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Crispy Parmesan Baby Potatoes

Crispy and savory, these Crispy Parmesan Baby Potatoes are a delightful side dish that complements any meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 pounds baby potatoes You can use any variety you like.
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 cup shredded Parmesan cheese
  • 1 teaspoon salt Or to taste.
  • 1 teaspoon black pepper
  • Fresh parsley For garnish, optional.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C). A hot oven is key for that desired crispiness!
  2. In a large bowl, toss the washed baby potatoes with olive oil, garlic powder, onion powder, salt, and black pepper. Ensure all the potatoes are evenly coated.
  3. Once seasoned, sprinkle the shredded Parmesan cheese over the potatoes. Toss lightly so the cheese clings to the potatoes.
  4. Spread the potatoes in a single layer on a baking sheet lined with parchment paper. Bake for about 25-30 minutes, or until the potatoes are golden brown and crispy. Use a spatula to flip them halfway through for even cooking.
  5. Once out of the oven, sprinkle freshly chopped parsley on top if desired. Serve hot and watch them disappear!

Notes

For a dairy-free version, consider using a vegan cheese substitute that melts well. Avoid crowding the baking sheet to allow for proper air circulation and crispiness. Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to a month. Reheat in the oven at 375°F (190°C) for about 10-15 minutes until warmed through and crisp.