Crispy Parmesan Potatoes
If the potato isn't perfectly crispy on the outside and soft and creamy on the inside, I don't want it 😤. This recipe is inspired by my friend Nicole @kalejunkie, and I couldn't resist re-creating this mouth-watering combo - baked baby potatoes nestled in a layer of salty, crunchy parmesan cheese. Come onnnnnn 🤤! Once you've tried these crispy parmesan potatoes, you won't want to have potatoes any other way, I promise you!
Servings: 4
Ingredients
- 16 mini potatoes halved (called little yellows)
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- ¼ teaspoon paprika
- ¼ teaspoon garlic powder
- fresh chopped thyme optional
- ¾ cup parmesan cheese finely grated and good quality
Instructions
- Preheat the oven to 400F. Cut the potatoes in half, add them to a bowl with the olive oil and seasonings. Mix well.
- In a separate dish (8 by 8), add an even layer of grated Parmesan cheese to the bottom.
- Arrange the potatoes nicely and tightly, flat side down, until the dish is full.
- Bake in a preheated 400°F oven for 30 to 35 minutes or until the potatoes are soft. Mine took exactly 35 minutes.
- Let them cool until the cheese is hard and crispy, loosen the sides with a spatula and serve onto a plate!
- I love serving these with sour cream on the side and dipping that crispy potato crust!
Video
Nutrition
Calories: 278kcal | Carbohydrates: 40g | Protein: 11g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 13mg | Sodium: 459mg | Potassium: 966mg | Fiber: 5g | Sugar: 2g | Vitamin A: 213IU | Vitamin C: 44mg | Calcium: 250mg | Iron: 2mg
