Crispy Crunchy Parmesan Potatoes are a treat! With a golden, crunchy crust and a cheesy flavor, these potatoes are sure to please everyone at the table.
Honestly, I can never have just one! Pair them with your favorite dip or enjoy them right out of the oven. They’re simply irresistible! 😋
Key Ingredients & Substitutions
Baby Red Potatoes: These small potatoes are perfect for this recipe as they hold their shape and get crispy. If you can’t find them, any small potatoes like fingerlings or yellow potatoes work well too!
Olive Oil: Olive oil adds flavor and helps the potatoes crisp up nicely. If you’re looking for a different taste, use avocado oil or melted butter for a richer flavor.
Parmesan Cheese: Grated Parmesan gives that delicious salty kick. If you need a dairy-free option, try nutritional yeast for a cheesy flavor without the cheese.
Panko Breadcrumbs: These breadcrumbs keep the potatoes extra crunchy. You can substitute regular breadcrumbs, but the texture won’t be quite the same. Try crushed cornflakes for a gluten-free option!
Garlic: Fresh garlic is best for a strong flavor. If you’re short on fresh garlic, use garlic powder instead, but start with a smaller amount, as it’s more concentrated.
How Do I Get My Potatoes Extra Crispy?
Getting perfectly crispy potatoes is all about technique. Here are my best tips:
- Parboil your potatoes for about 10 minutes. This means boiling them just until they’re tender but not cooked through – this helps achieve that nice crispy outer layer.
- Make sure to dry the potatoes well after boiling. Excess moisture can prevent crispiness!
- Press the potatoes into the Parmesan-panko mixture firmly to ensure it sticks well. This creates a crunchy coating.
- Spread the potatoes out in a single layer on the baking sheet, cut side down. This helps them brown evenly and become crisp.
Finally, don’t crowd the pan! If the potatoes are too close together, they’ll steam instead of roast. Enjoy your cooking!
How to Make Crispy Crunchy Parmesan Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 2 lbs baby red potatoes (or small potatoes), halved
- 3 tbsp olive oil
For the Coating:
- 1 cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- 4 cloves garlic, minced
- 1 tsp paprika
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
For Garnish:
- 2 tbsp fresh parsley, finely chopped
- Optional: dipping sauce (such as garlic aioli or spicy mayo)
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and an additional 25 to 30 minutes for baking, totaling around 45-50 minutes. It’s a quick process to get those delicious and crispy potatoes right out of the oven!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). While that’s heating up, prepare a baking sheet by lining it with parchment paper or giving it a light grease so the potatoes don’t stick.
2. Parboil the Potatoes:
In a large pot, fill it with water and add a generous pinch of salt. Bring the salted water to a boil. Once boiling, carefully add in the halved potatoes. Let them cook for about 10 minutes, or until they’re just tender but not fully cooked. Drain the potatoes and pat them dry with a clean towel to remove any excess moisture.
3. Prepare the Oil and Spice Mixture:
In a large mixing bowl, combine the olive oil, minced garlic, paprika, salt, and black pepper. Stir it all together until well mixed.
4. Coat the Potatoes:
Add the parboiled potatoes to the bowl with the oil and spices. Toss everything together gently to ensure each potato is well coated with the mixture.
5. Make the Parmesan-Panko Mixture:
In another bowl, mix together the grated Parmesan cheese and panko breadcrumbs. This will form your delicious crunchy coating.
6. Coat the Potatoes Again:
Take your coated potatoes and toss them in the Parmesan-panko mixture. Press them gently to make sure the coating sticks well!
7. Arrange on the Baking Sheet:
Lay the coated potatoes out on your prepared baking sheet in a single layer, cut side down. This helps them get extra crispy!
8. Bake Until Crispy:
Put the baking sheet in the oven and bake for 25 to 30 minutes. You want the potatoes to turn golden brown and crispy on the edges, so keep an eye on them.
9. Garnish and Serve:
Once they’re done baking, take them out of the oven and sprinkle freshly chopped parsley over the top for a pop of color and flavor.
10. Enjoy!
Serve your crispy crunchy Parmesan potatoes hot, along with your favorite dipping sauce, like garlic aioli or spicy mayo. Dive in and enjoy the delicious, flavorful crunch!
Can I Use Other Types of Potatoes?
Absolutely! While baby red potatoes work great, you can use any small potatoes like fingerlings or even Yukon golds. Just adjust the cooking time slightly if they’re significantly larger.
How Do I Store Leftover Parmesan Potatoes?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them on a baking sheet and warm them in a preheated oven at 350°F (175°C) until heated through for that crispy texture again.
Can I Omit the Garlic?
Of course! If you’re not a fan of garlic, you can either omit it or substitute it with garlic powder. Just use a smaller amount to taste, as it’s more concentrated than fresh garlic.
What Can I Use Instead of Panko Breadcrumbs?
You can substitute regular breadcrumbs, but they won’t be as crunchy. For a gluten-free option, try crushed cornflakes or gluten-free breadcrumbs for similar texture and crunch.
