Parmesan Potatoes
These Parmesan potatoes are easy to make and get so crispy in the oven! The butter, Parmesan, and spices soak right in for the best flavor.
Servings: 5 servings
Ingredients
- 1 ½ pounds baby potatoes halved
- 6 tablespoons salted butter melted, save 1 tablespoon for brushing on top
- ⅓ cup grated Parmesan cheese
- ½ teaspoon oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Ranch Dip for serving
Instructions
- Preheat the oven to 425˚F. Using a small sharp knife, score the potatoes. Place the butter in an 9 x 13-inch baking dish and set in the oven for 5 minutes, until the butter is melted.
- Remove the dish from the oven, add Parmesan cheese and spices until well combined and they form a paste. Spread with a spatula to coat the bottom of the pan with the paste.
- Place the halved potatoes cut side down in the baking dish. Brush with the reserved melted butter on top. Bake until golden brown and crispy, about 35 minutes.
- Separate the potatoes and serve with a ranch dip, if desired.
Video
Notes
Storage: These potatoes can be stored in an airtight container in the fridge for up to 4 days. To reheat, preheat your oven to 350°F and spread the potatoes onto a baking sheet. Bake for 8-10 minutes, until heated through and slightly crispy again. Alternatively, you can microwave them in 30-second intervals until warmed through.
The nutritional information includes the ranch dip.
Nutrition
Calories: 256kcal | Carbohydrates: 25g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 350mg | Potassium: 599mg | Fiber: 3g | Sugar: 1g | Vitamin A: 484IU | Vitamin C: 27mg | Calcium: 84mg | Iron: 1mg
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