Viral Crispy Garlic Parmesan Crusted Potatoes
Nothing beats the simple joy of crispy, golden potatoes fresh out of the oven.
These Viral Crispy Garlic Parmesan Crusted Potatoes have become a fall favorite for good reason – they’re crispy, cheesy, and full of flavor, with a satisfying crunch in every bite.
Using mini Yukon Gold potatoes and just a handful of ingredients, this recipe brings together the best of savory comfort food with a burst of garlic and Parmesan.
You’ll love how easy it is to whip up a batch, and even better, these potatoes are guaranteed to be a hit with anyone who tries them!
Let’s dive into the recipe – your tastebuds are in for a treat.
For Crispy Garlic Parmesan Potatoes
- Mini Yukon Gold Potatoes – These small potatoes are the perfect size for this dish. They get crispy on the outside and soft on the inside.
- Olive Oil – Used to coat the potatoes for crispiness and flavor.
- Dried Parsley – Adds a fresh, herby flavor that complements the potatoes.
- Garlic Powder – Brings in that savory, garlicky flavor we all love.
- Sea Salt – Enhances the overall flavor of the potatoes.
- Ground Black Pepper – Adds a little spice to balance the richness.
- Unsalted Butter – Melted butter helps bind the cheese to the potatoes, creating a crispy crust.
- Parmigiano Reggiano – Freshly grated Parmigiano adds a rich, nutty flavor that takes these potatoes to the next level.
Crispy Garlic Parmesan Crusted Potatoes
Notes
Ingredients:
- 1 lb Mini Yukon Gold Potatoes, halved
- 2 tbsp Olive Oil
- 1 tbsp Dried Parsley
- 1 tbsp Garlic Powder
- ½ tsp Sea Salt
- ½ tsp Ground Black Pepper
- ¼ cup Unsalted Butter, melted
- 1 ½ cups Freshly Grated Parmigiano Reggiano
Instructions:
- Preheat your oven to 425°F.
- Wash the mini potatoes and cut them in half. Use a knife to score the cut sides by making diagonal lines.
- Place the halved potatoes in a large bowl, then add olive oil, parsley, garlic powder, sea salt, and black pepper. Toss to coat the potatoes evenly.
- In a separate bowl, mix the melted butter with the grated Parmigiano Reggiano to form a thick paste.
- Spread the paste evenly across the bottom of a large baking dish using a spoon or spatula.
- Arrange the potatoes in the dish with the cut sides down, pressing them gently into the cheese paste. Repeat until all potatoes are placed in the dish.
- Bake the potatoes for 25-26 minutes.
- After baking, let them rest for 10 minutes to allow the cheese to harden.
- Use a spatula to lift the potatoes from the dish, serve, and enjoy!
Nutrition
Calories: 448kcal | Carbohydrates: 52g | Protein: 11g | Fat: 34g | Saturated Fat: 12g | Cholesterol: 78mg | Sodium: 653mg | Potassium: 568mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1384IU | Vitamin C: 10mg | Calcium: 60mg | Iron: 2mg
1. Can I use regular Yukon Gold potatoes instead of mini ones?
Yes! Regular Yukon Gold potatoes work just as well. Simply cut them into halves or quarters to mimic the size of mini potatoes—this ensures even cooking and helps them crisp up nicely.
2. How can I prevent the Parmesan cheese from sticking to the baking dish?
To avoid sticking, line the baking dish with parchment paper or lightly grease it with oil or butter. Pressing the cut side of each potato firmly into the cheese mixture before baking also helps the cheese adhere better and release more easily after baking.
3. Is it necessary to parboil the potatoes before baking?
Nope! Parboiling isn’t needed. These potatoes are designed to roast directly after tossing with the cheese and seasoning. Baking at high heat ensures they become tender inside and crisp on the outside without the extra step.
4. Can I prepare the potatoes in advance?
Yes. You can wash, cut, and score the potatoes ahead of time. Store them in an airtight container or sealed bag in the fridge until you’re ready to assemble and bake.
5. How do I ensure the potatoes are crispy?
- Use freshly grated Parmesan for better melting and a crisper crust.
- Score the cut sides to create grooves that catch and hold the cheese mixture.
- Bake at 425°F (218°C) for that golden, crunchy finish.
- Let the potatoes rest for about 10 minutes after baking—this allows the cheese to firm up and get extra crispy.
