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Crispy Crunchy Parmesan Potatoes: The Ultimate Crowd-Pleaser Recipe You’ll Regret Not Trying

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Crispy Crunchy Parmesan Potatoes are a delicious side dish featuring golden, cheesy, and crunchy exterior with a tender potato interior, infused with garlic, paprika, and fresh Parmesan for a flavorful and versatile crowd-pleaser.

Ingredients

6–8 medium Yukon Gold or Russet potatoes

1/2 cup freshly grated Parmesan cheese

2 tablespoons olive oil (or melted butter)

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper to taste

Fresh herbs like parsley or thyme for garnish (optional)

Instructions

  1. Preheat your oven to 425°F (220°C) to ensure even cooking.
  2. Wash and slice the potatoes into ¼-inch thick rounds or wedges. For wedges, cut each potato into 6–8 segments.
  3. Soak the potato slices in cold water for 20–30 minutes to remove excess starch, which helps achieve crispiness. Drain and pat them thoroughly dry with a kitchen towel.
  4. Prepare the Parmesan coating by mixing the grated Parmesan, olive oil (or melted butter), garlic powder, paprika, salt, and pepper in a bowl until it forms a thick, grainy paste.
  5. Toss the potato slices in the Parmesan mixture, ensuring each piece is evenly coated.
  6. Arrange the coated potatoes in a single layer on a baking sheet lined with parchment paper, placing them flat side down.
  7. Bake in the preheated oven for 25–30 minutes, flipping halfway through, until the potatoes are golden brown and crispy.
  8. Garnish with freshly chopped herbs like parsley or thyme, if desired, and serve immediately.

Notes

  • Ensure potatoes are thoroughly dried after soaking to achieve extra crispiness.
  • Avoid overcrowding the baking sheet for better air circulation and crispiness.
  • Use freshly grated Parmesan cheese for the best texture and flavor.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat in an oven or air fryer to retain crispiness; avoid microwaving.
  • Variations include adding red pepper flakes for spice or using different cheeses like Asiago or cheddar.
  • For a vegan version, substitute Parmesan with nutritional yeast and use olive oil.

Nutrition

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