Parmesan Potatoes
Crispy parmesan potatoes that are totally delicious and easy! Made with simple ingredients, these tiny potatoes are the perfect side dish.
These parmesan potatoes are ones I love making over and over again. Tiny gold potatoes are coated in oil and dipped in fresh parmesan, making them a perfect side dish for just about any meal and especially around holidays!
Enjoy them plain or dip them in some ketchup or ranch dressing.
Need a nightshade free recipe? Check out my sweet potato wedges!
Free from: Wheat, gluten, dairy, casein, eggs, soy, peanuts, tree nuts, coconut, fish, shellfish, crustaceans, mollusks, celery, corn, sesame, mustard, lupin, sulfites, and more
Why You’ll Love Parmesan Potatoes
- Super easy to make
- Delicious side dish for dinner
- Lots of parmesan cheese
- Great for Thanksgiving or Christmas dinner!
Ingredients
You only need a few simple ingredients to whip these potatoes together.
- Potatoes: The star of the show! I like to use tiny gold potatoes for this recipe because they turn soft and buttery as they bake. Red potatoes would also work!
- Olive oil: I use this in place of butter because I prefer the flavor.
- Parmesan: Use a crumbled parmesan for this recipe. Shredded or shaved won’t stick as well.
- Herbs and Salt: I suggest a combo of dried oregano and salt to keep things simple, but you can totally spice it up! Basil, parsley, thyme, either fresh or dried would all be delicious. If you use fresh herbs, I suggest tossing the warm potatoes after baking with the herbs so the herbs don’t over cook in the oven.
Instructions
For the full instructions, complete with measurements, please see the recipe card below.
- Preheat the oven and prepare a baking sheet with parchment paper or a silicone baking mat.
- Slice each potato in half. Then, score each potato with a hashtag, making sure not to cut all the way through.
- Coat the potatoes in olive oil, salt, and herbs.
- Dip the cut side of each potato into the parmesan.
- Place cheese side down on the baking dish.
- Bake for 30-40 minutes, depending on the size of your potatoes. Enjoy!
You can flip the potatoes over for the last 5 minutes of baking and turn on the broiler for an even crispier potato!
While they don’t need any sort of dip, you can totally use ranch or ketchup or a balsamic glaze on top of them.
How to Store
These parmesan potatoes are best served right out of the oven.
They will keep in an airtight container in the fridge for up to 3 days. Reheat them to enjoy!
More side dish recipes to try
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Equipment
- mixing bowls
- mixing spoons
- measuring cups
- measuring spoons
- baking sheet
- Parchment paper or silicone mat
- knife
- cutting board
Ingredients
- 1 lbs tiny potatoes
- ¼ cup olive oil
- 1 cup parmesan
- 1 teaspoon dry oregano
- ½ teaspoon salt
Instructions
- Preheat the oven to 400F and prepare a baking sheet with parchment paper or a silicone baking mat. Set aside.
- Wash and pat dry the potatoes.
- Cut each potato in half. Score the cut side with a hashtag, making sure to not cut all the way through the potato.
- Coat the potatoes in olive oil, oregano, and salt.
- Dip each potato cut side down in the parmesan. Make sure each potato has lots of cheese. Place each potato cheese side down on the prepared baking sheet.
- Bake for 30-40 minutes depending on the size of your potatoes. They will be done when easily pierced with a fork. Enjoy!
Notes
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
