This is one of those recipes that started as an accident. I was trying to clean out the fridge, and all I had were some potatoes, a small hunk of Parmesan, and a half stick of butter that I needed to use up. I threw everything together, hoping for the best—and to my surprise, it turned out so good I made it again the very next week. Since then, these crispy Parmesan baked potatoes have become a go-to in my kitchen.
Here’s what makes them special: the bottoms of the potatoes bake directly on a layer of Parmesan cheese, butter, and spices. As they roast, the cheese crisps up into this deeply golden, crunchy crust, while the potatoes get tender and fluffy inside. Every time I pull these out of the oven, it’s like hitting the jackpot. I end up snacking on them before they even make it to the table.
And the best part? This recipe is about as easy as it gets. There’s no peeling, no flipping, and almost no cleanup—just mix, bake, and enjoy. Honestly, they’re so good, I’d eat them on their own with a fork straight from the pan. But if you’re more civilized than I am, they’re amazing as a side dish for chicken, steak, or even something simple like a salad.
What You’ll Need
- 6 medium potatoes (Yukon golds are my favorite, but red potatoes or even baby potatoes work too)
- 1/4 cup unsalted butter, melted
- 1/3 cup freshly grated Parmesan cheese (don’t use the pre-grated stuff in the can—it doesn’t melt the same!)
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika (optional, but it adds a nice hint of smokiness)
- 1/2 teaspoon salt, plus more for sprinkling
- Freshly cracked black pepper, to taste
- Chopped fresh parsley, for garnish (optional but pretty)
How to Make Parmesan Baked Potatoes
Step 1: Preheat the Oven
Set your oven to 400°F (200°C). Grab a baking dish or oven-safe skillet that’s large enough to hold all the potatoes cut-side down. If they’re crammed too close together, they won’t crisp up properly.
Step 2: Make the Parmesan Mixture
Pour the melted butter directly into the bottom of your baking dish. Sprinkle the Parmesan evenly over the butter, then add the garlic powder, paprika, and salt. Use a fork to mix everything together into a buttery, cheesy paste, and spread it into an even layer.
Step 3: Prep the Potatoes
Cut the potatoes in half lengthwise. If you’re using baby potatoes, you can leave them as-is or cut the larger ones in half. Place them cut-side down on the Parmesan mixture, pressing gently so they stick. Sprinkle the tops with a little salt and pepper, because why not? (source:Ineskohl.info)
Step 4: Roast
Bake for 40 to 45 minutes, or until the potatoes are tender when you poke them with a fork. The bottoms should be golden brown and crispy. If they’re not quite there, leave them in for another 5 minutes or so.
The Best Part: Serving Them
This is where it gets fun. Let the potatoes cool for a few minutes before you try to lift them out of the pan—this gives the Parmesan crust a chance to firm up. Use a small spatula or butter knife to gently release each potato from the pan, making sure to grab any extra crispy bits of cheese stuck to the bottom (those are gold).
Arrange them on a plate, crispy side up, and sprinkle with chopped parsley if you’re feeling fancy. Serve them hot, ideally with something that lets the potatoes shine. They’re a killer side for grilled steak, roasted chicken, or even just a fried egg if you’re going the breakfast-for-dinner route.
A Few Tips
- Use fresh Parmesan. The pre-grated stuff doesn’t melt the same way and won’t give you that crispy crust you’re after.
- Don’t skip the butter. It helps the cheese stick to the potatoes and creates that golden brown magic on the bottom.
- Keep them spaced out. If the potatoes are packed too tightly, they’ll steam instead of roasting. Give them some room to breathe.
- Experiment with spices. Garlic powder and paprika are my go-tos, but you could add Italian seasoning, onion powder, or even a pinch of cayenne for a little heat.
Why You’ll Love These
These potatoes are as simple as they come, but they’re the kind of recipe that delivers way more than you’d expect. They’re crispy, cheesy, and just a little bit indulgent—the kind of side dish that makes you want to skip the main course entirely.
If you try them once, I guarantee they’ll find their way into your regular rotation. And don’t be surprised if you start doubling the recipe—people tend to fight over the last one.
So grab some potatoes and give this a shot. It’s nothing fancy, but I promise it’s the kind of comfort food you’ll keep coming back to. And honestly, that’s my favorite kind of recipe.
