These Crispy Crunchy Parmesan Potatoes are a tasty treat! With a golden outside and soft inside, they’re packed with flavor thanks to the tasty parmesan cheese.
Who doesn’t love a good potato? I often make these as a side dish, and they always impress everyone at the table. Perfect for dipping in ketchup too! 😄
Key Ingredients & Substitutions
Potatoes: Baby potatoes are great for this recipe because they’re tender and cook quickly. Yukon Golds are a good alternative due to their buttery flavor. If you’re looking for a healthier option, try sweet potatoes for a different taste!
Olive Oil: I prefer olive oil for its taste, but melted butter adds a rich flavor too. If you’re watching calories, feel free to use a light olive oil or a cooking spray to keep the potatoes crispy without too much fat.
Parmesan Cheese: Grated Parmesan is key for that salty, cheesy goodness. If you’re dairy-free, try a vegan Parmesan or nutritional yeast for a cheesy flavor without the dairy.
Garlic Powder: If you have fresh garlic, you can use that instead! Just use about 1-2 cloves, minced. It gives a fresh punch to the flavor.
Fresh Parsley: Parsley adds a pop of color and freshness. You can substitute it with fresh chives or basil when available to change things up a bit!
How Do I Get My Potatoes Extra Crispy?
The key to perfectly crunchy potatoes is all in the preparation and cooking method. Making sure they are flattened is essential to maximize their crispiness. Here’s how to do it:
- Boil the potatoes with skins on; this steams them and helps keep them together.
- After boiling, let them dry for a few minutes. This helps remove moisture that can prevent crisping.
- Gently smash each potato using the back of a sturdy spoon or a potato masher to create a flat surface. Don’t crush them too much; just enough to make them flat!
- Spread them out on the baking sheet without overlapping. This allows hot air to circulate around each potato for ideal crispiness.
- Don’t forget to flip them halfway through baking for an even brown color!
How to Make Crispy Crunchy Parmesan Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 2 lbs baby potatoes (or small Yukon Gold potatoes)
- 1/4 cup olive oil (or melted butter)
For the Seasoning:
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 2 tbsp fresh parsley, finely chopped (plus extra for garnish)
- Optional: 1/4 tsp chili flakes (for a subtle heat)
For Serving:
- Dipping sauce of choice (such as spicy mayo or aioli)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 30 minutes to bake, so you will need a total of about 40 minutes from start to finish. It’s a quick and easy dish that’s perfect as a snack, side, or appetizer!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it to prevent the potatoes from sticking.
2. Wash and Cut the Potatoes:
Give the baby potatoes a good wash to remove any dirt. If you have larger potatoes, slice them in half. If they are small, you can keep them whole or halved to ensure the best crispness when baking.
3. Boil the Potatoes:
Place the washed potatoes in a large pot and fill it with water. Bring the water to a boil and let the potatoes cook with their skins on for about 10-15 minutes, or until they are just tender but not falling apart. Once done, drain the potatoes and let them cool slightly.
4. Smash the Potatoes:
Using the back of a sturdy spoon or a potato masher, gently press down on each potato or half on a flat surface or baking sheet to slightly flatten them. This creates a larger surface area, allowing them to get crispy in the oven.
5. Mix the Coating:
In a large mixing bowl, combine the olive oil, grated Parmesan cheese, garlic powder, paprika, salt, black pepper, and chopped parsley. Stir everything together until well mixed.
6. Coat the Potatoes:
Toss the smashed potatoes in the mixture gently, ensuring each one is well coated with the delicious seasoning.
7. Arrange on the Baking Sheet:
Lay the coated potatoes in a single layer on the prepared baking sheet. Make sure they aren’t overlapping each other—this is key for maximum crispness!
8. Bake to Crispiness:
Pop the baking sheet into the preheated oven and bake for 25-30 minutes, until the potatoes are golden brown and crunchy on the edges. Halfway through, you can flip them over for an even crispiness.
9. Garnish and Serve:
Once the potatoes are done baking, take them out of the oven and sprinkle a bit more Parmesan cheese and fresh parsley for garnish. They’ll look irresistible!
10. Enjoy:
Serve your crispy, crunchy Parmesan potatoes hot with your favorite dipping sauce. Enjoy the satisfying crunchy texture combined with the flavorful herb and cheese coating!
Can I Use Different Types of Potatoes?
Absolutely! Baby potatoes or small Yukon Gold potatoes work best, but you can also use fingerling potatoes or even diced larger potatoes. Just keep in mind that cooking times might vary slightly for larger varieties.
What Can I Substitute for Parmesan Cheese?
If you’re looking for a dairy-free option, try using nutritional yeast or a vegan Parmesan cheese. Both provide a cheesy flavor without the dairy! You can also use Pecorino Romano for a sharper cheese taste.
Can I Make This Recipe Ahead of Time?
Yes! You can boil and smash the potatoes a few hours ahead and store them in the fridge. Just toss them in the oil and seasoning mixture right before baking to keep them fresh and crispy!
How Do I Store Leftovers?
Store any leftover potatoes in an airtight container in the fridge for up to 3 days. To reheat, place them on a baking sheet and warm them in the oven at 375°F (190°C) for about 10-15 minutes to regain their crispiness.