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Crispy Parmesan Roasted Potatoes Recipe

Crispy Crunchy Parmesan Potatoes

Make these as a side dish or pass them around at a party — they’re irresistible.

The most incredible crispy Parmesan crust you’ll ever taste.

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So good!

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What you need to make this Crispy Crunchy Parmesan Potatoes:

Kraft grated Parmesan cheese
Garlic powder
Paprika
Dried oregano
Kosher salt
Black pepper
Olive oil
Red baby potatoes (halved)
Sour cream or Greek yogurt (for dipping)
Scallions or chives (chopped)

How to make this Crispy Crunchy Parmesan Potatoes:

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  1. Preheat the oven to 400°F (200°C).
  2. Coat a 9 x 13-inch baking dish with olive oil and tilt it so the oil spreads evenly across the bottom.
  3. In a small bowl, combine the grated Parmesan, garlic powder, paprika, dried oregano, kosher salt and black pepper.
  4. Carefully and slowly sprinkle the Parmesan mixture in an even layer across the bottom of the prepared baking dish.
  5. Place the halved potatoes cut-side down on the cheese layer, pressing each one gently into the cheese so it adheres.
  6. Bake at 400°F for 30–40 minutes, or until the cheese is golden brown and the potatoes are tender when pierced with a fork.
  7. Remove the dish from the oven and let it cool for about 5 minutes.
  8. Run a knife around the edges and through the cheese layer to loosen the potatoes, then use a spatula to lift them out carefully so the crispy cheese stays attached.

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Serving:

  • Arrange the potatoes with the cheese side up on a serving platter.
  • Mix sour cream or Greek yogurt with chopped scallions or chives and serve alongside as a dipping sauce.

Reheat:

  • Heat a nonstick skillet over medium-high. Place the potato bottoms down for 1–2 minutes, then flip so the cheese side contacts the pan for another 1–2 minutes to crisp it again.
  • Watch closely to avoid burning.

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Enjoy!

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SERVING: 6 | PersonalPoints per serving: 1

Save this recipe on Pinterest for later 🙂

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Camelia

Crispy Crunchy Parmesan Potatoes

Print Recipe
Pin Recipe
Prep Time
6
Cook Time
45
Additional Time
5
Total Time
56
Servings:
6
Course:
Side Dishes
Calories:
169
Ingredients
Method
Notes

Ingredients

  • ½ tsp garlic powder
  • ¼ tsp paprika
  • ½ tsp dried oregano
  • ¾ tsp kosher salt
  • ¾ tsp black pepper
  • 2 Tbsp olive oil
  • 1 ½ lbs. red baby potatoes halved
Dipping Sauce Ingredients:
  • Sour cream or Greek yogurt
  • Scallions or chives (chopped)

Method

  1. Preheat the oven to 400°F (200°C).
  2. Coat a 9 x 13-inch baking dish with olive oil.
  3. Tilt the dish so the oil covers the bottom evenly.
  4. In a bowl, mix grated Parmesan, garlic powder, paprika, oregano, salt and pepper.
  5. Sprinkle the cheese mixture evenly across the bottom of the dish.
  6. Place potatoes cut-side down on the cheese and press gently so they stick.
  7. Bake for 30–40 minutes until cheese is golden and potatoes are tender.
  8. Let cool about 5 minutes, then loosen and lift the potatoes from the dish with a spatula.
Serving:
  1. Arrange potatoes cheese-side up on a platter.
  2. Mix sour cream or Greek yogurt with chopped scallions and serve alongside.
Reheat:
  1. Heat a nonstick skillet over medium-high heat and warm the potato bottoms for 1–2 minutes.
  2. Flip and warm the cheese side for another 1–2 minutes, watching to prevent burning.

Notes

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Weight Watchers points info:

4 PersonalPoints per serving