Crispy Garlic Parmesan Crusted Potatoes

There’s something magical that happens when buttery garlic meets golden, roasted potatoes—and when parmesan gets in on the action? Well, that’s where the real flavor party begins. If you’ve been hunting for a side dish that checks all the boxes—crispy, cheesy, savory, and just a little indulgent—then these Crispy Garlic Parmesan Crusted Potatoes are calling your name.

I originally whipped these up on a whim for a family dinner when I had a bag of baby potatoes sitting on the counter and not much of a plan. One batch in, and they were gone before the roast chicken even made it to the table. That’s when I knew I had something special. They’ve since become a go-to for everything from casual weeknight dinners to weekend appetizers when friends are over. Seriously, they’re that versatile—and that good.

What makes these potatoes so irresistible is the layer of parmesan that crisps up perfectly underneath, forming a golden, cheesy crust that clings to each bite. The inside stays soft and fluffy, making every mouthful a dream combo of textures. Plus, the garlic butter? You’ll want to drizzle it over everything.

Let’s dive into how to make them—because once you do, I promise they’ll be a regular in your recipe rotation.

Ingredients You’ll Need:

• 2 pounds baby potatoes, halved

• 3 tablespoons melted butter

• 2 tablespoons olive oil

• 4 garlic cloves, minced

• ½ cup grated parmesan cheese (freshly grated is best)

• 1 teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon smoked paprika

• 1 teaspoon dried parsley or Italian seasoning

• Chopped fresh parsley for garnish (optional)

These simple ingredients come together to create the kind of flavor you usually only get from hours in the kitchen—but with a total prep time of just 10 minutes.

STEP 1: PREHEAT AND PREP YOUR PAN

Start by preheating your oven to 425°F. A hot oven is key to getting that crispy bottom without drying out the potatoes. Line a baking sheet with parchment paper or lightly grease a baking dish—this keeps the cheese from sticking too much and helps release that golden crust easily.

Pro tip: If you really want to boost the crispiness, you can preheat your pan in the oven while it heats up. That way, the parmesan mixture hits a hot surface right away.

STEP 2: MIX TOGETHER THAT FLAVORFUL GARLIC PARMESAN COATING

In a small bowl, stir together:

• The melted butter

• Olive oil

• Minced garlic

• Grated parmesan

• Salt

• Black pepper

• Smoked paprika

• And your choice of dried parsley or Italian seasoning

It should form a thick, paste-like mixture that’s rich, fragrant, and already making your kitchen smell amazing.

STEP 3: CREATE LITTLE MOUNDS OF THE PARMESAN MIXTURE

Spoon a small amount of the garlic-parmesan mixture directly onto the lined or greased baking sheet in small mounds. You’ll need one for each potato half, so try to space them evenly to allow for good airflow during roasting.

This little trick ensures that the parmesan mixture doesn’t just sit on top of the potato—it becomes the crispy, caramelized crust underneath.

STEP 4: PRESS THE POTATOES CUT-SIDE DOWN ONTO THE COATING

Take each potato half and press it cut side down directly onto a mound of the parmesan mixture. Press down firmly to help the coating stick really well.

Trust me, this step is the game-changer. As the potatoes roast, that cheesy-garlicky layer fuses to the cut side, turning it into the most crave-worthy crispy crust.

Now that we’ve prepped our potatoes and pressed them into that golden garlic-parmesan mixture, it’s time for the best part—roasting them to crispy, cheesy perfection. This is where the magic really happens in the oven, so don’t go anywhere just yet. We’re going to walk through the remaining steps and I’ll also share a few of my go-to tips to make sure your potatoes come out with that crispy bottom and fluffy center every single time.

Whether you’re making these for a family dinner, holiday table, or a fun weekend snack, these next steps are what take them from just “good” to completely irresistible.

STEP 5: BAKE TO GOLDEN, CRISPY PERFECTION

Once your potatoes are firmly pressed into their cheesy mounds, pop the baking sheet into your preheated 425°F oven. Let them roast for 30 to 35 minutes, undisturbed.

This is super important—don’t flip or move them around while baking. Leaving them in place allows the parmesan and butter mixture to form that beautifully crisp, golden crust on the bottom. The cheese will brown and sizzle slightly, creating a layer that’s both crunchy and packed with flavor.

You’ll know they’re done when:

• The potatoes are fork-tender on the inside

• The bottoms have a deep golden color

• The kitchen smells like garlic heaven

STEP 6: LET THEM REST BEFORE LIFTING

Once out of the oven, give them a couple of minutes to cool slightly. This helps the crust set up a bit more, making it easier to lift without breaking apart.

Then, using a thin spatula, gently slide under each potato and lift carefully to preserve that crispy bottom. It might feel delicate, but if you used parchment paper or properly greased your dish, they should release easily.

STEP 7: GARNISH AND SERVE

Now for the finishing touch—sprinkle on some chopped fresh parsley if you’d like a pop of color and freshness. It’s totally optional, but I find it adds a little brightness that plays well with the richness of the parmesan and butter.

Serve them hot and crispy, straight from the pan. These potatoes are best enjoyed right out of the oven when the bottoms are still crunchy and that garlicky aroma is in full force.

TIPS TO MAKE YOUR GARLIC PARMESAN POTATOES EVEN BETTER

Let’s talk about a few helpful tweaks and tricks to make this recipe foolproof and flexible:

1. Use Evenly Sized Baby Potatoes

Try to choose similarly sized potatoes so they roast evenly. If some are too big, cut them smaller so everything finishes cooking at the same time.

2. Don’t Skimp on the Cheese

Freshly grated parmesan cheese works best here. Pre-packaged grated parmesan often contains anti-caking agents that prevent it from crisping up the way fresh cheese does.

3. Preheat the Baking Sheet

If you’re going for max crispiness (and who isn’t?), try placing the baking sheet in the oven while it preheats. Carefully spoon the parmesan mixture onto the hot pan before pressing the potatoes down—just be cautious, as it will sizzle!

4. Switch Up the Seasoning

Feel free to customize the seasoning blend:

• Add a pinch of crushed red pepper flakes for a little heat

• Swap smoked paprika for regular paprika or cajun spice for a different vibe

• Use fresh rosemary or thyme for a more herb-forward flavor

5. Make It a Meal

While these potatoes are a stellar side dish, you can easily turn them into a main course. Serve them alongside a fried egg and a fresh green salad, or pair them with grilled chicken for an easy weeknight dinner.

VARIATIONS YOU’LL WANT TO TRY

I love sticking with the classic garlic parmesan version, but if you’re like me and enjoy mixing things up in the kitchen, here are a few fun ideas to experiment with:

• Cheddar Ranch Version: Swap parmesan for sharp cheddar and use ranch seasoning instead of Italian herbs.

• Spicy Tex-Mex: Add chili powder and cumin to the garlic butter mix and finish with a little lime zest.

• Garlic & Herb Butter Potatoes: Skip the cheese and use a generous amount of fresh herbs and garlic for a lighter, herbaceous version.

The base technique stays the same—you’re just changing up the flavors based on what you love (or what’s in your pantry).