These tasty Parmesan Crusted Potatoes are so addictive, that you won’t be able to stop eating until you finish them all!
Creamy, soft potatoes covered in a crispy Parmesan crust… Mmm … I can eat these Parmesan Crusted Potatoes every day. I especially enjoy them for lunch, with a bowl of fresh salad on the side.
I bet you’d enjoy these potatoes too. It requires just a few ingredients, so hopefully you’ll give these a try. Sometimes, once the potatoes are cooked, I toss them with freshly minced garlic for additional aroma and flavor, so you may like to try that too.
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Let’s get straight to the ingredient list:
- 5 medium red potatoes, peeled
- 1/2 cup grated Parmesan cheese
- 1 tsp paprika
- 1 tsp garlic powder
- 3 tbsp olive oil
- salt to taste
- chopped fresh parsley to garnish
1. Cut the potatoes in half and then into 1/2 inch slices (1.25 cm)(see photo below).
2. Place the potatoes into a medium mixing bowl and add the rest of the ingredients, excluding parsley.
3. Mix everything well.
4. Arrange the potatoes in a single layer on a baking sheet. I recommend using parchment paper or a silicone mat to prevent the potatoes from sticking to the tray.
5. Bake in a preheated oven at 450F (230C) for about 25-30 minutes. Take them out of the oven, flip each piece over, and bake for another 10-15 minutes.
6. Garnish the potatoes with some chopped parsley and/or grated Parmesan.
Serve with a fresh salad, guacamole, sour cream or anything else that comes to mind. You’ll be satisfied either way!
When you do cook these Parmesan Crusted Potatoes, don’t forget to take a photo for Instagram and tag #cooktoria on it. I’d love to see how you decided to serve these. Share you feedback in the comments section and ENJOY!!!
- Cut the potatoes into 1/2 inch thick pieces (refer to the photo above).
- Place the potatoes into a medium mixing bowl and add the rest of the ingredients, excluding parsley. Mix everything well.
- Arrange the potatoes in a single layer on a baking sheet. I recommend using parchment paper or silicone mat to prevent the potatoes from sticking to the sheet.
- Bake in preheated oven at 450F for about 25-30 minutes. Take them out of the oven, flip each piece over, and bake for another 10-15 minutes.
- Garnish the potatoes with some chopped parsley and/or grated Parmesan.
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LOVE POTATOES?
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So tasty!
Today I made this as a side dish for a salmon Wellington for my mom and I ( she can no longer cook) and she loves potatoes in any form. Next time I’ll kick it up a notch; either by using smoke paprika or a brown sugar chilli rub or chilli powder. Diffently make these again.
Smoked paprika sounds nice. Thanks, Mia!
Great blog you have with so many tasty and healthy recipies. Thank you so much for sharing ❤️ Hugs Nina
Thank you, Nina! 🙂
These were fantastic! Used Yukon gold since that’s what I had on hand, left the peel on as I was feeling a bit lazy. Parboiled the potatoes in the microwave for 7 minutes first since I was running short on time. Only took 15 minutes in the oven. Lazy me just turned on the broiler for a couple minutes to brown the tops so I didn’t have to flip them. Came out perfect!
Awesome! You should try this recipe with sweet potatoes too, Courtney. Thank you for the feedback!
I made these tonight and they turned out perfectly! They looked just like your photos. My mom use to make awesome fried potatoes that I could never replicate but these are close if not better. I’ll be making these again and again. Thanks!
Wow!!! Comments like yours make me so happy, Debbie!!! Thanks for sharing.
Have you tried this recipe with russet potatoes?
Yes. Russet potatoes will work for this recipe, Nicole. 🙂
I didn’t they had much for flavor, great way to cook them though. Just need to add more spice.
What an excellent receipe! Thank you very much!
Thanks, Magda! Hope you’ll give it a try!
Ohhh thank you dear … i never eat in my life so tasty potatoes … u gave me today a happy evening :)) .. i am pregnant to and the baby thanks to you :* .. now we gone make and in Greece your recepy for sure.. many thanks .. kisses 🙂
Thank you so much for sharing, Roxana! I am so happy you enjoyed the potatoes!
Had these potatoes for lunch…They were scrumptious…..Thank you Tania.
I am so happy you enjoyed the potatoes, Seetha!!! Thanks for the feedback. 🙂
Going to be making a batch for game day today! Do you think I can substitute Parmesan-Romano for the cheese?
Thanks,
Aish
Sure! Hope you’ll enjoy the potatoes and the game, Aish!
These are actually the most perfectly cooked potatoes I have ever seen. Love love love. I can smell em from here. NOMMMMM
Thank you, Melissa! These are really tasty. ;-P
I’m such a carb freak, and these potatoes are screaming my name! They look amazing, and I’m pinning to make very soon
Thanks, Karyl!
I’m pinning them to my must do list right now. They look fantastic!
Thanks, Sue! Let me know how you enjoyed them!
Your parmesan crusted potatoes look so perfect! Since we have moved to another rental (with an old oven) I find it hard to bake potatoes to the golden brown point without having them dried out. I wish I had a bowl of yours in front of me to snack on! 🙂
I wish I could ship some to you, Julia! Thanks for the nice words. Hope you’ll get a nice oven soon. 🙂
Try a reasonably priced toaster oven.
This is an excellent, quick recipe! I certainty look forward to eating them yummy potatoes!
Thank you, Donna! Let me know how you enjoyed these!
Thank you for sharing!
I hope you’ll give these potatoes a try, Margaret!