil, then flip over potatoes and sprinkle with the rest of the cheese.
- Bake for another 8 minutes, until crispy and browned on both sides.
- Serve with lemon wedges, ketchup, or aioli!
Notes
Storage Tips:
Leftover crispy garlic parmesan potatoes can be stored in an airtight container in the refrigerator for 3-4 days. To reheat, pop them back in the oven or in an air fryer to crisp them up again. They will soften in the microwave. Expert Tips:
If you have to cut any potatoes in half, make sure that the skin is on the bottom of potato when you smash it, so all the insides don’t just squeeze out. This is why using mini potatoes is best! If your baking sheet is not very non-stick, you can use parchment paper on top of it. Parchment paper sometimes doesn’t do a great job of allowing vegetables to brown, but it will work in a pinch, and you certainly won’t have any problems with your potatoes sticking to the pan. You can also use a glass baking dish for this recipe, which will also allow your potatoes to brown nicely! Use a sturdy plastic spatula to flip your potatoes. It won’t damage your baking sheet like a metal spatula. If potatoes don't release from the pan after 10 minutes in the oven, let them cook a bit longer. They should brown enough that they are easy to flip.
Leftover crispy garlic parmesan potatoes can be stored in an airtight container in the refrigerator for 3-4 days. To reheat, pop them back in the oven or in an air fryer to crisp them up again. They will soften in the microwave. Expert Tips:
If you have to cut any potatoes in half, make sure that the skin is on the bottom of potato when you smash it, so all the insides don’t just squeeze out. This is why using mini potatoes is best! If your baking sheet is not very non-stick, you can use parchment paper on top of it. Parchment paper sometimes doesn’t do a great job of allowing vegetables to brown, but it will work in a pinch, and you certainly won’t have any problems with your potatoes sticking to the pan. You can also use a glass baking dish for this recipe, which will also allow your potatoes to brown nicely! Use a sturdy plastic spatula to flip your potatoes. It won’t damage your baking sheet like a metal spatula. If potatoes don't release from the pan after 10 minutes in the oven, let them cook a bit longer. They should brown enough that they are easy to flip.
Nutrition
Calories: 271kcal | Carbohydrates: 39g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Cholesterol: 3mg | Sodium: 239mg | Fiber: 4g | Sugar: 3g
