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Crispy Parmesan Potatoes

Your new favorite potato side.

My love for potatoes is a deep and endless one. Each potato permutation is seemingly better than the last. Baked potatoes? Great. Mashed potatoes? Fantastic. French fries? Incredible! Well, the humble spud has gone and done it again. These Crispy Parmesan Potatoes are an amazing side dish. So easy to make, but so crispy and full of savory flavor, they steal the show every time. Your oven does most of the work here and the crosshatch strategy ensures that seasoned buttery flavor runs all the way through. They’re a must try!

These are so simple. Ready?

You only need potatoes, butter, parmesan, and some seasonings. I like baby yukon golds here, but you could use baby reds. For seasonings, I like a mixture of paprika, onion powder, garlic powder, and parsley but you could use your favorites or even a pre-made seasoning or seasoned salt. It’s pretty forgiving.

Cut your potatoes in half, and then slice the cut halves into a crosshatch pattern. (This is so all that buttery goodness has more surface area to nestle into.)

Then, put some melted butter, your parm, and your seasonings in the bottom of a baking dish. Stir it up into a paste and spread it evenly around the baking dish…

… then place the potatoes on top, cut side down, and brush them with a little more butter and give them a final sprinkle of parm.

They head into the oven and when they emerge they’re in a sizzling bath of seasoned butter with crispy parm-kissed edges and the most tender and mild potato interior. They’re heaven in a potato, more or less.

Serves 4

10m prep time

30m cook time

Rated 5 out of 5
Rated by 2 reviewers
  • 1 1/2 lbs baby potatoes, halved
  • 1/3 cup butter, melted and divided
  • 1/3 cup Parmesan cheese, grated
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried parsley
  • Kosher salt and freshly ground black pepper, to taste
  1. Preheat oven to 425°F.
  2. Score cut side of potato in a criss-cross pattern with a sharp knife.
  3. In the bottom of a baking dish, pour 2/3 of the butter, 1/2 cup of the parmesan, and the paprika, garlic powder, onion powder, and dried parsley. Season with salt and pepper, stir to combine, then spread out evenly in the bottom of the dish.
  4. Lay potatoes down in seasoning, scored side down. Brush tops with remaining butter, season with salt and pepper, and top with remaining parmesan.
  5. Bake until potatoes are tender and cheese has browned, about 30 minutes.

Recipe adapted from Salty Side Dish.

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