Description
Parmesan Baked Potatoes are crispy, cheesy, and bursting with flavor. Made by baking halved Yukon gold or red potatoes cut-side down in a buttery Parmesan and herb mixture, these golden potatoes are an easy, delicious, and irresistible side dish that pairs perfectly with any main meal.
Ingredients
Scale
Potatoes
- 6 small to medium Yukon gold or red potatoes, halved
Parmesan Coating
- 1/2 cup grated Parmesan cheese
- 3 tbsp melted butter
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried Italian herbs
- Salt and black pepper to taste
Garnish
- Chopped parsley (optional)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish or an oven-safe skillet to prevent sticking.
- Mix Parmesan Coating: In a small bowl, combine the melted butter, grated Parmesan cheese, garlic powder, onion powder, dried Italian herbs, salt, and pepper. Mix thoroughly to create an even coating mixture.
- Spread Coating: Evenly spread the Parmesan and butter mixture over the bottom of the prepared baking dish or skillet.
- Arrange Potatoes: Place the halved potatoes cut-side down into the dish, pressing them gently into the Parmesan mixture to ensure good contact and allow the crust to form.
- Bake: Bake the potatoes in the preheated oven for 35 to 40 minutes, or until the potatoes are tender inside and the bottoms have developed a crispy, golden brown crust.
- Cool and Serve: After baking, let the potatoes cool for 5 minutes in the pan to enhance crispiness. Use a spatula to carefully lift them from the dish, garnish with chopped parsley if desired, and serve warm.
Notes
- Allowing the potatoes to rest for 5 minutes after baking improves the crispiness of the Parmesan crust.
- This recipe works well with baby potatoes or similar small potato varieties.
- Serve with sour cream or ranch dressing for added flavor and dipping options.
