These Parmesan Crusted Potatoes Are the Perfect Side Dish
When we saw this TikTok-famous recipe for Parmesan potatoes, we knew we simply had to try it. Our Test Kitchen perfected the method to create roasted potatoes that are crispy on the outside and deliciously soft on the inside. With simple ingredients like butter and Parmesan cheese, the grocery list for this recipe is bound to be a short one. When shopping for potatoes, we recommend using Yukon gold potatoes. The yellow flesh cooks up creamier than a traditional russet potato. It's the perfect contrast for the crispy, roasted edges. For even cooking, choose small-to-medium potatoes that are consistent in size.
They key to getting the perfect texture is cutting halved potatoes with a crosshatch pattern. This allows the butter and Parmesan cheese to get in the nooks and crannies of the potatoes. Baking them cut side down caramelizes the surface and intensifies the flavors.
Pair this easy-to-prepare side with grilled steak and veggies for a classic and hearty weeknight meal the whole family will love. If you're in a rush, prep the Parmesan cheese mixture ahead of time and store in the fridge until ready to use. When it comes time to assemble, cut and score the potatoes and spread the mixture in the pan.
Ingredients
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1½ pounds Yukon gold or red potatoes (about 2-inch diameter)
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½ cup salted butter, melted
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½ cup grated Parmesan cheese
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1 tsp. garlic powder
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1 tsp. onion powder
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1 tsp. Italian seasoning
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½ tsp. crushed red pepper
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½ tsp. kosher salt
Directions
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Preheat the oven to 425°F. Cut the Yukon gold or red potatoes in half. Using the tip of a paring knife, carefully score the cut sides of the potatoes by making a crosshatch pattern.
Test Kitchen Tip: We recommend using a small paring knife to complete the crosshatch cuts. A small paring knife is ideal for coring, peeling, and cutting. The size also makes it easier to handle. Take your time and work slowly when scoring the potatoes to avoid accidental cuts.
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In a 3-quart baking dish combine 6 Tbsp. of the melted butter and the Parmesan cheese, garlic powder, onion powder, Italian seasoning, and crushed red pepper. Stir until well mixed.
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Spread the cheese mixture evenly across the bottom of the dish and arrange potatoes, cut sides down, in one even layer.
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Drizzle the cut potatoes with the remaining 2 Tbsp. of butter and sprinkle with salt.
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Bake the potatoes for 40 to 45 minutes or until tender and the cheese mixture at the bottom of the dish is a deep golden brown color. Remove from dish and serve the Parmesan roasted potatoes warm.
Nutrition Facts (per serving)
| 280 | Calories |
| 18g | Fat |
| 26g | Carbs |
| 6g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 280 | |
| % Daily Value * | |
| Total Fat 17.9g | 23% |
| Saturated Fat 11g | 55% |
| Cholesterol 47.8mg | 16% |
| Sodium 388.8mg | 17% |
| Total Carbohydrate 26g | 9% |
| Dietary Fiber 2.7g | 10% |
| Total Sugars 1.4g | |
| Protein 5.5g | 11% |
| Vitamin D 0mcg | 0% |
| Vitamin C 11.2mg | 12% |
| Calcium 96.9mg | 7% |
| Iron 1.4mg | 8% |
| Potassium 641.4mg | 14% |
| Fatty acids, total trans 0.7g | |
| Vitamin D 1.8IU | |
| Alanine 0.2g | |
| Arginine 0.3g | |
| Ash 2.8g | |
| Aspartic acid 0.9g | |
| Caffeine 0mg | |
| Carotene, alpha 0mcg | |
| Choline, total 22.1mg | |
| Copper, Cu 0.1mg | |
| Cystine 0g | |
| Energy 1172.4kJ | |
| Fluoride, F 0.5mcg | |
| Folate, total 33.7mcg | |
| Glutamic acid 1.1g | |
| Glycine 0.1g | |
| Histidine 0.1g | |
| Isoleucine 0.2g | |
| Leucine 0.4g | |
| Lysine 0.3g | |
| Methionine 0.1g | |
| Magnesium, Mg 36.5mg | |
| Manganese, Mn 0.3mg | |
| Niacin 1.6mg | |
| Phosphorus, P 140.3mg | |
| Pantothenic acid 0.5mg | |
| Phenylalanine 0.3g | |
| Phytosterols 0.7mg | |
| Proline 0.4g | |
| Retinol 148.2mcg | |
| Selenium, Se 3.7mcg | |
| Serine 0.3g | |
| Starch 19.6g | |
| Theobromine 0mg | |
| Threonine 0.2g | |
| Vitamin E (alpha-tocopherol) 0.6mg | |
| Tryptophan 0.1g | |
| Tyrosine 0.2g | |
| Valine 0.3g | |
| Vitamin A, IU 641.8IU | |
| Vitamin A, RAE 156.2mcg | |
| Vitamin B-12 0.1mcg | |
| Vitamin B-6 0.4mg | |
| Vitamin K (phylloquinone) 4.7mcg | |
| Water 89.9g | |
| Zinc, Zn 0.8mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.