Parmesan Crusted Potatoes
Enjoy potatoes like never before with these parmesan crusted potatoes! They're super easy, deliciously cheesy, and provide a satisfying crispy crunch that explodes with flavor in every bite.
Prep 20 minutes
Cook 40 minutes
Total 1 hour
Fat
Carbs
Protein
Yield 6
Ingredients
- 3 lbs. fingerling potatoes halved lengthwise (can be tri-color or not)
- 2 tablespoons olive oil
- ½ cup finely grated parmesan cheese
- 1 teaspoon kosher salt
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon cracked black pepper
Instructions
- Preheat the oven to 400ºF and line a baking sheet with parchment paper.
- Add the potatoes to a bowl and toss them will olive oil to coat. Set aside.
- In a separate bowl, add the parmesan cheese, salt, thyme, rosemary, and black pepper. Mix to combine.
- Pour the cheese mixture on top of the lined baking sheet. Place each potato, cut side down onto the cheese. Be sure to firmly press the potato into the cheese. Repeat until all the potatoes are used.
- Bake for 40 minutes. Remove from the oven when the potatoes are fork-tender.
- Let the potatoes rest for 5 minutes.
- Use a metal spatula to cut between every few potatoes to prepare to flip the potatoes over. Scoop under the parmesan cheese and flip the potatoes onto a serving platter, cheese side up.
- Serve with ketchup or your favorite dipping sauce.
Tips & Notes
- Store-bought, pre-grated parmesan cheese works best for this recipe.
- Baby red potatoes can be used in place of fingerling potatoes. The bake time may vary based on the size of the potatoes used.