These Parmesan Crusted Baby Potatoes are crispy, cheesy, and oh-so-delicious! Just tiny potatoes coated with a crunchy mix of Parmesan cheese and spices. Who could resist that?
I can’t help but munch on them while cooking. They make a perfect side dish or a tasty snack! Simple to whip up, you’ll want these potatoes on your table every night! 🥔💖
Key Ingredients & Substitutions
Baby Potatoes: These little gems are perfect because they’re tender with a creamy texture. If you can’t find baby potatoes, Yukon gold or red potatoes cut into bite-sized pieces work well too.
Parmesan Cheese: Freshly grated Parmesan brings the best flavor. If you’re looking for a substitute, Pecorino Romano or Grana Padano will also add a nice touch. For a non-dairy option, try nutritional yeast for a cheesy flavor.
Panko Breadcrumbs: These give a wonderful crunch. Regular breadcrumbs can replace them but won’t be quite as light and crispy. If you’re gluten-free, use gluten-free breadcrumbs or crushed rice cereal.
Olive Oil: It’s fantastic for roasting but can be substituted with canola or avocado oil. Each has a high smoke point that helps the potatoes crisp up nicely.
How Do I Get That Perfect Crisp on the Potatoes?
For perfectly crispy Parmesan Crusted Baby Potatoes, proper coating and oven technique are key. First, ensure the potatoes are well-coated in oil, seasoning, and the Parmesan mixture.
- Toss the halved baby potatoes well with olive oil, salt, and pepper to ensure even coverage.
- When coating them with the Parmesan mixture, press down slightly to get good coverage on the cut side.
- Lastly, drizzle a little oil on top before baking for crispiness – it really makes a difference!
Keeping enough space between the potatoes on the baking sheet also helps them crisp up by allowing hot air to circulate. Enjoy your cooking!
How to Make Parmesan Crusted Baby Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 1.5 pounds baby potatoes, halved
- 3 tablespoons olive oil, divided
- Salt, to taste
- Black pepper, to taste
For the Crust:
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried Italian herbs (optional)
For Serving:
- Optional: lemon wedges for serving
How Much Time Will You Need?
This recipe will take about 10 minutes to prepare and around 30-35 minutes to bake. Including a little prep time, you can enjoy delicious Parmesan Crusted Baby Potatoes in about 45 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). While it heats up, line a baking sheet with parchment paper or give it a light grease to prevent the potatoes from sticking.
2. Prepare the Potatoes:
In a large mixing bowl, toss the halved baby potatoes with 2 tablespoons of olive oil. Add a sprinkle of salt and black pepper, making sure all the potatoes are evenly coated. This will enhance their flavor and help the crust stick later!
3. Make the Parmesan Mixture:
In another bowl, combine grated Parmesan cheese, panko breadcrumbs, minced garlic, chopped parsley, and dried Italian herbs if you’re using them. Stir everything together until well mixed.
4. Coat the Potatoes:
Take each potato half and press the cut side into the Parmesan breadcrumb mixture, making sure it’s well-coated. Place the coated potatoes cut side up on the prepared baking sheet. This will help get that beautiful golden crust!
5. Drizzle with Olive Oil:
To help the potatoes crisp up nicely, drizzle the remaining tablespoon of olive oil over the tops of the coated potatoes before they go in the oven.
6. Bake the Potatoes:
Put the baking sheet in your preheated oven and bake for 30-35 minutes. You’re looking for the potatoes to be tender and the Parmesan crust to be crispy and golden brown. Your kitchen will smell incredible!
7. Final Touches:
When the potatoes are done baking, carefully take them out of the oven. If you’d like, sprinkle a little extra parsley and some sea salt on top for an added flavor boost.
8. Serve and Enjoy:
Serve the warm Parmesan Crusted Baby Potatoes with optional lemon wedges on the side. A squeeze of lemon adds a bright, tangy finish—delicious!
Enjoy your crispy and flavorful Parmesan Crusted Baby Potatoes!
Can I Use Different Types of Potatoes?
Absolutely! While baby potatoes are perfect for this recipe, you can use Yukon gold or red potatoes instead. Just cut them into smaller, bite-sized pieces to ensure even cooking.
What If I Don’t Have Panko Breadcrumbs?
No worries! You can substitute regular breadcrumbs, but they won’t be as crunchy. If you need a gluten-free option, try using crushed rice cereal or gluten-free breadcrumbs instead.
Can I Prep These Potatoes Ahead of Time?
Yes, you can prepare the potatoes and coat them in the Parmesan mixture ahead of time. Just cover them and refrigerate for up to 24 hours. When you’re ready to bake, drizzle the olive oil and pop them in the oven—easy!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 10-15 minutes until warmed through and crispy again.
