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!!!
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Parmesan Crusted Potatoes
Ingredients
- 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
Instructions
- 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.
Notes
This post contains affiliate links, which means I receive a small percentage if you make a purchase using this link.
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Tanya says
April 11, 2018 at 11:56 pmSo tasty!
Mia says
February 23, 2018 at 9:31 pmToday 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.
Tania says
February 26, 2018 at 9:34 pmSmoked paprika sounds nice. Thanks, Mia!
PureJoyByNina says
February 11, 2018 at 2:09 pmGreat blog you have with so many tasty and healthy recipies. Thank you so much for sharing ❤️ Hugs Nina
Tania says
February 11, 2018 at 4:52 pmThank you, Nina! 🙂
Courtney says
January 19, 2018 at 1:28 amThese 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!
Tania says
January 19, 2018 at 11:09 pmAwesome! You should try this recipe with sweet potatoes too, Courtney. Thank you for the feedback!
Debbie says
December 8, 2017 at 8:06 pmI 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!
Tania says
December 8, 2017 at 9:07 pmWow!!! Comments like yours make me so happy, Debbie!!! Thanks for sharing.
Nicole Alexander says
March 19, 2017 at 9:58 pmHave you tried this recipe with russet potatoes?
Tania says
March 19, 2017 at 10:03 pmYes. Russet potatoes will work for this recipe, Nicole. 🙂
Kory says
November 26, 2017 at 5:00 pmI didn’t they had much for flavor, great way to cook them though. Just need to add more spice.
Magda says
March 7, 2017 at 5:16 pmWhat an excellent receipe! Thank you very much!
Tania says
March 7, 2017 at 8:28 pmThanks, Magda! Hope you’ll give it a try!
Craciun Roxana says
February 21, 2017 at 3:47 pmOhhh 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 🙂
Tania says
February 21, 2017 at 11:28 pmThank you so much for sharing, Roxana! I am so happy you enjoyed the potatoes!
seetha says
February 18, 2017 at 6:39 pmHad these potatoes for lunch…They were scrumptious…..Thank you Tania.
Tania says
February 18, 2017 at 8:46 pmI am so happy you enjoyed the potatoes, Seetha!!! Thanks for the feedback. 🙂
Aish says
February 5, 2017 at 1:38 pmGoing to be making a batch for game day today! Do you think I can substitute Parmesan-Romano for the cheese?
Thanks,
Aish
Tania says
February 5, 2017 at 6:04 pmSure! Hope you’ll enjoy the potatoes and the game, Aish!
Melissa | Bits of Umami says
January 30, 2017 at 3:20 pmThese are actually the most perfectly cooked potatoes I have ever seen. Love love love. I can smell em from here. NOMMMMM
Tania says
February 5, 2017 at 5:59 pmThank you, Melissa! These are really tasty. ;-P
Karyl | Karyl's Kulinary Krusade says
January 24, 2017 at 10:32 amI’m such a carb freak, and these potatoes are screaming my name! They look amazing, and I’m pinning to make very soon
Tania says
January 26, 2017 at 3:32 pmThanks, Karyl!
Sue R says
January 18, 2017 at 12:44 amI’m pinning them to my must do list right now. They look fantastic!
Tania says
January 18, 2017 at 10:51 amThanks, Sue! Let me know how you enjoyed them!
Julia @ HappyFoods Tube says
January 13, 2017 at 11:50 amYour 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! 🙂
Tania says
January 14, 2017 at 9:01 pmI wish I could ship some to you, Julia! Thanks for the nice words. Hope you’ll get a nice oven soon. 🙂
Merry says
April 2, 2017 at 9:12 pmTry a reasonably priced toaster oven.
Donna says
January 12, 2017 at 8:13 pmThis is an excellent, quick recipe! I certainty look forward to eating them yummy potatoes!
Tania says
January 13, 2017 at 11:08 amThank you, Donna! Let me know how you enjoyed these!
margaret mahoma says
January 12, 2017 at 12:40 pmThank you for sharing!
Tania says
January 12, 2017 at 2:43 pmI hope you’ll give these potatoes a try, Margaret!