Crispy Parmesan Garlic Roasted Baby Potatoes
I found a recipe for these crispy parmesan garlic roasted baby potatoes on The Yummy Life that looked irresistible and luckily I had all of the ingredients on hand. What’s not to love about roasted baby potatoes with a crispy layer of garlicky parmesan coating dipped in creamy sour cream? These potatoes were easy to make but you do need to be patient when removing them from the pan so the parmesan coating doesn’t come off. It’s worth the extra effort – trust me! These crispy parmesan garlic roasted baby potatoes were a huge hit with all of us and disappeared quickly.
How to Make Crispy Parmesan Garlic Roasted Baby Potatoes
Preheat the oven to 400 degrees. Drizzle the oil in the bottom of a 9 x 13 glass baking dish and spread evenly over the entire bottom.
Parboil the potatoes in boiling water for 6 minutes. Remove from the water and drain on a towel. Slice each baby potato in half once they have cooled.
Prepare the parmesan coating by combining the parmesan cheese, black pepper, garlic powder, sea salt, dried oregano, and paprika together in a dish; mix until well combined.
Carefully SPRINKLE the parmesan mixture evenly over the entire bottom of the pan. (DO NOT dump it in then try to spread. Once it touches the oil, it’s impossible to spread it evenly).
Layer the potatoes cut side down on top of the parmesan coating making sure to press them firmly into the parmesan mixture.
Place into the oven to bake for 30 minutes. Remove and allow to sit for 5 minutes.
Carefully remove the potatoes from the pan with a spatula making sure to keep the parmesan coating on the potatoes. Use a pairing knife to separate the potatoes if needed. Place on a serving plate and serve immediately with sour cream & chopped green onions. Enjoy.
Equipment
- 9 x 13 Glass Baking Dish
Ingredients
- 2 tbsp vegetable oil
- 15-20 yellow baby potatoes
- ½ cup parmesan, finely grated (shredded won't work well)
- ¾ tsp freshly cracked black pepper
- ½ tsp garlic powder
- ½ tsp sea salt
- ¼ tsp dried oregano
- ¼ tsp paprika
Serve with:
- Sour cream
- Green onions, sliced
Instructions
- Preheat the oven to 400 degrees.
- Drizzle the oil into the bottom of a 9 x 13 glass baking dish and spread evenly over the entire bottom.
- Parboil the potatoes in boiling water for 6 minutes. Remove from the water and drain on a towel.
- Slice each baby potato in half once they have cooled.
- Prepare the parmesan coating by combining the parmesan cheese, black pepper, garlic powder, sea salt, dried oregano, and paprika together in a dish; mix until well combined.
- Carefully SPRINKLE the parmesan mixture evenly over the entire bottom of the pan. (DO NOT dump it in and then try to spread. Once it touches the oil, it's impossible to spread it evenly).
- Layer the potatoes cut side down on top of the parmesan coating making sure to press them firmly into the parmesan mixture.
- Place into the oven to bake for 30 minutes.
- Remove and allow to sit for 5 minutes.
- Carefully remove the potatoes from the pan with a spatula making sure to keep the parmesan coating on the potatoes. Use a pairing knife to separate the potatoes if needed.
- Place on a serving plate and serve immediately with sour cream & chopped green onions. Enjoy.
o my…these look SUPER crisp and tempting!
You found a way to make potatoes taste really good.
looks interesting, is there a reason you wouldn’t brush the potatoes with oil and sprinkle the top of them with the mixture for the bake too?
I am sure they would be tasty your way too!
Pam
I definitely did! I would also recommend seasoning the water they parboil in to give them a little extra flavor.
You are the queen of potatoes, and these look wonderful! I like your method of putting the potatoes downward into the topping, rather than putting the topping on top of them before roasting – seems like that would be more likely to fall off.
The coating on these little babies looks outstanding and I can’t wait to try them.
Won’t let me pin the recipe!
Juju,
If you hover your mouse over any of the photos (after you click on the recipe), the Pinterest P will show up and you then can pin.
Pam
Thanks!
OHMYGOSH. These look INSANE. Need to have them.
These look delicious! But could you dip the cut side of the potato in melted butter, then dip in the Parmesan mixture, then place in the pan? Has anyone tried this?
Denise,
I’ve never tried it that way but let me know how it turns out if you do.
-Pam
My husband and I loved these. I tried someone’s idea of melting the butter and dipping the potato half in the butter then in the parm mixture and it worked great. I did spray the pan with a little olive oil spray.
Simply DELISH! Easy to make. My Hubby LOVED them!
Making them for Father’s day as a treat for him.
Helen,
I’m so glad you both loved them! Thanks for letting me know.
-Pam
These are outstanding!! We only had shredded Parmesan and they still turned out perfect and exactly as picture with that crispy coating will be making these weekly! Best of all they’re so simple and we always have the ingredients on hand. Thank you!
Jamie,
It makes me so happy that you liked them! Thank you for taking the time to let me know.
-Pam
Am making them again tonight! So easy and incredibly tasty!!! Thank you!
Dottie,
I’m very glad you are enjoying them so much. I think I’ll put them on the menu this week too.
-Pam
Quick, easy and such a tasty side dish. Instructions are easy to follow and if you don’t have Parmesan use Asiago, Romano, etc. Added to my recipes. Great job!
Natalie,
I’m so glad you like the recipe. Thanks for taking the time to let me know.
-Pam
Made with my dinner last night. It was so yummy. Thank your for the recipe.
Jen,
I’m so glad you liked it! Thanks for taking the time to let me know.
-Pam
Crispy and delicious!!!
Mrs. Mac,
I’m so happy you liked them! Thank you so much for taking the time to let me know.
-Pam
I’ve made these potatoes tonight and my family loves them. They want the recipe.
Susana,
I’m so glad! Thank you for taking the time to let me know.
-Pam
These are amazing. I didn’t par boil not needed. 40 mins. Small potatoes cut in half and scored. Lots of garlic and more oil in pan to marinate. Superb.
Diane,
I’m so happy you liked these potatoes! Thank you for taking the time to let me know.
-Pam
My husband and I loved these. I tried someone’s idea of melting the butter and dipping the potato half in the butter then in the parm mixture and it worked great. I did spray the pan with a little olive oil spray.
Mary,
YUM! I’m so happy you enjoyed them. Thanks for taking the time to let me know.
-Pam
These were absolutely delicious. In fact, they’re so good I am making them again. I think they are going to become one of my favorites.
Kate,
I’m so happy you are liking these potatoes! Thank you for taking the time to let me know.
-Pam
Turned out excellent, my company loved them. I served them with smash burgers. I definitely will do them again! Thank you for sharing.
Cheryl,
Serving with smash burgers has me drooling! I’m so happy you enjoyed the potatoes. Thanks for taking the time to let me know.
-Pam
So easy and soooo delicious!
These were delicious and so easy. My whole family loved it.
Kristine,
I’m so glad your family enjoyed these potatoes! I appreciate you taking the time to let me know.
-Pam
Love this recipe! After I remove from oven I add a little butter, let melt and swirl around in baking dish. Let sit for a couple of minutes makes it so much easier to remove the potatoes with the Parmesan coating.
Theresa,
Thank you for such a great tip!!!! I’m really happy you enjoyed these potatoes. Thanks for taking the time to let me know.
-Pam
Excellent recipe! I made this with my Culinary Arts students and they loved it. Be sure that you don’t add too much oil to the casserole pan or they won’t crisp up properly. 2 Tbsp was perfect.
Liza,
It thrills me that you used my recipe to teach your students!♥ I’m so glad the recipe was enjoyed by everyone. Thanks for taking the time to let me know.
-Pam
Hi I don’t have a glass pan can I use no sticky pan ?
Linda,
I’ve only tried this recipe in my glass baking dish, so I’m not sure but I think it will work well, as long as the pan is ovenproof.
I hope you enjoy the recipe!
-Pam
Doesn’t get better than this perfection!
These potatoes are amazing.
Terri,
I’m so glad you liked them! Thanks for taking the time to let me know.
-Pam