Crispy Parmesan Crusted Potatoes

Listen up, potato lovers! These Crispy Parmesan Crusted Potatoes are about to become your new obsession. That golden, cheese-crusted exterior giving way to perfectly tender centers? It’s the side dish that consistently steals the spotlight at my dinner table. And trust me, you’ll be fighting over the last one.

What makes these potatoes truly special is the magical combination of Italian seasonings and freshly grated Parmesan that creates an irresistible savory crust. The red potatoes hold their shape beautifully while developing that perfect contrast between crispy exterior and fluffy interior. They’re impressive enough for a holiday spread but simple enough for a Tuesday night.

Ingredients

• 3 pounds small red potatoes
• 3 tablespoons olive oil
• ½ teaspoon salt (or to taste)
• ¼ teaspoon black pepper (or to taste)
• ½ teaspoon garlic powder
• 1 tablespoon Italian seasoning
• 1 cup Parmesan cheese (freshly grated)
• 2 tablespoons fresh parsley (chopped)

Steps

1. Start by preheating your oven to 400°F (200°C). This high temperature is crucial for achieving that golden, crispy exterior, so don’t be tempted to lower it.
2. Wash the potatoes thoroughly under cold running water and pat completely dry with paper towels. Any excess moisture will steam the potatoes rather than crisp them. Cut the potatoes in half and set them aside.
3. In a large bowl, combine the 3 tablespoons olive oil, ½ teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon garlic powder, 1 tablespoon Italian seasoning, and ½ cup of the Parmesan cheese (half of the total amount). Mix thoroughly to create an evenly seasoned oil mixture.
4. Add the halved potatoes to the bowl and toss until they’re well coated in the seasoning mixture. Use your hands to ensure even coverage, making sure each potato gets a good coating of the oil and seasonings.
5. Transfer the potatoes to a large baking sheet, arranging them in a single layer with space between each piece. This prevents steaming and ensures even browning. Position each potato cut-side down for maximum crispiness – this is the secret to that perfect crust! Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until the bottoms are golden brown and crispy.
6. Remove the baking sheet from the oven, and sprinkle the remaining ½ cup Parmesan cheese evenly over the potatoes. Return the baking sheet to the oven for another 5 minutes, or until the cheese is melted and developing golden brown spots. Watch carefully during this final stage to prevent burning.
7. Remove the potatoes from the oven, sprinkle with the 2 tablespoons fresh chopped parsley, and serve immediately while hot and crispy. The parsley adds a fresh brightness that balances the rich, savory flavors.

Smart Swaps

• Use 2 tablespoons grated Pecorino Romano in place of some of the Parmesan for a sharper flavor profile
• Substitute ½ teaspoon smoked paprika for half the Italian seasoning to add a subtle smoky dimension
• Replace fresh parsley with 1 tablespoon fresh chopped rosemary or thyme for a different aromatic finish

Make It Diabetes-Friendly

• Swap red potatoes with 3 pounds turnips or radishes (reduces carbs by approximately 15g per serving)
• Use ¼ cup nutritional yeast plus ¼ cup almond flour instead of half the Parmesan to lower the overall glycemic impact
• Add 2 teaspoons of apple cider vinegar to the seasoning mix, as acids can help slow starch digestion
• Serve with a protein-rich main and a side of non-starchy vegetables to balance the meal’s glycemic load

Pro Tips

• Don’t crowd the baking sheet! If necessary, use two pans rather than cramming all potatoes onto one.
• For extra crispiness, heat your baking sheet in the oven for 5 minutes before adding the potatoes.
• The cut-side-down placement is non-negotiable for achieving that perfect crust.
• Let potatoes cool for 2-3 minutes after baking for the crust to set properly before serving.