If I could, I'd eat potatoes for every single meal, and honestly, these parmesan crusted potatoes would be my top pick every time. They're golden and crunchy on the outside, soft and fluffy inside, and loaded with savory garlic, fresh herbs, and a generous sprinkle of nutty parmesan. I make them more often than I probably should, but once you try them, you'll understand why. They're that good.
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Parmesan Crusted Potatoes Recipe
This is a slightly elevated version of my garlic butter potatoes - a go-to side I make on repeat when I want something simple and flavorful. Parmesan crusted potatoes are easy to make, affordable, and pair perfectly with anything from air fryer rotisserie chicken to pasta. But this version is a little extra. The parmesan adds a salty, cheesy crust that crisps up beautifully in the oven, and the combination of garlic and herbs makes the whole kitchen smell amazing. They're my go-to for quick weeknight dinners, but I also love serving them as a side for Easter brunch, holiday dinners, or whenever we have friends over.
Key Ingredients
See the recipe card below for the remaining ingredients and quantities.
Instructions
- Step 1: Preheat your oven to 425°F. Drizzle olive oil onto a sheet pan and use a pastry brush or the back of a spoon to spread it out evenly. Sprinkle the Italian seasoning, garlic powder, grated Parmesan, salt, and pepper directly over the oil. Place the halved baby potatoes cut side down on the pan, pressing them gently into the seasoning mixture. Lightly drizzle or spray the tops with a little more oil, then finish with a pinch of Kosher salt.
- Step 2: Roast for 25 to 35 minutes or until the potatoes are golden and crispy and the bottoms are beautifully crusted with the cheesy herb blend. Serve hot-and try not to eat them all straight off the pan. Enjoy!
Sarah's Top Tips
- Halve the potatoes so they're all roughly the same size. This helps them cook evenly and crisp up at the same rate.
- Pat the potatoes dry with a clean towel before roasting-excess moisture = less crispiness.
- Give each potato a little space. If they're too close, they'll steam instead of roast.
- Gently press the cut side of each potato into the seasoning mix so they soak up all that flavor.
Serving Suggestions
I've served these crispy garlic and herb parmesan potatoes in just about every situation-holiday dinners, lazy weeknights, you name it. They're perfect alongside roasted chicken leg quarters, steak, or even a simple panko crusted cod. I'll definitely be bringing these along to my Easter lunch with my family this year. On weeknights, I'll toss them on a sheet pan with sausages and veggies or serve them next to a big salad for a no-fuss meal. Basically, they go with everything-and they never disappoint.
Storage & Reheating
Fridge: If you somehow have leftovers, store them in an airtight container in the refrigerator for 3-4 days.
Reheating: The best way to bring back that crispy texture is in the oven or air fryer. Pop them in a preheated oven at 400°F for about 8-10 minutes, or toss them in the air fryer at 375°F for 5-6 minutes until hot and crispy again.
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-I'd love to hear how it turned out! THANK YOU!
Parmesan Crusted Potatoes (Garlic and Herb)
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Ingredients
- 2 tablespoons olive oil, or avocado oil
- 1 ½ teaspoons dried Italian seasoning
- 1 teaspoon garlic powder
- ¼ cup Parmesan cheese, freshly grated
- Kosher salt & black pepper, to taste
- 1 pound baby potatoes , cut in half
Instructions
- Preheat oven to 425 degrees F.
- Pour oil onto a sheet pan and use a pastry brush or spoon to spread it evenly across the entire thing.2 tablespoons olive oil
- Top the oil with the Italian seasoning, garlic powder, Parmesan, salt, and pepper.1 ½ teaspoons dried Italian seasoning, 1 teaspoon garlic powder, ¼ cup Parmesan cheese, Kosher salt & black pepper
- Place the baby potatoes cut side down on the pan. Top with additional cooking oil or spray and some Kosher salt.1 pound baby potatoes
- Place in the oven and roast for 25-35 minutes until golden and crispy. The cut side of each potato should be crusted in the cheese and seasoning mixture. Serve and enjoy.
Sarah's Tips
- Store in an airtight container in the fridge for 3-4 days.
- Reheat in the oven at 400°F for about 8-10 minutes.
Julie says
This turned out perfectly –thank you!
Neil says
Great and easy to follow — I’ll make it again! My wife and I really enjoyed this dish.
Dan Taylor says
This turned out perfectly –thank you!